Gumbo Ya Ya: Rosemary Garlic Pork Tenderloin

Welcome to my site!

I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, November 29, 2009

Rosemary Garlic Pork Tenderloin

I wish I had taken a photo of this. The tenderloins turned out better than I imagined. The tenderloins were succulent and the rosemary and garlic complemented the pork perfectly.

Ingredients:

2 pork tenderloins

2 stalks fresh rosemary

4 cloves garlic

1 tsp kosher salt

Directions:

Remove the rosemary from the branch, combine with salt and garlic in a mini-chopper. I used the small sized cup on my Bullet chopper. Process until everything is well combined.

Line a lipped cookie sheet with aluminium. Place tenderloins on it. Rub the rosemary/garlic mixture all over the tenderloins.

Place in the oven on broil for six minutes. Turn the tenderloins over to the other side and broil for another six minutes.

Lower heat to 425 and bake for 10 minutes. Let the tenderloins rest for at least 10 minutes. Thinly slice across on the diagonal.

Delicious!

Click here for printable recipe