Summer is almost over. I think I’m in shock. And the weekends still keep getting busier and busier. But at least this weekend I’ll have time to cook for my husband and myself (all the kids are gone), so I’m making an easy dinner. My favorite Cole Slaw, corn on the cob, and Rosemary Pork Tenderloin. This is a delicious meal that doesn’t take long to make and, if you can get the meat on sale, won’t break the household food budget. I hope you all have a wonderful weekend!
KINGSMILL REHEARSAL DINNER MENU SERIES
Welcome to my Kingsmill Rehearsal Dinner Menu series inspired by the fictional wedding celebration in my two new stories, A Room with a Groom (from Save the Date Anthology) and Luke’s Last Love Kiss (from Finding Forever Anthology). This blog series brings the charm of small-town Kingsmill to your summer table.
Both love stories unfold in the heart of the Virginia mountains, and each features a rehearsal dinner held near the town’s historic 18th-century mill, along the Shenandoah River. Until mid-September, I’ll be sharing the seasonal recipes from that riverside celebration and today’s recipe is Rosemary Pork Tenderloin.
Rosemary Pork Tenderloin
I love this simple, easy-to-make recipe. It's almost fool-proof and the leftover meat is perfect for sandwiches or for tossing over a green salad. I hope you enjoy it!
Ingredients
- 2 pork tenderloins
- 3 Tablespoons olive oil
- 2 ½ Tablespoons chopped rosemary leaves fresh, if possible
- 2 ½ Tablespoons brown mustard with seeds
- 8 cloves garlic minced
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- Dash dried sage
Instructions
-
Preheat the oven to 450℉. Line a rimmed baking sheet with heavy-duty aluminum foil. Spray with a cooking spray (I use an avocado spray).
-
Rinse off the pork loins and remove the silver membrane and any extra fat you don't want. Dry the meat with paper towels and place on the baking sheet.
-
In a bowl, stir together the olive oil, rosemary leaves, mustard, garlic, Kosher salt, black pepper, and sage. Rub this mixture over both pork loins. Bake in the oven for about 20 minutes and check the internal temperature. The meat needs to reach 155 degrees ℉. Once the meat is cooked all the way through, remove the tray from the oven. Cover the meat with more tin foil and let it sit for at least 15 minutes. Slice and serve.
