Pork Tenderloin with Rosemary

Bake pork tenderloin with rosemary, garlic and pepper for an elegant dinner. Ready in 35 minutes!

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Prep Time 5 min
Total Time 35 min
Servings 3

Ingredients

: Cooking spray for greasing pan

1: clove garlic

1/4: teaspoon salt

1/8: teaspoon pepper

1: pork tenderloin (about 3/4 lb)

1 1/2: teaspoons finely chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed

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Directions

1 Heat the oven to 425°F. Spray an 8-inch square or 11x7-inch pan with the cooking spray.
2 Peel and crush the garlic in a garlic press. Sprinkle salt and pepper over all sides of the pork tenderloin. Rub the rosemary and garlic on all sides of pork. Place pork in the pan.
3 Bake uncovered 20 to 30 minutes or until pork has a slight blush of pink in the center and a meat thermometer inserted in the center reads 160°F. Cut pork crosswise into thin slices.

EXPERT TIPS

Expert Tips

Garlic press

If you're having trouble getting the garlic and rosemary to stick to the tenderloin, rub a little olive oil on the tenderloin.

Some meat thermometers are too top-heavy to stand up in a pork tenderloin so try inserting it almost horizontally, or sideways, into the pork. Using an instant-read thermometer is another option but it isn't ovenproof and can't be left in the pork.

Crush garlic by placing the clove in a garlic press and pushing down on the handle. If you don't have a garlic press, finely chop the garlic with a chef knife.

When using dried rosemary, crumble the leaves in the palm of your hand to release more flavor before rubbing them over the pork.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 150
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 250mg; 250%;
Total Carbohydrate: 0g; 0%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 26g; 26%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 8%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;