Roasted Pork Tenderloin With Rosemary
serves 2-4
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1 pork tenderloin (about 1 1/2 pounds)
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
prep: 15 minutes
total: 55 minutes
baking dish
butcher's twine
tongs
digital, instant-read meat thermometer
1. Preheat the oven to 425F. Fold the thin end of the loin over so the pork is an even thickness from end to end. Tie the end secure in one or two places with the twine.
2. Place the pork in a baking dish and sprinkle it with the rosemary and a little salt and pepper. Rub the loin all over with the olive oil.
3. Put the baking dish in the oven and cook the pork until the internal temperature reaches 140F, about 30 minutes. Let it rest loosely covered with foil for at least 10 minutes. Slice the pork and serve it with any pan juices.
2. Place the pork in a baking dish and sprinkle it with the rosemary and a little salt and pepper. Rub the loin all over with the olive oil.
3. Put the baking dish in the oven and cook the pork until the internal temperature reaches 140F, about 30 minutes. Let it rest loosely covered with foil for at least 10 minutes. Slice the pork and serve it with any pan juices.
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