Italian Pork Tenderloin

This isn’t the first rubbed pork roast I’ve ever made. Chances are, it’s not the last. That said, this had to be the most flavorful pork roast I’ve ever made. Wow is an understatement.

I don’t know if it were the slits in the meat before rubbing that allowed all those aromatics to seep deep into the meat, or the “rest” time both before and after roasting that made the difference. Maybe it was the Thyme itself, clipped from my herb garden just moments before creating the rub. Naturally, I’m proud of anything we grow, so I would be a bit bias in my claim the Thyme is the key.

Hands down, the flavors of garlic, thyme and oregano were in every bite. The kiss of wine at the beginning and the steam from the chicken stock helped to make this one of the most moist pork roasts to dawn your table. My guys gobbled it up, leaving only a few slices for a lunch later in the week.

This Tuscan Thursday Supper was a hit in our house. I hope it becomes a hit in yours, too. Oh, in case you were wondering if I served two different Pork Roasts in the same week, nope. The recipes just happen to be shared in the same week. The joke in our house if my guys like something is “We won’t be eating this again for another year.” That’s because I am constantly trying new recipes, so it might be a while for one to make the rounds again.

Italian Pork Tenderloin
1-1/2 to 2 lbs Pork Tenderloin
1-1/2 tablespoons White Wine
4 Garlic Cloves
1-1/2 teaspoons fresh Thyme
3 tablespoons Olive Oil
2 tablespoons Italian Seasoning
1 teaspoon dry Oregano
Kosher Salt
Fresh Black Pepper
1-1/2 cup Chicken Stock

Cut small slits into the pork. Sprinkle wine over the meat, letting the wine seep into the slits. Set aside.

Peel and coarsely chop garlic, set aside. Strip thyme leaves from the stems, set aside.

In a small bowl, mix olive oil with garlic, thyme, Italian Seasoning and oregano to create a paste. Season paste with salt and pepper to taste. Massage paste over the pork. Place roast on a V-rack in a shallow pan and let rest on the counter for 30 minutes.

Heat oven to 350 degrees. Place pork on the center rack in the oven. Roast for about 30 minutes.

Remove roast from oven. Pour chicken stock into the bottom of the roasting pan all around the meat. Return roast to the oven and continue to cook for another 15 minutes or until cooked through.

Remove from oven, tent and let rest for 10 minutes before slicing.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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