Rosemary, Sage & Garlic Crusted Pork Tenderloin
My usual cooking technique for pork tenderloin is to simply slice it into rounds and pan fry. This time I fancied something a little different that I could pop in the oven and forget about until it was ready.
This is a simple recipe with great flavours and textures from the herb and garlic crust. It was also a great way to use up some leftover bread which was going a little stale.
: 10 minutes
: 25 minutes
: 4 servings
Pork tenderloin (approx 500g)
2 sprigs rosemary
5 sage leaves
2 finely chopped garlic cloves
Large pinch salt
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