Tuesday, February 19, 2013

Rosemary & Garlic Pork Tenderloin

I have only recently discovered my love of the pork tenderloin.  For the longest time, I thought I was being locked out of some super secret club that knew something about pork tenderloin that I didn't.  I read recipe after recipe, blog post after blog post, about this favorite cut of meat that was not only lean, but also so tender and so delicious.  My experience in cooking a pork tenderloin had yielded a very different opinion than the aforementioned ones.  The only time I had ever cooked a tenderloin was many years ago, when I found a pre-marinaded one in the less than stellar meat section of a Walmart.  Not only was the marinade horrible and salty, I had overcooked it so the meat was dry and tough.  I had diligently avoided them since.   But after so many rave reviews on some of my favorite sites like Mel's Kitchen Cafe and Our Best Bites, blogs run by ladies whom I trust greatly when it comes to food, I decided to give it another go.  And I was smitten!  If cooked correctly, a tenderloin can give you the most moist, tender and flavorful, lean meat experience.  I have tried no less than 5 pork tenderloin recipes in the last 2 months and I have loved each and every one.  The pork tenderloin is so versatile and adaptable.  This recipe is the latest great one we have enjoyed in our home.  It is full of flavor, has only a few simple ingredients and comes together in a matter of minutes.  I served this with roasted asparagus and boiled and buttered red potatoes, and it was a perfect Sunday evening meal.  However, its so fast and easy that it would make a fabulous week night meal as well.

Rosemary & Garlic Pork Tenderloin

*Pork tenderloins generally come packaged by two's.  This recipe is for one 1-pound tenderloin but can be easily doubled to make both tenderloins.  

2 Tablespoons finely chopped fresh rosemary
4 garlic cloves, minced
1 (1 pound) pork tenderloin
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 475 degrees.  Combine rosemary and garlic.  Make several 1/2 inch deep slits in pork tenderloin.  Place about half of the rosemary and garlic mixture in the slits.  Rub the remaining mixture over the pork.  Sprinkle with salt and pepper.  Coat a jelly roll pan or roasting dish with cooking spray.  Place pork on the pan and insert a meat thermometer into the thickest portion of the pork.  Bake for 20 minutes or until thermometer registers 160 degrees (meat will still be slightly pink) or to a desired degree of doneness.  Let stand 5 minutes, and cut into 1/4 inch thick slices.

Recipe Source:  Cooking Light

I am linking up to these great parties!

11 comments:

  1. I have never been a big fan of pork tenderloin, but this recipe could change my mind. I do love the asparagus you have on the plate!

    I would love it if you would add my In and Out of the Kitchen party to the list of parties you join!

    Thanks so much! Cynthia (I am now following you!)

    http://www.feedingbig.com/2013/02/italian-meatloaf-around-world-in-80.html

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  2. I'm not a big meat eater, but this looks great!

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  3. Thanks for linking up! So happy to hear you now love cooking pork roasts....they have got to be one of my absolute favorites to cook with. So easy and delicious. Try grilling it sometime...ohhh it is good! Karin

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  4. Thank you so much for sharing this wonderful recipe at the In and Out of the Kitchen party! I hope you will be back next week - I look forward to seeing what you bring.

    Cynthia at http://FeedingBig.com

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  5. Looks so yummy! I haven't been a huge fan of pork tenderloin, but you make me think I should give it a try.
    Thanks so much for sharing it at my link party.
    KC

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  6. We love pork tenderloin, and this sounds delicious!!

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  7. Hmmm... looks good! Sounds amazing! xoxo~ Ruthie

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  8. YUM!
    I would LOVE it if you shared this in my Spring/Easter Linky Party! You can find it here: http://littlemomprairie.blogspot.com/p/blog-round-up.html

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  9. yum, those look awesome! Thanks for linking up to Tasteful Tuesdays @ Nap-Time Creations. So glad you stopped by! Emily

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  10. Oh yum, that looks so good!

    I have a weekend Link party if you'd care to join:
    http://www.bobijensen.com

    ReplyDelete

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