Roasted Rosemary Pork Tenderloin
Serves 2 to 3
Here is what you will need:
1 pork tenderloin, about a pound and a half
2 or 3 cloves garlic
1 1/2 TBS fresh rosemary
1/2 cup white wine
salt and pepper
pat of butter
Preheat oven to 350. Trim excess fat off pork loin. Mince garlic and finely chop rosemary, mash together with a little salt and pepper. Cut small slits into pork and stuff the rosemary/garlic paste into each slit. Brush pork with olive oil and spread the remaining rosemary/garlic paste over the entire loin.
Place loin on a sheet of foil.
Seal it tight and place in glass baking dish. Roast for about 45 to 50 minutes. Remove from oven.
Place the juices in the foil into a small sauce pan. Add the wine and bring to a boil.
Place the loin on a cutting board, cover with the foil and let it rest for 10 minutes.
Remove sauce from heat and add a pat of butter. Taste and season as necessary.
Once the pork has rested, slice and serve.
Serve with your pan sauce and garnish with parsley if you have it.