Rosemary Roasted Pork Tenderloin

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/17/19
Roasted pork tenderloin

Lauri Patterson / Getty Images
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6 servings
Nutrition Facts (per serving)
209 Calories
11g Fat
9g Carbs
20g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 209
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 16%
Cholesterol 57mg 19%
Sodium 92mg 4%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Protein 20g
Calcium 76mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

An easy and great tasting pork tenderloin recipe seasoned with garlic and rosemary. Roasted carrots and asparagus make good sides to complete this relatively quick and easy meal. This recipe has all of the comfort food goodness that brings the whole family together. 

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Ingredients

  • 2 (2 pounds) pork tenderloins
  • 3 tablespoons fresh  rosemary (or about 1 tablespoon dried)
  • 1 tablespoon olive oil
  • 2 cloves garlic (halved)
  • Salt and pepper to taste

Steps to Make It

  1. Preheat oven to 400 F.

  2. Line a baking pan with foil, spray with cooking spray and place in oven.

  3. Trim fat from pork tenderloins and butterfly the meat, cutting them nearly in half lengthwise. Open the pork tenderloins and layout, pounding to flatten with the palm of the hand or the bottom of a heavy skillet.

  4. Chop rosemary if using fresh. Rub pork tenderloins all over with cut sides of garlic halves then olive oil, then sprinkle rosemary, salt, and pepper on both sides.

  5. Remove baking pan from the oven and place pork on the hot tray. Return to oven and roast for about 20 minutes (at least 145 F internal temperature). Remove and let stand 5 minutes, then slice.