Garlic Rosemary Pork Tenderloin
In The Oven
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Really simple, but great flavors. The tough part here is just probably learning how to cook pork. Recommended internal temperature is above 145F (62℃) which is around medium rare. But tenderloin isn't too bad if you go a little over. I like to shoot for 135F (57℃) and let it carry over.
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What you will need
1 sprig of rosemary
3 cloves of garlic
3 tbsp (50 ml) olive oil
1 pork tenderloin (1-2 lb) (500gr - 1kg)
How to cook
1
Garlic and rosemary
Grab your sprig and 3 cloves of garlic.
2
Chop rosemary
Grasp the stem between thumb and index finger and pull to strip the leaves from the stem. Give it a fine chop
3
Grate garlic
Peel the garlic. Grate or chop and combine with rosemary.
4
Add olive oil
Mix about 3 tbsp worth of oil into the garlic and rosemary.
5
Remove silverskin
Pork tenderloin usually has a layer of this thin membrane covering it. Remove that coating. Honestly, I'm not sure why. But that's how I was taught. Probably improves texture and allows any marinade to penetrate derper.
6
Season
Give it a light coat of salt and pepper.
7
Marinate
Coat the loin in your oil marinade. Wrap in plastic. Let it sit overnight.
8
Roast
Preheat oven to 300F (150℃). In a sautee pan over medium-low heat, brown the sides of the tenderloin. Transfer to a baking pan and roast to an internal temperature somewhere around 140F (60℃).
9
Rest and slice
Let it sit for awhile, maybe 10-15 minutes. Then slice.
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