Never underestimate the power that fresh ingredients - like rosemary and garlic - can have on an otherwise simple and uncomplicated dish. This rosemary and garlic stuffed tenderloin, roasted in white wine and removed from the oven at its most juicy, was a slam dunk at our dinner table yesterday. I couldn't wait to share it with all of you!
I buy the boneless pork tenderloins that are packaged as two pieces, so all I had to do was make the rosemary and garlic paste, spread it between the layers, and tie everything up with some kitchen twine. All of the flavors seep into the pork as it roasts in a pan of white wine. A thermometer is used to ensure that the pork is removed from the oven while it's still juicy and tender.
Since the pork needs around an hour to roast, you can prep everything the night before and place it in the fridge until you're ready to cook. Bring it out onto the counter while the oven pre-heats to take the chill out of it and then into the oven it goes while you prep your other side dishes. We served ours with braised Brussels sprouts and homemade rolls. Enjoy!Print
Do you like this recipe and want to be able to find it later? Consider using the image below to pin to your Pinterest boards or share with your friends on social media! Tag me (@ebrowniebites on Facebook or Instagram, @erinbrowne on Twitter) if you make something - I'd love to see!