Pork tenderloin with rosemary
2 servings
25 minutes
Pork tenderloin with rosemary is a refined Hungarian recipe that combines the tenderness of meat with the aromatic freshness of herbs. Hungarian cuisine is famous for its rich flavors, and this recipe is a vivid example of that. Pork seared to a golden crust with chopped rosemary acquires a deep woody-spicy aroma. Wrapped in foil, it reaches perfect juiciness while retaining its full flavor. The dish pairs wonderfully with light vegetable sides or potatoes. It can be served with a glass of red wine that enhances the rich meaty notes. This dish is suitable for both festive dinners and cozy family lunches, filling the home with warmth and the atmosphere of Hungarian hospitality.
1
I cut the meat into 5 cm pieces, salted and peppered it. If the pork tenderloin is thawed, it needs to be dried with paper towels.
- Pork tenderloin: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
I collected all the needles from the rosemary branches and chopped them finely.
- Fresh rosemary: 3 stems
3
I coated the pork in rosemary seasoning and fried it in olive oil on each side until golden brown.
- Fresh rosemary: 3 stems
- Extra virgin olive oil: to taste
4
After that, I wrapped the meat in double layers of foil and left it for 10 minutes. There it matured to the desired condition. This is an important point — don't skip it!
