This was a great recipe we tried last week. I needed a change from our usual chicken, salmon and steak meals and I had never tried to make a pork tenderloin before. It sounds so intimidating but take my word for it, this was very easy. This recipe is courtesy of Our Best Bites. I served mine with mashed cauliflower, braised kale and Brazilian cheese rolls.
- 1 large or 2 medium or small pork tenderloins
- 2 1/2 Tbsp. olive oil
- 2 1/2 Tbsp. chopped rosemary leaves (strip them from the woody stem first)
- 2 1/2 Tbsp. coarse mustard
- 5 cloves garlic, minced
- 1/2 tsp. Kosher salt
- A few turns of freshly ground black pepper
1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
2. 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.
3. 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 160 degrees. When the meat is done, remove from oven and allow to stand 5-10 minutes before slicing.
4. For a larger cut roast for about 25-30 minutes; so the center isn’t pink, is still juicy and the ends are done. For a smaller piece of meat, start around 20 minutes and keep a close eye on it from there.