So awhile ago, I blogged about my new favorite side dish. And it’s still pretty much my favorite side dish, except now that fingerling potatoes are difficult to come by, I just buy a bag of red potatoes and pick out the smallest ones I can find and it works beautifully.
One of my favorite things about those potatoes isthis flavorful, garlicky/salty/tangy rosemary-infused crust that develops. Once, as I was secretly snacking on the roasted garlic crumbles washing the dishes after dinner, I was completely stricken with how fabulous the rub would be on a roasted pork tenderloin. And I tried it. And it was fabulous.
One of the best things about pork tenderloins is that they cook quickly and feel fancy, so, say you have a romantic Valentine’s Day planned with lots of skiing and canoodling and you want to cook a nice, romantic dinner at home, but you don’t want to spend all day in the kitchen. Or…say you spend Valentine’s Day wrangling children and cleaning up messes and you’re at your wit’s end and you want a nice dinner, but you’re too tired to cook. Well…lucky you…this recipe works either way!
Seriously–thirty minutes, you’re done (and a good chunk of that is spent sitting on the couch while the pork is roasting). You can mix a little extra olive oil with a little of the rub and toss it with some diced potatoes and bake them right on the pat at the same time. Or serve it alongside some asparagus or blanch some green beans for a minute or two and saute them in a little butter and garlic and Happy Valentine’s Day to YOU.
Garlic-Rosemary Pork Tenderloin
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.
Questions & Reviews
So easy and delicious
Went with simple wet brine for 1 hr and then 30 min @. 355
Oh. My. God. This was delicious! I used this recipe on some center cut pork loin. I didn’t have any rosemary, but used fresh thyme and it was perfect. This is a keeper. Served it with leftover stuffing and garlic parm mashed potatoes from Thanksgiving.
Did this with a pork tenderloin and it was perfect. Cooking to 155 would have overdone it though. Thanks for sharing this!!!
My family loves this recipe!! We made it last night!
Would a crock pot work in lieu of an oven? If so, do you have advice for thats method?
I probably wouldn’t make this particular recipe in a slow cooker because the rub is meant to be roasted to form a delicious crust. You can technically cook tenderloin in a slow cooker, but it won’t be a sliced steak like this, it turns into shredded pork. So I would probably just do some type of marinade/sauce. If however you’d like to try it, just pop it in there on low (you’ll need to add some broth for liquid) for about 6 hours.
This turned out fabulous. We’ve made it twice now. The second time I served it with some rotini and blackberry pasta sauce. Total flavor profile winner together.
Thanks for sharing!
Absolutely stunning dish!!!! I just made it today: my boyfriend & I were amazed how flavorful the pork was!…. THANK YOU! Thank you!
P.S. I made it with sautéed cauliflower as a side dish..
Made this for Valentine’s Day. It was amazing!!! I used the pan juices to make a sauce. So good!
made this tonight, and wow!!! ended up. having to broil for the last bit to get a nice crust, but the flavour was fabulous! I was worried it would be too mustardy, but not at all. definitely a recipe I’d do again.
Thank you, this made me laugh so hard! I could so see myself doing that with a meat thermometer or any other inaccurate kitchen gadget for that matter.