Monday, August 11, 2008

Pork Tenderloin with Rosemary

1 TBS butter

3 TBS olive oil

3 garlic cloves, minced (the PAMPERED CHEF garlic press is the best I have ever used!)

1 1/2 tsp. fresh rosemary

course salt and fresh ground pepper

1 lg red onion, julienne

3-4 pound pork tenderloin

Mix the oil and spices together. Rub it into the tenderloin. I did this in the morning. Refrigerated it several hours; then put into oven around 4pm. Slice the onion and place over and around the pork.

Preheat oven to 450. Roast pork until browned, 25-30 minutes. Reduce oven temperature to 350 , continue cooking (tented with foil) , until an instant-read thermometer inserted into the thickest part registers 155 degrees and the juices run clear.

I cooked mine in the Demarle flower mold. The minimal clean up was remarkable.

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