Recipe: Pork Tenderloin with Rosemary Sauce

Recipes using Nina Chopped Garlic

• 3/4 cup beer
• 1 tbsp dried organic rosemary leaves
• 1/2 cup Dijon mustard
• 1/4 cup olive oil
• 6 tbsps honey
• 2 tbsps chopped garlic
• 1/2 cup whipping cream
• 1 pork tenderloin

1. Whisk beer, honey, rosemay, mustard, oil, and garlic in a glass baking dish.
2. Add pork and turn to coat.
3. Let stand at room temperature 1 hour or refrigerate overnight, turning occasionally.
4. Place in low roasting pan and grill (indirect method) covered.
5. Reserve marinade.
6. Roast until temperature reaches 150° F (about 55-60 mins).
7. Let stand 15 mins.
8. Drain marinade into saucepan.
9. Add cream and juices from roasting pan.
10. Boil until reduced to 1 1/2 cup (about 15 mins).
11. Salt and pepper to taste.
12. Slice pork 1/2 inch thick; arrange on platter.
13. Drizzle sauce over and serve, passing the extra sauce.