Thursday, March 10, 2011

Garlic and Rosemary Crusted Pork Tenderloin

This meat was incredibly flavorful and very juicy.  We loved it and will definitely make it this way again.  I served the pork alongside the Petite Mushroom Terrines and a salad for a perfect dinner.  


Print this Recipe

Garlic and Rosemary Crusted Pork Tenderloin
4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan.


Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.



Recipe from epicurious




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3 comments:

  1. Hi Amie
    I just wanted to drop a quick hello and let you know I featured your blog on my food/recipe blog. Hope you enjoy!
    http://fruitloopgirlsdish.wordpress.com/2011/03/10/blog-feature/
    ~shari~

    ReplyDelete
  2. Hi Amie,
    That pork tenderloin looks deeelicious. Just saw your blog on the OU blogroll. I also graduated from OU! Nice to see another OU foodie. Kudos to you on your blog, it's awesome!!!

    ReplyDelete
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