Dinner Tonight: Garlic Rosemary Pork Tenderloin


Gayle Campbell recently made this autumnal meal when she realized she could not remember where the recipe came from. She looked it up in her recipe file, and it turns out to have originated with the television show The Sopranos. No wonder the recipe calls for a sharp knife, she said: "this is a Sopranos recipe so they had lots of knives."

Garlic Rosemary Pork Tenderloin

8 cloves of garlic, crushed

1 tablespoon chopped fresh rosemary

1 tablespoon salt

1 teaspoon black pepper

Olive oil

1 (3-4 pound) pork tenderloin

Preheat oven to 350 degrees.

Finally chop together garlic and rosemary. In a small bowl, mix together the chopped ingredients, salt, pepper, and enough olive oil to make a paste.

With a sharp knife, score the pork skin, cutting about ¼-inch deep crosshatch lines. Poke deep pockets into the surface of the pork with the knife. Rub the paste into the pockets

Place the tenderloin in a roasting pan and dribble with a small amount of olive oil. Roast until meat reaches 170e_SDgr, usually about 1 hour.

Remove from pan. Let rest 10 minutes. Slice and serve.

--Gayle Campbell

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.