Saturday, March 3, 2012

Garlic and Rosemary Pork Tenderloin

I find that it is easy to get stuck in a food rut. I tend to make the same things over and over because they are easy.

I've had my eye on this recipe for awhile, and I finally made it.

I am so happy I did! It is DELICIOUS!

I got the recipe from OurBestBites

My boyfriend said "this is like the best steak I've ever had, but better".

It doesn't really make sense, but it was so good that it didn't matter :)

Here's what you will need

  • 1 pork tenderloin (my pork tenderloin package had 2 inside, so I prepared one and stuck the other in the freezer)
  • 2 1/2 Tbsp. olive oil
  • 2 1/2 Tbsp. chopped rosemary leaves (strip them from the woody stem first)
  • 2 1/2 Tbsp. coarse mustard
  • 5 cloves garlic, minced
  • salt & pepper

It is so easy to make!

Preheat the oven to 350 degrees (or whatever the pork tenderloin package tells you to do).
Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

Rinse pork tenderloin in cool water and trim any excess fat or the silvery membrane on the meat. Pat dry and place on the prepared baking sheet.

In a small bowl, combine olive oil, rosemary leaves, mustard, and garlic. Salt and pepper the pork tenderloin and then carefully rub the olive oil mixture all over pork roast, particularly on top. Place in heated oven and cook for about 30 minutes.