Rosemary Peppery Pork Tenderloin
Seriously, I’m not obsessed with pork. I have been trying to clean out the freezer to make way for some grass-fed beef I made this recipe yesterday. Sunday was such a great day. I walked to the beach. I sun tanned. I tried to swim in the lake but brrrrr it was chilly or “refreshing” as my parents would say. Somehow I made it halfway into the water. After my afternoon at the beach I came back and cooked Rosemary Peppery Pork Tenderloin.
Later I ventured back to the lake and tried some fishing! Oh my. No one got hurt. I guess I need to work on my casting….casting in one direction and farther from the boat. Although I didn’t catch anything other than seaweed one of the guys caught a small mouth bass. It was my first time seeing a fish get caught. How silly is that. We didn’t eat it, we let it go.
After such a great day and evening, today I slept in 40 minutes!!! My alarm clock mysteriously had the volume turned down. After work I picked up my trial of daily contact lenses. Hopefully they will work better than the monthly lenses I had. I went to the gym and started doing push-ups but they morphed into this move, the leg lift plank. It really worked my abs and thighs and I actually had fun trying it.
After the gym I dropped by the grocery store. I almost bought beef tongue when I saw it. I hesitated because I have no idea what to do with beef tongue??? If you know what to do with beef tongue please let me know. What does it taste like, steak???
Rosemary Peppery Pork Tenderloin
- 1 pork tenderloin
- Extra virgin olive oil (or preferred fat)
- 2 tbsp of Rosemary (fresh or dried)
- 1 tsp of salt
- 1 tsp of peppercorns (or already ground pepper)
- ***Next time I would consider adding some onion & garlic to the spice mixture.
- Rub olive oil over the tenderloin.
- Using a coffee grinder grind the rosemary, salt, and peppercorns.
- Rub the spice mixture all over the tenderloin. Wrap the tenderloin in plastic and refrigerate for at least 2 hours.
- Grill the tenderloin on the barbecue until the internal temperature is 155 degrees, turning once. I turned the one side of the barbecue to high and the side that the pork tenderloin was on I turned to med-low. Keep things simple by using a meat thermometer to test the doneness of the pork.
- Once the thickest part has reached 155 degrees take the meat off the heat and let it rest about 10 minutes.
- Slice the meat into ¼ inch wedges.
- Eat!
