Recipe courtesy of James Farmer
Rosemary Pork Tenderloin
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 444
- Total Fat
- 28
- Saturated Fat
- 7
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 40
- Cholesterol
- 130
- Sodium
- 500
- Total: 2 hr 10 min (includes marinating time)
- Active: 45 min
Ingredients
1/2 cup good olive oil
1/2 cup red wine vinegar
About 1/4 cup fresh parsley leaves
About 1/4 cup fresh rosemary, leaves stripped and lightly crushed
3 tablespoons coarse grain mustard
1 tablespoon dry mustard
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon ground pepper
Juice of 1 lemon
2 pork tenderloins (1 1/2 to 2 pounds each)
2 tablespoons butter
2 tablespoons olive oil
2 cups rough, largely chopped root vegetables (Most root vegetables - I used potatoes - will roast just fine with the pork...red onions, sweet potatoes and carrots are a few I've tried and been greatly pleased!)
Buttermilk biscuits, cut in half and toasted, for serving
Directions
- Whisk together the olive oil, red wine vinegar, parsley, rosemary, grain mustard, dry mustard, garlic, salt, pepper lemon juice. Pour over the tenderloins in a plastic bag and allow to marinate in the fridge for anywhere between 1 hour and overnight.
- Preheat the oven to 375 degrees F.
- After marinating, sear the tenderloins in the butter and olive oil. Add the root vegetables and baste them in the sauce. Cover and place in the oven for 25 minutes.
- Slice the pork into medallions and serve with the sauce from the bottom of the pan. Serve with hot buttermilk biscuits.