Pork Tenderloin with Rosemary

Pork Tenderloin with Rosemary

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

Prep Time

05

Minutes

Total Time

35

Minutes

Makes

3

servings

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
  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.
Makes 3 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Equipment
Garlic press
Cook's Tips
If you're having trouble getting the garlic and rosemary to stick to the tenderloin, rub a little olive oil on the tenderloin.
Cook's Tips
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.
Crushing Garlic
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.
Crumbling Rosemary Leaves
When using dried rosemary, crumble the leaves in the palm of your hand to release more flavor before rubbing them over the pork.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 150
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 250mg;
  • Total Carbohydrate 0g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 26g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.