Wednesday, November 15, 2017

Brown Sugar and Rosemary Pork Tenderloin

Ahhhhh!!  This has become one of my favorite things to cook over the last few months.  I never used to cook much with pork, except pulled pork, and I was looking for something different and easy.  Well, this was a sure winner.  Super quick and easy and I always had everything on hand.

I actually started making these with pork chops instead of a tenderloin, which I equally love and makes for an even quicker meal. But, either way, this is staying in the dinner rotation for a while.  Hope my fam doesn't get sick of it!

Brown Sugar and Rosemary Pork Tenderloin
1 pork tenderloin, about 2 lbs.
olive oil
2 Tbsp. butter
2 Tbsp. brown sugar
1-2 tsp. dried rosemary

Preheat oven to 425 degrees F.

Heat a drizzle of olive oil in a cast iron skillet over medium-high heat.  Salt and pepper the tenderloin and add it to the pan; brown on all sides.  Remove to a plate and add butter, brown sugar and rosemary.  Once butter is melted, stir to combine and add the tenderloin back in.  Spoon the sauce over the meat and put it in the oven for about 8 minutes, or until the internal temperature reaches 165 degrees F.  You can also take it out half way and continue spooning the sauce on top.

Once cooked, remove from oven and allow to rest.  Serve warm.

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