Garlic-Rosemary Pork Tenderloin Recipe

Juicy, fragrant, and ready in just 30 minutes, this Garlic-Rosemary Pork Tenderloin is the weeknight dinner upgrade you didn’t know you needed. With a crackly herb crust and loads of savory flavor, it’s a dish that feels gourmet—even though it’s almost effortless.

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Ingredients You’ll Need

The magic of this recipe is how each ingredient brings its own punch—sharpness, fragrance, and a juicy finish. With just a handful of kitchen staples and fresh herbs, every component of this Garlic-Rosemary Pork Tenderloin pulls its weight in flavor.

• Pork tenderloin: The star of the show! Opt for one large or two smaller pieces—tenderloin cooks quickly and stays ultra moist by design.
• Olive oil: Adds richness and helps the crispy crust stick beautifully; use a good-quality extra virgin for best taste.
• Fresh rosemary: Nothing beats the piney aroma of real rosemary, so strip the leaves from their stems for maximum fresh flavor.
• Coarse mustard: This ingredient brings zesty tang and helps create a golden, flavorful crust as the pork roasts.
• Garlic: Five minced cloves infuse the entire roast with true garlicky depth—don’t skimp!
• Kosher salt: Enhances all the other flavors and helps lock in juiciness during roasting.
• Black pepper: A few cracks of fresh pepper give just the right hint of warmth without overpowering the herby notes.

Variations

Love to experiment? This Garlic-Rosemary Pork Tenderloin is endlessly customizable. Swap in your favorite herbs or play with the crust for a pork dinner that matches your mood, dietary goals, or what’s in the fridge.

• Lemon Zest Add-In: For extra brightness, add a teaspoon of fresh lemon zest to the marinade for an irresistibly fragrant finish.
• Spicy Kick: Mix in a pinch of red pepper flakes or smoked paprika to give your pork a gentle heat and smoky depth.
• Herb Swap: If you’re out of rosemary, try fresh thyme, sage, or a blend of Italian herbs—each will bring a new twist.
• Honey Mustard: Replace half the coarse mustard with honey for a touch of sweetness that caramelizes beautifully in the oven.

How to Make Garlic-Rosemary Pork Tenderloin

Step 1: Prep Your Pan & Preheat

Start by heating your oven to 450°F (232°C)—the high heat is essential for a golden, caramelized crust. Line a baking sheet with foil and spritz it with non-stick spray for stress-free cleanup later. This is your launchpad for perfect roasting.

Step 2: Trim and Dry the Pork

Rinse your pork tenderloin under cool water, then trim away any visible fat or silvery membrane (the “silver skin” can be tough when cooked). Pat the meat dry thoroughly with paper towels—this step ensures the marinade sticks and the pork browns beautifully.

Step 3: Make the Garlic-Rosemary Rub

In a small bowl, mix together the olive oil, chopped rosemary leaves, coarse mustard, minced garlic, kosher salt, and black pepper. Stir until it becomes a textured, aromatic paste—that’s your secret weapon for flavor and crust.

Step 4: Marinate and Roast

Rub the rosemary-garlic mixture all over the pork, giving extra attention to the top. Place the coated tenderloin on your prepared sheet and slide it into the hot oven. Roast until the thickest part registers 155°F on an instant-read thermometer—this usually takes about 20 minutes.

Step 5: Rest and Slice

Resting is key! Remove the pan and let the Garlic-Rosemary Pork Tenderloin sit for 5-10 minutes before slicing. This short pause locks in juices and makes for tender, sliceable perfection every time.

How to Serve Garlic-Rosemary Pork Tenderloin

Garnishes

For a burst of color and added herby aroma, sprinkle your finished pork slices with extra fresh rosemary or flat-leaf parsley. A few curls of lemon zest or a light drizzle of olive oil just before serving will make the flavors pop and give each plate a gorgeous finishing touch.

Side Dishes

This Garlic-Rosemary Pork Tenderloin is a true chameleon with sides: try buttery mashed potatoes, garlicky green beans, or a crisp arugula salad tossed with lemon. For a rustic vibe, serve with roasted root veggies and crusty bread to soak up every last bit of juice.

Creative Ways to Present

For something extra-impressive, fan the juicy pork slices atop a platter with lemon slices and fresh rosemary sprigs tucked in between. Or, serve over creamy polenta in shallow bowls drizzled with those savory pan juices—family-style platters or single-serve plates, both shine!

Make Ahead and Storage

Storing Leftovers

Cool any leftover Garlic-Rosemary Pork Tenderloin completely, then transfer it to an airtight container and refrigerate. Sliced and packed, it stays perfectly juicy for up to 3 days, making it a fantastic next-day lunch or quick dinner solution.

Freezing

For longer storage, wrap cooled pork slices tightly in foil or plastic then seal in a freezer bag—your future self will thank you! Freeze for up to 2 months, thawing overnight in the fridge before reheating.

Reheating

Reheat gently in the oven, covered, at 300°F until warmed through to keep the pork moist. For a speedier option, a microwave with a splash of broth or pan juices keeps every bite tender and flavorful.

FAQs

Final Thoughts

There’s truly nothing like the aroma of Garlic-Rosemary Pork Tenderloin wafting through your kitchen. Whether you serve it for family supper or a special occasion, this recipe is a guaranteed hit you’ll want to make again and again. Give it a go—you’re in for a deliciously savory treat!

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