Are you ready to transform an ordinary dinner into a restaurant-worthy feast? This Garlic and Rosemary Pork Tenderloin is about to become your new culinary secret weapon! Imagine cutting into a perfectly seared, incredibly tender piece of meat that's bursting with aromatic herbs and rich flavors. Whether you're cooking for family or impressing dinner guests, this recipe promises to elevate your cooking game and have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Remove the pork tenderloin from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- Preheat the oven to 425°F (218°C). This high temperature will help create a nice sear and keep the meat juicy.
- Pat the pork tenderloin dry with paper towels to remove excess moisture, which helps achieve better browning.
- In a small bowl, mix minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a flavorful herb rub.
- Generously coat the entire pork tenderloin with the herb mixture, ensuring even coverage on all sides.
- Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of olive oil and sear the tenderloin for 2-3 minutes on each side until a golden-brown crust forms.
- Transfer the skillet with the seared tenderloin directly into the preheated oven.
- Roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
- Remove from the oven and let the meat rest for 5-7 minutes. This allows juices to redistribute, ensuring a moist and tender result.
- Slice the pork tenderloin against the grain into 1/2-inch thick slices and serve immediately.
Tips
- Temperature is Key: Always let your pork tenderloin rest at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Pat Dry for Perfect Sear: Use paper towels to remove moisture from the meat, which helps create that beautiful golden-brown crust.
- Invest in a Meat Thermometer: Don't guess about doneness! A meat thermometer is crucial for achieving the perfect 145°F internal temperature.
- Let It Rest: Patience pays off! Allowing the meat to rest after cooking helps retain those delicious, juicy internal juices.
- Slice Against the Grain: When serving, always slice the tenderloin against the grain to ensure maximum tenderness and easier chewing.Pro Tip: The herb rub is your flavor secret weapon. Don't be shy about generously coating the entire tenderloin for maximum taste!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 1g
Protein: 26g
Fat: 13g
Saturated Fat: 3g
Cholesterol: 75mg
