Taste of Life: Herb-Rubbed Pork Tenderloin

By Hillary Gallagher

(serves 4-6)

Ingredients

Pork Tenderloin
1, 1 1.25 lbs. pork tenderloin
3 garlic cloves
1 teaspoon fresh rosemary
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons extra virgin olive oil

Pickled Red Onion
(yield 1 pint)
6 oz. red wine vinegar
3 oz. water
1.5 oz. sugar
1 teaspoon salt
teaspoon ground black
pepper
lb. red onion, sliced in thin rings

Sweet Potato Puree
2-3 sweet potatoes
2 tablespoons unsalted butter
2 oz. heavy cream, hot
Salt and pepper to taste

Preparation

Pork Tenderloin

Mince the garlic and rosemary, and mix together with the salt, pepper and olive oil.
Remove the pork from the package; pat it dry with a paper towel, and rub it with the herb/garlic mixture.
Place the pork on a rack on a baking sheet, and roast it in the oven at 375-400 degrees.
Roast for approximately 25-30 minutes or until a meat thermometer reads 140 degrees.
Remove the pork from the oven; tent it with foil, and allow it to rest for at least five minutes.
Remove the foil; slice, and serve.

Pickled Red Onion

Combine the vinegar, water, sugar, salt and pepper in a stainless-steel saucepan, and bring it to a boil.
Boil the red onions in salted water for 1 minute, and drain. Pour the hot vinegar mixture over the onions.
Allow the onions to cool in the vinegar solution until they are room temperature.
Refrigerate for 6 hours or overnight. Keep covered and refrigerated for up to two weeks.

Sweet Potato Puree

Scrub, and blot dry the potatoes.
Pierce the skins with a fork or paring knife in a few places.
Bake directly on a rack in the oven at 425 degrees until very tender and cooked through.
Combine the cream and butter in small sauce pan, and bring to a simmer; set aside in a warm place.
Halve the potatoes; scoop out the flesh, and puree in a food processor or pass through a ricer. Use a towel to hold the potatoes, as they will be very hot, and you want to do this as quickly as possible.
Pour the cream and butter over the pureed sweet potatoes, and gently combine; add salt and pepper to taste.
Serve immediately with the pork and pickled red onions.
For added flavor, steep a piece of fresh ginger in the cream and butter mixture.