Roasted Pork Tenderloin Recipe

Roasted Pork Tenderloin Recipe

This is a very simple marinade recipe, pork tenderloin and potatoes with easy to find ingredients and there you have it, one great tasting easy meal. This easy pork tenderloin recipe goes with any cut of pork.

INGRIDIENTS

1 cup olive oil

3-4 garlic cloves minced

1 tablespoon dried rosemary, crushed

1 teaspoon salt

1/2 teaspoon pepper

3-4 medium red or white potatoes

2 pork tenderloin

Cooking Instructions
Roasted Pork Tenderloin Recipe

The instructions for this tenderloin recipe are for oven roasting, however this recipe can also be done on the grill.

1. In a bowl mix the olive oil, garlic, rosemary, salt and pepper.

2. In two large resealable food bags or two glass containers with covers add the pork to one bag and the potatoes to the other bag. Pour marinade over the meat and potatoes, seal or cover and refrigerate 4-8 hours or overnight turning occasionally to distribute the marinade evenly. If using a resealable food bag press out as much air as possible.

3. Preheat oven to 425 degrees. Drain and discard the marinade, place meat and potatoes in a greased baking dish. Cook the tenderloin 20-30 minutes until the center reaches 145-150 degrees on a instant-read thermometer.

4. Remove meat, tent with foil 10-15 minutes, temperature should rise another 5-10 degrees. Return potatoes to a raised oven rack 5-6 inches from the top and broil the potatoes another 4-5 minutes until tender.

5. Slice pork thinly across the grain and serve with potatoes.

Below is a cooking chart for pork roast. Remember you should always use an instant-read thermometer to check the doneness of a roast. The internal temperature will rise about 5-10 degrees during resting time, remove recipes for pork tenderloin 5-10 degrees before desired doneness.

Doneness	Description	Meat Thermometer Reading
Medium	Pink throughout	145-150 degrees
Medium-Well	Slightly pink in center	150-160 degrees
Well-Done	Beige-pink throughout	160-170 degrees

It is not recommended pork be cooked less than medium doneness.

Marinating Tips

• Best to marinade in resealable plastic food bag, a bag will help to cut down on clean up and allow you to turn, to evenly distribute the marinade.
• You can marinade in plastic, glass, or stainless steel containers, covered with lid.
• Don't marinade in aluminum containers or foil, a chemical reaction could spoil the meat.
• Don't reuse leftover marinade for other food.
• Don't use marinade from raw meat unless its boiled first for several minutes.
• Always marinade recipes in the refrigerator, never at room temperature.
• Tenderizing marinades penetrate about 1/4 inch into the surface of the meat.

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