Roasted Rosemary Pork Tenderloin

roasted pork rosemary tenderloin_2

This weekend was the Jimmy Fund Walk, in which participants walk any distance along the Boston marathon route, from a 5k to a full marathon, in support of Dana Farber Cancer Institute.  This was the second year that my father and aunt walked in honor of my mother and in support of the hospital that provided her unmatched treatment for several years. They came home surprisingly untired despite the fact that they had walked a half marathon and a 10k, but the energy from the event seemed to invigorate each of them as they already began to build their team for next years walk.

We decided to have them over (or shall I say upstairs seeing as we share a two-family house now) and made this simple but flavorful Sunday meal of roasted pork, garlicky cauliflower puree, and shaved warm brussels sprout salad with tomatoes and feta.

The original recipe that I found noted to cook the pork to 155 degrees, but both my father and aunt suggested we remove it from the oven at 140.  This tip was SPOT ON as the pork was juicier than any we have made ourselves at home.  Cauliflower puree paired well with the meat and I’m glad that I added a few roasted garlic cloves to the puree.

We then walked to the local ice cream store for a late night treat – the perfect way to round out the weekend.

roasted pork rosemary tenderloin

Ingredients:

  • 2.5 lb pork tenderloin
  • Pork Rub:
    • Olive Oil
    • Onion Powder
    • Mustard Powder
    • Celery Salt
    • Minced Garlic
    • Dried Minced Onions
    • Salt & Pepper
    • Rosemary
  • Gravy
    • 1/2 cup Sherry
    • 1 tablespoon butter
    • 1 Tablespoon Minced onions (or shallots)
    • Garlic

 

Steps and Notes:

  1. Preheat the oven to 400 degrees
  2. Make a rub by unscientifically combining all of the listed ingredients.  
  3. Put the meat on a braising pan, rub the meat fully with the spices.
  4. Put it the oven until the internal temperature reaches 140
  5. Then, broil for 2-3 minutes to give it a crispy top
  6. Let stand on the counter 10 – 15 minutes before cutting
  7. While the meat sets, make a gravy by following the steps below.
    • First, saute the garlic and onions in a bit of olive oil for 1 minute. Add the sherry then boil it down for about 5-7 minutes.  Then add the butter.  
    • If you want to thicken it make a roux and add it in small amounts. (A little goes a long way)

 

Thoughts for Next Time:

  • Add some cayenne pepper to the rub
  • Make some homemade apple sauce to go with the pork (it is apple season after all)

 

4 comments

  1. Anonymous · · Reply

    1. This looks amazing. 2. I’m glad it was a successful and joyful day. I know what a special event it is!!

    Like

  2. Julie Critser · · Reply

    Oops – didn’t mean to post anonymously. 🙂

    Like

  3. mistimaan · · Reply

    Nice recipe 🙂

    Liked by 1 person

  4. I love the combination of rosemary with tenderloin 😀

    Like

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