Rosemary Pork with Vampire Fighter's Garlic
Makes 24 appetizer servings or 8 main-dish servings
|2||(1-pound) pork tenderloins|
|Juice of 2 lemons|
|1||tablespoon extra-virgin olive oil|
|1/2||teaspoon dried rosemary|
|Paprika to taste|
|Salt and pepper to taste|
|2||tablespoons olive oil|
|2||tablespoons Dijon mustard|
|1||clove garlic, minced|
- Preheat oven to 425°F. Place tenderloins in 13X9-inch baking pan; pour lemon juice over top. Drizzle pork with oil; sprinkle with rosemary, paprika, salt and pepper. Let stand 15 minutes to marinate.
- Meanwhile, combine aioli ingredients in small mixing bowl; cover with plastic wrap and refrigerate until ready to serve. This may be prepared 48 hours in advance.
- Tuck under thin end of pork. Bake 25 minutes or until barely pink in center (155°F). Do not overcook. Remove from oven and let stand 5 minutes. Transfer pork to cutting board and thinly slice.
- Arrange pork on serving platter. Drizzle pan juices over slices. Serve warm with aioli.
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