Wednesday, April 11, 2012

Garlic Pork Tenderloin with Pear-Rhubarb Conserve


I love roasting pork tenderloin on a busy school night. All I have to do is heat the oven to 350 degrees, season the meat, pop it in the oven, and - voilà! - an hour later, dinner is ready!


Tonight I used 4 T minced garlic, 2 T honey, juice from 1 Meyer lemon. I rubbed the mixture over the entire tenderloin, sprinkled it with pink Himalaya salt and flower pepper, placed it in a baking dish, and covered it with foil. I roasted it in the oven, covered, for 50 minutes, then finished off the hour uncovered.
I served this with steamed brussel sprouts and topped it with my pear-rhubarb-rosemary conserve.

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