Not even sure how this came together tonight as we were short on time, and long …

Not even sure how this came together tonight as we were short on time, and long on “hangry.” The noodles were totally made from what was left in the fridge. Half and half, parm cheese, bacon, onion, butter, sugar snap peas, tomatoes, and the noodles. The baked garlic pork tenderlion, billed as “the best” by sweetcsdesigns (and it was, in fact, damn good) was quick to bring together and throw (literally) into the oven. She’s got a lot of great tips on her website, but in the meantime, here’s the recipe:

INGREDIENTS
2 tbsp extra virgin olive oil
1 tbsp celtic sea salt and fresh cracked pepper
2 lb pork tenderloin, optional: pre-marinate pork before cooking
4 tbsp butter, sliced into 4-6 pats
2 tbsp diced garlic
1 tsp dried basil*
1 tsp dried oregano*
1 tsp dried thyme*
1 tsp dried parsley*
1/2 tsp dried sage*

INSTRUCTIONS
Preheat oven to 350 degrees.
Line baking sheet with aluminum foil.
In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
Generously season meat with salt and pepper.
In a large pan, heat oil until shimmery.
Add to pan, and cook on all sides until dark golden brown.
Transfer to baking sheet.
Generously coat with herb mix.
Place pats of butter on top of the pork.
Wrap in foil, bake until meat is 150 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes.)
When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
Slice against the grain and serve immediately.

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