Roasted Rosemary Pork Tenderloin Recipe
Roasted Rosemary Pork Tenderloin Recipe is an easy entree that can feed a crowd! It’s a simple way to cook pork tenderloin for company, paired with roasted potatoes.
Hey friends, do you have a “all or nothing” mentality when it comes to hosting? Like, you either go big, or your don’t do it at all? I say STOP. Lose that mindset, and start thinking in a new way.
Years ago, we were invited to another family’s home, and I’ll never forget the feeling. It was a sense of “relief.” As in, I could do this, too. I don’t remember the exact recipe, but it was a pork loin. So today I’m sharing a recipe we’ve enjoyed in our kitchen for years, Roasted Rosemary Pork Tenderloin Recipe.
Are pork loin and pork tenderloin the same thing?
I have readers ask me, what is the difference between a pork loin and tenderloin?
The difference is that a pork loin is wide enough that you can cut steak-like pieces from it (you see these in a pack in the grocery stores). A pork tenderloin is a thin and small loin, which doesn’t have to be cooked long at all.
Now, this excellent Roasted Rosemary Pork Tenderloin Recipe …
How to make pork tenderloin
- Prepare the pork according to my directions the day before; use a lot of fresh rosemary!
- Wrap in plastic wrap and store in the fridge overnight.
- Sear tenderloin on all sides until nicely colored all over.
- Transfer the pan to the oven and roast for 15 minutes.
- Let the pork rest before thinly slicing; get the rest of the food on the table.
Pork tenderloin is delicous paired with these Roasted Lemon Thyme Balsamic Marble Potatoes, or for quick and easy, we had it for dinner last week with ramen noodles.
How long do you cook pork tenderloin in the oven?
Heat oven to 375 degrees. Cook the pork for 10-15 minutes, until internal temperature reaches 145 degrees.
The secret is to let the pork loin rest for 5-10 minutes before slicing. Also to not over cook the loins.
Pork is perfect and safe at 145 degrees. It used to be 165, but they changed the recommended temp a few years back!
Back to the happy hostess!
The hostess was doing last minute things when we arrived, but she was very engaged with our family. She was naturally preparing for the meal, but we were her priority.
The table wasn’t set yet, but the dishes were out. She didn’t seem to be overly concerned at the state of her home. It was clean, but not really picked up.
But guess what? Her family was so happy, little kids buzzing around, music playing, a beautiful bunch of fresh flowers on the still-wet, wiped down counter.
She was happy!
Oh, and guess what dessert was? The dessert was a store-bought cake, but she dressed it up with whipped cream and fresh berries. Perfect.
Our friend made hosting look so easy, it inspired me.
I went home, called a few friends, and got a date on the calendar to replicate what I learned from her.
Hosting is beautiful when we let expectations and the silly little things that haunt us (like things have to be perfect) GO!
Roasted Rosemary Pork Tenderloin Recipe
This recipe today is a super easy one for company. Enjoy Roasted Rosemary Pork Tenderloin with any of my side dishes, but here are a few favorites:
Roasted Vegetable Goat Cheese Raisin Side Dish
Cheesy Mushroom Kale Challah Bread Pudding
Twice Baked Potatoes [Spend with Pennies]
Roasted Butternut Squash Gratin [RecipeGirl]
Get the Recipe:
Roasted Rosemary Pork Tenderloin Recipe
Ingredients
Instructions
- Rub tenderloins with oil, salt, pepper, and rosemary.
- Cover with plastic wrap and let marinate for an hour or two in the refrigerator (or overnight).
- Preheat oven to 375 degrees F.
- Heat a couple tablespoons of olive oil in an oven-safe saute pan, over high heat. Sear tenderloins on all sides, for about 8 minutes total, until nicely colored all over.
- Transfer pan to oven and roast for 10-15 minutes, or until internal temperature reaches 145 degrees F.
- Let rest for 5 to 10 minutes before slicing the meat.
- Serve with the risotto, potatoes, ramen noodles--or your favorite side dish.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
