Rosemary Roasted Pork Tenderloin
Tenderloin crusted with rosemary and garlic and roasted to a blushing 145, elegant enough for company on a Tuesday budget.
Ingredients (serves 4)
- 1.5 lbs pork tenderloin
- 3 sprigs rosemary
- 5 cloves garlic
- 3 tbsp olive oil
- 1 tbsp dijon mustard
- 1 lemon
- 1 tsp salt
- 0.5 tsp black pepper
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Save this recipeInstructions
- 1
Heat the oven to 425°F. Mince the garlic and strip and chop the rosemary leaves.
- 2
Stir the garlic, rosemary, dijon, 2 tablespoons of olive oil, salt, and pepper into a paste and rub it all over the dried tenderloin.
- 3
Heat the remaining oil in an oven-safe skillet over medium-high and sear the pork on all sides, about 5 minutes total.
- 4
Transfer to the oven and roast until the thickest part reads 145°F, 15 to 18 minutes.
- 5
Rest 5 minutes under foil, then slice into medallions.
- 6
Squeeze lemon over the slices and spoon the pan juices on top before serving.
