Rosemary & Garlic Pork Tenderloin

Meals that take little to no effort to make, come in handy on busy days. Whether you have company over, or simply don’t want to end up having a throw together casserole again of pasta or some rice dish this is an excellent change. Don’t get me wrong, I love throw together casseroles, and with a family of six, they come in handy alot. They save money, time as well as little to anything to put it together. Those casseroles though, get boring.

This dish cooks itself, all you really need to do is sprinkle the seasonings over it and time it.

Rosemary & Garlic Pork Tenderloin (Cooking Light Cookbook)

2 tablespoons finely chopped fresh rosemary
4 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
Preheat oven to 475°.

Combine the rosemary and garlic. Make several 1/2-inch-deep slits in pork; place about half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly roll pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork.

Bake at 475° for 20 minutes or until the thermometer registers 160° (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices.

My Tenderloin was bigger than a pound, in fact it was two put together, so I rubbed the garlic and Rosemary in between then tied the two halves together. It took longer to cook, and at a lower temp as well, about 350, for about an hour. Adjust the temp as well as time for the weight of your pork.  As long as you don’t overcook it, you can’t really fail this dish. I put Carrots in the same pan, poured a little vegetable broth in the bottom and covered it up to cook. Came out wonderfully!


3 thoughts on “Rosemary & Garlic Pork Tenderloin

  1. Anonymous

    Yummy~ I also try to stretch meals with casseroles, one pot meals, etc. but it does tend to get boring. This looks yummy though and I might just do a pork roast tomorrow.

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