Rosemary Pork with Vampire Fighters Garlic
Browse the recipe Rosemary Pork with Vampire Fighters Garlic
Rosemary Pork with Vampire Fighter's Garlic
YIELD Makes 24 appetizer servings or 8 main-dish servings
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INGREDIENTS
| Pork | |
| 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 | |
| Aioli | |
| 1/2 | cup mayonnaise |
| 2 | tablespoons olive oil |
| 2 | tablespoons Dijon mustard |
| 1 | clove garlic, minced |
| 1/8 | teaspoon salt |
PREPARATION:
- 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.
This recipe appears in:
Halloween