Rosemary Roasted Pork Tenderloin
An easy dinner with a hearty flavor. It works well with either pasta, rice or potatoes as a side starch.
Ingredients
- 3 Tbsp fresh rosemary
- 3 cloves garlic
- 1 tsp salt
- ¼ tsp pepper
- 2-3 lbs pork tenderloin
- ½ cup olive oil extra virgin
- ½ cup white wine
Instructions
- Heat the oven to 400°.
- Mince rosemary, garlic, salt and pepper together until the mixture is the texture of a coarse rub. I find an ulu works very well for this.
- Roll the tenderloins (usually they come in a pack of two) in the rub and place in a 9 x 13 roasting pan, either glass or metal. Pour over the olive oil and make sure all of the pork is oiled and all the rosemary mixture is used. There should be a small puddle of oil in the bottom of the pan. Not enough to cover the entire bottom, but definitely a puddle or two.
- Place the pan in the oven and cook for about 20 minutes, until the top starts to brown. Turn and cook another 10-15 minutes. At some point the oil on the bottom is going to start burning. When it does, pour the wine over the top of the roast. If you are using a glass pan, make sure the wine is not cold, otherwise the glass may shatter.
- Continue to cook until the wine, oil, and roast juices combine to a creamy sauce and the pork is just done - internal temperature of 145°, being careful not to overcook.
Notes
Although I frequently use pork tenderloins, which are smaller in diameter than a pork roast, you can certainly use a pork roast. The recipe is the same, you'll just have a longer cooking time.