2. Crush garlic and blend with rosemary, thyme, granulated garlic, onion powder, salt and pepper to make a paste.
3. Pierce meat with a sharp knife in several places, and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
4. Put pork tenderloin in a roasting pan. Place it in the preheated oven and cook, occasionally basting the pork with pan liquids.
5. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145°F.
6. Remove cooked tenderloin from oven and place on a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Spoon pan juices over cooked tenderloin before serving.
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