Roast Pork tenderloin
A couple of weeks ago, I was invited to go to a potluck. In relatively short order I whipped up some roast pork for a late summer get together--the meat wasn't particularly inexpensive, but it was buy one get one free, so I decided to pick some up for the dinner.
Earlier that day, I had bought some fresh sage and rosemary at the farmers market, inspired by a post at David Lebovitz's blog. I used this sage and rosemary herb blend as a rub along with some black pepper and salt on the pork. A generous drizzle of olive oil, and I popped the meat into a 450 F oven for about 20 min/lb, and then turned the heat down to 375 F for another 15 min/lb. I didn't have a thermometer, but the meat turned out nicely cooked--juicy and tender without a trace of pink.
Earlier that day, I had bought some fresh sage and rosemary at the farmers market, inspired by a post at David Lebovitz's blog. I used this sage and rosemary herb blend as a rub along with some black pepper and salt on the pork. A generous drizzle of olive oil, and I popped the meat into a 450 F oven for about 20 min/lb, and then turned the heat down to 375 F for another 15 min/lb. I didn't have a thermometer, but the meat turned out nicely cooked--juicy and tender without a trace of pink.
posted by a lau @ 13:01
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