Pork Tenderloin With Rosemary And Garlic – a delicious recipe with pork tenderloins, garlic, water, olive oil, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 400u00b0.
2
Trim fat from tenderloins; make 1/2-inch-deep slits on outside of tenderloins, and stuff with garlic slices. Combine water, oil, salt, and pepper in a small bowl. Rub surface of tenderloins evenly with oil mixture.
3
Place tenderloins lengthwise on a double thickness of foil, 15 inches long. Top with 4 rosemary sprigs, and wrap securely. Place tenderloins on a baking sheet or roasting pan. Insert meat thermometer through foil into center of 1 tenderloin.
4
Bake at 400u00b0 for 20 minutes or until a meat thermometer registers 155u00b0. Remove from oven; let stand until thermometer registers 160u00b0. Discard cooked rosemary sprigs. Garnish with additional rosemary sprigs, if desired.
5
carbo rating: 1
375
kcal
Calories
13
g
Fat
46
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 (3/4-pound) pork tenderloins, 3 garlic cloves, sliced, 1 tablespoon water, 1 teaspoon olive oil, and more.
Yes, Pork Tenderloin With Rosemary And Garlic falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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