FOOD FOR THE SOUL: Rosemary Garlic and Fennel Roasted Pork Tenderloin

Rosemary Garlic and Fennel Roasted Pork Tenderloin

This recipe serves eight — a great meal for family dinner and the October weather change. Mashed or roasted red potatoes and green beans are a great accompaniment.

Ingredients (makes four servings)

• 4 large garlic cloves, pressed
• 1 whole green onion for garnish
• 4 teaspoons chopped fresh rosemary or 2 teaspoons dried teaspoon of ground fennel
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon ground black pepper
• 1 2 1/2-pound boneless pork loin roast, well-trimmedFresh rosemary sprigs (optional) but great for presentation

Directions

• Preheat oven to 400°F. Line a 13 x 9 x 2-inch roasting pan with foil.
• Mix the first 4 ingredients in a bowl.
• Rub garlic mixture all over pork.
• Place pork, fat side down, in the prepared roasting pan.
• Roast pork for 30 minutes. Turn roast fat side up.
• Roast until the thermometer inserted into the center of pork registers 150°F., about 25 minutes more.
• Remove from oven; let stand for 10 to 12 minutes.
• Pour any juices from the roasting pan into a small saucepan; set over low heat to keep warm.
• Cut pork against grain into 1/3-inch-thick slices.
• Use a nice serving dish to arrange pork slices on a dish for presentation.
• Pour pan juices over.
• Garnish with rosemary sprigs and julian green onions.

Nutrition Facts

200 calories; 7g of total fat (2g saturated fat); 100 mg cholesterol

 

Learn more at www.realorganicchef.com. Contact R.O.C. Team Las Vegas at (702) 762-3278