Pork with Garlic and Rosemary

I decided it was time to clean out our refrigerator and freezer by using things that we already have before I went out again to  get new groceries. This can be challenging, because sometimes you just don’t WANT what is in the house and want to get something different. But the time came for us to use up what we had. (I have a habit of buying things that I think I will cook and then forgetting once I put them in the freezer or in the cabinet …YIKES)

This pork recipe came about this way…I had a lot of garlic to use up and the pork tenderloins that were waiting to be cooked. They were the winners of my personal food challenge for the day, so here is the recipe I made!

Pork with garlic, herbs and a bit of Dijon...YUM

Pork with garlic, herbs and a bit of Dijon…YUM

Pork with Garlic and Rosemary

2 Pork tenderloin

7 cloves of garlic, minced

2 Tbs shallots, chopped

2 Tbs parsley, chopped

1 Tbs rosemary, chopped

1 tsp sea salt

1 tsp pepper

4 Tbs. extra virgin olive oil

2 Tbs balsamic vinegar

1 Tbs. coarse ground Dijon mustard

Line a baking sheet with foil. Preheat oven to 400 degrees. Add all of the ingredients (except the pork) to a bowl and mix together. Put pork on the baking sheet. Cover each side of the tenderloin with the garlic mixture. Roast for 25 minutes then turn the pork over and roast for another 25 minutes. Internal temperature should be about 155 degrees. Pork will continue to cook after it is out of the oven. Let stand for 10 minutes before carving.

What did I love about this recipe? I really liked the garlic topping. It wasn’t at all overpowering and added good flavor to the pork

What didn’t I love about this recipe? Nothing really. I might do a quick broil at the end of cooking just to darken the topping a bit.

 

 

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