Main Dishes/ Recipes

Rosemary Garlic Parmesan Pork Tenderloin

 Rosemary Garlic Parmesan Pork Tenderloin from @kitchenmagpie

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 from @kitchenmagpie

Roast prok aside, 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, but we would all have some terrible garlic breath, because being a good Ukrainian girl, I use a ton of garlic on it. 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.

Boom. Done. Next glass of wine, please.

Or….just pass the bottle. We aren’t Judgy McJudgerson kind of people here, amiright?


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.

Sure, when our parents were raising us we could ride without carseats, drink Tang all day long and wander around the neighbourhood 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?

 Rosemary Garlic Parmesan Pork Tenderloin from @kitchenmagpie

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.

Paste. Who told me that I should write about food anyways? Sounds like you are glueing your tenderloin to something.

Eh. Prok the critics.

Happy cooking guys, this one is a keeper!

Love you more than chocolate!



Rosemary Garlic Parmesan Pork Tenderloin

  • Prep Time: 3 minutes
  • Cook Time: 40 minutes
  • Total Time: 43 minutes


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


  • 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.


  • Serving Size: 6

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.



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  • Reply
    Melinda George
    January 14, 2017 at 12:22 pm

    Looks amazing ! ❤

  • Reply
    October 26, 2016 at 3:22 am

    Would this work with chicken breast, do you think?

  • Reply
    October 24, 2016 at 2:55 pm

    My Uncle Harrison got
    by working part-time off of a laptop


  • Reply
    Mary P Hoffman
    October 14, 2016 at 7:57 pm

    It looks amazing! I have to try it!

    • Reply
      The Kitchen Magpie
      October 14, 2016 at 8:08 pm

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

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