See Also: Lemon-Capered Pork Tenderloin(recipes)
Pork Tenderloin Paprikash(recipes)
Pork Tenderloin with Cabbage(recipes)
Barbecued Pork Tenderloin(recipes)
Glazed Pork Tenderloin(recipes)
Pork Tenderloin Normande(recipes)
Pork Tenderloin with Mandarin Salsa(recipes)
Pork Tenderloin Over Red Cabbage Slaw(recipes)
Barbecued Pork Tenderloin Sandwiches(recipes)
Sweet & Spicy Pork Tenderloin(recipes)

Elaeophora schneideri (medicine) and Lemon-Capered Pork Tenderloin (recipes)


Elaeophora schneideri (medicine)


Elaeophora schneideri


The bloodworm of sheep; a species of nematodes causing filarial dermatosis.

Origin: Mod. L. Elaea, fr. G. Elaia, olive, + agnos, sheep, + phoros, to bear


Lemon-Capered Pork Tenderloin (recipes)


Lemon-Capered Pork Tenderloin

Yield: Makes 8 servings

Lemon juice, capers and rosemary help to create the unique flavor of this pork dish.





Ingredients:



1to 2 boneless pork tenderloins (about 1-1/2 pounds)

1tablespoon crushed capers

1teaspoon dried rosemary leaves, crushed

1/8teaspoon black pepper

1cup water

1/4cup lemon juice









Preparation:





1.Preheat oven to 350°F. Trim fat from tenderloin; discard. Set tenderloin aside.2.Combine capers, rosemary and black pepper in small bowl. Rub mixture over tenderloin. Place tenderloin in shallow roasting pan. Pour water and lemon juice over tenderloin.3.Bake, uncovered, about 20 minutes or until thermometer inserted into thickest part of tenderloin registers 160°F. Remove from oven; cover with foil. Allow to stand 10 minutes. Cut evenly into 8 slices before serving. Garnish as desired.









Nutritional Information:







Serving Size: 1 pork slice







Sodium

59 mg







Protein

19 g







Fiber









Carbohydrate









Cholesterol

45 mg







Saturated Fat

1 g







Total Fat

3 g







Calories from Fat

28 %







Calories

114









Dietary Exchange:







Meat

2