Garlic and Rosemary Studded Pork Tenderloin
I recently saw this recipe on “The Best Thing I Ever Made” on the Food Network. It was a recipe by John Besh. I decided to give it a try tonight, but of course gave it my own twist. In his recipe, it a Pork Shoulder. I had a Pork Tenderloin in the freezer, so I decided to make it instead. Because my tenderloin was smaller, I also had to make adjustments in the measurements.
Ingredients
- 2.5 pound Pork Tenderloin
- Salt and Pepper
- Fresh Rosemary (you can’t use dry for this)
- 7 garlic cloves, sliced thin
- 1 white onion, rough chopped
- 1 cup baby carrots, chopped
- 2 stalks of celery, chopped
- butcher’s string
Directions
Preheat oven to 325 degrees.
Chop the celery, onion and carrots and place into a roasting pan or glass roasting dish. I lined mine with foil for easy clean up.
Slice up garlic cloves into smaller long pieces. Pull four rosemary stems off and have them ready to use.
Sliced Garlic Cloves
Truss your tenderloin by using butcher’s string. To truss, start by tying the end off.
Then take the string and circle under the tenderloin, while holding the string in place an inch from your first knot.
When you circle the meat, take the string that is coming around and feed it behind the hold spot. Pull slightly to place it.
Repeat until you reach the end. Tie it off in a knot.
Make sure you have them about 1 1/2 inches apart. This will help hold your meat together while it cooks.
After you have finish, take a paring knife and make a small slit in the top of the meat. Take one piece of clove and pull a small spring of rosemary and place both into the slit. Cover the top of the tenderloin with your garlic and rosemary.
Place tenderloin on top of the chopped vegetables. Salt and Pepper.
Place the oven, uncovered for 2 1/2 hours or until your meat has an internal temperature of 155 degrees. Take it from the oven and allow it to rest for 10 minutes.
To slice, remove the rosemary and garlic cloves. Cut the butcher’s string from the meat. Slice and serve. Trash your vegetables or use them to make a gravy.
We had our with white rice and gravy, black-eye peas, and collard greens. The gravy I made was not from the dipping in the roasting pan, but a bacon gravy. For being cooked uncovered for 2 1/2 hours, the tenderloin was surprisingly very moist! It was a wonderful Sunday afternoon dinner that any Southern girl would be proud of.
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Good thing I am just sitting down to dinner. It looks really good.
Thank you! I was really surprised how moist it turned out. With no cover on it, I thought it was going to be dry.
Reblogged this on The ObamaCrat.Comâ„¢ and commented:
Besides being an expert recipe blogger, I mean this recipe is flawless in presentation and the actual recipe is done with photos and very coherent directions…..this tastes delicious. I’ve use a pork tenderloin in this exact way many times before. Thank you Belle Grove Plantation.
Thank you so much for sharing us with your readers! Thank you for your kind words too! It was so much fun to make and so easy! And the favor was just out of this world!
I want to be one of your fist guests! Yum
I will make a note of that! 🙂 Thank you!
LOL, that would be first guests.
🙂
yummy for sure, so tender and moist, i can taste it now
Well, you can’t taste much! We didn’t have leftovers lol 🙂
Sounds delish. Might grab that recipe if you don’t mind. 🙂
I don’t mind at all! Thank you!
A slow cook in the bbq, or perfect for when winter comes back again. Thanks.
🙂
I love to “stuff” beef and pork with garlic cloves and seasoning salts … making “pockets” (slits) throughout to infuse the flavor … making sure the clove of garlic is buried fully … lesson learned from my dad … this reminds me of it … will try it with added rosemary!! Yum!!
Thank you! I think I could have buried them a little more and saved having to remove them. But either way, the favor with the rosemary is to die for! You can really taste the rosemary in it.
Gorgeous 🙂
Thank you! It really was good.
Bloody hell! If the dish wasn;pt gonne be so bloody cold by the time I got there, I’d be fighting anyone erlse for a slice of that tenderloin. Whooee! I can taste it from here. Which ain’tno mean feat, I can assure ya!
Aw David, that is sweet! I tell you what, if you ever make it to the US and can stop by and see us, keep a list of the dishes you like and I will make sure you get a taste!
This is gorgeous, I love pork tenderloin and you did a beautiful job with this one. Well done.
Thank you! It was really good! You have to try it!
My humans and I are lucky to live just an hour from New Olreans and Chef Besh’s fabulous collection of restaurants. They say he is one of the best. He must be, because I never get a doggy bag when they come home!
Haha! I haven’t been to any of Chef Besh’s restaurants but I hear good things about it! By the way Hurley says Hi and would talk,but Brett is brushing him out and he is a little busy at the moment 😉
Now that not only looks sinfully but demonically delicious!
Haha, that has to be one of the most interesting way to say it looks good! We love it!
This looks delicious, love how you present it too 😉
Thank you! It was really good!
This looks wonderful! Thank you for sharing!
Thank you! It was good!