rosemary garlic pork tenderloin


boneless pork loin roast, approx. 3 1/2 lbs

large oven roasting bag

olive oil

fresh rosemary

minced garlic

red cabbage



Mix up a marinade of olive oil, fresh rosemary and minced garlic.  I like to use a lot of rosemary and garlic, but do it to your taste.  Cover pork with the marinade and allow it to sit overnight in the refrigerator.  Remove pork from marinade and put in an oven roasting bag. Tie the bag and cut six 1/2 inch slits in the bag. Bake in the bag on a baking pan at 350F for 1 1/2 hours.  Check it and add 15 extra minutes if it doesn’t appear to be done. While the pork is resting, slice the red cabbage and saute in a pan with olive oil and more garlic if you choose.

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