"pavane" > wrote in message
m...
>
> "Janet Bostwick" > wrote in message
> ...
>>
>> "Michael L Kankiewicz" > wrote in message
>> ...
>> >
>> > 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
>> >
>>
>> Don't put them in the oven covered with foil--you'll steam them. Try
>> this
>> recipe; very easy, no fuss and well received by guests.
>>
>> Herbed Pork Tenderloin with Oven Roasted Potatoes
>>
>> 1/3 cup olive oil
>> 2 garlic cloves, minced
>> 2 teaspoons dried rosemary leaves, crushed
>> 2 teaspoons dried thyme leaves, crushed
>> 1/2 teaspoons salt
>> 1/4 teaspoon pepper
>> 2 whole pork tenderloins 3/4 to 1 pound each
>> 2 1/2 pounds new potatoes, quartered
>>
>> Heat oven to 375F. Stir oil, garlic and seasonings; coat meat with 3
>> tablespoons of seasoning mixture. Place in large roasting pan. toss
>> potatoes with remaining season mixture; arrange around meat in pan.
>>
>> Roast 35 to 40 minutes or until meat thermometer registers 155F and
>> juices
>> run clear, stirring potatoes after 20 minutes. Broil on top rack of oven
> 5
>> minutes to brown. Let stand 5 minutes before slicing. Serves 8
>>
>> Janet
>>
>
> Nice looking recipe, Janet. I totally agree about not using foil,
> they emerge as grayish slimy blobs.
> Thanks.
>
> pavane
>
>
You're welcome. Enjoy.
Janet