Pin It A succulent pork tenderloin infused with fresh rosemary and garlic, roasted to perfection for a flavorful and aromatic main course.
This pork tenderloin quickly became a family favorite after the first time I tried it, thanks to the fragrant rosemary and garlic marinade.
Ingredients
- Pork: 1 pork tenderloin (about 1–1.25 lb / 500–600 g)
- Marinade: 3 tablespoons olive oil, 4 cloves garlic, minced, 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried rosemary), 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- For Roasting: 1 tablespoon olive oil (for searing), 1 tablespoon unsalted butter (optional)
- Garnish: Fresh rosemary sprigs (optional), Lemon wedges (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C).
- Prepare Marinade:
- In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper.
- Marinate Pork:
- Pat the pork tenderloin dry with paper towels. Rub the marinade all over the tenderloin. Let rest for 10 minutes (or up to 2 hours, refrigerated, for deeper flavor).
- Sear Pork:
- Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2–3 minutes per side.
- Add Butter (Optional):
- Add 1 tablespoon butter to the pan for extra richness.
- Roast:
- Transfer the skillet to the preheated oven and roast for 15–18 minutes, or until the internal temperature reaches 145°F (63°C).
- Rest:
- Remove from the oven tent loosely with foil, and let rest for 5 minutes before slicing.
- Serve:
- Serve garnished with fresh rosemary sprigs and lemon wedges, if desired.
Pin It This recipe always brings the family together for a comforting homemade meal.
Required Tools
Oven-safe skillet, small mixing bowl, measuring spoons, sharp knife, cutting board, meat thermometer
Allergen Information
Contains no major allergens. Check butter for dairy or substitute with plant-based alternative if needed.
Nutritional Information
Per serving: 250 calories, 14 g total fat, 2 g carbohydrates, 28 g protein
Pin It The garlic and rosemary truly elevate this tenderloin making it a memorable dish any night of the week.
Questions About This Recipe
- → How long should the pork tenderloin rest before roasting?
Rest the pork tenderloin for at least 10 minutes after applying the marinade to allow flavors to develop. For more intense taste, refrigerate up to 2 hours or overnight.
- → What is the best way to sear the pork tenderloin?
Heat olive oil in an oven-safe skillet over medium-high heat and sear the tenderloin on all sides until golden brown, about 2 to 3 minutes per side.
- → Can I substitute the rosemary with other herbs?
Yes, thyme or sage can be used as alternatives to rosemary to create different herbal flavor profiles.
- → Is it necessary to use butter during the searing process?
Butter is optional but adds richness and depth to the seared pork. You can omit it or use a plant-based alternative if preferred.
- → What internal temperature indicates the pork is properly cooked?
Cook the pork to an internal temperature of 145°F (63°C) for safe consumption and optimal juiciness.
- → How should the pork be served after cooking?
After roasting, let the tenderloin rest loosely covered with foil for 5 minutes, then slice and garnish with fresh rosemary sprigs and lemon wedges if desired.