Ingredients: |
Ingredients: 1-1.5 lbs pork tenderloin
2 Tbsp olive oil
3 cloves garlic, minced
2 Tbsp fresh rosemary, chopped (1 Tbsp dried)
1 teaspoon salt
½ tsp black pepper
1 Tbsp Dijon mustard (opt)
1 Tbsp balsamic vinegar (opt)
Preheat oven to 400°. Line baking sheet with parchment paper or lightly grease it.
Prepare the Marinade: In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. If using, add Dijon mustard and balsamic vinegar for extra flavor and whisk until well blended.
Pat the pork tenderloin dry with paper towels. Rub rosemary mixture all over tenderloin, ensuring it is well coated. For best results, let pork marinate for at least 30 min or up to 2 hours in the refrigerator.
Heat a large oven-safe skillet over medium-high heat. Once hot, add the pork tenderloin and sear for 2-3 min on each side until a golden crust forms.
Roast in the Oven: Transfer the skillet to the preheated oven and roast the pork for 20-25 min, or until the internal temperature reaches 145°. If you don’t have an oven-safe skillet, transfer the seared pork to the prepared baking sheet.
Remove pork from oven and let rest for 5-10 min before slicing. This helps retain the juices and ensures a tender texture.
Slice pork tenderloin into medallions and serve warm, garnished with additional fresh rosemary if desired. Pair with your favorite sides for delicious and satisfying meal!
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This recipe for Rosemary Pork Tenderloin is from