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Ingredients
- 4 pound boneless pork tenderloin
- 1 garlic clove
- Salt and freshly grnd pepper to taste
- 8 tbsp. (1 stick) sweet butter, softened
- 1 tbsp. dry thyme
- 1 c. Madeira wine
- 1 tbsp. molasses
- Watercress for garnish
Directions
- Preheat oven to 350 degrees. Cut garlic into thin slivers. Make deep slits in the roast with the top of a knife and push the garlic into the slits. Rub surface with salt and pepper. Set the roast in a shallow baking pan. Smear the butter over the roast. Sprinkle with thyme.
- Stir Madeira and molasses together in a small bowl and pour over the roast. Set the pan on the middle rack of the oven and bake for 1 1/2 hrs (about 20 min per lb.), basting frequently.
- When roast is done (don't over cook), remove from the oven and let stand, loosely covered with foil, for 15 to 20 min. Cut into thin slices. Arrange slices on a serving platter. Spoon pan juices over them. Garnish with watercress and serve immediately. 8-10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 10 servings | |
| Calories 276 | |
| Calories from Fat 115 | 42% |
| Total Fat 12.98g | 16% |
| Saturated Fat 7.05g | 28% |
| Trans Fat 0.03g | |
| Cholesterol 136mg | 45% |
| Sodium 158mg | 7% |
| Potassium 724mg | 21% |
| Total Carbs 1.76g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.12g | 1% |
| Protein 36.25g | 58% |
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