01-27-2007, 03:37 AM
1 pound Breast Tenderloins
20 cloves garlic, peeled (about 2 heads)
2 tablespoon olive oil
2 tablespoons Cognac
1/2 cup dry white wine
1 teaspoon rosemary, dried
1 teaspoon tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
Place tenderloins and garlic in baking dish. Drizzle with olive oil. Add cognac and wine.
Sprinkle with herbs, salt, and pepper. Cover baking dish with lid or cover tightly with aluminum foil.
Bake at 375° F for approximately one hour or until tenderloins have reached an internal temperature of 170° F.
Serve with warm French bread. Spread the roasted garlic on the bread like butter.
20 cloves garlic, peeled (about 2 heads)
2 tablespoon olive oil
2 tablespoons Cognac
1/2 cup dry white wine
1 teaspoon rosemary, dried
1 teaspoon tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
Place tenderloins and garlic in baking dish. Drizzle with olive oil. Add cognac and wine.
Sprinkle with herbs, salt, and pepper. Cover baking dish with lid or cover tightly with aluminum foil.
Bake at 375° F for approximately one hour or until tenderloins have reached an internal temperature of 170° F.
Serve with warm French bread. Spread the roasted garlic on the bread like butter.