blame the blurriness on DY

Verdict: Win

Perfect and easy as is, except I used pork tenderloin instead of pork loin. This recipe calls for a total of 45 minutes in the oven, but really it only needs about 15 minutes for a tenderloin. Too bad I didn't know this ahead of time, as my pork turned out a kind of dry :( Still tasty, though!

Roast Pork Tenderloin with Garlic and Rosemary adapted from Epicurious originally printed in Bon Appetit June 1999
Yield: Serves 4

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
Two 1-pound pork tenderloins, well trimmed
Fresh rosemary sprigs (optional)

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork for 15 minutes. Remove from oven; let stand 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.


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