Preparing Rosemary Grilled Pork Tenderloin

For Easter weekend it was actually warm in the high desert, a surprise for all of us!

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Our friends were over staying in their own place and came for dinner one night. I always try to “think outside the box” when it comes to cooking for them, but this time Stephanie cooked for us! She made the tastiest, most tender, pork tenderloin we’ve ever had.

After they got off the mountain from skiing, it was all prepared in a cooler. Actually, the longer you marinate the meat, the more flavor. Easy!

Recipe to come with risotto, but for today, here’s a kitchen blooper that may have happened in your kitchen a time or two.

Rosemary Pork Tenderloin | Reluctant Entertainer

Somehow, somewhere … (NO ONE IS CONFESSING) … the oven got turned off!

Yup, right in the middle of cooking the pork – so what we thought was 375 went down to 285!

Rosemary Pork Tenderloin | Reluctant Entertainer

No problem, we just amped up the temp, stuck the pork back in – and in about 15 minutes we were ready to eat!

The pork tenderloin was delicious, and I love how this recipe can feed a crowd! I think it’s my new favorite way to cook pork tenderloin and risotto. The flavors go great together!

Anything with fresh rosemary. Which, by the way, we have several plants in our back yard. One in our herb trough, the other in a flower bed.

Has anyone ever turned off your oven when cooking for a group, and how did you handle the “oops?”

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Recipe: Rosemary Grilled Pork Tenderloin {ReluctantEntertainer.com}

Summary: Recipe courtesy Dave Lieberman (Food Network) You can bake the tenderloin (recipe below) or grill the loins!

Ingredients

  • 1 (1 1/2 to 2-pound) pork tenderloin
  • Olive oil
  • Salt
  • Freshly ground pepper
  • 1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish

Instructions

  1. Rub tenderloin with oil, salt, pepper, and rosemary.
  2. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
  3. Preheat oven to 375 degrees F.
  4. Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over.
  5. Transfer pan to oven and roast for 10-15 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias.
  6. Serve with the risotto and garnish with a sprig of fresh rosemary.

Preparation time: 1 hour(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8

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Here’s the link to both recipes on Food Network site.