Thursday, February 16, 2012

Garlic-Rosemary Roasted Pork Tenderloin


We had this for dinner on Valentine's Day and then again, last night as leftovers. It was so easy to make and very good. And it was company worthy! I decided to share the recipe.

Garlic-Rosemary Roasted Pork Tenderloin

Recipe by Our Best Bites
1 large or 2 medium or small pork tenderloins
2 1/2 Tbsp. olive oil
2 1/2 Tbsp. chopped rosemary leaves (strip them from the woody stem first)
2 1/2 Tbsp. coarse mustard
5 cloves garlic, minced
1/2 tsp. Kosher salt
A few turns of freshly ground black pepper

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

Rinse pork tenderloin in cool water and trim any excess fat or the silvery membrane on the meat. Pat dry and place on the prepared baking sheet.

In a small bowl, combine olive oil, rosemary leaves, mustard, garlic, Kosher salt, and black pepper. Carefully rub all over pork roast, particularly on top.

Place in heated oven and roast until an instant-read thermometer reaches 160 degrees. (I cooked it about 45 minutes - but keep watch).

When the meat is done, remove from oven and allow to stand 5-10 minutes before slicing.