Garlic-Rosemary Pork Tenderloin Recipe

Garlic-Rosemary Pork Tenderloin is a weeknight dinner hero, delivering juicy, flavor-packed slices that sing with fresh herbs and aromatic garlic. It’s elegant enough to impress your guests, yet so effortless you can whip it up in just 30 minutes!

Ingredients You’ll Need

Every ingredient for Garlic-Rosemary Pork Tenderloin is thoughtfully chosen to deliver maximum flavor with minimal fuss! Each plays a distinct role—from tenderizing the pork and sealing in its juiciness to building layers of herby, garlicky goodness that truly set this dish apart.

• Pork Tenderloin: This lean, delicate cut is quick-cooking and naturally tender—perfect for soaking up big flavors without drying out.
• Olive Oil: Acts as the base for the rub, helping the rosemary, garlic, and mustard cling to the pork while adding richness.
• Fresh Rosemary: Its woodsy, vibrant aroma brings an unmistakable freshness that pairs beautifully with pork.
• Coarse Mustard: Adds a gentle tang and the tiniest bit of texture; it’s the secret behind the bold, savory crust.
• Fresh Garlic: Five cloves might seem like a lot, but it mellows as it roasts, infusing the pork with deep, sweet flavor.
• Kosher Salt: Coarse salt is key for seasoning the meat deeply and drawing out its natural flavors.
• Freshly Ground Black Pepper: A few grinds add the perfect peppery bite to balance out the earthiness of the herbs.

Variations

This Garlic-Rosemary Pork Tenderloin recipe is beautifully adaptable! Whether you want to experiment with flavors or accommodate special diets, it’s incredibly easy to tweak according to what you have—or what you crave.

• Lemony Upgrade: Add zest from one lemon to the olive oil mixture for a bright, citrusy boost.
• Dijon Instead of Coarse Mustard: Use Dijon mustard for a smoother, creamier texture and a bit more zing.
• Herb Swap: Thyme or sage work wonderfully if you don’t have rosemary handy—or use a mix for a rustic flavor twist.
• Spicy Touch: Stir in a pinch of red pepper flakes for a gentle background heat that enlivens the pork.

How to Make Garlic-Rosemary Pork Tenderloin

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 450ºF. Line a baking sheet with aluminum foil for easy cleanup and give it a light spray with non-stick cooking spray. This step is key—for a quick post-dinner clean, you’ll want that pan covered!

Step 2: Trim and Dry the Tenderloin

Give your pork tenderloin a rinse under cool water, then pat it completely dry with paper towels. If you see any bits of silvery membrane or extra fat, trim those off with a sharp knife—they can turn tough in the oven. Lay the tenderloin right on your prepped baking sheet.

Step 3: Whip Up the Herby Garlic Rub

In a small bowl, mix together the olive oil, chopped rosemary, mustard, minced garlic, kosher salt, and black pepper. The mixture will be thick, sticky, and wonderfully aromatic. Use your hands or a spoon to coat the pork evenly on all sides, focusing a bit more on the top for a gorgeous crust.

Step 4: Roast to Perfection

Pop the baking sheet into your preheated oven on the middle rack and roast until your pork tenderloin reaches an internal temperature of 155ºF—about 20 minutes, depending on its size. The scent alone will make everyone’s stomachs growl!

Step 5: Rest, Slice & Enjoy

Once it’s out of the oven, let your Garlic-Rosemary Pork Tenderloin rest for 5-10 minutes before slicing. This step makes a world of difference, locking in all those precious juices so each slice comes out fork-tender.

How to Serve Garlic-Rosemary Pork Tenderloin

Garnishes

Finish your Garlic-Rosemary Pork Tenderloin with a sprinkle of extra chopped rosemary or a scattering of fresh parsley for vibrant color. Add a squeeze of lemon juice just before serving to brighten the whole dish—it’s the easiest way to make the flavors pop!

Side Dishes

This pork tenderloin loves to be surrounded by fluffy garlic mashed potatoes, crisp roasted veggies, or a simple arugula salad dressed with vinaigrette. For a cozier meal, try it with creamy polenta or classic rice pilaf—it soaks up all the delicious juices beautifully!

Creative Ways to Present

For a showstopper presentation, slice the pork tenderloin and arrange it in a gentle fan across a wood cutting board or platter. Tuck in a few rosemary sprigs for drama, and drizzle any pan juices over the top. For dinner parties, serve slices over crostini as a luxe appetizer!

Make Ahead and Storage

Storing Leftovers

Wrap leftover Garlic-Rosemary Pork Tenderloin tightly in foil or store in an airtight container in the fridge. It keeps for up to 3 days and is delicious in sandwiches, wraps, or tossed into salads for tomorrow’s lunch.

Freezing

Freeze cooked and cooled pork tenderloin by wrapping it in plastic and then placing in a zip-top freezer bag. It will stay tasty for up to 2 months. Thaw overnight in the fridge for best results.

Reheating

To reheat, slice the pork and gently warm it in a covered dish in a 300ºF oven or microwave just until heated through—keep it moist by adding a splash of broth or water to the pan. Avoid overheating so you don’t dry out your juicy tenderloin!

FAQs

Final Thoughts

If you’re looking for a recipe that’s both impressive and approachable, you can’t go wrong with Garlic-Rosemary Pork Tenderloin. It’s a dish sure to win hearts (and appetites!), so go ahead—gather your ingredients and treat yourself and your loved ones to a meal that’s as easy as it is memorable!

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