Pork Tenderloin Studded with Rosemary and Garlic
Pork Tenderloin Studded with Rosemary and Garlic
Cooking Light, OCTOBER 2002
This was okay. I thought the garlic overpowered the rosemary a bit. I think next time, I will let the pork rest with the herbs on it before putting it in the oven. The flavor didn’t penetrate much of the pork, either. I made some shallow slits across the top of the loin.
I think next time I’ll make some smaller, deeper slits and make sure the mixture is deep in the pork. I didn’t want to make too many deep slits and have it alter the moistness of the meat. It was a nice change over the lemon marinated one we usually get.
Knife
Cutting board
Measuring cups and spoons
Food chopper (used the mini cuisi)
Jelly roll pan or roasting pan
