Top Ten Main Dishes -- Roasted Pork Loin

Let me tell you a story-- one year (this year) on Valentines Day I decided to make an extra special dinner, you know get fancy and all! Well after slaving in the kitchen for over an hour just for preparation, learning how to tie a roast properly, and waiting on hour for the roast to cook, I was really disappointed, yuck no flavor and really dry. The following week I had some pork tenderloin fillets in the fridge and need to use them before they went bad, so I quickly threw this dish together, cooked for 30 minutes and it is fabulous! -- and we all lived happily every after. This roasted pork loin quickly climbed to the top of my list! My mouth is watering, guess what's for dinner tonight!

Roasted Pork Loin

3 cloves garlic, miced
1 tablespoon fresh rosemary, miced
salt and pepper to taste
2 pounds boneless pork tenderloin fillets, sliced into 1/2 inch portions
1/2 cup olive oil
1/2 cup apple juice
2 tablespoons butter


Preheat oven to 350 degrees. Crush garlic with rosemary, salt and pepper, making a paste. Place meat in a roasting pan, and rub meat with the garlic mixture both sides, and finish by drizzling with olive oil.

Place pork into the oven, turn and basting with pan liquids. Cook until pork is no lover pink in the center, about 25-30 minutes. Remove pork to a platter, and allow to rest. Pour apple juice into the roasting pan along with the butter stirring to release any browned bits of food from pan, return to the oven until butter is melted and sauce is heated through. Allow sauce to cool about 10 minutes before serving over top of pork.

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