Sunday, April 26, 2009

Roast pork with fresh rosemary, oregano and lemon

I love springtime, when we can make use of our first cuttings of fresh herbs from the garden. Tonight for dinner, I roasted two pork tenderloins. I like to buy the unseasoned variety so I can jazz it up myself. In a foil-lined pan, I brushed the tenderloins with olive oil, then rubbed fresh rosemary (does anything have a nicer scent?) and chopped oregano leaves to coat, sprinkled on juice from half a lemon and cut some slots to insert slices from two cloves of garlic into the meat. Roasted at 425 degrees for about an hour. Halfway through the cooking time, I added boiled potatoes to the roasting pan, brushing those with olive oil also. Mmm. Fresh herbs sure beat dried, every time.

2 comments:

Faye Farms said...

Mmmm, your pork tenderloin sounds delicious! Pork is my absolute favorite meat to prepare. It's so versatile.

Eric said...

wow, that looks soooo good. I think I might go have some pork right now!