Citrus-Rosemary Pork Tenderloin

Name: Citrus-Rosemary Pork Tenderloin
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 pork tenderloin; trimmed; 1 T fresh rosemary; minced; 1 T dried orange peel seasoning; 2 t garlic powder; 1 t onion powder; 1 t fresh thyme; minced; 1 large pinch kosher salt & black pepper; as needed olive oil;

ChefDoogles @ChefDoogles

Chicago, IL

Citrus-Rosemary Pork Tenderloin

ChefDoogles @ChefDoogles

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Ingredients

30 mins

2 servings

1pork tenderloin; trimmed
1 Tfresh rosemary; minced
1 Tdried orange peel seasoning
2 tgarlic powder
1 tonion powder
1 tfresh thyme; minced
1large pinch kosher salt & black pepper
as neededolive oil;

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Steps

30 mins

1

Toss pork with enough oil to coat. Season both sides. Lay on a baking tray lined with parchment paper.
2

Roast at 350° for approximately 30 minutes or until pork reaches desired doneness.
3

Variations; Lemon peel or zest, grapefruit, horseradish, Italian seasoning, dried ranch seasoning, applewood seasoning, dried onion soup mix, oregano, marjoram, parsley, sage, coriander seed, cayenne, celery seed, fennel seed, herbes de provence, Mexican oregano,

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ChefDoogles @ChefDoogles

on April 22, 2016 20:18

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience