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.
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.
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 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.
BUT UNDER COOK YOUR PORK AND GIVE YOUR FAMILY TRICHINOSIS?
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?
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!
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Rosemary Garlic Parmesan Pork Tenderloin
- 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
- Preheat oven to 350 degrees F.
- Combine the remaining ingredients together, making a paste.
- Spread the mixture over the tenderloin
- Bake for 40-60 minutes until the internal temperature of the pork reaches 145 degrees F.
- Remove from the oven and let rest for 5-10 minutes before slicing.
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.