directions
-
1
With a mini-food processor or mortar and pestle mash the garlic, rosemary and wine into a paste
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2
Trim all fat and silverskin from the pork tenderloins
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3
Rub the pork all over with the garlic paste. Rotate the pork, one skewered on each spit rod, 30 minutes, or until the internal temperature reaches 155 to 160 degrees on the instant thermometer
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4
Let stand 5 minutes and then slice diagonally to serve.
GARLIC AND ROSEMARY PORK TENDERLOIN
ingredients
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, minced
- 3 tablespoons dry white wine or vermouth
- 2 pork tenderloins (about 1-3/4 pounds total)