Print

Roasted Pork Tenderloin with Garlic & Rosemary Recipe

  • Author: Shawn Williams
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 2-3 1x

Scale

Ingredients

  • 11.25 pound pork tenderloin roast
  • Olive oil

Pork Dry Rub

  • 1 tablespoon fresh rosemary, finely minced (23 sprigs, leaves removed)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon sea salt
  • Pinch crushed red pepper

Instructions

  1. Preheat oven to 400° F.
  2. Combine all dry rub ingredients in a small bowl and mix.
  3. Rub tenderloin with 1-2 tablespoons of olive oil. Season with the dry rub until evenly coated.
  4. bring a 12 inch cast iron skillet or oven safe pan to medium heat. Add a tablespoon of olive oil and let the skillet get hot first. Sear the tenderloin for about 45 seconds a side, rotating 4 times.
  5. transfer the skillet directly to the oven and bake for 15-18 minutes, flipping halfway through. Bake until internal temp in the center of the thickest part reaches 145° F. Remove from the oven, set on a cutting board and let rest uncovered for 5 minutes before slicing. Slice and serve.

Notes

Temperatures for pork:
145° F – 150° F: Medium-rare
150° F – 155° F: Medium
155° F – 160° F: Medium-well
160° F +: Well

Keywords: roasted pork tenderloin