Rosemary Pork with Vampire Fighters Garlic

Rosemary Pork with Vampire Fighter's Garlic

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
1/2 cup mayonnaise
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 clove garlic, minced
1/8 teaspoon salt


  1. 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.
  2. 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.
  3. 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.
  4. Arrange pork on serving platter. Drizzle pan juices over slices. Serve warm with aioli.

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