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Garlic Rosemary Pork Loin

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When it comes to pork, my most favorite cut to have is a pork tenderloin. It is the most tender cut ever. I already have a few ways to prepare it and now I have this garlic rosemary pork loin as a new addition to that collection.

This one includes garlic, which in my book, you can never go wrong with. Then it also includes fresh rosemary.  I love the flavor of rosemary and fresh rosemary packs a flavor punch. One sprig can go a long way.

A tenderloin is also a great item to serve for company. It’s simple to make but is impressive to serve.

Garlic Rosemary Pork Loin | realmomkitchen.com

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Garlic Rosemary Pork Loin


Units Scale
  • 1 (1-2 lb) pork tenderloin
  • 1 tsp coarse salt
  • 1 tsp black pepper
  • 3 cloves minced garlic
  • 1 sprig rosemary, leaves removed and finely chopped
  • 1/4 cup balsamic vinegar
  • 1/4 cup Worcestershire sauce
  • 2 Tbsp olive oil


  1. Season tenderloin with salt and pepper. In a small bowl, combine the garlic and rosemary together and rub on the tenderloin.
  2. In a large bowl, mix the balsamic vinegar, Worcestershire sauce, and olive oil together. At the tenderloin to the bowl and coat with the mixture.
  3. Cover and place in the refrigerator for 1-2 hours. Remove from fridge and let sit on counter for 30 minutes to come to room temperature.
  4. Preheat oven to 400 degrees. Place pork in a baking dish and bake at 400 degrees for about 30 minutes, turning halfway through. You want an internal temperature of 140 degrees.
  5. Cover and let rest for 5 minutes before slicing. Serves 4-6 depending on the size of the pork tenderloin.
  • Category: Main
  • Cuisine: American
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Recipe adapted from Lively Table.

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