Pan-Roasted Pork Tenderloin with Garlic, Rosemary, and White Wine
Even though it's still technically summer for a few weeks longer, the unseasonally cool weather we've been enjoying here in Virginia has brought on a craving for the richer flavors of autumn.
One of the loveliest of those flavors is that classic Mediterranean combination for roasted and pot-roasted meat and poultry: garlic, rosemary, and white wine. It really knows no season, but especially when it's mated with pork, it becomes the very essence of fall and is one of the best ways I know to welcome the season.
My favorite way of pairing pork with those flavors is to coat a whole loin with salt, pepper, garlic, and fresh rosemary, then slowly oven-braise it in the wine until it's fork tender. Read More