More from Ina

Posted by on Mar 23, 2015 in Meat | 0 comments

Ending a week of whirlwind cooking assignments’ and the opportunity to be wings and two additional ears to hear encouraging news at a friend’s oncology appointment,








Saturday I tested yet another recipe for a grand event in May. Ina’s, Herbed Pork Tenderloins were tasty and juicy even without the chutney—but I will use a lot less salt—the prosciutto is salty by nature.

Grind together fresh tender thyme and rosemary with kosher salt to produce a finer blend.















The pork tenderloins I found at Costco were smaller than those called for so I adjusted to the mini roasts.  Tuck thinner tails under each end if necessary for more even cooking.








Pat the meat dry with paper towels; then the herb crust adheres to a fresh coating of olive oil.

Massage the mixture onto oiled meat before








wrapping and tying the roasts into little packages.  I love that this can be done the day before.








Set the meat out to take off the chill before a fast, quick roast in a very hot oven.








The loins emerge with bountiful crispiness to rest before snipping the strings and slicing on a board.  Extra pork will find its way into sandwiches on another day--








Now, what shall we serve alongside for a spring supper at church?


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