- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.FAKOYWxZ.dpuf Simply Rice and Beans: Roast Pork Tenderloin with Rosemary and Garlic

Tuesday, September 24, 2013

Roast Pork Tenderloin with Rosemary and Garlic

Lately, I have been cooking like a mad woman.  Cooking and baking is what I love to do.  There are so many dishes that I one day would like to make and share with you.  Cooking for me is like therapy to my soul.  My mom was an excellent cook and so are my aunts.  I take after them.

My mom used to make chicken and pork in many different ways. From her, I learned that you can take the most inexpensive piece of meat and transform it into a delicious dish.

Today, I decided to make Roast Pork Tenderloin with Rosemary and Garlic.  Perfect combination of flavors.  I love rosemary and garlic together, the more garlicky the better.

My hubby likes pork, but he likes it better with some kind of sauce.  So, I decided to make this pork tenderloin with a side of  roasted sweet potato rounds, and make a gravy out of the juices from the pork loin.

I seasoned it with olive oil, garlic, rosemary and salt.  Simple, but well seasoned.  It's all about great flavors.

I crushed the garlic with the salt and then added the oil.  I then rubbed the pork with it, added the rosemary and a little more salt.

I made sure not to overcook the pork. I didn't want the pork to dry out.

Even though it was seasoned well, the gravy just added more flavor.  The baking pan I used to cook the pork tenderloin can be use on the stove top.  So, I was able to make the gravy right in the same pan. 

To make the gravy when the pork was done cooking, I took the meat out and placed it on a serving platter. Placed the baking pan on the stove.  On high heat, I added 1 cup of beef broth (you can use red wine too), and with a whisk scraped the bottom of the pan to get all of the great flavors, then I added 1 tbsp of flour slowly, making sure not to have lumps. Then added 1 tbsp of butter, whisking until gravy became thick. Added a pinch of salt and pepper.


2 pound boneless pork loin
6 garlic cloves
1/4 cup fresh rosemary leaves
1 tsp salt
2 tbsp olive oil
freshly ground black pepper

Preheat oven to 375 Degrees F

Finely chop the garlic with 1/2 tsp of salt on a cutting board.  Holding knife at an angle, drag the blade over mixture until a coarse paste forms.  Transfer to small bowl, add rosemary and olive oil.

Place the boneless pork loins  in a baking pan and season with the garlic, oil, rosemary and 1/2 tsp of salt.  Rub the pork loin and make sure is all seasoned.  Cook for about 50-60 minutes, depending on how thick the piece of pork is.

Transfer to cutting board, let rest for 10 minutes before cutting. Serve with gravy and your favorite side dish.

Click here for the Roasted Sweet Potato Rounds Recipe:

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