PORK TENDERLOIN RUB ROSEMARY RECIPES

PORK TENDERLOIN WITH ROSEMARY RECIPE - BETTYCROCKER.COM

Pork Tenderloin with Rosemary Recipe - BettyCrocker.com image

Bake pork tenderloin with rosemary, garlic and pepper for an elegant dinner. Ready in 35 minutes!

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 5 minutes

Yield 3

Number Of Ingredients 6

Ingredients

Cooking spray for greasing pan
1 clove garlic
1/4 teaspoon salt
1/8 teaspoon pepper
1 pork tenderloin (about 3/4 lb)
1 1/2 teaspoons finely chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed

Steps:

Heat the oven to 425°F. Spray an 8-inch square or 11x7-inch pan with the cooking spray.
Peel and crush the garlic in a garlic press. Sprinkle salt and pepper over all sides of the pork tenderloin. Rub the rosemary and garlic on all sides of pork. Place pork in the pan.
Bake uncovered 20 to 30 minutes or until pork has a slight blush of pink in the center and a meat thermometer inserted in the center reads 160°F. Cut pork crosswise into thin slices.

Nutrition Facts : Calories 150 , CarbohydrateContent 0 g, CholesterolContent 70 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 26 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 250 mg, SugarContent 0 g, TransFatContent 0 g

PORK TENDERLOIN WITH ROSEMARY RECIPE | MARTHA STEWART

Pork Tenderloin with Rosemary Recipe | Martha Stewart image

This easy pork dish with a sauce made from pan drippings comes from Ann Playe of Northampton, Massachusetts.

Provided by Martha Stewart

Categories Pork Recipes

Total Time 40 minutes

Prep Time 20 minutes

Number Of Ingredients 9

Ingredients

3 tablespoons butter, melted
1 tablespoon olive oil
3 garlic cloves, minced
1 1/2 teaspoons dried rosemary, crumbled
Coarse salt and ground pepper
2 small red onions, halved and cut lengthwise into 1/2-inch slices (2 cups)
2 pork tenderloins (3/4 to 1 pound each)
2 teaspoons all-purpose flour
1/4 cup Madeira

Steps:

Preheat oven to 450 degrees. In a small bowl, stir together 1 tablespoon butter, oil, garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper.
In a small, shallow roasting pan, toss onions with half the butter mixture; push to sides; place pork in center. Rub remaining butter mixture over pork. Roast 10 minutes.
Heat broiler; set rack 4 inches from heat. Broil until pork registers 155 degrees on an instant-read thermometer, 10 minutes. Remove pork from pan.
Whisk flour and remaining 2 tablespoons butter in a small bowl; set aside. Place roasting pan with onions over medium-high heat. Add 3/4 cup water; bring to a boil, stirring to loosen any browned bits. Add Madeira and flour mixture. Cook sauce, stirring, until slightly thickened, 3 to 5 minutes.
Slice pork 1/4 inch thick, and divide among plates; spoon sauce on top.

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