Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers
 

ARISTA
 (Pork Tenderloin)
 
  You'll need:
2 pounds pork tenderloin, or 2 one pound tenderloins,
2-3 teaspoons minced garlic,
1-1/2 teaspoons ground fennel seeds, or about 1/2  cup fresh fennel leaves, minced,
Olive oil,
Several parsley sprigs, minced (opt),
Sea salt and freshly ground pepper, to taste.  

Trim tenderloins and set aside.  Preheat oven to 425.  Mix garlic and fennel together.  Add enough olive oil to make a paste.  Stir in parsley.  Rub this paste all over tenderloins, and if you have any left, make tiny slits in tenderloin and insert rest of paste in there.  Sprinkle generously with salt and pepper.  Roast for 20 minutes or until internal temperature reads 160.  Don’t overcook.


 More recipes, etc. on Rita's web site: www.abouteating.com

 
 

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