Sunday, September 18, 2011

Rosemary Roasted Pork Loin

2 lb pork tenderloin
2 clvoes garlic
2 sprigs fresh rosemary, cut into 1 " pieces
2 tsp salt
1 tsp black pepper
1 cup chicken broth

Cut each garlic clove into 4 slices.  Use a sharp knife to make 8 small slits in tenderloin.  Push one slice of garlic & one piece of rosemary into each slit.  Sprinkle tenderloin with salt & pepper.  Place tenderloin in a gallon-size freezer bag.  Pour 1 cup chicken broth into a quart-sized freezer bag.  Place both bags into a second gallon-sized bag.  Label & freeze. 

To serve: 
Defrost completely in refrigerator.  Preheat 2 Tbsp olive oil in a skillet over medium heat.  Brown tenderloin on all sides.  Transfer to a baking dish sprayed with cooking spray.  Pour broth into dish.  Bake, covered, for 30 to 45 minutes, or until desired doneness (145 to 155 degrees).  Let stand for 10 minutes before slicing.  If desired, drizzle with pan juices.

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