Rosemary and Garlic-Roasted Pork Tenderloin

Rosemary and Garlic-Roasted Pork Tenderloin Recipe
Photo: Yunhee Kim; Styling: Kevin Crafts
Charmaine Rone, a reader from Redwood City, California, created this when she couldn't find a quick, easy, and delicious recipe for cooking pork tenderloin. We cut the tenderloin in half so it fits easily in a frying pan and cooks even faster.


Serves 4
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 186
Caloriesfromfat 45 %
Protein 24 g
Fat 9.2 g
Satfat 1.7 g
Carbohydrate 0.7 g
Fiber 0.1 g
Sodium 246 mg
Cholesterol 74 mg


1 pork tenderloin (about 1 lb.)
2 garlic cloves, minced
2 teaspoons chopped fresh rosemary leaves
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons olive oil


1. Preheat oven to 425°. Cut pork tenderloin in half crosswise. Mix garlic, rosemary, cumin, salt, and pepper and rub mixture all over pork.

2. Heat oil in a medium ovenproof frying pan over high heat. Add pork and cook, turning as needed, until outside is completely seared, about 3 minutes total.

3. Put pan in oven and roast pork until done the way you like, about 10 minutes for medium (150° on an instant-read thermometer). Let rest 5 minutes before slicing.