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ROSEMARY PORK TENDERLOIN

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Flavorful and moist, Rosemary Pork Tenderloin recipe is melt-in-your-mouth-tender and bursting with flavor. 

Flavorful and moist, Rosemary Pork Tenderloin recipe is melt-in-your-mouth-tender and bursting with flavor. Pineapple soy sauce marinade. #pork #tenderloin #porktenderloin #rosemary #soysauce #pineapple

This recipe is holiday and entertaining-worthy, but quick and easy, great for weeknight dinners. You could even serve this Rosemary Pork Tenderloin for a hearty appetizer when watching game day.

Rosemary Pork Tenderloin

Pork tenderloin is one of the most tender proteins. As well, it’s very lean and it cooks quickly which is a huge bonus to me.

Pork tenderloin is always a favorite among the football-watching crowd because of its ease in cooking. It pairs well with many flavors. I’ve shared recipes for Orange Marmalade Pork Tenderloin, Molasses Glazed Pork Tenderloin (my favorite), and Game Day Pork Tenderloin, All are flavorful alternatives to this recipe. Molasses Glazed Pork Tenderloin and Game Day Pork Tenderloin would also pair well with my Blue Cheese Biscuits.

Pair this small yet satisfying Pork Tenderloin with my Blue Cheese Biscuits as an appetizer at your next party or with a salad and veggie dish for dinner.

I cannot wait for you to try this!

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Flavorful and moist, Rosemary Pork Tenderloin recipe is melt-in-your-mouth-tender and bursting with flavor. Pineapple soy sauce marinade. #pork #tenderloin #porktenderloin #rosemary #soysauce #pineapple

Rosemary Pork Tenderloin

Flavorful and moist, Rosemary Pork Tenderloin recipe is melt-in-your-mouth-tender and bursting with flavor. 
Author: Paula
5 from 13 votes
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Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings

Ingredients

  • 2 (6-7 oz) pork tenderloins
  • 1 cup pineapple juice
  • ½ cup soy sauce
  • ¼ cup olive oil
  • ¼ to ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 3 Tablespoon chopped fresh rosemary or 1/2 Tablespoon dried rosemary

Instructions

  • Combine pineapple juice, soy sauce and olive oil in a freezer zip-top bag. Place tenderloins in bag, place bag in a bowl (in case of a leak) and marinate 1 to 2 hours.
  • When ready to cook, preheat oven to 400 degrees F, remove tenderloins from the bag and sprinkle with salt, pepper, and crushed rosemary.
  • Bake 30 minutes or until a meat thermometer inserted in the thickest part registers 160 degrees. Allow to rest 10 minutes before slicing.

Notes

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Nutrition

Calories: 84kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 883mg | Potassium: 69mg | Fiber: 1g | Sugar: 3g | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg
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Paula

Comments

  1. Jamie @ Love Bakes Good Cakes says

    With everything going on, I missed this! I bet it would make a wonderful dinner 🙂 Thank you for sharing at All My Bloggy Friends last week, Paula. I look forward to seeing what you share this week 🙂

    Reply

  2. Kathryn Ferguson Griffin says

    Hi Paula! You will be one of the features at Make it Pretty Monday party at The Dedicated House. Hope to see you again at the bash…that is when I get the post done. Toodles, Kathryn @TheDedicatedHouse

    Reply

  5. Kathryn Ferguson Griffin says

    Oh, My! These look so good! Thank you for sharing this at the Make it Pretty Monday party at The Dedicated House. Hope to see your prettiness again on Monday. Toodles, Kathryn @TheDedicatedHouse

    Reply

  7. CookTheStory says

    Beef and blue cheese! So good. Add anything bready (like biscuits!!!) and I am totally there. We're having people over for dinner next weekend and I'm definitely going to give this a try. Thank you for the inspiration!

    Reply

  8. meandmr.com says

    Newest follower here! I found you through the blog hop. Cute blog, I can't wait to read more.
    -Melanie @meandmr.com

    Reply

  14. Miz Helen says

    Hi Paula,
    I am visiting from Yvonne's OTMM. What a great combination of flavor, your tenderloin and blue cheese biscuits look awesome! Thank you for sharing your recipe.
    Miz Helen

    Reply

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