Rosemary Pork Tenderloin
This Rosemary Pork Tenderloin is an easy entree that can feed a crowd! It’s a simple way to cook pork tenderloin for company, paired with roasted potatoes or any of your favorite side dishes.
We love this main dish to serve with delicious sides, like potatoes, pasta, noodles, veggies. It’s a great dinner party dish that everyone loves. The recipe is so simple, it’s ridiculous! I’ve been making this pork a long time now, and it turns out every time!
What is rosemary pork tenderloin?
This is a tender, juicy pork tenderloin featuring fresh rosemary and a simple blend of olive oil, salt, and pepper, seared to a golden crust and finished in the oven. The meat gets its deep flavor from an hour-long rosemary marinade, then a high-heat sear that locks in all the juices before roasting to perfection.
Why you’ll love this recipe
- Impressive enough for guests, simple enough for a family meal.
- Naturally lean and protein packed.
- Endlessly versatile. Serve it with risotto, roasted potatoes, ramen noodles, or whatever you have on hand.
Ingredients needed
- Pork tenderloins: You’ll need two 1 1/2 to 2-pound tenderloins for this recipe.
- Olive oil: Used both in the marinade and for searing, keeping the pork moist and helping the herbs and spices adhere to the meat.
- Salt: Seasons the pork and enhances the natural flavors.
- Freshly ground pepper: Adds a gentle heat and depth to the herb rub.
- Fresh rosemary: Finely chopped rosemary leaves infuse the tenderloins with a fragrant, earthy flavor, plus a few extra sprigs for garnish.
How do you make this rosemary pork tenderloin?
Marinate the pork:
- Pat the tenderloins dry and rub them generously with olive oil, salt, pepper, and the finely chopped rosemary.
- Cover the pork with plastic wrap and let it marinate in the refrigerator for 1 to 2 hours, or overnight for even deeper flavor.
PRO TIP: Don’t skip the marinade time. Even an hour makes a difference in how much rosemary flavor permeates the meat.
Sear the tenderloins:
- Preheat your oven to 375 degrees F.
- Heat a couple tablespoons of olive oil in an oven-safe sauté pan over high heat.
- Sear the tenderloins on all sides for about 8 minutes total, until they are nicely colored all over.
PRO TIP: Make sure your pan is hot before adding the pork. A good sear is what gives the tenderloins that beautiful golden crust and locks in the juices.
Roast and serve:
- Transfer the pan directly to the preheated oven and roast for 10 to 15 minutes, or until the internal temperature reaches 145 degrees F.
- Remove the pork from the oven and let it rest for 5 to 10 minutes before slicing.
- Slice the tenderloins against the grain and arrange on a platter.
- Garnish with a few fresh rosemary sprigs.
- Serve immediately with your favorite side dish.
PRO TIP: Don’t skip the resting time. Letting the meat rest allows the juices to redistribute, so every slice stays moist and tender.
Serving
Pork tenderloin is delicious paired with cheesy garlic bread, Watermelon Basil Salad with Feta, basic green salad, or crispy roasted potatoes.
Sandy’s tips and substitutions:
- Prepare and wrap in plastic wrap: Prepare and wrap and keep cold until ready to start cooking. We recommend 2 hours up to 24 hours!
- Don’t overcook: Pork tenderloin is lean and can dry out quickly. Keep an eye on it during the final minutes of roasting.
- Make ahead: You can marinate the pork up to 24 hours in advance, making dinnertime a breeze.
- Reheating: Leftovers are delicious sliced cold on salads or gently reheated in a skillet over low heat.
- Test for doneness: For perfectly cooked pork tenderloin, insert a meat thermometer into the thickest section. It should register 145 degrees F.
- Rest the meat: Resting the meat allows the juices to resettle in the meat for extra juicy slices of pork. Keep the cooked tenderloins covered so that they remain hot for slicing and serving.
Variations:
- Mustard-herb crust: Brush the tenderloins with Dijon mustard before pressing on the rosemary rub for a tangy, savory twist.
- Honey-balsamic glaze: Whisk together honey and balsamic vinegar and brush it over the pork during the last few minutes of roasting for a sticky, sweet-savory finish.
- Garlic and lemon: Add minced garlic and lemon zest to the marinade for a bright, Mediterranean-inspired flavor.
- Apple and onion: Roast sliced apples and onions alongside the tenderloins in the same pan, letting them soak up all the savory pan juices.
- Spicy chipotle rub: Swap the rosemary for a chipotle powder and cumin blend if you’re craving something with a little smoky heat.
- Herb butter finish: Top each sliced portion with a pat of rosemary compound butter so it melts right into the warm meat as you serve.
Love pork tenderloin? Then you’ll also want to try Goat Cheese Stuffed Pork Tenderloin, Bruschetta Pork Tenderloin, and Traeger Pork Tenderloins with Harissa Marinade.
More hearty dinners you may want to try:
- Crispy Parmesan Chicken Recipe
- Ground Beef Orzo
- Traeger Ribeye Steak
- Beef Bourguignon (French Red-Wine Beef Stew)
Get the Recipe:
Rosemary Pork Tenderloin
Ingredients
- 4 pounds pork tenderloins, or 1.5-2 pound each one (usually comes 2 in pack)
- ⅓ cup olive oil
- 2 tsp Kosher salt
- 1 tsp Freshly ground pepper
- 6 sprigs fresh rosemary leaves, finely chopped, plus leave a few sprigs for garnish
Instructions
- Rub tenderloins with oil, salt, pepper, and chopped rosemary.
- Cover with plastic wrap and let marinate for an hour or two in the refrigerator (or overnight). At least 1 hour – up to 24 hours.
- 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. [I baked on parchment paper]
- Let rest for 5 to 10 minutes before slicing the meat.
- Serve with the risotto, potatoes, ramen noodles–or your favorite side dish.
Notes
Sandy’s tips:
- Prepare and wrap in plastic wrap: Prepare and wrap and keep cold until ready to start cooking. We recommend 2 hours up to 24 hours!
- Don’t overcook: Pork tenderloin is lean and can dry out quickly. Keep an eye on it during the final minutes of roasting.
- Make ahead: You can marinate the pork up to 24 hours in advance, making dinnertime a breeze.
- Reheating: Leftovers are delicious sliced cold on salads or gently reheated in a skillet over low heat.
- Test for doneness: For perfectly cooked pork tenderloin, insert a meat thermometer into the thickest section. It should register 145 degrees F.
- Rest the meat: Resting the meat allows the juices to resettle in the meat for extra juicy slices of pork. Keep the cooked tenderloins covered so that they remain hot for slicing and serving.
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...
