Main Dish Meat Spices

Lemon Rosemary Pork Tenderloin

Lemon Rosemary Tenderloin on Whisk Together

Book Update:  This month’s book club book is “Skeletons on the Zahara” by Dean King.  It is a true story of a twelve American sailors who shipwrecked onto the west coast of Africa in 1815.  Almost 5 stars on Amazon as well.

Alton Brown_13

I’ve been perusing my old Good Eats books (Volumes 1, 2 and 3 and autographed because I’m a dork like that).  Apparently, peanuts are not nuts.  So, when it is a “Nut free facility” they really mean nuts AND peas.  Oh, Meyer lemons are not true lemons – they are a cross between a lemon and mandarin orange.  And kosher salt isn’t really kosher.  It is the just the name of the salt.  And pink peppercorns are not really peppercorns… they are a dried berry.  My world is crumbling…

Ok, not really.  Here’s some yummy food.  Speaking of Alton Brown – he is coming here to St. Louis in February!!  Guess who is getting tickets soon.  Glad I got this photo op when I did – he is charging $100 for the tickets to get his photo and autograph!  I got it here for free.

Recipe Update: This is one of the Freezer Meals I made from my Wildtree Workshop “Everyday Meals.”  The skillet jambalaya was outstanding.  The crockpot chicken quesadillas… meh.  I think chicken breast should never be cooked 8-10 hours on low because it just gets too dry for me.  A good 2 hours on high could have saved it from drying out because the flavor was delicious.

This meal was incredibly easy to put together as it was melt in your mouth tender and flavorful- as many pork tenderloin meals are (except for a balsamic vinegar one I saw on Pinterest… It was one of my fail recipes).  To make this recipe: I simply mixed the 3 ingredients up in a baggie and threw it into the oven (or you could grill it).  Don’t like Lemon Rosemary?  Try these pork tenderloin recipes!

Lemon Rosemary Pork Tenderloin
serves 4-6

2 lbs. pork tenderloin, trimmed
2 Tb. Garlic Grapeseed oil (or olive oil and add 1-2 minced cloves of garlic)
3 Tb. lemon rosemary blend*

1.  Mix it all up in a bag.  Freeze or prep to cook.  If I am short on time, I will cut the 2 tenderloins down to 4 pieces to speed up cooking.
2.  You can preheat an oven to 400 degrees and cook in a 9×13 pan for 20-25 minutes (I use my probe thermometer and set it for 145 degrees).  You could grill it outside on a medium-high preheated grill.  You could sear it on the stove over medium heat in a cast-iron skillet and then throw it in the oven at 400 degrees.  Lots of ways to cook it!  The interior is pale pink to no pink.  To be sure, again a probe thermometer will tell you when it his 145 degrees.  Always check your thermometer’s warnings.  I bought one years ago, and it broke.  I went to buy another one, and it said on the package “Do not use in grill and do not exceed 400 degrees”….. which is probably why mine broke!

*Lemon Rosemary blend is dextrose (a.k.a. sugar), sea salt, black pepper, rosemary, dehydrated onion, dehydrated garlic, lemon oil, pink peppercorn.  You could use lemon zest for the lemon oil.  Pink peppercorns are sold by many spice shops like Penzeys.  They are very pretty, too!

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