Description
Rosemary Pork Tenderloin brings Mediterranean flavors straight to your dinner table with minimal prep and maximum deliciousness. Herb-infused and tender, this dish delivers restaurant-quality results that will make your family ask for seconds.
Ingredients
Scale
Protein:
- 1–1.5 lbs Pork Tenderloin
Herbs and Spices:
- ½ teaspoon Rosemary
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Supporting Ingredients:
- 1 teaspoon Olive Oil
- 1 Clove Garlic
Instructions
- Preheat your oven to a blazing 450°F and lightly spray a shallow roasting pan with cooking spray to prevent sticking.
- Create a fragrant herb rub by mixing 1 tsp olive oil, 1 minced garlic clove, ½ tsp rosemary, ½ tsp salt, and ¼ tsp pepper in a small bowl until a smooth paste forms.
- Transfer the 1-1.5 lb pork tenderloin to the prepared roasting pan and generously spread the herb mixture across the entire surface, ensuring even coverage.
- Roast the tenderloin uncovered for 25-30 minutes, watching until the center is barely pink or reaches an internal temperature of 155°F.
- Remove the pan from the oven and tent it loosely with aluminum foil, allowing the meat to rest for 10-15 minutes as the temperature naturally rises to 160°F.
- After resting, slice the tenderloin into elegant medallions, preparing to serve 3-4 hungry guests with this aromatic dish.
Notes
- Always pat the pork dry before applying the rosemary mixture to help the herbs stick better and create a more flavorful crust.
- Use a meat thermometer for precise doneness, as cooking times can vary depending on the thickness of your tenderloin.
- Let the meat rest completely after cooking to ensure the juices redistribute, keeping the pork tender and moist.
- For a gluten-free option, double-check that your olive oil and seasonings are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Pork
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 225 kcal
- Sugar: 0 g
- Sodium: 580 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 0.5 g
- Fiber: 0.1 g
- Protein: 33 g
- Cholesterol: 90 mg