Rosemary adds zest to pork tenderloin

By DONNA PIERCE
CHICAGO TRIBUNE
Rosemary fans will applaud this zesty pork tenderloin with the strong flavors of the Mediterranean herb taking the lead in an eclectic combination of flavorings.
Final results may taste as if you've made a fuss. But truth is, it's a snap to put together.
Served with a tomato pasta salad, this flavorful dish becomes the carefree centerpiece for an evening meal after a busy day. Use thinly sliced leftover tenderloin for delicious cold sandwiches.
MENU
Glazed rosemary pork tenderloin
Fresh tomato and tortellini salad
Riesling or sparkling water
Lemon tart
TIPS
To save more time, buy prepared pasta salad from the supermarket deli.
Use any flavor of preserves you have on hand as a substitute for the red currant or raspberry.
GLAZED ROSEMARY PORK TENDERLOIN
2 cloves garlic, minced
2 tablespoons fresh rosemary, minced
2 tablespoons olive oil
1 tablespoon Asian chili oil, see note
1 pork tenderloin, about 1 pound
1/2 teaspoon salt
Freshly ground pepper
1/4 cup plus 2 tablespoons red currant or red raspberry preserves
2 tablespoons sherry wine vinegar
1 tablespoon each: Creole mustard, chili sauce
1 teaspoon each: horseradish or wasabi paste, soy sauce
Heat oven to 375 degrees. Combine garlic, rosemary and 1 tablespoon of the olive oil and the chili oil in a small bowl. Cut three slits about 1/2-long and 1/2-inch deep on all sides of the roast with a knife. Press pinches of the garlic and rosemary mixture into slits. Season tenderloin with salt and pepper to taste.
Heat remaining 1 tablespoon of the oil over medium-high heat in an oven-safe skillet. Add tenderloin; cook 2 minutes on each side.
Meanwhile, combine preserves, vinegar, mustard, chili sauce, horseradish and soy sauce in a small saucepan over medium heat. Cook, stirring occasionally, until heated through, about 2 minutes; transfer 3 tablespoons to a small dish.
Brush tenderloin with the 3 tablespoons of glaze. Place skillet in oven; cook until thermometer tests 155 degrees, about 25 minutes. Remove from oven; brush with remaining glaze; let stand 5 minutes before slicing.
Note: This chili-infused oil is available in the Asian condiment section of most supermarkets.
Yield: 4 servings.
Nutrition information per serving: 353 calories, 43 percent of calories from fat, 17 g fat, 4 g saturated fat, 77 mg cholesterol, 24 g carbohydrates, 26 g protein, 649 mg sodium, 0.5 g fiber.