Kitchen Blooper and Rosemary Grilled Pork Tenderloin
For Easter weekend it was actually warm in the high desert, a surprise for all of us!
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.
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!
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
- Rub tenderloin with oil, salt, pepper, and rosemary.
- Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
- Preheat oven to 375 degrees F.
- 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.
- 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.
- 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.
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How is this “grilled” pork tenderloin? It’s pan-fried then baked. So misleading. Back to google for a proper grilled pork tenderloin recipe.
Hi, Wendy. Because the recipe came from David, I kept the title the same. Under the title I wrote: Summary: Recipe courtesy Dave Lieberman (Food Network) You can bake the tenderloin (recipe below) or grill the loins! Either way, very yummy!
Don’t know why it is called Grilled Pork Tenderloin, when the instructions say to bake!
Glad it wasn’t a dinner-ruining blooper! Looks gorgeous.
love tenderloin, and wait to try this recipe!
This looks like a lovely recipe – thanks! We’re always looking for a fresh way to grill pork tenderloin. And, yes, one time my stove top burner got shut off, with guests over. Everybody’s schedules were pretty loose, so I just got out some appetizers and we ate later.
Rosemary and pork are so good together. I have had some epic mistakes with guests in the house. When I was first married I burned the chili and my husband invited everyone he works with over for dinner. I think I just scraped off the top and did a lot of crying. These days I can laugh about it.
My little girl would tell you, “Mr. Nobody did it.” ;)
Oh nooo! I have to admit I have had that oven blooper happen many a time. If only my oven could read my mind! ;)
This pork tenderloin recipe sounds amazing!
I just read an article this week that said rosemary is a great herb to use on meats (like chicken) because some sort of unhealthy chemical reaction takes place when the meat is cooked at high temps and the rosemary counteracts that (I hope I paraphrased that correctly!). Anyway, I am so excited to try this recipe!!
I love pork tenderloin. It’s perfect for grilling!
I have had that oven blooper happen before. Luckily it was pork loin and not a 20 lb turkey. :) Love the rosemary addition. By far my favorite herb.
LOL, I think we’ve all had some crazy bloopers. I did the whole hot-soup-exploding-from-my-blender thing… We must have cleaned potato soup off of the cabinets and ceiling for months!
I’ve started a fire on my stove top while “teaching” my niece and friend how to make a meal from forgetting to turn off the burner under the empty pan – does that count??? I blame it on the drinks and conversation :)
These are some of my favorite flavors…must try on a pork tenderloin soon. I love this!
Rosemary is seriously the best herb – it’s so delicious and comforting! I don’t know of a blooper that’s happened in my kitchen while guests were in the house, but I know I’ve messed up my share of recipes before, so it just means we do without or improvise!