Italian Roasted Pork Tenderloin
From cookingforfun 15 years ago
- 65 minutes to make
- Serves 6
One of the great recipes, easy to make, easy to cook and easy to serve. Chianti for sure.
Ingredients
- 2 lb. pork tenderloin shopping list
- 4 medium cloves garlic, cut in slivers shopping list
- 2 T fresh rosemary, minced shopping list
- 2 T fennel seeds, ground in mortar and pestle shopping list
- 2 T fresh parsley, minced shopping list
- 2 T fresh oregano, minced shopping list
- 1 T dried crushed basil shopping list
- 1 T dried crushed thyme shopping list
- 1/4 tsp cayenne powder shopping list
- 2 tsp dried chopped onion shopping list
- 1/4 lemon, cut in 2 wedges shopping list
- 1/2 C white wine shopping list
- 2 tsp salt shopping list
- olive oil shopping list
- 6 medium carrots, peeled, cut in 2-1/2" pieces shopping list
- 6 small potatoes, washed, cut in half shopping list
How to make it
- 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.
The Rating
Reviewed by 18 people-
Oh my heavens. You have a winner here. We eat a lot of pork tenderloin and almost no red meat.
chihuahua
in Sonoma County loved it
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Yummy ..added FFF! thanks! :) 55555
lanacountry
in Macon loved it
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This looks wonderful and chianti it is!
pleclare
in Framingham loved it
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