"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Rosemary-Crusted Pork Recipe

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Rosemary-Crusted Pork image

 

This recipe for Rosemary-Crusted Pork, by , is from Brehant Grondin Family Cookbook, 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!

Contributor:  
Contributor:  
Teresa Obedzinski

Category:
Category:

Ingredients:  
Ingredients:  
C Bread Crumbs
2 Cloves of Garlic, chopped
1 tsp Smoked Paprika
1 tbsp Chopped Rosemary
Kosher Salt and Black Pepper
1 pounds Pork Tenderloin
1 tsp plus 1 tbsp Olive Oil
1 pound Green Beans
C Pitted Kalamata Olives, halved

Directions:
Directions:
Combine the bread crumbs, garlic, paprika, rosemary, and tsp salt.
Rub the pork with 1 tsp olive oil, then coat with the bread crumb mixture. Roast at 425 until cooked through, 20-30 minutes. Slice
Boil the green beans in a large ban of salted water, cook until just tender, 3-5 minutes. Drain and toss with the olives, tsp of salt and pepper, and the remaining olive oil. Serve with pork.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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