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Rosemary Roast Pork Tenderloin Recipe

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This recipe for Rosemary Roast Pork Tenderloin, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Rannefeld
Added: Saturday, March 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 pork tenderloins, about 2 pounds
1 tbsp dried
1 tablespoon olive oil
2 cloves garlic, halved
salt and pepper to taste

Directions:
Directions:
Preheat oven to 400. Line a baking pan with foil, spray with cooking spray and place in oven. Trim fat from pork tenderloins and butterfly the meat, cutting them nearly in half lengthwise. Open the pork tenderloins and lay out, pounding to flatten with the palm of the hand or the bottom of a heavy skillet. Chop rosemary if using fresh. Rub pork tenderloins all over with cut sides of garlic halves then olive oil, then sprinkle rosemary on both sides.

Remove baking pan from the oven and place pork on hot tray. Return to oven and roast for about 20 minutes (about 155 to 160 internal temp). Remove and let stand 5 minutes, then slice.

Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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