Tuesday, March 16, 2010

Roast Pork Tenderloin

This juicy tenderloin recipe infuses the meat with garlic, herbs and white pepper.  Pairs perfectly with Mixed Mushrooms and Garlic as shown above by Lacey Johnston.
Serves 4 - 8.
  • 2 lbs. Pork Tenderloin, truss together if two 1 lb. tenderloins
  • 3 cloves Garlic, minced
  • 2 tsp Kosher Salt
  • 3/4 tsp White Pepper
  • 1/4 cup Fresh Thyme, finely chopped
  • 1/4 cup Fresh Parsley, finely chopped
  • 1 tsp Olive Oil
  • 2 tbsp Olive Oil
  • 28 oz. Chicken Stock
  1. In a small bowl, mix together garlic, salt, white pepper, thyme, parsley and 1 tsp olive oil (this should make a dry paste).
  2. Dry tenderloin with paper towels.
  3. Cover tenderloin with dry rub, wrap in plastic and refrigerate 6 hours.
  4. Preheat oven to 350* degrees F.
  5. Heat oil over medium-high heat in a large skillet, brown meat on all four sides, 2 minutes per side.
  6. Remove pork and place in roasting pan.
  7. In same pan pork was cooked in, add chicken stock and return heat to medium-high.
  8. Scrap pan to remove all brown bits from the pan.
  9. Once it starts to bubble, pour into roaster covering about 1 - 2 inches of the pork.
  10. Cover with foil and cook until the internal temperature is 150* degrees (about 40 minutes).
  11. Remove pork and set on cutting board, tent with foil to rest for 10 minutes before cutting.

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