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GARLIC AND ROSEMARY ROASTED PORK TENDERLOIN Recipe

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This recipe for GARLIC AND ROSEMARY ROASTED PORK TENDERLOIN, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Glenda Heizer
Added: Friday, December 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. olive oil
2 tbsp. balsamic vinegar
1 tbsp. cider vinegar
3 large garlic cloves, chopped
1/4 c. chopped fresh rosemary
2 tbsp. chopped fresh thyme
2 tbsp. chopped fresh parsley
2 tbsp. Dijon mustard
1 (14 to 16 oz.) pork tenderloin

Directions:
Directions:
Process the olive oil, balsamic vinegar, cider vinegar, garlic, rosemary, thyme, parsley, and Dijon mustard in a food processor until herbs are finely chopped. Place the tenderloin in a resealable plastic bag. Pour the marinade over the tenderloin and seal the bag. Marinate in refrigerator for 8 to 12 hours, turning occasionally. Drain the pork and discard the marinade. Place the pork in a small roasting pan. Cook at 375 degrees for 25 minutes or until a meat thermometer inserted in the center register 160 degrees.Let meat rest for 5 minutes. Cut into thin slices to serve.

Number Of Servings:
Number Of Servings:
Serves 4

 

 

 

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