Yield: 6 servings

2 pork tenderloins (1 pound each), trimmed of fat

1 teaspoon grated lemon zest (colored portion of peel)

1/2 cup lemon juice

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon salt

1/8 teaspoon ground white pepper

1 1/2 teaspoons dried thyme leaves

1. Pierce tenderloin all over with a fork and place in a baking dish. Combine lemon zest, juice, olive oil, garlic, salt, white pepper and thyme; pour over pork. Cover and marinate in the refrigerator at least 2 hours or overnight, turning pork once or twice.

2. Preheat the oven to 350 degrees. Place tenderloins 2 inches apart on a shallow baking pan. Discard marinade. Roast 40 to 45 minutes, until pork registers 160 degrees on a meat thermometer. Let stand 5 minutes, then slice to serve. Pork will be light pink in the center.

Per serving: 250 calories; 11g fat; 3g saturated fat; 100mg cholesterol; 33g protein; 2g carbohydrate; 0.5g sugar; no fiber; 455mg sodium; 15mg calcium.

Adapted from About.com