Rosemary Garlic Parmesan Pork Tenderloin

A confession: while writing this recipe, I kept typing prok instead of pork. Sure, it could be the wine that I was drinking while I was writing this recipe up, but sometimes I find that when you get going typing, your brain goes into this weird mode where your fingers keep hitting the same sequence of keys no matter what you do.

Prok prok prok. All this post.

Who wants roast prok for dinner? Sounds like a great idea, right? Anything sounds like a great idea when you’re drinking a few glasses of wine.

Roast prok aside, this roast pork tenderloin is the easiest, most delicious pork tenderloin I have made in a while. It’s so easy, too easy, in fact. I could make this weekly, but we would all have some terrible garlic breath, because being a good Ukrainian girl, I use a ton of garlic on it. The easy part is the fact that you make what amounts to a paste of rosemary, garlic, olive oil and Parmesan cheese, slap it onto a pork tenderloin and you have made dinner.

Boom. Done. Next glass of wine, please.

Or….just pass the bottle. We aren’t Judgy McJudgerson kind of people here, amiright?

Let’s all take a moment to be grateful that we no longer have to cook the ever lovin’ dickens out of pork. A moment of thanks for the fact that we no longer have to eat dry as a hockey puck pork like our mother’s used to make. I know. It’s not their fault since it was hollered from the rafters when they were young parents that they would infect their family with trichinosis if they didn’t cook pork to 165 degrees.

Sure, when our parents were raising us we could ride without carseats, drink Tang all day long and wander around the neighbourhood until the sun went down.

Dudes. I even learned how to roll smokes when I was a kid. Not for my parents, but for one of my Uncles.

That’s right. I can roll smokes with the best of them and there are pictures of me drinking out of beer bottles in my adorable little bell-bottoms Holly Hobby jumper. This might explain a lot, actually.

BUT UNDERCOOK YOUR PORK AND GIVE YOUR FAMILY TRICHINOSIS?

You were a bad, bad mom.

Be honest, I wasn’t the only kid born in the 1970’s that was taught how to roll smokes by a relative. Who else learned those mad skills before they were even a teen?

Rolling smokes aside ( because how DO I get on these tangents?) let’s talk pork for dinner.

As you can see I made a smaller tenderloin because this was during the oh-so-glorious time when my children were gone at my parents and it was just Mike and I. You can make two large and in charge tenderloins, a little of the paste goes a long way.

Paste. Who told me that I should write about food anyways? Sounds like you are glueing your tenderloin to something.

Eh. Prok the critics.

Happy cooking guys, this one is a keeper!

Love you more than chocolate!

Karlynn

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