Italian Roasted Pork Tenderloin
Makes 6 servings
Prep: 10 min; Bake: 30 min; Stand: 15 min
1 teaspoon olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 clove garlic, finely chopped
2 pork tenderloin, about 3/4 pound each
1. Heat oven to 450'. Spray shallow roasting pan with cooking spray.
2. Mash all ingredients except pork into a paste. Rub paste on pork. Place pork in pan. Insert meat thermometer so tip is in thickest part of pork.
3. Bake uncovered 25 to 30 minutes or until thermometer reads 155'. Cover pork with aluminum foil and let stand 10 to 15 minutes or until thermometer reads 160'. (Temperature will continue to rise about 5'°, and pork will be easier to carve.)
Makes 6 servings
Prep: 10 min; Bake: 30 min; Stand: 15 min
1 teaspoon olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 clove garlic, finely chopped
2 pork tenderloin, about 3/4 pound each
1. Heat oven to 450'. Spray shallow roasting pan with cooking spray.
2. Mash all ingredients except pork into a paste. Rub paste on pork. Place pork in pan. Insert meat thermometer so tip is in thickest part of pork.
3. Bake uncovered 25 to 30 minutes or until thermometer reads 155'. Cover pork with aluminum foil and let stand 10 to 15 minutes or until thermometer reads 160'. (Temperature will continue to rise about 5'°, and pork will be easier to carve.)
No comments:
Post a Comment