Friday, March 5, 2010
Rosemary Pork Tenderloin
It is hard to go wrong with pork tenderloin! It is a beautiful, moist, roast that only takes minutes instead of hours to cook. Your best bet is to use a thermometer to test when it is time to take it out of the oven, an over/under cooked pork loin is not a good thing! Remember to let it rest before you slice it, to keep all those juices inside where they belong!
1 (1 lb) pork tenderloin -trim off any fat you see
3 tbsp fresh rosemary (finely chopped)
2 garlic cloves (sliced into small slivers)
2 garlic cloves (minced)
1/2 tsp salt
1/4 tsp fresh black pepper
1. Preheat oven to 475
2. Combine rosemary and minced garlic.
3. Cut several 1/2 in deep slits in the pork, stick slivers of garlic in slits along with half of the rosemary mixture. Rub pork with remaining rosemary mixture, sprinkle with salt and pepper. Place pork in roasting pan coated with cooking spray. Insert meat thermometer into thickest portion of pork.
4. Bake for 25 minutes or until thermometer registers desired degree of doneness. Let stand 5 minutes and cut into 1/4 inch-thick slices.
*I served this with the Caramelized Carrots (see separate recipe). Both the pork and carrots have a ton of flavor so I kept the starch very simple: Boiled Red Potatoes, seasoned with salt, pepper and a little Smart Balance butter spread.