Lemon-Capered Pork Tenderloin

This Lemon-Capered Pork Tenderloin is a delightful blend of traditional flavors and a touch of creativity. The juicy pork tenderloin is marinated in a zesty lemon and caper mixture, creating a bright and savory dish that is both satisfying and diabetic-friendly. It's perfect for a family dinner or a special occasion, offering a balance of flavors that is sure to impress.

Ingredients:

• 1 lb pork tenderloin
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons capers, rinsed and drained
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, capers, garlic, oregano, salt, and pepper.
2. Place the pork tenderloin in a resealable bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 hours.
3. Preheat the oven to 400°F (200°C).
4. Remove the pork from the marinade and place it on a baking sheet lined with parchment paper.
5. Roast the pork in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
6. Let the pork rest for 5 minutes before slicing it.
7. Serve the sliced pork tenderloin drizzled with any remaining marinade and garnish with fresh parsley.