"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