Rosemary Pork Tenderloin

Total Time:
37 mins
Prep Time:
15 mins
Cook Time:
22 mins
4 servings
Dish Size:
2.5 Quart
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December 1, 2011
Tara’s Tidbits®

The key to this recipe is making sure that the rosemary leaves are very finely chopped, as they can actually get sharp as they roast. A spice mill works best for this, but it can also be done (carefully!) by knife.

Pork tenderloin is one of the fastest cuts of meat you can roast. Extremely tender and lean, it may seem small, but it's all the good stuff! However, with such a quick cooking time, you have to be extra careful not to overcook it. I would definitely recommend using an electronic "probe" thermometer that you can leave in the meat as it roasts, setting the alarm for 160 degrees. - Tara


  • Nonstick cooking spray
  • 1 (1-pound) pork tenderloin
  • 1 1/2 tablespoons chopped fresh rosemary leaves
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Preheat oven to 450 degrees. Spray a 2.5-quart temp-tations® rectangular baking dish with nonstick cooking spray.
  2. Trim pork tenderloin of excess fat and place in the greased baking dish.
  3. In a small bowl, combine remaining ingredients and then rub onto the entire surface of the tenderloin, pressing it down into the meat. Refrigerate for 30 minutes to marinate (optional, but recommended).
  4. Bake 15-22 minutes, or until a thermometer inserted into the thickest part registers 160 degrees. Let cool at least 5 minutes before slicing.
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