Sunday, October 26, 2008

Tuscan Style Pork Tenderloin Roast

Last night I made Tuscan Style Pork Tenderloin Roast. It was easy to make and was delicious. Here is the recipe:

2 T chopped fresh thyme (or 1 T dried)
1 T chopped fresh sage (or 1 1/2t dried)
6 cloves garlic, minced
Salt & pepper to taste
2 T olive oil

1 pork tenderloin or boneless pork loin roast

In a small bowl, mix the thyme, sage, garlic, salt & pepper to taste and enough olive oil to make a thick paste. You might need more or less than 2tablespoons of olive oil.

Run the herb paste all over the pork roast and place the roast into a shallow dish. Cover, and refrigerate for 4-6 hours. About an hour before you plan on putting the toast in the oven, remove the roast an allow it to come to room temperature.

Pre-heat an oven to 350F. Place the roast into the oven and cook until the internal temperature is 150F. Remove the roast from the oven, place on a cutting board and loosely cover with foil. Let rest for 10 minutes, then slice and serve.

Cook's Notes: I actually cooked two pork tenderloins. I tied them together using butcher string. I placed the remote temperature probe into the thickest part of the tenderloin.

I could not have been happier with how the roast turned out. The thyme and sage gave the meat a wonderfully soft taste. Along with the roast, we served Deirdre's World Famous Chopped Salad and plain cous cous. Thanks to our friend Amy at Art of the Table, we enjoyed a bottle of Greco Campania from the Benito Ferrara Winery. The wine complemented the pork perfectly.

I will be looking for more recipes I can cook in our new oven as the weather here starts to turn to winter. While I love to grill, it is sometimes better to cook indoors when it is snowing.

No comments: