ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Rosemary and Garlic-Roasted Pork Tenderloin

Photo: Yunhee Kim; Styling: Kevin Crafts
Total time 30 mins
Yield Serves 4
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.