Glazed Rosemary Pork
A honey-rosemary glaze delicately seasons pork tenderloin in this delightful entree. As elegant as it is easy, the main course is ideal for weekend dinner parties and weeknight suppers alike. —Barbara Sistrunk, Fultondale, Alabama
Reviews
Sounds good, but I'm not into pounding meat or frying it in batches if I can help it. I think this might work just as well if you roast the tenderloin first, then slice it and drizzle the cooked sauce over it, returning to the oven for a few minutes to heat everything and blend the flavors.
Enjoyed this and wouldn't change a thing! Served with sautéed spinach. Restaurant quality dish.
Wonderful recipe. I did not pound to 1/2 ". I didn't want to chance being over cooked beyond 140 degrees internal for the 3 min per side I cooked at.
This was very good. I used half a pork tenderloin for the two of us (about 12 oz.) but made the full amount of glaze. We both loved it.
This is one of our favourite meals. Many times I make it easier on myself by keeping the tenderloin whole. I sear it first then bake and baste it with the honey mixture while it cooks. It takes about 30 minutes to cook.
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