Lemon-Rosemary Pork Tenderloin

1 medium onion, finely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1 teaspoon grated lemon peel
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloin (1 pound each)

In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan.

Bake, uncovered, at 400° for 25-35 minutes or until a meat thermometer reads 160°. Cover with foil; let stand for 10 minutes before slicing. Makes 8 servings.