The recipes on this blog are a combination of things I've learned over the years and meals inherited through generations of adoration for good food. They are a cherished property, so please be good to them.

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Sunday, March 18, 2007

Pork Tenderloin with Rosemary and Garlic Rub

Rosemary is one of my favorite herbs, and I love the smell of it and the wonders it does to the food it accompanies.

1 1/2 lb pork tenderloin, visable fat trimmed
For the rub:
4 tbsp rosemary, roughly chopped
4 cloves of garlic, minced
good quality olive oil
sea salt and freshly ground black pepper

Sprinkle liberally with salt and pepper on all sides. Rub in garlic and a few good tbsp of olive oil. Massage the loin a bit to get the flavors activated and leave covered in a fridge for 4 hours.

For this recipe I like to grill the tenderloin and serve sliced on the bias.

1 comment:

CapitanPrecio said...

This is great! How long do you cook it, and at what temperature?