Rosemary Pork Tenderloin Recipe

Name: Rosemary Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup good olive oil; 1/2 cup red wine vinegar; About 1/4 cup fresh parsley leaves; About 1/4 cup fresh rosemary, leaves stripped and lightly crushed; 3 tablespoons coarse grain mustard; 1 tablespoon dry mustard; 1 tablespoon minced garlic; 1 teaspoon salt; 1 teaspoon ground pepper; Juice of 1 lemon; 2 pork tenderloins (1 1/2 to 2 pounds each); 2 tablespoons butter; 2 tablespoons olive oil; 2 cups rough, largely chopped root vegetables (Most root vegetables - I used potatoes. Will roast just fine with the pork...red onions, sweet potatoes and carrots are a few I've tried and been grea…; Buttermilk biscuits, cut in half and toasted, for serving

Servings: persons

1/2 cup good olive oil
1/2 cup red wine vinegar
About 1/4 cup fresh parsley leaves
About 1/4 cup fresh rosemary, leaves stripped and lightly crushed
3 tablespoons coarse grain mustard
1 tablespoon dry mustard
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon ground pepper
Juice of 1 lemon
2 pork tenderloins (1 1/2 to 2 pounds each)
2 tablespoons butter
2 tablespoons olive oil
2 cups rough, largely chopped root vegetables (Most root vegetables - I used potatoes. Will roast just fine with the pork...red onions, sweet potatoes and carrots are a few I've tried and been greatly pleased!)
Buttermilk biscuits, cut in half and toasted, for serving

1
Whisk together the olive oil, red wine vinegar, parsley, rosemary, grain mustard, dry mustard, garlic, salt, pepper lemon juice.
2
Pour over the tenderloins in a plastic bag and allow to marinate in the fridge for anywhere between 1 hour and overnight.
3
Preheat the oven to 375 degrees F.
4
After marinating, sear the tenderloins in the butter and olive oil.
5
Add the root vegetables and baste them in the sauce.
6
Cover and place in the oven for 25 minutes.
7
Slice the pork into medallions and serve with the sauce from the bottom of the pan.
8
Serve with hot buttermilk biscuits.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup good olive oil, 1/2 cup red wine vinegar, About 1/4 cup fresh parsley leaves, About 1/4 cup fresh rosemary, leaves stripped and lightly crushed, and more.

Yes, Rosemary Pork Tenderloin 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.

Rosemary Pork Tenderloin

How did you like this recipe?

Frequently Asked Questions