With just a few simple ingredients and 30 minutes, you will have this easy and delicious, tender and juicy roasted pork tenderloin ready in no time. This is a recipe that anyone can make, and everyone will love!
In fact, I'm convinced your kids will love this recipe so much that they 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.
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.
Still, you can't go wrong by serving mashed potatoes, sweet potatoes, and/or homemade cranberry sauce as sides. It's so versatile!
Why You'll Love 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. It's our favorite.
Even busy families deserve delicious dinners, haha!
- Besides salt and pepper, this recipe calls for just three ingredients.
- Prep time is quick, and cleanup is a breeze.
- Pork tenderloin Lean meat, tender, and quick cooking.
- Fresh rosemary Adds an amazing earthy flavor. Use kitchen scissors or a sharp paring knife to chop the rosemary leaves.
- Olive oil Contains healthy fats
- Preheat oven to 425 degrees Fahrenheit.
- Chop fresh rosemary into small pieces. I use my kitchen shears 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 or Pampered Chef bar pan. Both tenderloins should fit next to each other on the same baking sheet.
- Use a sharp knife or kitchen shears to cut off visible fat.
- 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 the oven for about 25 minutes, turning once after the first 10-15 minutes.
- Remove from oven when the internal temperature reaches 145 degrees in the thickest part. An instant read meat thermometer works best for this.
- Once the pork reaches an internal temperature of 145 degrees, remove it from oven.
- Let sit for about 5 minutes before slicing. Optional: tent the tenderloins with foil while it sits.
- Slice tenderloins into about one-inch pieces and serve.
While trimming the fat off of the outside of the tenderloins is optional, it is an easy way to reduce the amount of saturated fat.
To do this, use a sharp knife or kitchen shears to cut the visible fat off from the surface of each tenderloin.
- Cooking time can vary depending on the size of the tenderloins.
- Use an instant read meat thermometer. It's the only way you will know when to take the tenderloins out of the oven.
- Do not overcook. Overcooking will produce a chewy consistency, which your kids may not like.
- Don't roast the tenderloin for 25 minutes straight. Be sure to turn it at least once, every 10-15 minutes, until done.
- 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.
Pork tenderloin is a boneless piece of pork that is long and narrow. It comes from the most tender part of the animal.
Yes, but you will have to adjust the cooking time. You can roast a 2-pound pork loin instead, but because it will be denser, you will need to roast it longer.
Use a very sharp knife to slice port tenderloin.
More Easy Dinner Recipes
Did your kids love moist and delicious rosemary pork tenderloin? Please leave a 5-star rating below or a review in the comments section!
Don't forget to snap a pic of their dinner and tag @carrots.and.cookies on Instagram so I can see it. Enjoy!
30-Minute Pork Tenderloin with Rosemary
- 1 Food thermometer
- 2 pounds pork tenderloin 2 tenderloins, about one pound each*
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon olive oil extra virgin
- ½ teaspoon salt I use coarse sea salt
- ½ teaspoon 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 of the thickest part of the tenderloin reaches 145°.
- Once out of the oven, tent tenderloins with foil for about 5 minutes before slicing.
- Use a sharp knife to slice the pork into ½ inch pieces and serve.