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Ingredients
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1 pound
pork tenderloin
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2 tablespoons
extra virgin olive oil
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1 tablespoon
fresh rosemary, chopped
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1/2 teaspoon
sea salt
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1/2 teaspoon
ground black pepper
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1
head of garlic, minced
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2 tablespoons
butter
Directions
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The day before:
In a bowl, mix together olive oil, rosemary, sea salt, and black pepper. Spread mixture all over the pork and let marinade in refrigerator overnight.
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Before baking, let pork sit in room temperature (about 30 minutes).
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Preheat oven for 400°F. Pan sear all sides of the pork until browned. Put pork in oven to roast for 25 minutes or until internal temperature reaches 150°F-160°F.
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Let pork rest at least 10 minutes before carving.
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Make sauce:
On medium-low heat, melt butter and add garlic. Cook until garlic is fragrant (not burnt). Drizzle over pork tenderloin and serve.
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