This easy and perfectly seasoned roasted pork tenderloin recipe made with fresh rosemary is one that anyone can make and everyone will love!
In fact, I'm convinced your kids will be asking for more. Mine do!
I'm sure I'm not the only one who has needed to come up with a last minute dinner idea. If you stick to using tenderloins that are about 13-16 ounces (no more than one pound) each, this delicious oven pork tenderloin will be done in 25 minutes, from start to finish. So great!
The most perfect side to serve with this is my Perfectly Roasted Root Vegetables for Kids, because they roast at the same temperature for the same amount of time as the pork tenderloin.
My kids also love having cranberry sauce with this pork. It's so versatile!
About this recipe
This tender and delicious rosemary pork tenderloin is the one that we look forward to. Not just because of its amazing flavor, but because it's simple enough for a weeknight dinner and fancy enough for special occasions.
Even busy families deserve delicious dinners, haha!
- Besides salt and pepper, this recipe calls for just three ingredients.
- Prep time is quick and clean up is a breeze.
- Pork tenderloin Lean meat, tender, and quick cooking.
- Fresh rosemary Adds an amazing earthy flavor. Use kitchen scissors or a sharp pairing knife to chop the rosemary leaves.
- Olive oil Contains healthy fats
- Sea salt Added for flavor.
- Pepper Added for flavor
- Preheat oven to 425 degrees Fahrenheit.
- Chop fresh rosemary into small pieces. I use my kitchen scissors for this step.
- In a small bowl, mix together the olive oil, rosemary, salt, and pepper. Set aside.
- Next, open the tenderloin package(s) and lay each one on a rimmed baking sheet. Both tenderloins should fit next to each other on the same baking sheet.
- Using your hands (or a basting brush), rub each tenderloin with the rosemary and olive oil mixture. Be sure to cover both entirely.
- Roast pork tenderloins in a 425 degree F oven for about 25 minutes, turning once after the first 10-15 minutes.
- Remove from oven when the internal temperature reaches 145 degrees. An instant read meat thermometer works best for this.
- Once the they reach an internal temperature of 145 degrees, remove from oven.
- Slice and serve.
Expert tips and FAQs
- Do not overcook. Overcooking will produce a chewy consistency, which your kids may not like.
- Save time and dishes by roasting potatoes or vegetables at the same time. Simply cut potatoes, sweet potatoes, or other hearty vegetable into bite sized pieces, drizzle with olive oil, sprinkle with salt and pepper, and spread them around the pork tenderloin. If the pork tenderloin is done cooking before the vegetables, simply transfer the pork tenderloins onto a cutting board, return the vegetables to the oven and continue to cook in the oven until they are fork tender.
- To keep warm, tent tenderloins with foil when out of the oven.
What is pork tenderloin? Pork tenderloin is a boneless piece of pork that is long and narrow. It comes from the most tender part of the animal.
Can I use a different cut of pork? Yes, but you will have to adjust the cooking time. You can roast a 2 pound pork loin instead, but because it will be more dense, you will need to roast it longer.
What kind of knife works best to cut pork tenderloin? Use a very sharp knife to slice port tenderloin.
This recipe is a majorly simplified and adapted version of a Food Network recipe emailed to me by a friend years ago.
Rosemary Pork Tenderloin (Easy!)
- 2 pounds pork tenderloin 2 tenderloins, about one pound each*
- 1 tbsp fresh rosemary chopped
- 1 tbsp olive oil extra virgin
- ½ tsp salt I use coarse sea salt
- ½ tsp black pepper preferably freshly ground
- Preheat oven to 425° Fahrenheit.
- Lay pork tenderloins out on a rimmed baking sheet.
- Mix olive oil, salt, pepper, and rosemary together in a small bowl.
- Rub each tenderloin with rosemary mixture, covering each tenderloin completely. Using your hands for this step is most efficient and effective.
- Place in oven and roast for 15 minutes.
- Cook the tenderloins for 20-30 minutes*, turning once after the first 12 minutes.
- Remove from oven when the internal temperature reaches 145°.
- Once out of the oven, tent tenderloins with foil to keep warm.
- Using a sharp knife, slice into ¼° inch pieces and serve. Your kids will love it!