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
- 1 Pork tenderloin
- 1/4 cup olive oil, plus about 2 tablespoons for searing the tenderloin
- 1 cup white wine
- Juice of one lemon
- 3-4 cloves of garlic, minced
- 1 small yellow onion, chopped
- Fresh rosemary, about 2-3 sprigs
- Kosher salt and black pepper
- 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.
- 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.
- Pre-heat the oven to 350 degrees.
- 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).
- 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.