Imagine cutting into a succulent pork tenderloin that's so tender it practically melts in your mouth, infused with the aromatic magic of fresh rosemary and garlic. This isn't just another dinner recipe – this is a culinary experience that will transform your weeknight meals from ordinary to extraordinary. Whether you're a home cook looking to impress your family or a food enthusiast seeking restaurant-quality flavors, this Rosemary Roasted Pork Tenderloin is about to become your new go-to recipe that promises maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pork tenderloin
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature will ensure the pork tenderloin cooks evenly and develops a nice crust.
- Pat the pork tenderloin dry with paper towels. This helps achieve a good sear and crust during roasting.
- In a small bowl, combine the olive oil, chopped fresh rosemary, minced garlic, salt, and pepper. Mix well to form a marinade.
- Rub the marinade all over the pork tenderloin, ensuring it is evenly coated. Let it sit for about 10 minutes to absorb the flavors.
- Heat an oven-safe skillet over medium-high heat. Add a splash of olive oil if needed. Once hot, sear the pork tenderloin for about 2-3 minutes on each side until it is browned.
- Once seared, transfer the skillet to the preheated oven. Roast the pork tenderloin for about 20-25 minutes or until the internal temperature reaches 145°F (63°C).
- Remove the skillet from the oven and transfer the pork tenderloin to a cutting board. Cover it loosely with aluminum foil and let it rest for 5-10 minutes. This allows the juices to redistribute, making the pork tender and juicy.
- After resting, slice the pork tenderloin into medallions. Serve it warm, drizzled with any pan juices from the skillet, alongside your favorite sides.
Tips
- Temperature is Key: Always use a meat thermometer to ensure your pork reaches the perfect 145°F (63°C) for optimal juiciness and food safety.
- Don't Skip the Resting Phase: Letting the meat rest after cooking is crucial. This allows the juices to redistribute, ensuring each slice is moist and flavorful.
- Searing Matters: Take time to properly sear the tenderloin before roasting. This creates a delicious golden-brown crust that locks in flavor.
- Fresh Herbs Make a Difference: Use fresh rosemary if possible. The essential oils in fresh herbs provide a more vibrant and intense flavor compared to dried herbs.
- Customize Your Marinade: Feel free to experiment with additional herbs like thyme or add a touch of lemon zest for extra brightness.
Nutrition Facts
Calories: 185kcal
Carbohydrates: 1g
Protein: 22g
Fat: g
Saturated Fat: g
Cholesterol: 35mg
