Sunday, February 22, 2009

On the menu: Herb-Roasted Pork Tenderloin

I would usually be deterred by the long list of spices in this recipe for Herb-Roasted Pork Tenderloin, but it turns out I already had all but one. (Why do I own rubbed sage?) It makes a very tasty marinade. It's probably the best pork tenderloin I've ever made.

5 comments:

stephinbham said...

I bet it's left over from that one time you cooked Thanksgiving dinner for your fam, huh?

Leah said...

Yeah, I use sage in my dressing.

This is my favorite recipe for regular pork loin. It's juicy and the topping is delicious.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1687552

Bowlby said...

I've made that one too, Leah. It is very good. I bet you could use the same topping for tenderloin, eh?

Anonymous said...

When I married Bob, his mother told me I needed to have sage because it was his favorite spice and he needed lots in the stuffing.

After doing so and cooking with sage, Bob confesses that he really didn't like sage at all. It was one of his least favorite spices.

Aunt T

Leah said...

The recipe I'm making tonight uses dried rubbed sage. It's Navy Bean-and-Artichoke Casserole with Goat Cheese from Cooking Light. I've made it twice before and we love it.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223184