Pork Tenderloin Studded with Rosemary and Garlic

This had nice flavor, was pretty easy to make, and was also nice and juicy if you use 150 degrees as a stopping point and let it rest before slicing 

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Good, quick and easy. Put it on the Traeger grill for 20 minutes - could've gone 25. Served with mushroom risotto and steam carrots and broccoli. I would totally serve this to guests but it is just fine for a quick family meal too.

This is such a tasty and quick recipe. In regards to the cooking temperature listed in this recipe ... 160° was the recommended internal temp back in 2002 (the year this recipe was published). The Pork Council and the FDA now recommend an internal temp of 145° with a 3 minute resting time (tented with foil).

This is defintely a recipe I'd serve to company. The flavors were a wonderful, subtle mixture of garlic and rosemary and quite tender as well. Easy to make, quick and quite wonderful!

My guys gave this a 4 rating. It was moist and I even used a lion lion roast, instead of the tenderloin. We needed to feed a small Army. It really does cook quick. So be ready with the side dishes as soon as you place the meat in the oven. I am enjoying myrecipes.com so much!

The flavor was too strong for us, the rosemary overwhelmed us. I think next time will just cut the rosemary in half. Otherwise, super quick and easy. I agree with the poster above that cooking it to 160 would be too much. I took it out at 150 and let it rest a bit and it was still a little pink and moist and juicy. Barefoot Contessa says do not fear pink pork and she is right!

This is definitely at go-to recipe. The pork is tender, well flavored, and ready in a short time. I'd serve it to company with no worries!

This a great recipe. I would make it for company - easy to make two at the same time or the regular recipe for just two people. Had with a salad and orzo. Will slice leftovers thin for sandwiches and/or paninis. A suggestion - since half goes in the slits and the other half as a rub, split the mix as you go into 2 small dishes and add the salt and pepper to the one for when you do add the rub. I used my fingers to mix together. I think cooking it to 160 is way too high as well, cooked to 148 and let it rest and went to around 153. Looking forward to making again.

Yeah!! its really awwesome......