Laura's Garlic Rosemary Tenderloin
Katie: This is the perfect dinner party entree...moist, flavorful, and a cinch to make. The combination of garlic and rosemary tastes like heaven, and makes the house smell wonderful! This recipe was created by Laura, a dear friend and gifted chef.
2 pork tenderloins
4 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
8 garlic cloves, crushed with side of knife (but left whole)
1/2 teaspoon black pepper
4 sprigs fresh rosemary leaves-stripped and finely chopped
4 sprigs fresh thyme leaves-stripped and finely chopped
1/8 cup salt for brining
To brine pork loins:
Mix 1/8 cup salt with 1 cup warm water. Stir until water dissolves, then add 3 cups of cold water and stir well. Place tenderloins in large ziplock bag with salt water, and refrigerate overnight.
Remove silver skin from pork loins (or better yet, ask your butcher to do it). Rub loins with vinegar and olive oil. Cut slits in tenderloins, about every 2 inches. Insert crushed garlic cloves into slits.
Combine chopped rosemary, thyme, and black pepper. Rub mixture into pork loins.
Line baking pan with aluminum foil. Bake tenderloins at 500, uncovered, for twenty minutes. Remove from oven, and cover with foil. Let rest (covered) for 5-7 minutes before slicing.