Rosemary Garlic Parmesan Pork Tenderloin

Rosemary Garlic Parmesan Pork Tenderloin in a large white plate

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This roast pork tenderloin is the easiest, most delicious pork tenderloin I have made in a while. It’s so easy, too easy, in fact. I could make this weekly. The easy part is the fact that you make what amounts to a paste of rosemary, garlic, olive oil and Parmesan cheese, slap it onto a pork tenderloin and you have made dinner.

If you are looking for more pork recipes, try my pork loin roast or my Kalua pork, both are delicious!

white plate with Pork Tenderloin slices and Rosemary leaves
Pork Tenderloin


A confession: while writing this recipe, I kept typing prok instead of pork. Sure, it could be the wine that I was drinking while I was writing this recipe up, but sometimes I find that when you get going typing, your brain goes into this weird mode where your fingers keep hitting the same sequence of keys no matter what you do. Prok prok prok. All this post. Who wants roast prok for dinner? Sounds like a great idea, right? Anything sounds like a great idea when you’re drinking a few glasses of wine.

Rosemary Garlic Parmesan Pork Tenderloin in a large white plate

Let’s all take a moment to be grateful that we no longer have to cook the ever lovin’ dickens out of pork. A moment of thanks for the fact that we no longer have to eat dry as a hockey puck pork like our mother’s used to make. I know. It’s not their fault since it was hollered from the rafters when they were young parents that they would infect their family with trichinosis if they didn’t cook pork to 165 degrees.

Pork Tenderloin covered with a mixture of Rosemary, Garlic and Parmesan cheese placed in a tin foil

Sure, when our parents were raising us we could ride without car seats, drink Tang all day long and wander around the neighborhood until the sun went down. Dudes. I even learned how to roll smokes when I was a kid. Not for my parents, but for one of my Uncles. That’s right. I can roll smokes with the best of them and there are pictures of me drinking out of beer bottles in my adorable little bell-bottoms Holly Hobby jumper. This might explain a lot, actually.


You were a bad, bad mom. Be honest, I wasn’t the only kid born in the 1970’s that was taught how to roll smokes by a relative. Who else learned those mad skills before they were even a teen?

top down shot of Rosemary Garlic Parmesan Pork Tenderloin in a large white plate

Rolling smokes aside ( because how DO I get on these tangents?) let’s talk pork for dinner.

As you can see I made a smaller tenderloin because this was during the oh-so-glorious time when my children were gone at my parents and it was just Mike and I. You can make two large and in charge tenderloins, a little of the paste goes a long way.

Happy cooking guys, this one is a keeper!

Love you more than chocolate!



Rosemary, garlic and Parmesan cheese team up to make the easiest ( and most delicious) pork tenderloin you are ever going to taste! #pork #tenderloin #rosemary #garlic

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Rosemary Garlic Parmesan Pork Tenderloin

Rosemary, garlic and Parmesan cheese team up to make the easiest ( and most delicious) pork tenderloin you are ever going to taste!
5 from 7 votes
Prep Time
3 minutes
Cook Time
40 minutes
Main Course
Karlynn Johnston


  • 2-3 pounds of pork tenderloin
  • 1-2 tablespoons olive oil
  • 1/2 cup Parmesan cheese
  • 4 cloves garlic minced
  • 3 tablespoons dried rosemary


  1. Preheat oven to 350 degrees F.
  2. Combine the remaining ingredients together, making a paste.
  3. Spread the mixture over the tenderloin
  4. Bake for 40-60 minutes until the internal temperature of the pork reaches 145 degrees F.
  5. Remove from the oven and let rest for 5-10 minutes before slicing.

Nutrition Information

Calories: 361kcal, Carbohydrates: 2g, Protein: 51g, Fat: 14g, Saturated Fat: 5g, Cholesterol: 155mg, Sodium: 319mg, Potassium: 929mg, Vitamin A: 145IU, Vitamin C: 1.8mg, Calcium: 186mg, Iron: 2.8mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Pork Pork roast Pork tenderloin Rosemary

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Joan Maria says

    Can’t wait to make this sounds delicious 😋

  2. Theresa H. says

    Hey there! This recipe looks amazing! But, I’m not a fan of rosemary. Any ideas on what I can substitute rosemary with?

  3. Mean Comment For No Reason says

    Fresh rosemary on the plate and dried in the recipe? Tragedy. Trying this with fresh tonight 🙂

    • we loved it says

      Ok, with the fresh rosemary this was pretty amazing and super easy. The prep took a little more than 3 minutes for me, 15 actually. But that included going out to the garden for fresh herbs and just generally being slow at chopping.5 stars

  4. Kerry says

    Looks awesome, I’m going to try this tonight. Simple yet delicious recipes are a life saver. Thank you!!!

    Even though you had Pork… I still kept seeing prok through the whole thing. lol.5 stars

  5. IsobelGraceCarter says

    Would this work with chicken breast, do you think?

    • The Kitchen Magpie says

      Soo easy and SOOO good! I am a rosemary lover though!

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