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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Dorothy's Salt and Pepper Crusted Pork Recipe

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This recipe for Dorothy's Salt and Pepper Crusted Pork is from The Thrasher Family Cookbook Project, 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:  
2 tsp pepper
1 tsp salt
1 tsp dried, crumbled rosemary
1 large minced garlic clove
1 12oz. pork tenderloin
1 tablespoon olive oil
Directions:
Directions:
Combine pepper, salt, rosemary and garlic in a small bowl. Rub over pork. Let pork stand at least 15 minutes. Preheat oven to 400 degrees. Heat oil in heavy medium ovenproof skillet over high heat. Add pork and brown on all sides, about 6 minutes. Transfer skillet with pork to oven and roast until pork is cooked through, turning occasionally, about 20 minutes. Slice and serve.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
The secret to pork being juicy and tender is to not overcook it.

 

 

 

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