Rosemary and Garlic, Moustiers-Sainte-Marie, Provence, France
Rosemary and Garlic, Moustiers-Sainte-Marie, Provence, France
Sergio Pitamitz
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Garlic and Rosemary Roasted Pork

Bon Appetit October 1995

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1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons cider vinegar
2 tablespoons honey
3 large garlic cloves, chopped
1 tablespoon chopped fresh rosemary
or 2 teaspoons dried
1 tablespoon Dijon mustard
A 14- to 16-ounce pork tenderloin

In processor blend olive oil, balsamic vinegar, cider vinegar, honey, garlic, rosemary and mustard until garlic and rosemary are finely chopped. Place pork in heavy plastic bag. Pour half of the marinade over pork (refrigerate remaining marinade for another use). Seal bag and refrigerate the pork overnight, turning occasionally.
Preheat oven to 375 degrees F. Drain pork; discard marinade. Place pork
in small roasting pan. Roast until meat thermometer inserted into center registers 150 degrees F., about 25 minutes. Slice pork thinly. Serves 4.


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