EASY TO MAKE BAKED PORK TENDERLOIN
2 lb (approx.) package of Smithfield Pork Tenderloin (2 in package)
4 apples, peeled and chopped into large pieces
1 large onion, chopped
1 head of garlic peeled, cut 6 of the cloves into quarters and put to side
¼ cup white wine
Salt
Pepper
Garlic powder
3-4 sprigs of fresh rosemary*
¼ tsp dried rosemary *NOTE: if not using fresh rosemary, use ½ tsp dried rosemary*
LARGE CASSEROLE WITH OVEN PROOF TOP
MEAT THERMOMETER
PREHEAT OVEN TO 375 DEGREES
Add apples, onions, garlic (except for the reserved 6 quartered cloves) and wine to casserole. Place pork tenderloins on top. Make small slits in tenderloins and push the reserved quartered garlic cloves into the slits. Sprinkle with salt (generously), pepper and garlic powder then turn tenderloins and repeat. Add dried (and fresh if using) rosemary. Cover and cook for 40 minutes. Remove top after 40 minutes then cook another 40 minutes. Remove from oven and place the meat thermometer in the thickest part of the pork. For medium/well it should read between 160-170 degrees. You may need to cook another 5-10 minutes (it depends on how thick the tenderloins are). Once you receive the desired temperature, remove from oven and let stand uncovered for 10-15 minutes. I like to remove the fresh rosemary, but it is not necessary. Slice tenderloin and serve with the apples and onions on top.