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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.

Garlic Rosemary Pork Loin | realmomkitchen.com

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

Garlic Rosemary Pork Loin

Real Mom Kitchen

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Course main
Cuisine American
Calories

Ingredients
  

  • 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
  • ¼ cup balsamic vinegar
  • ¼ cup Worcestershire sauce
  • 2 Tbsp olive oil

Instructions
 

  • Season tenderloin with salt and pepper. In a small bowl, combine the garlic and rosemary together and rub on the tenderloin.
  • 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.
  • 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.
  • 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.
  • Cover and let rest for 5 minutes before slicing. Serves 4-6 depending on the size of the pork tenderloin.
Tried this recipe?Let us know how it was!

Recipe adapted from Lively Table.

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