Pork Tenderloin with Garlic & RosemaryPrep: 15 min Cook: 30 min Servings: 8by John Spottiswood300 recipes>
This is a simple and really delicious recipe adapted from Roast Pork recipe in Bon Appetite. Usually, what works for Roast Pork also works well for tenderloin, and that is definitely true in this case. The thinner tenderloin absorbs the flavor of garlic and rosemary amazingly well. You won't be disappointed!
- 1 2 1/2 pound pork tenderloin (or two smaller 1-1 1/2 pound tenderloins)
- 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 Tbsp Olive Oil
- Fresh rosemary sprigs (optional)
- Preheat oven to 400Â°F. Line roasting pan with foil or place roasting rack in pan and spray PAM in pan.
- Mix garlic, rosemary, salt, pepper and olive oil in bowl. Rub garlic mixture all over pork. Place pork, fattiest side down, in prepared roasting pan. Roast pork 25-30 minutes, or until thermometer inserted into center of pork registers 155Â°F. Remove from oven; let stand 5 minutes on cutting board.
- While pork is standing, pour a 1/2-1 cup of very hot water into the bottom of roasting pan and place over a medium burner. Using a firm plastic or wooden spatula, gently loosen the hardened drippings from the pork until it forms a nice au jus. Salt lightly to taste, and pour the broth into small bowl.
- Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Garnish with rosemary sprigs, if desired, and let guests spoon the juices from the bowl over the meat as desired.
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