Garlic and Rosemary Studded Pork Tenderloin

IMG_4649

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.

IMG_4632

Slice up garlic cloves into smaller long pieces. Pull four rosemary stems off and have them ready to use.

Sliced Garlic Cloves

Sliced Garlic Cloves

Truss your tenderloin by using butcher’s string. To truss, start by tying the end off.

IMG_4636

Then take the string and circle under the tenderloin, while holding the string in place an inch from your first knot.

IMG_4637

When you circle the meat, take the string that is coming around and feed it behind the hold spot. Pull slightly to place it.

IMG_4638

IMG_4639

Repeat until you reach the end. Tie it off in a knot.

IMG_4641

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.

IMG_4642

Place tenderloin on top of the chopped vegetables. Salt and Pepper.

IMG_4643

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.

IMG_4645

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.

IMG_4646

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.

IMG_4653

To see more food we have made

Please visit our Facebook Page!

Facebook Link

Don’t forget to check out our Cookie Contest!

Cookie Contest 2013

About these ads

30 thoughts on “Garlic and Rosemary Studded Pork Tenderloin

  1. vanbraman says:

    Good thing I am just sitting down to dinner. It looks really good.

  2. Jueseppi B. says:

    Reblogged this on The ObamaCrat.Com™ 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.

  3. I want to be one of your fist guests! Yum

  4. LOL, that would be first guests.

  5. terry1954 says:

    yummy for sure, so tender and moist, i can taste it now

  6. Jennifer says:

    Sounds delish. Might grab that recipe if you don’t mind. :-)

  7. becca givens says:

    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!!

  8. 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!

  9. This is gorgeous, I love pork tenderloin and you did a beautiful job with this one. Well done.

  10. 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 ;)

  11. GrayFoxDown says:

    Now that not only looks sinfully but demonically delicious!

  12. This looks delicious, love how you present it too ;-)

  13. This looks wonderful! Thank you for sharing!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s