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Rosemary Garlic Pork Tenderloin Recipe
Rosemary Garlic Pork Tenderloin is a tender and delicious pork dinner recipe! Seared and roasted with an herb marinade and sauce. A great dinner idea that is versatile!
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Resting Time
1
hour
hr
Total Time
1
hour
hr
35
minutes
mins
Course:
Main Course
Cuisine:
International
Keyword:
Gluten Free, Keto/Low Carb, Pork
Servings:
4
servings
Calories:
1457
kcal
Equipment
Small Bowl
Resealable Bag
Large Skillet
oven safe
Measuring spoons
Measuring Cups
Tongs
Ingredients
2
pork tenderloins
(1-1.5 pounds each)
⅓
cup
minced fresh rosemary
(or 1 Tablespoon dried)
4
garlic cloves
minced
¾
cup
extra virgin olive oil
2
teaspoons
lemon zest
3
Tablespoons
lemon juice
¼
teaspoon
salt
¼
teaspoon
black pepper
Instructions
Make the marinade by mixing together all ingredients except the pork in a small bowl.
⅓ cup minced fresh rosemary,
4 garlic cloves,
¾ cup extra virgin olive oil,
2 teaspoons lemon zest,
3 Tablespoons lemon juice,
¼ teaspoon salt,
¼ teaspoon black pepper
Put the pork and 1/4 cup of the marinade into a large resealable bag or a baking dish.
2 pork tenderloins
Put in the refrigerator for 30-60 minutes, flipping over half way through.
Preheat oven to 450°F.
Heat a large, oven safe skillet over medium high heat on the stove.
When hot, add the pork tenderloins and brown on all sides, about 10 minutes total.
(I like to sear the sides as well, but this is optional)
Put the skillet with the pork in the oven and bake until the internal temperature reaches 145°F, about 12-15 minutes.
Remove the pork and put on a cutting board, covered in foil, to rest for 10 minutes.
Slice and serve with the remaining marinade sauce.
Nutrition
Serving:
1
serving (includes all of marinade)
|
Calories:
1457
kcal
|
Carbohydrates:
2
g
|
Protein:
188
g
|
Fat:
73
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
9
g
|
Monounsaturated Fat:
42
g
|
Trans Fat:
0.3
g
|
Cholesterol:
590
mg
|
Sodium:
619
mg
|
Potassium:
3607
mg
|
Fiber:
1
g
|
Sugar:
0.4
g
|
Vitamin A:
86
IU
|
Vitamin C:
7
mg
|
Calcium:
70
mg
|
Iron:
9
mg