I find that I have less time to prepare meals as the year moves into Spring and Summer and the weather begins to get warmer. This is in partly due to the fact that I work more in the Summer, but also because I spend more time outside. On days that I have less time than normal I like to cook meals that are simple, quick and, of course, delicious. Pork tenderloin meets each of these demands and more. The cooking method is simple. The options for seasoning are endless. It makes fabulous leftovers and can be served with nearly anything. I like to season my pork tenderloin with garlic and rosemary, especially during the warmer months because of their associations with Mars and the Sun respectively, and fire. It also tastes amazing.
- 3 Cloves Garlic, minced
- 1 Tablespoon Rosemary
- 2 Pounds Boneless Pork Loin Roast
- 1/4 Cup Olive Oil
- 1/2 Cup Dry White Wine (Sub Chicken broth with juice of 1 lemon)
- 1 Tablespoon Flour or Cornstarch
- Salt and Pepper to Taste
- Using a blender or food processor, crush the garlic with the spices and oil to make a paste.
- Use a sharp knife to piece the pork several places, then stuff the paste into the openings. Leave some paste to rub over the top of the roast.
- Cook in an oven preheated to 350 degrees F for about 1 hour. Turn and baste the roast with pan juices several times during cooking. Check for an internal temperature of 145 degrees F.
- When finished cooking, remove roast from cooking pan.
- Add the wine to the pan and heat, stirring to remove the bits from the bottom.
- Add the flour or cornstarch and stir till the sauce thickens. Add more flour or cornstarch for a thicker sauce.
- Slice the roast and serve with pan sauce.