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4 lb. boneless pork tenderloin 1 garlic clove Salt and freshly ground pepper to taste 8 tbsp. (1 stick) sweet butter, softened 1 tbsp. dried thyme 1 c. Madeira wine 1 tbsp. molasses Watercress for garnish Preheat oven to 350 degrees. Cut garlic into thin slivers. Make deep slits in the roast with the top of a knife and push the garlic into the slits. Rub surface with salt and pepper. Set the roast in a shallow baking pan. Smear the butter over the roast. Sprinkle with thyme. Stir Madeira and molasses together in a small bowl and pour over the roast. Set the pan on the middle rack of the oven and bake for 1 1/2 hours (about 20 minutes per pound), basting frequently. When roast is done (do not over cook), remove from the oven and let stand, loosely covered with foil, for 15 to 20 minutes. Cut into thin slices. Arrange slices on a serving platter. Spoon pan juices over them. Garnish with watercress and serve immediately. 8-10 servings. | |
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The only difference is that I used Lemon Pepper instead of regular Pepper and I used Chicken Gravy and Au Jus instead of the Madeira and Molasses...