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Monday, April 30, 2012
Herb Crusted Pork Tenderloin Adapted from Paula Dean's recipe
Inactive Prep Time:
1 hr 45 min
1 (4-pound) boneless pork loin, with fat left on
1 cup of fresh spinach
3-4 slices of swiss cheese
1 cup of gorgonzola cheese
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. Slice the pork down the side middle. Spread pork flat and layer spinach,swiss and gorgonzola cheese in the middle. Fold pork closed and use tooth picks and kitchen string and to tie closed. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.