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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.

 Rosemary Pork Tenderloin

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

  1. Nine 20-minute Dinner Recipes
  2. How to Make a Charcuterie Board
  3. Captain Rodney’s Dip
  4. Chocolate Mousse Cake
Rosemary Pork Tenderloin

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



  • 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.


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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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  1. Newest follower here! I found you through the blog hop. Cute blog, I can't wait to read more.

  2. 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

5 from 13 votes (13 ratings without comment)

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!