Garlic and rosemary pork tenderloin is an elegant and flavorful dish that is perfect for a special occasion or a weeknight meal. The pork tenderloin is a lean and tender cut of meat that cooks quickly and easily, and the garlic and rosemary add a delicious savory flavor. This dish can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.
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PORK TENDERLOIN WITH GARLIC ROSEMARY AND BACON
An experiment that produced a wonderfully flavored pork tenderloin with an excellent pan sauce. I was making recipe #198058 using (1) pound of tenderloin and since my tenderloins were in a (2) pound package, I made up this recipe to use the extra one.
Provided by SusieQusie
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim all silver skin from pork tenderloin & cut 4 shallow slits in the surface. Push in garlic clove halves. Rub meat with olive oil. Sprinkle with pepper.
- Line a baking sheet with a large piece of heavy duty aluminum foil. Place a baking rack on the foil and lay out the bacon slices.
- Center the tenderloin across the bacon and arrange rosemary sprigs over the top.
- Wrap bacon slices around the meat and rosemary, securing with toothpicks if necessary. Try to cover as much of the rosemary as possible so it doesn't burn when roasting.
- Cover tightly and refrigerate for at least 2 hours.
- Preheat oven to 425ºF.
- Remove meat from fridge and place in oven still wrapped. Roast for 15 minutes.
- Uncover and bake for 10-15 minutes more or until internal temp reaches 150-155º. Don't overcook it - the temp will rise about 5º-10º more from carry-over cooking after you take it out of the oven. Your goal temp is ~160º. The meat may look faintly pink in the center but it is done if the juices run clear.
- Remove from oven and pour off pan drippings to a small saucepan. Loosely rewrap meat with the foil and let rest for 10 minutes.
- Whisk the cornstarch into pan drippings, heating and stirring until thickened. Add salt to taste and more pepper if you want.
- Remove toothpicks, bacon and rosemary from meat and discard. (My bacon wasn't uniformly crisp. If yours is, feel free to crumble it into the sauce.).
- Slice pork at an angle into thin slices. Serve with the gravy.
ROSEMARY-GARLIC PORK TENDERLOIN WITH SWEET-AND-SOUR PRUNES
Categories Garlic Pork Roast High Fiber Vinegar Prune Rosemary Fall Escarole Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Bring pitted prunes, 1 1/3 cups water, Sherry wine vinegar and sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is syrupy, about 20 minutes. Set prunes aside.
- Preheat oven to 400°F. Blend 1/4 cup olive oil, garlic cloves, chopped fresh rosemary and cracked black pepper in food processor to form paste. Place pork tenderloins in roasting pan; rub with 3 1/2 tablespoons garlic paste. Set remaining garlic paste aside. Roast pork tenderloins until thermometer inserted into thickest part registers 150°F, about 30 minutes.
- Meanwhile, heat remaining garlic paste and dried crushed red pepper in heavy large saucepan over medium-high heat. Add 12 cups sliced escarole; cover and cook until wilted, about 6 minutes. Mix in chicken stock.
- Transfer pork to work surface and slice. Mix any pan juices from pork into prunes and bring to simmer. Divide escarole among 6 plates. Top with pork slices, then prunes. Serve immediately.
GARLIC AND ROSEMARY PORK TENDERLOIN
I love a good steak or a pork Tenderloin cooked on the grill there's nothing quite like meat cooked on the grill . With some vegetables grilled along side.
Provided by JANET JORDAN
Categories Meat Appetizers
Time 40m
Number Of Ingredients 7
Steps:
- 1. Peel, crush and finely mince garlic on cutting board.-
- 2. Sprinkle the garlic with the sail and then use the back of the knife and a lot of pressure to start to rub the garlic into a paste. The salt will allow you to break the garlic down into a paste as you rub it with the back of the knife. Repeat the process until you get a nice paste consistency.
- 3. Remove and then mince the leaves of 4 of the rosemary sprigs, saving the stems and remaining sprigs until later in the recipe.
- 4. Combine the garlic, rosemary, olive oil, and a few turns of black pepper in a small bowl and mix thoroughly to form a paste.
- 5. Pat the pork tenderloin dry with a paper towel and then rub with the garlic and rosemary paste.
- 6. Allow the pork to sit at room temperature for about 20 minutes to marinate.
- 7. Light the grill and prepare for medium grilling.
- 8. Once the grill is ready and the pork tenderloin has marinated for 20 minutes, throw the 2 remaining rosemary sprigs and reserved sprigs down into the fire and then immediately place the pork tenderloin over the now smoldering rosemary and close the lid of the grill.
- 9. Grill for about 6 minutes and then open the lid of the grill and turn the pork tenderloin 1/4 turn. Treat the pork like it has 4 sides, we are going to grill all 4 sides to get it nice and even.
- 10. Continue to grill the pork 6 minutes per side until it reaches an internal temperature of around 145 degrees.
- 11. Remove the pork tenderloin from the grill, cover with aluminum foil and let rest for 8 minutes before slicing
Tips:
- Choose the Right Cut of Pork: Select a pork tenderloin that is about 1 pound in weight. This size will cook evenly and quickly.
- Prepare the Pork Tenderloin: Trim any excess fat from the pork tenderloin and pat it dry with paper towels. This will help the marinade and seasonings adhere to the meat.
- Marinate the Pork Tenderloin: The marinade in this recipe is a combination of olive oil, garlic, rosemary, thyme, and salt and pepper. You can adjust the amount of garlic and rosemary to your taste. Let the pork tenderloin marinate for at least 30 minutes, or up to overnight.
- Sear the Pork Tenderloin: Searing the pork tenderloin in a hot skillet helps to create a flavorful crust and lock in the juices. Be sure to sear the pork tenderloin on all sides until it is golden brown.
- Roast the Pork Tenderloin: After searing, transfer the pork tenderloin to a baking dish and roast it in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit.
- Let the Pork Tenderloin Rest: Once the pork tenderloin is cooked, remove it from the oven and let it rest for 10 minutes before slicing. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful pork tenderloin.
Conclusion:
This garlic and rosemary pork tenderloin is a flavorful and juicy main course that is perfect for a special occasion dinner. The combination of garlic, rosemary, and thyme gives the pork tenderloin a delicious herb flavor, while the searing and roasting process creates a tender and juicy interior. Serve this pork tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
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