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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 233.9
  • Total Fat: 10.4 g
  • Cholesterol: 90.6 mg
  • Sodium: 64.7 mg
  • Total Carbs: 1.1 g
  • Dietary Fiber: 0.1 g
  • Protein: 32.0 g

View full nutritional breakdown of Rosemary and Garlic Roasted Pork Tenderloin calories by ingredient
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Rosemary and Garlic Roasted Pork Tenderloin

Submitted by: MANDY615

Introduction

Very quick and easy. Elegant enough for company. Simple enough for a weeknight. Very quick and easy. Elegant enough for company. Simple enough for a weeknight.
Number of Servings: 4

Ingredients

    1 pork tenderloin- 16 oz
    2 cloves garlic- minced
    1 tablespoon rosemary
    1 tablespoon balsamic vinegar
    1 tablespoon olive oil

Directions

Remove fatty membrane from pork with a very sharp knife.
Mix all ingredients with enough olive oil to make a paste. Spread on pork. Bake at 450 degrees for about 25-30 minutes or until a meat thermometer reaches 150 degrees. Let rest for 10 minutes. Slice and season to taste with sea salt.

Number of Servings: 4

Recipe submitted by SparkPeople user MANDY615.






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Member Ratings For This Recipe


  • Very Good
    1 of 2 people found this review helpful
    Very good! Hubby and I loved it! Hubby even asked why we were having such a fancy dinner on a Friday night! :) - 10/24/08

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  • Very good. I will be making it again. - 4/30/14

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  • Hubby cooked this on the rotisserie on our gas grill until it reached 145 degrees. Then we removed the rotisserie bar, covered it with foil and let it set 15 minutes to lock in the juices. It was so moist!! YUM!! - 2/20/14

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  • I used lean pork chops instead of the roast. It was very tasty but a little dry. I did cut the cooking time by 10 minutes. I will try to cook it less next time. - 4/25/13

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  • You just don't have to do much at all to get this ready to go. And its so quick! Plus, its really good!!!!!!!! - 4/30/11

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  • Really easy and my family loved it. Very yummy and made great leftovers for lunch! - 4/19/11

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  • This was easy to make and fast. It didn't have as much flavor as I had hoped and I even marinated it for awhile first. The balsamic smelled so good getting rubbed over the raw meat, but as soon as it had cooked, I couldn't taste it. A little disappointed, but it was still good. - 11/1/10

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  • I will make this again it was easy and very moist. - 10/14/10

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  • This was awesome! Very tender and moist! I didn't have any fresh rosemary, so used about 1 1/2 tsp of dried (and crushed it up a bit to release the flavour). I will be making this again! Even my 3 year old loves it! - 7/31/10

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  • I substituted fresh thyme for rosemary. The pork was nice and tender, but I was missing some flavor. I feel like I needed something extra, maybe a sweeter taste, or maybe marinate the pork just a bit before roasting. Otherwise very simple to prepare. - 7/15/10

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  • Very Good
    0 of 1 people found this review helpful
    This was really really good and so quick to make! The only changes were that I had 2 lbs of tenderloin, so I doubled everything else except for the rosemary and I cooked it for 40 mins with cut and peeled potatoes. - 9/14/09

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  • I love this recipe. It is my husbands fave now! and its so nice to make something so elegant any night of the week. cooking this makes me feel like a chef! - 7/13/09

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  • I stumbled across this recipe in a Google search a few months ago and it is absolutely wonderful! It is moist and flavorful - I made it for my boyfriend the other night and I think he might actually love me more now because of this recipe! ~Thanks~ - 3/9/09

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  • Very good. Moist tasty and the best part FAST. Great Friday night alternative to pizza! Will definately make again. - 1/17/09

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  • I used Rosemary leaves. I'll chop them up next time so that the sticks aren't as noticeable. My first time cooking with pork. Very yummy and well received. - 12/22/08

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