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Rosemary Pork Tenderloin

Thursday, December 29, 2011



A fairly quick and very inexpensive way to prepare a versatile cut of meat such as tenderloin. The recipe calls for:

- 1/3 cup Dijon mustard
- 2 tbsp freshly ground black pepper
- 1 tbsp freshly chopped rosemary leaves, plus 2 sprigs rosemary, with hard woody stems
- 5 large garlic cloves, 2 cloves minced, 3 cloves smashed
- 1 pork tenderloin, about 2 lbs 

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloin and wrap in plastic wrap. Marinate in the refrigerator for 1 hour. 



Preheat oven to 375 degrees F.
Place rosemary sprigs and smashed garlic in the center of a roasting pan or baking sheet. 


Remove the plastic wrap from the tenderloin and place it on top of the rosemary sprigs.



Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloin, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board.  Slice and serve with your favorite sides (I used a combination of vegetables quickly sauteed in a very small amount of butter). Garnish with the rosemary sprigs and garlic. Enjoy!

1 comments:

Zazuza's Gulaschsuppe said...

duamna Guvi, sa lasam vrajeala: la multi aaaaaaaaaani! pupaturi cu tona va trimit!

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