Rosemary Garlic Pork Tenderloin

Adapted from Cooking Light

This makes for a very fast and easy meal. Using a 2-pound tenderloin yields just enough for dinner and lunches the following day for our family of four.

  • 3 tablespoons finely chopped fresh rosemary
  • 8 garlic cloves, minced
  • 2 pound pork tenderloin, trimmed
  • Kosher salt
  • Black pepper
  • Olive oil
  • Preheat oven to 475 degrees F.
  • In a small bowl, combine rosemary and minced garlic. Make several deep slits in the pork loin and place half of the rosemary and garlic mixture into the slits. Rub the remaining rosemary mixture all over the pork loin, then sprinkle generously with kosher salt and black pepper on all sides. Place the pork loin on a baking sheet coated with a thin layer of olive oil.
  • Place on the middle rack of the oven and bake until a meat thermometer reads 160 degrees in the middle, about 30 – 40 minutes. Remove from the oven and cover tightly with foil. Allow meat to rest for at least 5 minutes before slicing.

Preparation time: 5 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

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