ROSEMARY PORK TENDERLOIN
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Flavorful and moist, Rosemary Pork Tenderloin recipe is melt-in-your-mouth-tender and bursting with flavor.
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.
For dinner, serve it with IP Parmesan Asparagus, Sheet Pan Green Beans and Potatoes, or Hot Honey Brussels Sprouts, and brown bread.
Seriously, pork tenderloin and loin cooks quickly. Thirty minutes for this recipe and you have a healthy and delicious meal on the table.
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!
While you’re here, check out these recipes
- Nine 20-minute Dinner Recipes
- How to Make a Charcuterie Board
- Captain Rodney’s Dip
- Chocolate Mousse Cake
Rosemary Pork Tenderloin
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Ingredients
- 2 (6-7 oz) pork tenderloins
- 1 cup pineapple juice
- ½ cup low sodium soy sauce
- ¼ cup olive oil
- ¼ to ½ teaspoon salt
- ½ teaspoon black pepper
- 3 Tablespoon 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
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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 🙂
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
awesome!!! thank you so much!! See you tonight ~ Paula
We loved your recipe at Transformed Tuesday and I will be featuring you later tonight. Hope to see something new from you at the party. Hugs, Peggy
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
Hi Paula! Looks delish! I have to try them. Thanks for linking up at Transformed Tuesday. Hugs, Peggy
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!