Rosemary Pork Tenderloins

Serves 6-8

2 pork tenderloins
1 teaspoon olive oil
1/4 cup Allegro (original) sauce
1/4 teaspoon ground black pepper
1/8 cup Allegro (original) sauce
8 large sprigs fresh rosemary

Remove silver skin from both tenderloins. Place them in a zip-lock bag with 1/4 cup Allegro sauce. Flip the bag around to evenly coat the meat. Refrigerate for at least an hour. Overnight is fine but no longer. An hour before ready to serve, in a heavy skillet (with a lid) and big enough for both tenderloins to fit, heat to medium high. Add the oil. When hot, take the tenderloins out of the bag. Drop into the hot skillet and sear on all sides. Sprinkle with pepper. Splash a little more of the Allegro over the top. Wiggle the skillet around over the burner. Place four sprigs of the fresh rosemary on top of the tenderloins and place the lid back on the skillet. Turn the heat off. Let the seared tenderloins set (covered) for at least 30 minutes (up to an hours). Take lid off and remove the tenderloins topped with rosemary. Slice the tenderloins diagonally and place on a serving platter. Loosely cover. Turn the heat back on the skillet and let the remaining juices simmer, reducing and thickening as they heat. Once the juices boil and thicken, drizzle over the sliced pork. Serve with remaining fours sprigs of rosemary. 

These will be extra yummy served on thinly sliced rolls or rolled up with a mixture of cheese or with fresh greens. Enjoy the week of Christmas. Merry Christmas from Banks Market!

This recipe is shared the week of December 23-27, 2019
on radio stations: NewsTALK 94.3 FM, AM 570 WKYX, 
AM 1560 WPAD, AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com