Rosemary and Garlic-Roasted Pork Tenderloin

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.

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 45%
  • Protein: 24g
  • Fat: 9.2g
  • Saturated fat: 1.7g
  • Carbohydrate: 0.7g
  • Fiber: 0.1g
  • Sodium: 246mg
  • Cholesterol: 74mg

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

Preparation

  1. 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. 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. 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.
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