Pork Tenderloin with Rosemary and Garlic

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.

Yield: 6 servings (serving size: 3 ounces)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 0.0%
  • Fat: 4.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.6g
  • Carbohydrate: 0.6g
  • Fiber: 0.0g
  • Cholesterol: 79mg
  • Iron: 1.4mg
  • Sodium: 155mg
  • Calcium: 11mg


  • 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. 1. Preheat oven to 400°.
  2. 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. 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. 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.
  5. carbo rating: 1
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