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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Rosemary-Crusted Pork Recipe

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This recipe for Rosemary-Crusted Pork 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!


Category:
Category:

Ingredients:  
Ingredients:  
¼ C Bread Crumbs
2 Cloves of Garlic, chopped
1 tsp Smoked Paprika
1 tbsp Chopped Rosemary
Kosher Salt and Black Pepper
1 ¼ pounds Pork Tenderloin
1 tsp plus 1 tbsp Olive Oil
1 pound Green Beans
¼ C Pitted Kalamata Olives, halved

Directions:
Directions:
Combine the bread crumbs, garlic, paprika, rosemary, and ½ tsp salt.
Rub the pork with 1 tsp olive oil, then coat with the bread crumb mixture. Roast at 425º 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, ¼ 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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