Pork can be tricky because the meat is easy to overcook. Overcooking makes it dry and tasteless. If you follow the directions of this recipe, you won’t have a problem. This Rosemary Roast Pork is cooked to perfection. It’s juicy and tender with the amazing flavor of rosemary.
My dad didn’t believe me when I told him how good this recipe tasted. He shook his head, disapprovingly, while he hovered over me while I cooked. After tasting it, he was pretty surprised that the pork was tender and not dried out.
My tiny rosemary plant has turned into a bush. I’m trying to use it in as many recipes as possible. Pork and rosemary are the perfect fit but there are plenty of recipes using fresh rosemary. Also try my Rosemary Pear Sparkler, Poached Pears with Rosemary and Bourbon and Slow Cooker Chicken Stock.
- 1 pound Pork Tenderloin
- 1 large Garlic clove, minced
- ½ teaspoon Salt
- 1 tablespoon Fresh Rosemary
- ¼ teaspoon Ground Black Pepper
- 1 tablespoon Extra Virgin Olive Oil
- Preheat oven to 350 degrees.
- Combine the garlic, salt, rosemary and pepper in a small bowl and stir to combine.
- Rub the rosemary mixture over the pork.
- Heat oven safe sauté pan over medium high heat.
- Add the olive oil to the pan and then place the pork in the pan and brown on all sides, about 5 minutes.
- Place the entire pan into the oven for 20 minutes.
- Remove the pan from the oven, cover loosely with aluminum foil and then let sit for 10 minutes.
- Remove the pork from the pan and place on a cutting board or serving platter.
- Serve immediately.
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