Pork Tenderloins with Oregano

A lemon-herb marinade gives this lean cut of pork a zippy flavor. Twenty minutes is all it needs; the lemon juice will start to break down the meat fibers if it marinates much longer. To complete the dinner, serve with Grilled Vegetables Vinaigrette.

PREP: 10 minutes plus marinating

GRILL: 15 to 20 minutes

MAKES: 6 main-dish servings

¼ cup fresh lemon juice

2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano

2 tablespoons chopped fresh parsley

2 pork tenderloins (about 12 ounces each), trimmed

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon coarsely ground black pepper

1. In large zip-tight plastic bag, combine lemon juice and 1 tablespoon each oregano and parsley. Add tenderloins, turning to coat. Seal bag, pressing out excess air. Place bag on plate; refrigerate 20 minutes to marinate, turning once.

2. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

3. Remove tenderloins from bag; discard marinade. In cup, mix oil, salt, pepper, and remaining 1 tablespoon each oregano and parsley; rub mixture on tenderloins.

4. Place tenderloins on hot grill rack or pan and grill 20 minutes, turning occasionally, until browned outside and still slightly pink in center; an instant-read meat thermometer inserted in thickest part of tenderloin should register 150°F.

5. When tenderloins are done, transfer to warm large platter and let stand 5 minutes to allow juices to set for easier slicing. Thinly slice tenderloins to serve.

EACH SERVING: About 175 calories, 23g protein, 1g carbohydrate, 8g total fat (3g saturated), 71mg cholesterol, 240mg sodium

TIP: To prevent bacterial contamination from raw meat, always follow the “two-platter” rule: Use one platter for transporting meat, poultry, or fish to the grill, then use a second, clean one for the cooked food.