Beef & Pork

Pork Tenderloin With Rosemary

Name: Pork Tenderloin With Rosemary
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 (1-1.5 pound) pork tenderloin; 2 tablespoons olive oil; 4 cloves garlic, minced; 2 tablespoons chopped fresh rosemary; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup chicken broth; 1 tablespoon honey; 1 tablespoon Dijon mustard; 1/4 cup water; 2 tablespoons chopped fresh parsley

By Clara Holloway · June 19, 2026 · Beef & Pork

Prep15 min

Cook25 min

Total40 min

Serves4

I still remember the first time I made pork tenderloin with rosemary for my family. The aroma that filled our kitchen was incredible, and the first bite was like a symphony of flavors. It was tender, juicy, and full of flavor. Since then, it's become a staple in our household, and I'm excited to share the recipe with you.

This recipe is perfect for anyone looking for a protein-forward meal that's easy to make and packed with flavor. The combination of pork tenderloin, rosemary, and garlic is a match made in heaven, and the best part is that it's relatively simple to prepare.

As a former competitive rower, I know the importance of fueling my body with the right foods. This recipe is a great example of how you can create a delicious and nutritious meal that will satisfy your cravings and support your fitness goals.

Whether you're a busy professional or an avid home cook, this recipe is perfect for you. It's easy to make, requires minimal ingredients, and can be prepared in under an hour. So, let's get started and explore the world of pork tenderloin with rosemary!

In this recipe, we'll be using a combination of olive oil, garlic, and rosemary to create a flavorful crust on the pork tenderloin. We'll also be using a technique called brine-then-sear to lock in the moisture and create a crispy exterior. By the end of this recipe, you'll have a delicious and tender pork tenderloin that's sure to impress your family and friends.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
The combination of rosemary and garlic creates a fragrant and savory flavor profile.
The brine-then-sear technique helps to lock in the moisture and create a crispy exterior.
The pork tenderloin is juicy and tender, making it perfect for a weeknight dinner or special occasion.
This recipe is perfect for anyone looking for a protein-forward meal that's packed with flavor.
The recipe can be made ahead of time and reheated when needed, making it perfect for meal prep.

Why This Recipe Works

The key to this recipe is the combination of flavors and techniques used. The rosemary and garlic create a fragrant and savory flavor profile that complements the pork tenderloin perfectly. The olive oil adds a richness and depth to the dish, while the salt and pepper enhance the overall flavor.

The brine-then-sear technique is also crucial in creating a juicy and tender pork tenderloin. By brining the pork in a mixture of water, salt, and sugar, we're able to lock in the moisture and create a crispy exterior when it's seared. This technique is especially important for lean proteins like pork tenderloin, as it helps to prevent drying out.

Another important aspect of this recipe is the use of high heat to sear the pork tenderloin. By using a hot skillet and cooking the pork for a short amount of time, we're able to create a crispy crust on the outside while keeping the inside juicy and tender.

Finally, the resting time is crucial in allowing the pork tenderloin to retain its juices and flavors. By letting it rest for a few minutes before slicing, we're able to create a tender and juicy pork tenderloin that's sure to impress.

Ingredients You’ll Need

To make this recipe, you'll need a few simple ingredients. The most important ingredient is the pork tenderloin, which should be fresh and of high quality. You'll also need some olive oil, garlic, rosemary, salt, and pepper to create the flavorful crust.

When shopping for pork tenderloin, look for a cut that's lean and has a good balance of fat and meat. You can also ask your butcher to trim the tenderloin for you, which will help to remove any excess fat and create a more even cooking surface.

1 (1-1.5 pound) pork tenderloinLook for a lean cut with a good balance of fat and meat. You can also ask your butcher to trim the tenderloin for you.
2 tablespoons olive oilUse a high-quality olive oil that's rich in flavor and has a smooth texture.
4 cloves garlic, mincedUse fresh garlic for the best flavor. You can also use garlic powder or garlic salt as a substitute if you don't have fresh garlic.
2 tablespoons chopped fresh rosemaryUse fresh rosemary for the best flavor. You can also use dried rosemary as a substitute if you don't have fresh rosemary.
1 teaspoon saltUse a high-quality salt that's rich in flavor and has a smooth texture.
1/2 teaspoon black pepperUse freshly ground black pepper for the best flavor.
1/4 cup chicken brothUse a low-sodium chicken broth to avoid adding too much salt to the dish.
1 tablespoon honeyUse a high-quality honey that's rich in flavor and has a smooth texture.
1 tablespoon Dijon mustardUse a high-quality Dijon mustard that's rich in flavor and has a smooth texture.
1/4 cup waterUse cold water to help create a crispy crust on the pork tenderloin.
2 tablespoons chopped fresh parsleyUse fresh parsley for the best flavor. You can also use dried parsley as a substitute if you don't have fresh parsley.

Ingredients for Pork Tenderloin With Rosemary

Equipment You’ll Need

Large heavy skillet or oven-safe sauté panInstant-read thermometerSharp chef's knifeCutting boardMeasuring cups and spoonsWhiskSpatula

How to Make Pork Tenderloin With Rosemary

1
Preheat your oven to 400°F (200°C).
2
In a small bowl, whisk together the olive oil, garlic, rosemary, salt, and pepper to create a flavorful crust.
3
Place the pork tenderloin in a large heavy skillet or oven-safe sauté pan and brush the garlic and rosemary mixture evenly over both sides of the pork.
4
Heat the skillet over high heat and sear the pork tenderloin for 2-3 minutes on each side, or until it's browned and crispy.
5
Transfer the skillet to the preheated oven and roast the pork tenderloin for 15-20 minutes, or until it reaches an internal temperature of 145°F (63°C).
6
While the pork is cooking, whisk together the chicken broth, honey, Dijon mustard, and water in a small bowl.
7
After the pork has cooked for 10 minutes, brush the honey and mustard glaze evenly over the top of the pork tenderloin.
8
Continue cooking the pork for an additional 5-10 minutes, or until it reaches an internal temperature of 145°F (63°C).
9
Remove the pork from the oven and let it rest for 5-10 minutes before slicing.
10
Slice the pork tenderloin into thin medallions and serve with the pan juices spooned over the top.
11
Garnish with chopped fresh parsley and serve immediately.

