Garlic Rosemary Pork Tenderloin
In The Oven
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
Garlic and rosemary
Grab your sprig and 3 cloves of garlic.
Grasp the stem between thumb and index finger and pull to strip the leaves from the stem. Give it a fine chop
Peel the garlic. Grate or chop and combine with rosemary.
Add olive oil
Mix about 3 tbsp worth of oil into the garlic and rosemary.
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.
Give it a light coat of salt and pepper.
Coat the loin in your oil marinade. Wrap in plastic. Let it sit overnight.
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℃).
Rest and slice
Let it sit for awhile, maybe 10-15 minutes. Then slice.