Tender, moist, and fragrant, this hearty pork tenderloin with rosemary and garlic is a breeze to prepare.
2 tablespoons finely chopped fresh rosemary
4 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Preheat oven to 475°.
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.
Strip rosemary leaves by running your fingertips along the stem in the opposite direction from which the leaves grow.
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).
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 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.