Pork Tenderloin with Rosemary & Garlic
If you've had doubts about enjoying "the other white meat," this recipe is sure to turn you into a real porker. Infused with garlic and rosemary, it's bursting with flavor.
At a glance
2 tbsp. finely chopped fresh rosemary
4 garlic cloves, minced
1 lb. pork tenderloin, trimmed
1/2 tsp. salt
1/4 tsp. black pepper
Preheat oven to 475 degrees. 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 jellyroll pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork. Bake at 475 degrees for 20 minutes or until the thermometer registers 160 degrees or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices.
Ready in 25 min
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