Garlic-Rosemary Pork Tenderloin
An easy and delicious pork tenderloin. Fancy enough for company and easy enough for a weeknight!
Servings people
Ingredients
- 1 large or 2 medium or small pork tenderloins
- 2 ½ tablespoons olive oil
- 2 ½ tablespoons chopped rosemary leaves strip them from the woody stem first
- 2 ½ tablespoons coarse mustard
- 5 cloves garlic minced
- ½ teaspoon kosher salt
- A few turns of freshly ground black pepper
Instructions
- Preheat oven to 450℉. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
- Rinse pork tenderloin in cool water and trim any excess fat or the silvery membrane on the meat. Pat dry and place on the prepared baking sheet.
- In a small bowl, combine olive oil, rosemary leaves, mustard, garlic, Kosher salt, and black pepper. Carefully rub all over pork roast, particularly on top. Place in heated oven and roast until an instant-read thermometer reaches 155 degrees. When the meat is done, remove from oven and allow to stand 5-10 minutes before slicing.
Nutrition
Serving: 4g, Calories: 369kcal, Carbohydrates: 0.2g, Protein: 63g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 197mg, Sodium: 365mg, Potassium: 1192mg, Fiber: 0.1g, Sugar: 0.02g, Vitamin A: 7IU, Vitamin C: 0.2mg, Calcium: 20mg, Iron: 3mg
Calories: 369kcal
Cost: $12
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