Welcome to our Christmas pork tenderloin recipe brought to you by Florida Technical College’s International School of Culinary Arts!
If you’re looking for a delicious and impressive main dish to serve at your holiday gathering, look no further. Pork tenderloin is a lean and tender cut of meat that is perfect for special occasions. It’s also relatively quick and easy to prepare, making it a great choice for busy holiday cooks. In this recipe, Hospitality Program Director Chef Jeff Milner teaches you how to marinate the pork in a mixture of aromatic herbs and spices, roast it to perfection, and serve it with a mouthwatering cranberry glaze. This elegant and flavorful dish is sure to be a hit with your family and friends. So, let’s get cooking!
For a step by step tutorial, check out this video created by Incredible food Influencer, Videographer, Photographer, and Creator, Ramón Vallés!
Here are the ingredients:
Yield: 8 servings
5 garlic cloves, peeled
1 tablespoon freshly ground black pepper
1 tablespoon ground allspice
1 tablespoon kosher salt
1 tablespoon light brown sugar
3 tablespoons rosemary leaves, plus 6 springs
2 tablespoons extra-virgin olive oil, plus more for brushing
2 large pork tenderloins (about 3 pounds)
Cranberry sauce (Optional)
Method of Preparation
- Pulse garlic, pepper, allspice, salt, brown sugar, 3 Tbsp. rosemary leaves, and 2 Tbsp. oil in a food processor until a paste forms. Alternatively, finely chop garlic and 3 Tbsp. rosemary leaves and transfer to a small bowl; stir in pepper, allspice, salt, brown sugar, and 2 Tbsp. oil.
- Rub garlic paste all over pork. Let sit at least 30 minutes, or cover and chill up to overnight.
- Arrange 6 rosemary sprigs on a rimmed baking sheet. Arrange pork over. Brush tops of tenderloins with oil. Roast pork at 350 degrees until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare (about 20 minutes) or 145° for medium, (about 25 minutes). Transfer to a cutting board and let rest 10 minutes before slicing. Serve with cranberry sauce alongside, if using.
- Pork can be rubbed 1 day ahead. Cover and chill.