Entree Featured Recipes

Roasted Pork Tenderloin with White Wine, Garlic and Rosemary

We’re celebrating one of the best things to happen to food at The Daily Dish…garlic!  I love garlic, and I cook it in just about everything I make.  Here is one of my favorite recipes for Roasted Pork Tenderloin with White Wine, Garlic and Rosemary.  This is a simple marinade and tastes great whether it’s marinated for a few hours or overnight!

Roasted Pork Tenderloin

Roasted Pork Tenderloin with White Wine, Garlic and Rosemary

 

 

Roasted Pork Tenderloin with White Wine, Garlic and Rosemary
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1220 calories
25 g
243 g
66 g
90 g
12 g
789 g
364 g
7 g
0 g
52 g
Nutrition Facts
Serving Size
789g
Amount Per Serving
Calories 1220
Calories from Fat 587
% Daily Value *
Total Fat 66g
102%
Saturated Fat 12g
58%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 44g
Cholesterol 243mg
81%
Sodium 364mg
15%
Total Carbohydrates 25g
8%
Dietary Fiber 4g
17%
Sugars 7g
Protein 90g
Vitamin A
1%
Vitamin C
88%
Calcium
11%
Iron
32%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Pork tenderloin
  2. 1/4 cup olive oil, plus about 2 tablespoons for searing the tenderloin
  3. 1 cup white wine
  4. Juice of one lemon
  5. 3-4 cloves of garlic, minced
  6. 1 small yellow onion, chopped
  7. Fresh rosemary, about 2-3 sprigs
  8. Kosher salt and black pepper
Instructions
  1. Whisk together the olive oil, white wine, lemon, garlic, onion and salt and pepper to taste. Place the tenderloin in a large freezer bag with the marinade. Remove the rosemary from 2-3 sprigs of rosemary and add them to the bag. I just hold the rosemary sprig at the top and peel the rosemary from the stem with my fingers. Marinate the pork for at least 3-4 hours in the refrigerator. If you have time, it’s even better if you marinate overnight.
  2. Remove the tenderloin from the refrigerator about a half hour before you’re ready to cook so it isn’t cold when you sear it.
  3. Pre-heat the oven to 350 degrees.
  4. Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat until it’s hot. I like to see a little smoke from the oil so I know it’s really hot; this is the best way to sear the meat. Add the tenderloin to the hot skillet. Sear the tenderloin until it is browned on both sides. This will take about 10 minutes (five on each side).
  5. Transfer the tenderloin to a roasting pan and roast until the internal temperature is 160 degrees. The time for this may vary depending on your oven, mine took about 45 minutes.
beta
calories
1220
fat
66g
protein
90g
carbs
25g
more
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 Not only does it taste wonderful, it looks absolutely beautiful and is so easy to make.  Feed a crowd and make them think you worked all day at creating this dinner!  All the flavors blend together and pair perfectly with simple sides like red potatoes and a white wine. Delish!

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About the author

Ericka @Chef PickyKid and Me

I love to cook and entertain for family and friends, and I especially love being in the kitchen with my daughter who loves to cook as well. I enjoy making recipes that are easy to prepare and use ingredients most people have in their kitchen. Visit me at www.chefpickykid.com!

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