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.
Ingredients
- 1 ounce(s) finely chopped fresh rosemary
- 4 garlic cloves, minced
- 16 ounce(s) pork tenderloin, trimmed
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 1 cooking spray
Instructions
- 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.
Nutrition
Calories: 748.24kcalCarbohydrates: 17gProtein: 120.58gFat: 18.56gSaturated Fat: 6.15gCholesterol: 330.93mgSodium: 1560.46mgFiber: 0.72gSugar: 0.12g
Tried this recipe?Let us know how it was!