Rosemary Pork Tenderloin

Posted 11 July, 2015 by Trish in In the Kitchen / 21 Comments

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Rosemary Pork Tenderloin - Quick and easy and ready to impress


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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21 Responses to “Rosemary Pork Tenderloin”

  1. Kay

    I don’t think I’ve ever cooked a pork tenderloin. I need to start. Pork, for me, has never been a favorite. Think it comes from the way my mother cooked it. And her overcooking of it, because of the ‘danger’ of undercooking, always made it less than tasty. I’ll try to find the one you mentioned.

    • I recently learned that pork can be safely cooked to 145 (medium rare) and this has helped a bit with the overcooked pork that I was used to as a child as well. We usually end up being a bit warmer than that, especially for the girls, but it definitely makes it much juicier! I bet the hormel brand would be easy for you to find–they come in several different flavors and really do make a nice and easy dinner!

  2. I always buy a plain Jane tenderloin, season it up with some seasoned salt, garlic powder and black pepper, throw it in a pan with some potatoes, carrots and onions and bake it until done. Your veggies cook alongside it, saving an additional step and it always has good flavor. Easy peasy

    • Confession. This recipe is a repost. I’ve made the original private but I’ll try to tweet you the picture from 5 years ago. It’s TERRIBLE! I’m still learning angles and such but I’ve learned that lighting makes most of the difference. I took this outside on a salad plate! The Chicken Picatta picture was taken by my kitchen sink (best inside light) with my iphone.

  3. Deb Nance at Readerbuzz

    I’ve never cooked a pork tenderloin! It looks like something I could do. And I love recipes that include rosemary since we have fresh rosemary in our garden!

  4. sounds like a very nice meal, I shall have to venture out into the pork tenderloin aisle. I don’t often make it, usually at Christmas with cherries and almonds. I usually save the rosemary for the potatoes.

  5. Yum I love pork tenderloin (when I cook it lol hubby tends to overcook it and it’s dry and chewy) and my rosemary bush is growing ridiculous. I’ve never put rosemary with pork but I’ll have to try it.

  6. That looks wonderful! We make a very similar pork tenderloin, and we also have another recipe that is coffee rubbed pork tenderloin. Our friends are so impressed with us whenever we make either recipe, cause they are so “fancy,” but so easy for us to make.

  7. We love pork tenderloin and often buy them at the farmers market. Rosemary is a favorite herb. I may have to try this recipe, adapting it for the grill.

    I was off the grid this weekend (camping) so that’s why I’m late coming around.

  8. Ti

    I got extremely sick from an under cooked tenderloin once so it’s not a meat I reach for often but when I went to visit my in-laws they made one with a cherry compote and it was yummy!! But then I found out they used soy sauce in the sauce and I had the worst gluten reaction ever. I think I will steer clear of pork tenderloin for awhile.

    I love pork chops, on the bone, browned up and then thrown in a crock pot with a can of mushroom soup and then served over mashed potatoes. So good.

    • That’s too bad about the tenderloin!! I find it so much more tender than chops. And since pork is actually safe to eat at 145 (medium rare), we usually undercook ours a bit to avoid it being tough and chewy. Pork with mashed potatoes sounds delicious, though!!

  9. Sounds delicious. I think I’ll try with the pork chops I have in freezer. Pork tenderloin is a 2 hr drive away. Won’t be buying that anytime soon.