mistymee

This is what I'm making for dinner this evening..it's one of my favs.. (And remember Pork Tenderloin compares well nutritionally with Boneless Breast of Chicken)...


One Pork Tenderloin roast, butterflied (which means to cut lengthwise down the center of the loin, only not cutting all the way through so you can spread the roast open.)

2 - 3 tsp. of olive oil

1- 2 cloves of garlic, minced (or use the jarred garlic in oil if you need spead or ease)

1 tsp. of dried Rosemary

2 whole onions, cut into rings, sauted

(all of the above is a "guesstimate" as I don't really measure... I just eyeball it.. and I always added more onions.. they're really important to keep the roast very moist)
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Preheat over to 350 degrees

Saute onions in 2 tsp of olive oil until soft

Rub remaining tsp olive oil over roast.
Rub garlic over roast
Crush Rosemary in palm, then rub over roast.

Place roast in shallow baking pan, on low roasting rack
Cover with sauted onions and then aluminum foil.. roast 45 minutes covered. Remove foil, and roast for another 15 minutes, till done.

Pre-op, I served with this long-grain & wild rice, steamed broccoli or green beans with almonds and a salad and a nice glass of wine..(sigh)

For Geof, I'll probably still do the above, though we make a mixture of 3/4 cup of brown rice to 1/4 cup of Wild rice to lower the glycemic index a bit and we'll both skip the wine, sadly.

I'll have a tiny bit of the broccoli or beans, and maybe a tablespoon of the rice..

Hopefully, my stomach will tolerate this today, as I've been feeling a bit under the weather today but it's what I planned before and he still needs to eat, lol.

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netty628

My husband is a chef and this is pretty much the same rub he puts on his. He also puts this rub on prime rib, which is to die for. He makes the best prime rib I have ever tasted and everybody loves it. He claims its because of the rub. Yummy!! I made swiss steak. The first time ever making it but it was a hit.

mistymee

Oh... maybe your hubby can help me, then... I just moved and MY spices are still packed and my fiance does not have Rosemary (??!!!!!)... What can I use as a possible substitute? ARGH.. the onions are chopped and sauted, garlic is minced.. oven is preheated.. rice has been started but I'm not sure what would be a good sub for the rosemary

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GrandmaRose

Fennel.

GrandmaRose

Lap RNY 05/08/08

netty628

Ok, I hope this helps. He said he would just leave the Rosemary out or use basil and oregano.

mistymee

okay... thanks! I am using the basil & oregano..

Thanks GMRose... I'm not a huge fan of fennel, but appreciate the idea Muchas gracias!

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Jeanie

YOU GUYS ARE MAKING ME HUNGRY!!!!!!!!!!!!!!!!!!!!

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Jeanie
Lap Dr. Callery
July 7, 2004
Savanna Annmarie was born on 10/14/2008

mistymee

So eat, Silly Girl!

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netty628

Well...how did it turn out? Was there a big taste difference?

mistymee

Not a huge difference, just a subtle change surprisingly to me.. it was good.. so thanks for the tip!

I wouldn't mind alternating.. I still like the rosemary, though

Geof really enjoyed it, when he finally got home from work (around 9pm!)...

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