Lemon Rosemary Pork Tenderloin

1 medium onion, finely chopped
2 tablespoons olive or canola oil
1 tablespoon lemon juice
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 teaspoon grated lemon peel
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)

Combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. Bake, uncovered, at 400 degrees for 45-50 minutes or until a meat thermometer reads 160 degrees. Cover with foil; let stand for 10 minutes before slicing.

Yield: 8 servings