| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Pepper |
| 1 |
ts |
Salt |
| 1 |
ts |
Dried rosemary; crumbled |
| 1 |
lg |
Garlic clove; minced |
| 1 |
|
12 ounce; (about) pork |
|
|
; tenderloin |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
Combine pepper, salt, rosemary and garlic in small bowl. Rub over pork. Let
pork stand at least 15 minutes.
Preheat oven to 400F. Heat oil in heavy medium ovenproof skillet over high
heat. Add pork and brown on all sides, about 6 minutes. Transfer skillet
with pork to oven and roast until pork is cooked through, turning
occasionally, about 20 minutes. Slice and serve.
2 servings; can be doubled or tripled.
Bon Appetit November 1990
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