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!

 

Looking for more delicious pork recipes? Try these:

 

Happy cooking!

Love,

Karlynn

 

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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 15 votes
Rosemary Garlic Parmesan Pork Tenderloin in a large white plate
Prep Time
3 minutes
Cook Time
40 minutes
Course
Main Course
Cuisine
American
Servings
4
Calories
361
Author
Karlynn Johnston

Ingredients
  

  • two pork tenderloins
  • 1-2 tablespoons olive oil
  • 1/2 cup Parmesan cheese
  • 4 cloves garlic minced
  • 2 tablespoons dried rosemary or 1/4 cup fresh rosemary

Instructions
 

  • Preheat your oven to 350 degrees F.
  • Combine the oil, cheese, garlic and rosemary together, making a paste.
  • Spread the mixture over the tenderloins. Place them in a open roaster or on a baking rack
  • Bake the tenderloins for 35-45 minutes OR until the internal temperature of the pork reaches 145 degrees F.
  • 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

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Debbie Spencer was Worley says

    I like pork tenderloin but I’m not a huge fan. This recipe changed my mind it was the best pork tenderloin I have ever eaten. Don’t over cook it leave it may be just a tad pink and the rosemary was fabulous on it.5 stars

  2. goody says

    Could you do some vegan main dishes as well? I don’t eat meat, but from time to time I have seen you do recipes without meat. Thanks for posting 🙂

  3. 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?

  4. 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

  5. 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

  6. 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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