As I’ve previously discussed, my family is not big on chicken. Because of this, I’m constantly on the search for protein for our dinners that is still lean. Pork Tenderloin cooks up beautifully and is tender and moist. This Rosemary Pork Tenderloin recipes is one of my favorites and SO easy to make! From Betty Crocker’s Entertaining Basics this is the easiest “fancy” meal I cook and a savior on nights when I’m trying to get dinner on the table in a hurry.
Rosemary Pork Tenderloin
1-1.5 lbs Pork Tenderloin
1 tsp Olive Oil
1 Clove of Garlic, minced
½ tsp Rosemary
½ tsp Salt
¼ tsp Pepper
1. Preheat oven to 450°. Lightly coat a shallow roasting pan with cooking spray.
2. In a small bowl mix olive oil, garlic, rosemary, salt, and pepper until a paste forms. Place the pork tenderloin in shallow roasting pan and spread mixture evenly on top of the tenderloin.
3. Cook uncovered for 25-30 minutes until barely pink when cut in the center or until center is 155 degrees. Remove from oven and place aluminum foil loosely over the pan. Let stand for 10-15 minutes until temperature rises to 160 degrees. Slice into medallions and serve (3-4 people).
I use always Hormel Teriyaki-flavored pork tenderloin when making this dish, though my stepmom always uses regular tenderloin and her version is also good. If you’re looking for an extra bit of flavor, you could likely marinade your pork tenderloin in some teriyaki or your favorite marinade before cooking.
Pork can safely be eaten when cooked to 145 degrees. Be sure to use your meat thermometer to get an accurate reading and let the tenderloin sit before cutting into it. You’ll never complain about dried out pork again!
We dress our cooked tenderloin with a little Raspberry Chipolte, but since Elle doesn’t like spicy yet she eats hers with a dab of homemade jam. This meal is always a treat for everyone!
Do you have a favorite recipe for Pork Tenderloin?
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