I went to a friend’s place for a cookout a few years ago and discovered pork tenderloin. Up until then, I had always had pork as chops or ham. I was amazed at how tender, juicy and tasty this cut was. And it was so easy to cook! The version I had was pre-seasoned, but I’ve found it’s very easy to season myself. It’s also easy to cook, whether it’s grilled, slow cooked or roasted in the oven.
I love garlic, and I cook it in just about everything I make. Here is one of my favorite recipes for Roasted Pork Tenderloin with White Wine, Garlic and Rosemary. This is a simple marinade and tastes great whether it’s marinated for a few hours or overnight!
The Ingredients
The ingredients list for this recipe is pretty short, and it was all easy to find. I spent a little over $10 on the pork tenderloin. Not bad since I got 4 servings out of it.
The Process
Most of the “work” on this recipe is making the marinade. It took me 5 minutes to get it ready. One thing not mentioned in the recipe is trimming the silverskin. I ended up trimming it after I marinated the meat overnight. I don’t recommend that method! Take a few minutes to trim the silverskin before marinating.
I had my roasted pork tenderloins ready to serve in 45 minutes. They had a great sear in 8 minutes instead of the listed 10. The meat also cooked much faster than the 45 minutes listed. Mine was done to perfection in 20 minutes, and I let it stand for another 10 minutes after that. A foil tent kept it warm while standing.
