Recipe

Italian Roasted Pork Tenderloin Recipe

Add Step-by-Step Photos	Cookingforfun / All my dishes 1 year, 1 month ago One of the great recipes, easy to make, easy to cook and easy to serve. Chianti for sure. Prep:40m Cook:65m Servings:6	Cookingforf
	pork tenderloin italian pork italian port tenders pork tenders pork stuffed stuffed pork tenderloin pork tenderloin garlic oregano

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Fans

chihuahua

sparow64

mamalou

mountainma

capedread

kitchensci

143719

juldomnicd

pleclare

linspj

sharyl4

binky67

Ingredients

2 lb. pork tenderloin

4 medium cloves garlic, cut in slivers

2 T fresh rosemary, minced

2 T fennel seeds, ground in mortar and pestle

2 T fresh parsley, minced

2 T fresh oregano, minced

1 T dried crushed basil

1 T dried crushed thyme

1/4 tsp cayenne powder

2 tsp dried chopped onion

1/4 lemon, cut in 2 wedges

1/2 C white wine

2 tsp salt

olive oil

6 medium carrots, peeled, cut in 2-1/2" pieces

6 small potatoes, washed, cut in half

Directions

Wash the tenderloin and pat dry thoroughly.

With a sharp pointed knife, cut slits in the meat at 1/2" intervals and force the garlic slivers into the slits. Mix the rosemary, fennel, oregano, basil, thyme, cayenne, and salt. Rub the tenderloin with olive oil, then with the herb mixture, patting and pressing the herbs into the meat. Allow to rest at least 20 minutes.

Heat a small amount of olive oil in a heavy ovenproof pan or Dutch oven and brown the meat on all sides slowly. Remove from heat.

Squeeze the lemon wedges into the pan and add the wine. Place the lemon wedges, potatoes and carrots in the pot and roast, partially covered, in a preheated 300º oven until the meat reaches 146º internal temperature, about 25 - 30 minutes.

Remove the meat to a warmed platter and cover tightly with foil. Return the pan to the oven, raise the heat to 375º and roast the vegetables until tender, about another 20-25 minutes.

To serve, slice the meat and arrange it with the vegetables on a serving platter. Remove fat from the pan, deglaze with a few tablespoons of white wine or water, scraping loose any bits clinging to the pan.

Pour the liquid from the pan over the meat and vegetables.

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Comments

chihuahua 1 year, 1 month ago said:
Oh my heavens. You have a winner here. We eat a lot of pork tenderloin and almost no red meat.

lanacountry 1 year, 1 month ago said:
Yummy ..added FFF! thanks! :) 55555

pleclare 1 year, 1 month ago said:
This looks wonderful and chianti it is!

chefelaine 1 year, 1 month ago said:
Lovely recipe, and beautiful presentation of this dish! Flagged --- and HIGH FIVE! :+D

mountainmama 1 year, 1 month ago said:
Great Dish you have my HIGH 5 for it. I've saved it for later! :) Thanks for Sharing!

mamalou 1 year, 1 month ago said:
Wonderful dish!

capedread 1 year, 1 month ago said:
Hmmm hurry up Sunday, can't wait to try this baby thanks for sharing

binky67 1 year, 1 month ago said:
Nice!!!! 5 forks!

linspj 1 year ago said:
This looks great, and sounds wonderful. I am having company SUnday and this is what I am going to serve! 5 forks

kitchenscientist 1 year ago said:
I've saved it and given it 5 forks - I never know what to do with pork other than my couple of stand-by recipes. Thanks! This sounds great and I can't wait to try it!

linspj 1 year ago said:
I made this yesterday and it so worthy of the 5!
It makes a gorgeous presentation and is so delicious. This is a winning recipe and one I will make again! ~Linda

juldomnicder 1 year ago said:
I love pork loin and any new way to cook it is always nice i'll be trying this one for sure!! thx

juldomnicder 1 year ago said:
Quick question do you find that you burn your spices when you brown your meat? I think i will try this for supper tonight thanks for the idea

sharyl4 9 months, 1 week ago said:
Sounds wonderful! I have never had pork tenderloin before, bought some on-sale today, will give this a try! Thanks for sharing!!! :)

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