Wednesday, October 12, 2011

Tenderloin TLC: Roasted Rosemary Pork Loin

We don't eat much pork in our house.
I never really knew how to treat to coax the best flavors out of it...
how to really love it.
I mean, I knew about the classic pork and apples combos but it just never really appealed to me.

Until I had Tracy's Roasted Rosemary Pork Loin at one of those diamond-in-the-rough church Christmas parties.
{You know, the kind of potluck with a motley crew of mismatched pans and rubbermaid bowls full of the most mouthwatering deliciousness... You know the kind.}

She put together this gorgeous pork loin that was succulent and laden with rosemary and sweet juices.
Changed my pork-less little life.

Here's how to treat your pork loin right:

You start with rosemary.
Lots of it.

Gather and mix brown sugar, sherry, garlic and some grainy mustard.
Dump in the chopped rosemary.
Prep the bath...the loin is about to luxuriate in this...

Sprinkle a hefty amount of salt and coarsely crush pepper over the prepped loin.

Douse the seasoned meat in all of the brown sugar and rosemary mixture,
and pop that happy little baby into the oven - covered nicely and tucked in with tin foil.

Be sure to set your timer for every 45 minutes or so to take out the meat and spoon the juice over the top;
it will keep the meat glowing.

You're going to cook it for a few hours {depending on the size of your roast} and for the last hour or so take the foil off and let it crisp up a bit on the outside.

And then...plate her up and give that girl the close-up she's begging for.

Me still, my heart.
Pork tenderloin heaven.

Roasted Rosemary Pork Loin

5 lb pork tenderloin
2 cups dark brown sugar
2 tablespoons sherry
1/2 tablespoon grainy mustard
salt + pepper
garlic + fresh rosemary
{be liberated from the confines of the recipe and use the garlic and rosemary to taste.}

Cover with heavy foil and bake at 325 for 3-4 hours.
Remove pork loin every 45 minutes to an hour to baste in sauces.
Remove foil 1 hour before the end of cook time.
{Adjust cook time for a larger/smaller roast.}

This is such a great holiday recipe.
It screams Christmas to me.


Anonymous said... time invite me for dinner....please.

a.m. said...

Yum. Will be doing this soon. And ditto to the dinner invite ;)