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Ingredients
- • 1 (1 1/2 to 2-pound) pork tenderloin
- • Olive oil
- • Salt
- • Freshly ground pepper
- • 1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish
Preparation
Step 1
Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
Preheat oven to 375 degrees F.
Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over.
Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.
Serve with Mushroom Risotto