This pork can be served at room temperature or cold. It is the perfect make a ahead meal to just have in the fridge during the week. Serve it sliced thinly with goat cheese on toasted french bread. The perfect addition to a salad. Drizzle the marinade over the meat to serve.
pork tenderloin, rosemary, tapas, entree, garlic, spanish, salty fig house recipe
4 pork tenderloins
1 teaspoon salt, Kosher or sea salt
fresh ground black pepper
3 Tablespoons olive oil
4 garlic cloves, fresh and sliced thin
4 rosemary sprigs, chopped
3/4 cup olive oil
1/4 cup sherry vinegar or fresh squeezed lemon juice
1 lemon, sliced
1 rosemary sprig
1. Preheat grill or oven to 350 convection or 375 bake
2. Season the pork tenderloins with salt and pepper, rub with 3 Tablespoons olive oil.
3. Grill or roast pork to an internal temperature of 140 degrees.
4. While the meat is cooking, pour the olive oil in a small sauté pan. Add the garlic and heat gently until the garlic is golden brown. Be careful to not let the garlic burn, if it burns start over.