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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pork Tenderloin Roast Recipe

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This recipe for Pork Tenderloin Roast is from Zica's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Marinating rub:
2 tsp kosher salt
1/2 tsp freshly ground pepper
6 cloves smashed garlic
1/2 c chopped fresh parsley
2 tbsp vegetable oil
1 c red wine

3-4 lb. pork tenderloin roast
Directions:
Directions:
Smash garlic and place on clean cutting board. Pour salt, pepper and parsley over garlic and using a large chopping knife, chop all ingredients until they form a paste. Wash roast in running water and place in dish. Rub paste all over roast. Cover with plastic wrap and let sit in refrigerator 2-4 hours, or over night,

In large roasting pan, sear both sides of roast in oil until browned. Approximately 2 minutes per side. You can cook roast stove top or in oven. See directions below:

Stove top:
Keep meat in roasting pan and reduce heat to med/low. Add 1 cup water and 1/2 cup wine. Cover pan and cook on low for approximately 1 1/2 to 2 hours depending on the size of the roast. Check roast every 20 minutes and baste with drippings. Add wine and water if it is getting dry.

Oven method:
After browning, place meat in roasting pan, pour water and 1/2 cup wine over meat and cover with foil. Cook in 325º oven for 1-2 hours depending on size of roast, Basting directions are same as stove top.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1-2 hours

 

 

 

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