When I was growing up, my parents always made Sunday dinners. We often had roasted meat, potato, and vegetables. I find that when I am creating my menu plans, I occasionally reflect on this and think of making Sunday a roast kind of night. This pork recipe was another hit from Rachael Ray. I discovered the recipe when it was posted on Katie's Cucina and reduced the amount of pork as she did. This came together easily. We enjoyed it with some steamed kale with garlic. The leftovers reheated well the next day.
You will need:
*2 large cloves garlic, minced
*1-1/2 teaspoons Kosher salt
*1 teaspoon dried sage
*1/4 teaspoon pepper
*1 tablespoon olive oil
*1 trimmed pork tenderloin (about 1 pound)
1. Position a rack near the bottom of the oven; preheat to 500°. Combine the garlic, salt, sage, pepper, and oil in a small bowl. Rub the spice mix over the meat, and place the tenderloin in the middle of a roasting pan.
2. Roast for 10 minutes, flip over, and roast again until the internal temperature registers 155° on an instant-read thermometer, about 8-10 minutes more.
3. Let rest for about 10 minutes-this should cause the internal temperature to reach 160°. Slice into ½-inch-thick slices.