Pork Tenderloin with Garlic & Rosemary

Pork Tenderloin with Garlic & Rosemary

Makes 8 servings


  • 2 1/2 pound pork tenderloin (or two smaller 1-1 1/2 pound tenderloins)
  • 4 large garlic cloves, pressed
  • 4 tsp chopped fresh rosemary or 2 teaspoons dried
  • 1 1/2 tsp coarse salt
  • 1/2 tsp ground black pepper
  • 1 Tbsp Olive Oil
  • Fresh rosemary sprigs (optional)


  1. Preheat oven to 400°F. place roasting rack in a pan and spray with PAM
  2. Mix garlic, rosemary, salt, pepper and olive oil in bowl. Rub garlic mixture all over pork. Place pork, fattiest side down, in prepared roasting pan. Roast pork 25-30 minutes, or until thermometer inserted into center of pork registers 155°F. Remove from oven; let stand 5 minutes on cutting board.
  3. While pork is standing, pour a 1/2-1 cup of very hot water into the bottom of roasting pan and place over a medium burner. Using a firm plastic or wooden spatula, gently loosen the hardened drippings from the pork until it forms a nice au jus. Salt lightly to taste, and pour the broth into small bowl.
  4. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Garnish with rosemary sprigs, if desired, and let guests spoon the juices from the bowl over the meat as desired.