More Uses: Rosemary’s assertive flavor goes especially well with meat and root vegetables. Try a tea made by simmering sprigs of fresh rosemary with ginger and honey, or use rosemary sprigs instead of skewers to grill cubes of white fish and vegetables. For a fragrant appetizer, combine green and black olives with fresh rosemary needles, garlic cloves, minced orange peels and olive oil in a large skillet and heat for 4 to 5 minutes, until warmed. Or marinate halved and pitted fresh peaches in a mixture of minced rosemary, balsamic vinegar, date sugar and olive oil and grill for 5 to 7 minutes until tender.
Health Tip: Rosemary has been used for hundreds of years in folk medicine and aromatherapy to enhance memory and cognitive function. Now, research shows that rosemary contains carnosic acid and other compounds that have anti-inflammatory and antioxidant effects, and it may protect against Alzheimer’s disease. Rosemary also significantly improves long-term memory and boosts speed of memory, a predictor of cognitive function during aging, even in doses as low as 750 milligrams, or just under ¼ teaspoon. In other studies, rosemary tea had a positive effect on mood and depression without altering memory or learning, making it a potential alternative to antidepressant drugs, which often affect memory. Even smelling rosemary may alter brain function and enhance memory and cognition.
- Prep Time
- 2 small apples (preferably Braeburn, Fuji, or Honeycrisp), diced
- 3 packed cups thinly sliced purple cabbage
- 2 tbsp + 1 tsp apple cider vinegar, divided
- 2 tbsp olive oil, divided
- 6 sprigs + 1 tbsp finely chopped fresh rosemary, divided
- 1¼ tsp sea salt, divided + additional to taste
- 3/4 tsp ground black pepper, divided + additional to taste
- 1 lb pork tenderloin, silver skin removed
- 1 cup roughly chopped fresh flat-leaf parsley
- ¼ cup toasted roughly chopped unsalted pecans
- 1 large shallot, finely chopped
- 1 cup unsweetened apple cider
- ½ cup low-sodium chicken broth
- 3 tbsp unsalted organic butter, cut into pieces
- 2 tsp Dijon mustard
1. Place a rack in center of oven and preheat to 350°F. In a large bowl, toss apples, cabbage, 1 tbsp each vinegar and olive oil, 2 sprigs rosemary and ¼ tsp each salt and pepper; set aside.
2. Pat tenderloin dry and rub with 1 tbsp finely chopped rosemary, 1 tsp salt and ½ tsp pepper. In a large ovenproof skillet on medium, heat 2 tsp oil. Add tenderloin; cook 2 minutes, until browned. Turn the pork by one-quarter and sear 2 more minutes. Turn once more by one-quarter and sear 2 minutes. Turn off heat and transfer pork to a plate. Add cabbage mixture to skillet (reserve bowl) and place tenderloin on top, unseared portion facing down.
3. Roast tenderloin and cabbage mixture until pork registers 145°F in center on an instant-read thermometer, about 20 minutes. Place tenderloin on a cutting board and cover loosely with foil. Let rest 15 minutes.
4. Meanwhile, scrape cabbage mixture into reserved bowl; toss with parsley, pecans and 1 tsp vinegar. Taste and season with additional salt and pepper. Loosely cover bowl with foil and set aside.
5. Make pan sauce: In same skillet on medium-high, heat 1 tsp oil; add shallot and cook, stirring, for 1 minute. Add apple cider, broth and 4 rosemary sprigs. Cook -until mixture reduces to ½ cup. Remove from heat and discard rosemary. Stir in butter, mustard and remaining 1 tbsp vinegar. Season to taste with additional salt and pepper. Slice pork and serve with sauce and cabbage.
- Serving Size: 1/4 of recipe
- Calories: 431
- Carbohydrate Content: 26 g
- Cholesterol Content: 97 mg
- Fat Content: 25 g
- Fiber Content: 5 g
- Protein Content: 26 g
- Saturated Fat Content: 8 g
- Sodium Content: 761 mg
- Sugar Content: 18 g
- Monounsaturated Fat Content: 12 g
- Polyunsaturated Fat Content: 3 g