Pork Tenderloin Roast Recipe

From Dorothy McNett's Recipe Book.

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Pork Tenderloin Roast

From Dorothy McNett's recipes at www.dorothymcnett.com. Instead of the flour mixture, you can use about 2-3 tablespoons of the Japanese Bread Flakes known as Panko plus a sprinkling of paprika if desired.

2 small pork tenderloins (or cut one large one lengthwise)
3-4 cloves garlic, slivered
1 medium shallot or green onion, finely sliced
2-3 springs fresh rosemary
1 tablespoon olive oil
1 tablespoon flour
fine sea salt
freshly ground pepper
sweet Hungarian paprika (or try the smoked paprika...)
1/2 cup wine or broth, for deglazing the roasting pan

Preheat oven to 450 or 500 degrees. Tuck the slivers of garlic, slices of shallot or green onion and needles of the rosemary in between the two tenderloins and tie together with cooking twine. Place in a small roasting pan or a skillet that can withstand oven temperatures. Brush the meat all over with the olive oil. In a small bowl, whisk together the flour, salt, pepper, and paprika. Rub this mixture over the oiled meat. Place into hot oven, reduce temperature to 375 and roast until internal temperature of the meat reaches 155-160 degrees, calculating about 18-20 minutes per pound of meat. Do not overcook or it will be dry. When done, remove meat to a cutting board, tent with waxed paper or a silicone baking mat, and allow to stand for about 10 minutes before slicing. In meantime, place the pan with the juices on a burner and bring to a boil. Add wine or broth and cook and scrape with a silicone spatula to remove all of the browned bits. Cook until reduced by half. Pour over the meat after carving. Finely diced fresh mushrooms could be cooked in the juices before reducing, if desired.

Recipe created 1997-02-24.

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