Stove-top Rosemary Pork Tenderloins
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week - Serves 4-6

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

Clean silver skin off each tenderloin. 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. Add the 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 an hour. Take lid off and remove the tenderloins and 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, thickening as they heat. Once the juices boil and thicken, drizzle over the sliced pork. Serve with a fresh sprig 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 25-29, 2017 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.
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Published 08:00 AM, Monday Dec. 25, 2017
Updated 07:47 AM, Monday Jan. 01, 2018