# What You’ll Need:
→ Pork
01 - 1 pork tenderloin (18–22 oz)
→ Marinade
02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, finely chopped or 2 teaspoons dried rosemary
05 - 1 teaspoon kosher salt
06 - ½ teaspoon freshly ground black pepper
→ For Roasting
07 - 1 tablespoon olive oil
08 - 1 tablespoon unsalted butter (optional)
→ Garnish
09 - Fresh rosemary sprigs (optional)
10 - Lemon wedges (optional)
# Directions:
01 - Preheat oven to 400°F.
02 - Mix olive oil, minced garlic, rosemary, salt, and pepper in a small bowl.
03 - Pat tenderloin dry and rub marinade evenly over all surfaces. Let rest 10 minutes or refrigerate up to 2 hours.
04 - Heat olive oil in an oven-safe skillet over medium-high heat. Sear tenderloin on all sides until golden, about 2–3 minutes per side.
05 - Stir in butter to skillet for additional richness, if desired.
06 - Transfer skillet to oven and roast for 15–18 minutes until internal temperature reaches 145°F.
07 - Remove from oven, tent loosely with foil, and rest 5 minutes before slicing.
08 - Plate tenderloin slices and garnish with rosemary sprigs and lemon wedges if preferred.
