Roasted Pork Tenderloin with Whole Garlic and RosemaryPhoto Credit : Amy Traverso
This roasted pork tenderloin recipe with garlic and rosemary is delicious. Pork tenderloins, which correspond to the filet mignon in beef, are located under the loin. This is a lean, tender cut. Below are roasting two variations — an updated adaptation and a method for how to cook pork tenderloin in the oven with foil, first published in Yankee in 1991.
A note from Yankee food editor Amy Traverso: A great pork tenderloin recipe is something every cook should have on hand to feed a crowd with style (and very little fuss). This recipe combines fresh herbs, roasted garlic, and a simple spice rub to impart rich flavor. The caramelized whole garlic bulbs make a pretty garnish—one that you can divide among your guests to eat as a savory accompaniment. Just squeeze out the silky cloves with a knife (or your fingers) and spread it on the meat. Serve with roasted squash or root vegetables and a crisp salad.
2 lean boneless pork tenderloins (about 8 ounces each)
2 large garlic bulbs (or use 3 bulbs regular garlic)
1 1/2 tablespoons plus 1 tablespoon olive oil
1 teaspoon plus 2 teaspoons kosher salt
1 1/2 tablespoons fresh rosemary leaves, roughly chopped
1 1/2 tablespoon fresh thyme leaves
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
BAKING DISH METHOD (pictured):
Preheat oven to 425° and set a rack to the middle position.
Slice off enough of the tops of the whole garlic bulbs that all the cloves are partly exposed. Set the cloves on a sheet of aluminum foil and fold the sides up around them to form a loose pouch. Drizzle the cloves with 1 1/2 tablespoons oil, then sprinkle with 1 teaspoon salt and the rosemary). Seal the packet, then transfer to the oven to roast directly on the rack next to the pork.
Set the tenderloins in a 9- by 13-inch baking dish. Rub them with the remaining tablespoon of olive oil. In a small bowl, stir together the coriander, pepper, and remaining 2 teaspoons of salt. Sprinkle this mixture over all sides of the tenderloins, then sprinkle them all over with the fresh thyme.
Transfer the pork to the oven and roast until a thermometer inserted into the center reads 145°, 15 to 20 minutes. Remove the pork and let it rest for 5 to 10 minutes minutes while the garlic finishes cooking (it should be golden brown and soft when ready).
To serve, slice the pork to your desired thickness and arrange on a platter with fresh herbs and the roasted garlic. As you eat the pork, the garlic can be squeezed from its skin, forming a mild, creamy puree to be eaten as an accompaniment.
Preheat the oven to 350° F. Trim off any fat from the pork and run with 1 tablespoon of olive oil.In a small bowl, stir together the coriander, pepper, and 2 teaspoons of salt. Sprinkle this mixture over all sides of the tenderloins.
Separate the cloves of garlic, leaving the thin skin on. Cut 2 large squares of aluminum foil for each tenderloin; make 2 stacks of 2 layers each. Rub the top layer of foil with a thin film of olive oil; then rub remaining oil over the heads of garlic. Sprinkle with the last teaspoon of salt. Place the pork on the foil, scatter the garlic cloves around and next to it, and sprinkle the rosemary and thyme on top. Fold both layers of foil over; crimp the edges to seal, leaving some room for the steam that will build up in the packets as they bake.
Place the packets on a baking sheet. Bake for 30 to 35 minutes, remove the meat from the oven, and insert an instant-read thermometer through the foil and into the thickest part of the pork loin. The internal temperature should read 150° F. (If it does not, return the packets to the oven to bake slightly longer.) Let the packets stand for 10 minutes; the internal temperature should rise to 160° F.
Open the foil packets and cut off the root ends of the garlic cloves. Serve as stated above.