{"id":859,"date":"2011-11-17T02:23:14","date_gmt":"2011-11-17T02:23:14","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=859"},"modified":"2012-03-29T00:54:20","modified_gmt":"2012-03-29T00:54:20","slug":"rosemary-and-garlic-roasted-pork-tenderloin","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=859","title":{"rendered":"ROSEMARY AND GARLIC ROASTED PORK TENDERLOIN"},"content":{"rendered":"

This is a terrific recipe.\u00a0 You can have a gorgeous dinner on the table in less than thirty minutes.\u00a0\u00a0\u00a0 The red wine sauce is spectacular.\u00a0 You’ll make it often and serve it over lamb, beef and even salmon.<\/p>\n

My dear friend and gardening guru, Dellis , made this sauce last night, and was in raptures over it.<\/p>\n

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1 1\/2 pounds pork tenderloin<\/p>\n

1\/2 cup olive oil<\/p>\n

1\/2 cup red\u00a0 wine vinegar<\/p>\n

juice of l lemon<\/p>\n

4 cloves garlic minced<\/p>\n

3 generous tablespoons fresh rosemary leaves<\/p>\n

Kosher salt and freshly ground black pepper to taste<\/p>\n

Combine all the ingredients for the marinade and marinate pork for 4 hours or overnight in the refrigerator covered.<\/p>\n

Remove pork from marinade and strain the marinade.\u00a0 Cover the pork the garlic and rosemary and roast in a shallow, tin foil lined pan in a 400\u00b0F oven for 20 to 30 minutes until meat thermometer inserted reads 150\u00b0 F.\u00a0 Remove from pan and tent and let set for a few minutes.\u00a0 The temperature will increase to 155\u00b0F.\u00a0 Slice thinly and sauce with the red wine sauce.\u00a0 Serves 4<\/p>\n

RED WINE SAUCE – Roxy’s Bistro<\/p>\n

4 oz\u00a0 unsalted butter, divided<\/p>\n

3 fat shallots, minced<\/p>\n

2 garlic cloves minced<\/p>\n

1 plum tomato, peeled, seeded and chopped (substitute 1\/2 tsp tomato paste)<\/p>\n

2 cups red wine such as pinot noir or merlot<\/p>\n

1 tbsp. balsamic vinegar and 1\/2 tbsp. Hoisen sauce<\/p>\n

Kosher salt and freshly ground pepper.<\/p>\n

Put half the butter into sauce pan and heat until foamy.\u00a0 Add the shallots and garlic and sauce briefly, just until glossy and aromatic.\u00a0\u00a0 Stir in the tomato and saute 2 minutes more. Stir in the wine and raise the heat slightly, bring to a boil, and simmer briefly\u00a0 until reduced to about 1\/2 cup, ten to fifteen minutes.\u00a0 Stir in the vinegar and Hoisen sauce.\u00a0 Pour the sauce through a fine mesh strainer into a clean saucepan and, over low heat whisk in the remaining butter a little bit at a time, whisking until all of the butter is incorporated into the sauce after each addition.\u00a0 Season to taste with a little salt and pepper.\u00a0 Cover and keep warm.<\/p>\n

CHEF NOTES<\/p>\n

This recipe is idea for for single or double servings.\u00a0 The sauce can be gently reheated the next day.<\/p>\n

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ROSEMARY AND GARLIC ROASTED PORK TENDERLOIN<\/span><\/span><\/td>\n\n
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#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
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Recipe Type: Pork main<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 20 mins<\/span><\/div>\n
Cook time: 20 mins<\/span><\/div>\n
Total time: 40 mins<\/span><\/div>\n
Serves: 4<\/span><\/div>\n
This is a terrific recipe. You can have a gorgeous dinner on the table in less than thirty minutes. The red wine sauce is spectacular.<\/span><\/div>\n
Ingredients<\/div>\n