This recipe for garlic rosemary pork tenderloin is a great option for an easy dinner since it requires so little preparation. The result is a juicy and flavorful dish that goes perfectly with rice and a fresh salad, with a beautiful combination of flavors that you will surely love. 🙂

Finding the right baking temperature and time for pork tenderloin is a bit of an art. Ovens can be very different from each other, so baking instructions can only get you so far. The key is to know your oven! Ideally your tenderloin should reach an internal temperature of 145° F (63° C) to be juicy, flavorful, and safe for consumption.

Luckily, pork tenderloins all have more or less the same thickness, so if at first you don’t succeed, don’t be discouraged. Surely in your second or third try you’ll get it right and once you hit the right spot it will be easy sailing from then. Just take a note of the baking temperature and time you used and do the same every time. Also, we suggest getting a meat thermometer if you don’t have one already. They are super helpful for roasting meat, especially while you are getting the hang of your oven.

If you wish, you may skip searing the tenderloin. This step is not mandatory and you can still get a juicy tenderloin if you bake it properly. That being said, searing the tenderloin will add a delicious browning to its surface that really enhances the dish. It also locks in the juices, making your garlic rosemary pork tenderloin super satisfying to eat.

The garlic rosemary pork tenderloin recipe works best if you use fresh rosemary and garlic cloves (not powder). Also, try to use a small-ish baking dish to reduce the chances that the sauce that spills from the tenderloin burns. Finally, use a “traditional” honey, at least on your first attempt, since unusual honeys may change the flavor too much or interfere with the other ingredients.

Ingredients

1 pork tenderloin
4 garlic cloves (minced)
2 rosemary sprigs (chopped)
2 tbsp English sauce (Worcestershire)
1 tbsp honey
4 tbsp olive oil (divided)
Salt & pepper

Instructions

Take the tenderloin out of the fridge in advance so it is not very cold.
Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
Mince the garlic cloves. Remove the rosemary leaves from the sprigs and chop them.
In a bowl, mix the honey, English sauce, minced garlic, chopped rosemary and 2 tbsp of olive oil.
Pat the meat with a paper towel to dry its surface, then season it with salt and pepper.
Add 2 tbsp of olive oil to a hot frying pan and sear the tenderloin. Make sure to sear all sides and both ends.
Transfer the tenderloin to a baking dish and pour the sauce on top, making sure to cover well.
Put the tenderloin in the oven and bake for 20-25 minutes or until it reaches 150℉ (or 65℃) inside temperature.
Let the tenderloin rest for 5 minutes, then cut it into 0.8 inch slices, plate them and pour any juices left on the baking dish on top. Done!

Notes

The recipe is for 2 servings.
Prep time: 5 minutes.
Cooking time: 30 minutes.
If the tenderloin is large, you can cut it in half for easier searing.

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