Garlic Rosmary Roast Pork Tenderloin

Over the years, I have become a big fan of pork tenderloin, and in the fall and winter it is a staple at our house. I like the fact that it has very little fat, and that it is versatile. You can prepare it quickly in a many different ways. One of our favorite ways to prepare it is roasted at a high temperature, a method that we learned from Barbara Kafka’s cookbook, Roasting: A Simple Art.  There are so many fabulous rubs and sauces that you can make with your roasted pork tenderloin, but we like this classic for an any-night easy meal.

Servings: 3 to 6

Time: 30 minutes, 10 active

Ingredients:

1 or 2 1lb pork tenderloins (about 2 inches thick)

Olive oil

4 cloves of garlic, cut into small pieces

Several sprigs of fresh rosemary

Salt and pepper

Balsamic reduction

Instructions:

Preheat oven to 500 degrees F.

Rinse and pat dry your pork tenderloins.

Rub with olive oil, and place on a heavy cooking sheet or cast iron griddle or skillet

Using a small sharp knife, make 1/2- to 3/4-inch deep pockets all over the tenderloins, and tuck pieces of garlic into them.

Sprinkle some salt and pepper over the tenderloins, and rub on destemmed rosemary leaves.

Place in preheated oven, and check after 15 minutes. Using a meat thermometer check thickest part of tenderloin. If it has reached an internal temperature of 140 degrees, take it out, and let it rest for five minutes before slicing into medallions. The pork may still be slightly pink, which is good! It won’t be dried out. If that makes you nervous, you can leave it in a little longer, but beware.

Arrange on a platter, and drizzle balsamic vinegar reduction (or prepared reduction like Trader Joe’s Balsamic Glaze). Sprinkle fresh rosemary over medallions, and optionally, red pepper flakes, if you like a little spice!

Menu idea: Excellent served with baked apples or spiced apples, and a vegetable dish like sauteed greens or roasted brussels sprouts.