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Pan-seared Rosemary Pork Tenderloin
Contributed by: John Collins
2 pork tenderloins
6 springs rosemary
4 or 5 TBS olive oil
Preheat oven to 400 degrees.
Let tenderloins come to room temperature. Sprinkle all sides with a light dusting of flour. Season with salt and pepper. Chop 3 sprigs rosemary finely, and sprinkle it on the tenderloins.
Heat an iron skillet on high. As it warms up, pour in olive oil. When the oil starts to sizzle, place the tenderloins in the pan along with one sprig of rosemary. Be attentive not to burn the meat. Sear the meat on all four sides, about one minute per side. Then place skilled in oven for 5 to 7 minutes.
Put the remaining sprigs of rosemary on the meat as it goes into the oven. When you remove the meat from the oven, place on a cutting board and loosely tent the tenderloins with aluminum foil. Let them rest for 5 minutes. Slice on a diagonal about 1?2 inch thick. On a plate, spread slices out like a deck of cards. Drizzle a healthy portion of Savory Pork Sauce over them.
(This recipe was contributed as part of a "Cook of the Week" feature.)