Rosemary Pork Tenderloin
A juicy, herb-crusted pork tenderloin made with fresh rosemary and a simple olive oil marinade. This elegant yet easy recipe is perfect for hosting or as a casual family dinner.
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.
Nutrition Facts
Calories: 375kcal, Carbohydrates: 1g, Protein: 63g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 197mg, Sodium: 1049mg, Potassium: 1196mg, Fiber: 0.3g, Sugar: 0.04g, Vitamin A: 37IU, Calcium: 24mg, Iron: 3mg