Tender and succulent, roast pork tenderloin with garlic and rosemary is the perfect dish to add a special touch to any dinner. This savory dish is full of aromatic flavors that will tantalize your taste buds. The pork tenderloin is rubbed with a blend of garlic, rosemary, and other herbs for a hint of sweetness and depth. The pork is then roasted until juicy and tender. The garlic and rosemary give the pork an intense flavor that is sure to impress your guests. The pork is served with a side of steamed vegetables and roasted potatoes for a complete meal. Enjoy the flavors of this classic roast pork dish!
Ingredients
1 3-4 lb pork tenderloin
2 cups fresh spinach, trimmed of stems
1/4 cup fresh rosemary
8 cloves of minced garlic
2 tbsp olive oil
salt and pepper
2 cups white wine
Method
Preheat oven to 425 degrees
Butterfly pork tenderloin in half lengthwise so it lays open like a book and is flat.
Spread garlic on pork, salt and pepper to taste, then add rosemary.
Spread spinach on one half of the pork loin and then fold over so it is whole again.
Tie middle and ends with kitchen twine, and season with salt and pepper.
Place pork in a shallow roasting pan, add the wine, and bake until no longer pink, basting every 10 minutes, about 30-45 minutes.
Remove from the oven and let rest for 10 minutes before slicing.
Skim fat from pan juices, slice the pork, and serve with pan juices.
