Roasted Pork Tenderloin
July 8th 2009 02:58
Roasted pork tenderloin with gravy.
Begin with a pork tenderloin. Trim all excess fat, and poke about four holes down the length. Insert a sprig of rosemary and a clove of garlic into each hole. Season with sea salt, and ground garlic and pepper.
Heat 2-3 tablespoons of olive oil in large skillet. Sear the tenderloin on both sides and remove all (including oil and seasonings) to baking dish. Bake at 400 F for about 35 minutes.
Remove tenderloin to serving plate and drippings back to pan. Brown about 1/3 cup flour in drippings until desired color. Slowly add water to make gravy. Add salt, pepper, garlic powder, onion powder, and a bit of ground red pepper. Let simmer until thick and creamy. Slice tenderloin about 1" thick and drizzle with gravy.
Begin with a pork tenderloin. Trim all excess fat, and poke about four holes down the length. Insert a sprig of rosemary and a clove of garlic into each hole. Season with sea salt, and ground garlic and pepper.
Insert rosemary and garlic into tenderloin.
Heat 2-3 tablespoons of olive oil in large skillet. Sear the tenderloin on both sides and remove all (including oil and seasonings) to baking dish. Bake at 400 F for about 35 minutes.
Sear the tenderloin before baking to seal in moisture.
Remove tenderloin to serving plate and drippings back to pan. Brown about 1/3 cup flour in drippings until desired color. Slowly add water to make gravy. Add salt, pepper, garlic powder, onion powder, and a bit of ground red pepper. Let simmer until thick and creamy. Slice tenderloin about 1" thick and drizzle with gravy.
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