Roast Pork With Garlic Pepper Crust

The mouth-watering aroma will give you a preview of the fabulous flavor. MORE+ LESS-

By Pillsbury Kitchens

May 14, 2010

to 6 garlic cloves, minced

tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

teaspoon coarsely ground black pepper

1/2

teaspoon dried thyme leaves

tablespoon lime or lemon juice

teaspoon olive oil

lb. pork tenderloin

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1

Heat oven to 450°F. Line shallow roasting pan with foil; spray foil with nonstick cooking spray. In small bowl, combine garlic, parsley, pepper and thyme. In small cup, combine lime juice and oil.
2

Brush entire pork tenderloin with lime juice mixture, coating well. Rub garlic-pepper mixture over top and sides of pork tenderloin, pressing lightly.
3

Place in sprayed foil-lined pan, garlic-pepper side up.
4

Bake at 450°F. for 25 to 35 minutes or until pork is no longer pink. Let stand 5 to 10 minutes. To serve, slice on the diagonal into 1/2-inch slices.

PREPARED GARLIC Ready-to-use garlic is a timesaver for recipes calling for minced or cushed fresh garlic. It is available in small jars in the produce sections of most supermarkets. One teaspoon usually equals 2 to 3 garlic cloves.