See Also: Rosemary Pork with Vampire Fighter' s Garlic(recipes)
Anti-Vampire Garlic Bites(recipes)
Baked sea bream with garlic and rosemary(recipes)
Roast leg of lamb with garlic and rosemary(recipes)
Rosemary and garlic-roasted leg of lamb(recipes)
Grilled monkfish with rosemary and garlic mayo(recipes)
Lamb shank with garlic, rosemary and flageolet beans(recipes)
Rosemary-Lemon Pork Kabobs(recipes)
Pork with vinegar and garlic(recipes)
Cuban Garlic & Lime Pork Chops(recipes)

Rosemary Pork with Vampire Fighter' s Garlic (recipes)


Rosemary Pork with Vampire Fighter' s Garlic

Yield: Makes 24 appetizer servings or 8 main-dish servings



Ingredients:



2(1-pound) pork tenderloins

Juice of 2 lemons

1tablespoon extra-virgin olive oil

1/2teaspoon dried rosemary

Paprika to taste

Salt and pepper to taste

1/2cup mayonnaise

2tablespoons olive oil

2tablespoons Dijon mustard

1clove garlic, minced

1/8teaspoon salt









Preparation:





1.Preheat oven to 425°F. Place tenderloins in 13X9-inch baking pan; pour lemon juice over top. Drizzle pork with oil; sprinkle with rosemary, paprika, salt and pepper. Let stand 15 minutes to marinate.2.Meanwhile, combine aioli ingredients in small mixing bowl; cover with plastic wrap and refrigerate until ready to serve. This may be prepared 48 hours in advance.3.Tuck under thin end of pork. Bake 25 minutes or until barely pink in center (155°F). Do not overcook. Remove from oven and let stand 5 minutes. Transfer pork to cutting board and thinly slice.4.Arrange pork on serving platter. Drizzle pan juices over slices. Serve warm with aioli.