Wednesday, July 25, 2012

Rosemary Pork Tenderloin

From True Grits cookbook.

2 tsp. dried rosemary, crumbled
2 large cloves garlic, minced
1 T. dijon mustard
2 tsp. salt
4 tsp. freshly ground pepper
2 (12-oz) pork tenderloins
1-1/2 T. olive oil

•• Mix together first five ingredients in a bowl. Rub mixture evenly over the pork; place in a shallow dish. Let stand at room temperature for 15 minutes or in the refrigerator for up to 2 hours.
•• Brown the pork on all sides in heated oil in a skillet (cast iron works well). Place in baking pan (or leave in cast iron skillet).
•• Bake at 400 degrees for 20 minutes or until cooked through. (don't overcook!)

Note: this goes really well with brussels sprouts! While the pork is cooking, prepare the brussels by cleaning, cutting and partially cooking them. Once the pork is out of the oven and resting, use the pan to crisp up the veggies, and utilize those delicious crispy bits from the bottom. Depending on how cooked the brussels are to start, may need to combine stovetop and oven, or simply stovetop alone. Also, may want to try deglazing the pan first with some white wine, then finishing up the sprouts.

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