Sunday cooking adventures: Pork tenderloin with garlic and rosemary


This pork tenderloin was quick and easy to make. I cooked two so there is one in the freezer for another day. It’s a great Sunday dinner if you don’t want to try and cook your centerpiece meat at 5 in the morning before you go to church (yes, I have done that).

I like pork tenderloin because it is very lean and fits into a healthier lifestyle. But it can seem naked to some who are used to gravy and fattier meats. That means you might want to make a sauce to go with it. When the tenderloin is done is resting before you slice it (about 10-20 minutes), you can sauté 2 tablespoons of shallots in a couple teaspoons of olive oil in a skillet. Add 1/2 cup of white wine to deglaze the pan. Then pour the juice of the meat into the pan, along with a cup of chicken broth. In a small bowl, stir 2 tablespoons of all-purpose flour into about 1/4 cup of water and mix until smooth to make a slurry. Whisk the slurry into the skillet and heat and stir until thickened, which should only take a minute or two. This sauce is light, gives you the flavor of the meat and it’s not too high in saturated fat, sugar or sodium like the sauces out of a jar or package, or gravy made with butter.

One tip. The original recipe called for a cooking time of 20 minutes. I actually cooked it closer to 40 minutes, because I like mine more done, and my oven isn’t exactly on-the-ball hot. Check the temperature after it has cooked 20 minutes and take it from there. I cooked mine to 170 degrees, which is well-done. Also, you can substitute dried rosemary for the fresh, but you only need 1-1/2 teaspoons of it. I used fresh.

Finally,  you can pick your favorite seasoning instead of rosemary. Thyme or basil would work instead of rosemary. Use your imagination, but most of all, use what you like.

Hope you enjoy this one. Let me know how it turns out. Here is a link to the original recipe.

Pork tenderloin with rosemary and garlic

2 tablespoons finely chopped fresh rosemary
4 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon black pepper
Cooking spray


Preheat oven to 475°.
Combine the rosemary and garlic. Make several 1/2-inch-deep slits in pork; place about half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly roll pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork.
Bake at 475° for 35-40 minutes or until the thermometer registers 168° (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices.
Strip rosemary leaves by running your fingertips along the stem in the opposite direction from which the leaves grow.


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