Garlic & Rosemary Pork Tenderloin

By September 10, 2010 No Comments

As Fall begins to creep into our lives, we naturally crave heartier foods.  Pork tenderloin is a good alternative to the poultry you probably had all summer long.  Here is a quick and tasty recipe for a weeknight dinner this month!

Tip: Serve the pork over a small serving of wild rice and steamed broccoli with lemon juice

Pork Tenderloin Recipe


  • 1/2 Cup extra virgin olive oil
  • 2 TB lemon juice
  • 2 TB lemon peel, grated
  • 12 garlic cloves, halved and inserted into slits in meat
  • 2 TB fresh rosemary
  • 1 tsp Celtic sea salt
  • 1 tsp pepper
  • 4 (3/4 pound) pork tenderloin, fat trimmed

Cooking Instructions: Serves 8-great for leftovers for work

  1.        In a re-sealable plastic bag, combine the oil, lemon juice, lemon peel, garlic, rosemary, salt and pepper; add pork to the mixture. Seal the bag and gently shake to coat; refrigerate sealed marinade bag for a minimum of 2 hours to a maximum of 8 hours.
  2.        Preheat the oven at 375 degrees, remove pork tenderloin from the marinade bag, place in a baking dish. 
  3.        Cook for 30-35 minutes.  Let stand for 10 minutes before serving