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    Home » Recipes » Main Dish Recipes

    Pork Tenderloin Studded with Rosemary and Garlic

    Modified: Nov 30, 2019 · Published: Sep 23, 2011 by Ashley

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    This pork recipe was super easy and really tasty! It didn't take much time at all, which makes it a perfect weeknight dinner. I served it with some baked sweet potatoes.

    Sliced pork tenderloin with a baked sweet potato.

    Pork Tenderloin Studded with Rosemary and Garlic
    Cooking Light October 2002

    Tender, moist, and fragrant, this hearty pork tenderloin with rosemary and garlic is a breeze to prepare.

    2 tablespoons finely chopped fresh rosemary
    4 garlic cloves, minced
    1 (1-pound) pork tenderloin, trimmed
    ½ teaspoon salt
    ¼ teaspoon black pepper
    Cooking spray

    Preheat oven to 475°.

    Combine the rosemary and garlic. Make several ½-inch-deep slits in pork; place about half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly roll pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork.

    Bake at 475° for 20 minutes or until the thermometer registers 160° (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into ¼-inch-thick slices.

    Note: Strip rosemary leaves by running your fingertips along the stem in the opposite direction from which the leaves grow.

    Amount per serving
    Calories: 147
    Calories from fat: 26%
    Fat: 4.2g
    Saturated fat: 1.4g
    Monounsaturated fat: 1.6g
    Polyunsaturated fat: 0.4g
    Protein: 24.2g
    Carbohydrate: 1.5g
    Fiber: 0.1g
    Cholesterol: 67mg
    Iron: 1.6mg
    Sodium: 342mg
    Calcium: 23mg

    Big Flavors Rating: 4 Stars

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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