Day 217 – Rosemary Sage Roast Pork

I’m really upset right about now.
As I was preparing to download the pictures from the SD card into the computer…
It broke.
Not the computer (thank GOD! because it’s Mr. 365’s laptop!), the SD card.
There are no pictures.
Nada.
Zilch.
Zippo.
I have nothing to show you of the wonderful dish we ate this evening for dinner.
I admit, it was my fault.
I wasn’t paying attention when I put the silly thing into the computer.
I put it in upside down, and busted it when I attempted to pry its’ stuck butt out.
So you’ll just have to believe me when I tell you how wonderful it was and that you have to try it.
Trust me on this.
Please?
Have I steered you wrong yet?

Rosemary & Sage Roast Pork  – serves 4

1 1lb. pork tenderloin
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
1/2 teaspoon salt
1/4 teaspoon freshly grated pepper
3 tablespoons olive oil
1 tablespoon butter
8 button mushrooms, sliced
1 medium onion, sliced
1/4 cup white wine

Preheat oven to 375ºF.
Prepare a 9 X 13-inch baking dish by spraying it generously with cooking spray.
In a small bowl, combine garlic, rosemary, sage, salt, pepper, and olive oil. Mix well.
Place tenderloin into pan and rub mixture all over.
Prick tenderloin with a fork to allow the herb/oil mixture to penetrate.
Bake for 30 – 45 minutes until a meat thermometer registers at 160ºF.
Remove from oven, transfer to cutting board and let rest for 10 minutes before serving.
While meat is in oven, melt butter in a medium skillet.
Add onions and sautee for 10 minutes until soft.
Add mushrooms and sautee for an additional10 minutes.
I chose to cook the onions until they were browned, so I left everything to cook longer, but you can remove them from the heat at whatever point you choose.
Add the wine to the skillet, scraping any browned bits from the bottom of the pan.
Place baking dish over burner on medium.
Transfer contents of skillet to baking dish and scrape any browned bits off of the dish.
Pour over tenderloin before serving.

Can I tell you how upset this makes me that I don’t have any pictures to show you?
UGH!!!
It looked SO good and I was so psyched with the pictures I took.
Ah well, c’est la vie.
The flavors in this dish were outstanding!
I’m addicted to using fresh herbs now, so I’m going to have to start planting some more besides the basil.
Everything blended so nicely  and the mushrooms with the onions were a nice topping.
Topping?
Sounds like ice cream.
Not the right word, I don’t think.
I rate everything I bake on a scale of 1-4 with 4 being the best, and tonight’s Rosemary Sage Roast Pork earned 3 1/2 rolling pins. I highly recommend you try it and don’t think you’ll be disappointed!
BIG baking hugs and muffins!