Pork Tenderloin with Rosemary Recipe

From Dorothy McNett's Recipe Book.

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See Also: Main Dishes · Meat Dishes

Pork Tenderloin with Rosemary

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

2 tenderloin of pork
Dijon mustard
1-2 shallots, slivered
rosemary branches
sea salt

Brush the mustard all over the tenderloins. Sliver the shallots and place on the meat, and snip over some rosemary. Sprinkle with salt, pepper, and paprika. Lay the branch of rosemary over the meat. Place in a glass or ceramic baking dish. Cover with waxed paper. Microwave on half power, using 13 minutes per pound of meat as a guide. Meat should register 165-170 degrees when done. Tent with foil and allow to stand at least 10 minutes before slicing. Save the drippings and pour over the meat. Garnish with rosemary.

Recipe created 1996-02-02.

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