Rosemary Garlic Parmesan Pork Tenderloin

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Pork tenderloin is easily the best cut of pork for roasting, but it can be really tricky to get it just right. This recipe for Rosemary Garlic Parmesan Pork Tenderloin uses a few simple additions to turn a regular tenderloin into something incredibly delicious.

If you are looking for some more really good pork recipes, try my pork loin roast, or for something a bit more interesting, my Kalua pork.

Roasted Pork Tenderloin

The trick with cooking pork tenderloin is in making it come out at the right temperature and how to stop it from drying out.

With the addition of a few herbs and some olive oil, you can get the crust to taste incredible without sacrificing tender meat when you cut it open.

Rosemary Garlic Parmesan Pork Tenderloin Ingredients

Check the recipe card at the bottom of the page for the full ingredient list and amounts.

• Pork tenderloin
• Olive oil
• Parmesan cheese
• Garlic
• Dried rosemary

How to Make Pork Tenderloin

• Combine all of the ingredients into a paste and then rub it all over the pork
• Bake the coated tenderloin at 350 Fahrenheit for 35-45 minutes, or until the pork registers 145 Fahrenheit internal temperature
• Rest for 10 minutes before slicing and serving

How to Cook to the Exact Right Temperature

Cooking pork is always tricky, no matter how experienced you are. Do you make sure to cook it all the way to well done but suffer the terrible texture, or do you cook it pink and risk getting sick?

Well, despite what you’ve probably been told your whole life, you can actually cook and eat pork to a pink medium rare just as you would with beef.

As long as you cook it to an internal temperature of 145 Fahrenheit, it is perfectly safe.

In fact, you can actually pull your pork tenderloin when it hits 140 Fahrenheit; it will coast the last 5 degrees while it rests and hitting 145 Fahrenheit by the time you want to eat it.

Having an instant-read thermometer is perfect for this, as it lets you know exactly how your meat is doing without having to cut into it or, even worse, take a guess.

How to Slice Your Tenderloin for Serving

While it would be tempting to just eat your tenderloin in one big piece, you obviously need to slice it for serving. You can cut it into small medallions for serving, cutting from the smaller side first.

To help to make it extra pretty on the plate, try and slice it on a bias. This means not just cutting it in slices straight down with your knife but actually cutting it at an angle away from you as you slice it. It is sort of like cutting down at a 45-degree angle away from you.

This results in tiny slivers of meat with the maximum surface area possible, resulting in some really tasty meat.

What to Serve with Pork Tenderloin

Try some of these side dishes that are reader favorites!

• Jiffy Corn Casserole
• Hasselback Potatoes
• Roasted turnips
• Jiffy cornbread 

Looking for more delicious pork recipes? Try these:

• Instant Pot Pork Roast
• Sweet & Smoky Dry Rub for Ribs
• Baked Pork Chops With Cream of Mushroom Soup

Happy cooking!

Love,

Karlynn

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