Saturday, July 11, 2009
Rosemary Encrusted Pork Tenderloin
For my anniversary, my darling husband got me a fabulous counter top rotisserie. Since then, we've used it every Sunday, always trying a new meat. Pork tenderloin was a perfect meat to use in the rotisserie. It left the meat perfectly juicy and flavorful on the inside and nice and crisp on the outside. If you don't have a rotisserie, I'm sure that this would be just as good baked in the oven, however I didn't make it this way so I'm only going to include directions for the rotisserie. Either way, this is such a simple meal to make, but is loaded with flavor.
1 pork tenderloin
Aprox. 1-2 tsp dried rosemary, minced
3-5 fresh sage leaves, minced
Extra Virgin Olive Oil
If you have a flavor injector, combine 2-3 tablespoons of extra virgin olive oil and a pinch of salt, pepper and garlic powder. Inject into pork loin in various places. If you don't have a flavor injector, you can skip this step and move on to the next. In the same bowl (or a new one), add an additional 2-3 tablespoons of olive oil, along with the minced sage and rosemary. Add another pinch of salt and pepper to the oil mixture, and stir to combine. Slather over entire tenderloin until completely coated. Fit tenderloin onto rotisserie skewers according to manufactures directions, and cook for about 45 minutes or until the middle of the tenderloin registers 160 degrees. Remove from rotisserie and let rest for 5-10 minutes. Cut into aprox. 1/2" slices and serve warm.