Michael L Kankiewicz wrote:
> Hello everyone, I need some advice. I'm going to cook a few small
> (1.5 lbs) pork tenderloins for Christmas Eve gathering. The only way
> I've ever done them is on the grill wrapped in foil, but that's not
> an option tomorrow. Must use the oven. I'm planning on seasoning
> them and putting them in a pan covered with foil. Will this work, or
> should I brown them a bit first? Is the foil covering a good idea,
> or should they be uncovered? Finally, what kind of temp and time is
> good?
>
> Thanks very much,
> MK

I do them in foil. Got this recipe/method from an old Cooking Light
Magazine. Place them on heavy-duty sheets of foil. Cut slits in the top of
the pork tenderloins and insert garlic slivers. Brush them with oil mixed
with a little water, sprinkle with salt & pepper and lay a few sprigs of
fresh rosemary alongside (or sprinkle *lightly* with dried crushed
rosemary). Wrap up the foil and bake at 400F about 30 minutes (internal
temp 150). Let stand before slicing.

Jill