Expert Tips

Use a meat thermometer to ensure the pork tenderloin reaches a safe internal temperature.
Don't overcrowd the skillet when searing the pork tenderloin, as this can prevent it from cooking evenly.
Let the pork tenderloin rest for a few minutes before slicing to allow the juices to redistribute.
Use a sharp knife to slice the pork tenderloin into thin medallions.
Serve the pork tenderloin with a variety of sides, such as roasted vegetables or mashed potatoes.
Experiment with different flavor combinations, such as adding lemon or herbs to the garlic and rosemary mixture.
Make ahead and reheat when needed, making it perfect for meal prep.

Common Mistakes to Avoid

Not using a meat thermometer to ensure the pork tenderloin reaches a safe internal temperature.
Overcrowding the skillet when searing the pork tenderloin, which can prevent it from cooking evenly.
Not letting the pork tenderloin rest for a few minutes before slicing, which can cause the juices to run out.
Not using a sharp knife to slice the pork tenderloin into thin medallions, which can cause the meat to tear.
Not experimenting with different flavor combinations, which can make the dish more interesting and dynamic.
Not making ahead and reheating when needed, which can make the dish more convenient and easy to prepare.

Variations and Substitutions

Add some lemon juice or zest to the garlic and rosemary mixture for a bright and citrusy flavor.
Use different types of herbs, such as thyme or oregano, to create a unique and savory flavor profile.
Add some heat to the dish by incorporating red pepper flakes or sliced jalapeños into the garlic and rosemary mixture.
Use a different type of protein, such as chicken or beef, to create a variation on the dish.
Add some sweetness to the dish by incorporating honey or maple syrup into the garlic and rosemary mixture.
Use a different type of oil, such as avocado or grapeseed, to create a unique and flavorful crust on the pork tenderloin.
Serve the pork tenderloin with a variety of sides, such as roasted vegetables or quinoa, to create a well-rounded and nutritious meal.

What to Serve With Pork Tenderloin With Rosemary

This pork tenderloin with rosemary is perfect for serving with a variety of sides, such as roasted vegetables or mashed potatoes. You can also serve it with a salad or some quinoa for a lighter and healthier option.

Some other ideas for serving this dish include:

Sliced pork tenderloin with roasted Brussels sprouts and sweet potatoes

Pork tenderloin with a side of sautéed spinach and garlic

Pork tenderloin with a salad of mixed greens, cherry tomatoes, and balsamic vinaigrette

Roasted Brussels sprouts and sweet potatoesSautéed spinach and garlicMixed greens salad with cherry tomatoes and balsamic vinaigretteQuinoa and roasted vegetablesMashed potatoes and steamed broccoliGrilled asparagus and lemon wedges

Make-Ahead, Storage, Freezing and Reheating

This pork tenderloin with rosemary can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

To store in the refrigerator, simply place the cooked pork tenderloin in an airtight container and refrigerate at 40°F (4°C) or below.

To freeze, wrap the cooked pork tenderloin tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. Frozen pork tenderloin can be thawed overnight in the refrigerator or thawed quickly by submerging it in cold water.

When reheating, simply place the pork tenderloin in the oven at 300°F (150°C) for 10-15 minutes, or until it reaches an internal temperature of 145°F (63°C). You can also reheat it in the microwave, but be careful not to overcook it.

Some tips for storing and reheating this dish include:

Using airtight containers to prevent moisture and other flavors from affecting the pork tenderloin

Labeling and dating the containers so you know how long they've been stored

Reheating the pork tenderloin to an internal temperature of 145°F (63°C) to ensure food safety

Frequently Asked Questions

What is the internal temperature of cooked pork tenderloin?

The internal temperature of cooked pork tenderloin should be at least 145°F (63°C).

How do I store cooked pork tenderloin?

Cooked pork tenderloin can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Can I reheat cooked pork tenderloin?

Yes, cooked pork tenderloin can be reheated in the oven or microwave. Simply place it in the oven at 300°F (150°C) for 10-15 minutes, or until it reaches an internal temperature of 145°F (63°C).

What are some variations on this recipe?

Some variations on this recipe include adding lemon juice or zest, using different types of herbs, or incorporating heat from red pepper flakes or sliced jalapeños.

Can I make this recipe ahead of time?

Yes, this recipe can be made ahead of time and reheated when needed. Simply cook the pork tenderloin, let it cool, and then refrigerate or freeze it until you're ready to reheat it.

What are some sides that go well with this dish?

Some sides that go well with this dish include roasted vegetables, mashed potatoes, salad, and quinoa.

Can I use a different type of protein in this recipe?

Yes, you can use a different type of protein in this recipe, such as chicken or beef. Simply adjust the cooking time and temperature as needed to ensure that the protein is cooked to a safe internal temperature.

How do I prevent the pork tenderloin from drying out?

To prevent the pork tenderloin from drying out, make sure to not overcook it and to let it rest for a few minutes before slicing. You can also use a meat thermometer to ensure that it reaches a safe internal temperature.

The Full Recipe

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