This pork tenderloin from Rouses' Chef Nino is so delicious and easy to make!
- 1 whole bulb garlic, peeled and minced
- 2 tablespoons fresh rosemary, extremely finely cut
- 2 teaspoons fresh thyme, extremely finely cut
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 boneless pork tenderloin
- ¼ cup Rouses Olive Oil
- ½ cup white wine
1. Preheat oven to 350°F.
2. Crush garlic and blend with rosemary, thyme, granulated garlic, onion powder, salt and pepper to make a paste.
3. Pierce meat with a sharp knife in several places, and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
4. Put pork tenderloin in a roasting pan. Place it in the preheated oven and cook, occasionally basting the pork with pan liquids.
5. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145°F.
6. Remove cooked tenderloin from oven and place on a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Spoon pan juices over cooked tenderloin before serving.
- 7361 Theodore Dawes Rd.
- Theodore, AL 36582
- (251) 653-7391
- 1545 Gulf Shores Parkway
- Gulf Shores, AL 36542
- (251) 948-4715
- 112 Saraland Loop
- Saraland, AL 36571
- (251) 675-8124
- 4350 Old Shell Rd.
- Mobile, AL 36608
- (251) 380-0020
- 6729 Spanish Fort Rd.
- Spanish Fort, AL 36527
- (251) 621-0552
- 7765 Airport Boulevard #609
- Mobile, AL 36608
- 25405 Perdido Beach Boulevard
- Orange Beach, AL 36561
ABOUT THE CHEF: Chef Neil “Nino” Thibodaux
Chef Nino was born in Franklin, Louisiana. A stint in the Air Force after high school as a F-15 jet mechanic included a month at a remote base near Cagliari in Sardinia. After earning a Bachelor of Arts from Trinity College in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist College in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 years. When Nino moved back to the United States, he settled in Houma, Louisiana, and started teaching private cooking classes. Inspired by his time in Italy, he then launched the Friends of Italy Culinary Institute. Nino has taught monthly cooking classes and done cooking demonstrations and events for Rouses Markets for over 10 years. He has a low salt, mild, Cajun seasoning blend called Adrenaline Seasoning, which is available at all Rouses Markets in Louisiana, Mississippi and Lower Alabama.
You can find more of Nino’s recipes, Rouse Family Recipes, and a collection of Southern, Cajun and Creole recipes at www.rouses.com. Pick up your free copy of the Rouses Magazine at any Rouses Market on the Gulf Coast.