Roast Pork Tenderloin Recipe
This roast pork tenderloins prepared with herbed garlic and butter rub is savory and flavorful. Cooked in the oven with a marmalade and brandy baste, the roast pork tenderloin is delicious yet simple to fix.
Ingredients
| Butter/Margarine | 2 Tablespoon, melted | |
| Dried rosemary | 1 Teaspoon, crushed | |
| Dried thyme | 1 Teaspoon | |
| 1 large clove garlic, minced | ||
| 2 (1 to 1 1/2 pound) pork tenderloins | ||
| Orange marmalade | 1/3 Cup (16 tbs) | |
| Brandy | 2 Tablespoon | |
Directions
Combine first 4 ingredients; brush tenderloins with butter mixture.
Place tenderloins, fat side up, on rack in a shallow roasting pan.
Insert meat thermometer into thickest part of meat, making sure it does not touch fat.
Drizzle remaining butter mixture over meat.
Bake at 375° for 15 to 20 minutes.
Combine marmalade and brandy; brush over roast.
Bake an additional 15 to 20 minutes or until meat thermometer registers 160° (20 to 30 minutes per pound).
Place tenderloins, fat side up, on rack in a shallow roasting pan.
Insert meat thermometer into thickest part of meat, making sure it does not touch fat.
Drizzle remaining butter mixture over meat.
Bake at 375° for 15 to 20 minutes.
Combine marmalade and brandy; brush over roast.
Bake an additional 15 to 20 minutes or until meat thermometer registers 160° (20 to 30 minutes per pound).
Chef
