Rating: 4 stars
19 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 6
  • 5 star values: 9

Tender, moist, and fragrant, this hearty pork tenderloin with rosemary and garlic is a breeze to prepare.

Recipe by Cooking Light October 2002

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°.

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  • Combine the rosemary and garlic. Make several 1/2-inch-deep slits in pork; place about half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly roll pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork.

  • Bake at 475° for 20 minutes or until the thermometer registers 160° (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices.

Chef's Notes

Strip rosemary leaves by running your fingertips along the stem in the opposite direction from which the leaves grow.

Nutrition Facts

147 calories; calories from fat 26%; fat 4.2g; saturated fat 1.4g; mono fat 1.6g; poly fat 0.4g; protein 24.2g; carbohydrates 1.5g; fiber 0.1g; cholesterol 67mg; iron 1.6mg; sodium 342mg; calcium 23mg.
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