You never know where you will stumble on a good recipe….I was reading People magazine at the nail salon and this easy delicious entrée by Top Chef winner Kelsey Barnard Clark was featured. She has a new cook book entitled Southern Grit, and says that this pork was in the weekly rotation growing up. “It’s clean, light, and affordable and it’s a family favorite all over again.” Agreed!
1 Tbs. kosher salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground coriander
1 tsp. dried thyme
1 1/4 lb. pork tenderloin
1/4 cup olive oil
3 Tbs. (1 1/2 oz.) unsalted butter
2 garlic cloves
2 rosemary sprigs
Preheat oven to 450 degrees. Stir together salt, garlic powder, onion powder, coriander and thyme in a small bowl. Sprinkle the rub over the tenderloin with a dry hand, turning and pressing tenderloin gently for rub to adhere.
Heat oil in a large oven-safe skillet over high. Add pork to skillet; cook, using tongs to turn and sear each side until golden brown, 8 to 10 minutes.
Place butter, garlic cloves and rosemary in the skillet around the tenderloin. Place skillet in the oven, uncovered, and roast until a thermometer inserted in the thickest portion registers 145 degrees, about 10 minutes. Remove from oven, and baste with butter. Let rest at room temperature at least 10 minutes. Cut into 1/2-inch thick slices, and drizzle with cooking juices. Serve with your favorite side dishes like sweet potato fries and roasted broccoli, if desired. Tenderloin can be refrigerated with cooking juices up to 3 days. Serves 4.
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