Monday, September 29, 2008

Herb Crusted Pork Tenderloin

This is a Paula Deen recipe so I knew right away it would be great. Even though this is for a full pork tenderloin, it can also be used as a seasoning rub for chops - just reduce the heat to 425 from the start and cook for about 15-20 minutes or until the chops are cooked through. Make sure you score the edges in 2-3 places so that they don't curl up!

Herb Crusted Pork Tenderloin

1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
Roast the pork for 30 minutes, and then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Total Cost (using boneless chops):
Pork tenderloin chops - $1.88
Oil - $0.04
Garlic- $0.12
Salt, seasonings - negligible

Grand total: $2.04

No comments: