I started growing rosemary in my garden after I discovered this pork recipe. My husband and I think it’s restaurant quality, and we look forward to making it after work. —Judy Learned, Boyertown, Pennsylvania
- 1 garlic clove, minced
- 3/4 teaspoon salt
- 1 tablespoon olive oil
- 2 teaspoons minced fresh rosemary
- 1/4 teaspoon pepper
- 1 pork tenderloin (1 pound)
- Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency. Transfer to a small bowl.
- Stir in the oil, rosemary and pepper; brush over pork. Let stand for 20 minutes.
- Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over medium heat or broil 4 in. from the heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Yield: 4 servings.
Originally published as Rosemary Pork Loin in Healthy Cooking April/May 2012, p54
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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