Pork Tenderloin with Rosemary and Garlic

Oxmoor House
Rosemary is one of the stronger flavored herbs, so just wrapping the sprigs in foil with the meat allows the flavor to permeate the pork.
6 servings (serving size: 3 ounces)


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2 (3/4-pound) pork tenderloins
3 garlic cloves, sliced
1 tablespoon water
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 rosemary sprigs
Rosemary sprigs (optional)


1. Preheat oven to 400°.

2. Trim fat from tenderloins; make 1/2-inch-deep slits on outside of tenderloins, and stuff with garlic slices. Combine water, oil, salt, and pepper in a small bowl. Rub surface of tenderloins evenly with oil mixture.

3. Place tenderloins lengthwise on a double thickness of foil, 15 inches long. Top with 4 rosemary sprigs, and wrap securely. Place tenderloins on a baking sheet or roasting pan. Insert meat thermometer through foil into center of 1 tenderloin.

4. Bake at 400° for 20 minutes or until a meat thermometer registers 155°. Remove from oven; let stand until thermometer registers 160°. Discard cooked rosemary sprigs. Garnish with additional rosemary sprigs, if desired.

carbo rating: 1

Created date

April 2008

Nutritional Information

Calories 150
Caloriesfromfat 0.0 %
Fat 4.8 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.6 g
Carbohydrate 0.6 g
Fiber 0.0 g
Cholesterol 79 mg
Iron 1.4 mg
Sodium 155 mg
Calcium 11 mg