Adventures in Everyday Entertaining
Pork Tenderloin is a great option when entertaining a small group of guests. (Assuming that they all eat pork). The tenderloin offers quite a bit of variety when it comes to marinating, rubbing, seasoning, glazing, etc. They also are reasonably priced when you consider how many servings you can get out of it.
Rosemary and garlic are always a great pairing when it comes to pork. This recipe from Cooking Light Magazine is a simple but very flavorful dish — and it doesn’t take long at all to prepare!
The tenderloin is paired with our delicious Caramelized Carrots.
Pork Tenderloin with Rosemary and Garlic — modified from Cooking Light Magazine
Preheat oven to 475 degrees.
Combine rosemary and garlic to create a paste.
Make several 1/2 inch deep slits in the pork. Place about half the rosemary mixture in the slits.
Rub pork with remaining rosemary mixture. Sprinkle with salt and pepper to taste.
Place pork on a jelly pan coated with cooking spray. Insert a meat thermometer into the thickest portion of pork.
Bake for 25-30 minutes, or until thermometer registers 160 degrees (or desired degree of doneness).
Let stand for 5 minutes before cutting into 1/4 inch slices.