Roasted Pork Tenderloin with Fresh Rosemary, Mustard and Garlic
Roasted pork tenderloin with fresh rosemary, mustard and garlic is loaded with flavor and super easy to make! Your family will think you worked all day to make this delicious meal!
The pork tenderloin is one of my favorite cuts of meat because it’s lean, healthy and easy to cook. My husband likes to marinate it and throw it on the grill, but my favorite is roasted with rosemary, mustard and garlic.
*Ginger Tip: The pork tenderloin is a different cut than the pork roast. It comes in a plastic vacuum sealed ‘tube’ in the meat section.
I’m not sure where I first learned this roasted pork tenderloin recipe, but I’ve kept it on repeat in our house for decades. It’s quick and easy, tastes incredible and is perfect for family dinners and even company!
Rosemary is one of my workhorse herbs in the kitchen garden. It is hardy here in South Carolina which means I have access to it year round. That’s a bonus for me when the winter season rolls around and the garden is quiet. I can still pull some fresh goodness into my kitchen and nourish my family.
Growing rosemary is pretty simple-pretend you live in the Mediterranean! It likes dry hot full sun exposure with well draining rocky/sandy soil. It doesn’t need a lot of attention. In fact mine prefers a little neglect. Just don’t plant it in the shade or a soggy area.
Learn about growing rosemary in my post: From Garden to Table: Growing Rosemary and Using It.
The trick to using rosemary in the recipe is stripping the leaves off the stem. If you’ve never done this before, hold the tip of one stem in your non-dominate hand and use your other hand to pinch and pull the leaves back towards the base of the stem. The leaves will strip off the woody stem and be ready for chopping. The stem will be discarded.
I like to peel and crush my garlic and throw it into the pile with the rosemary leaves. Then I just chop it all up together.
In a small bowl I whisk the chopped rosemary and garlic with olive oil and dijon mustard to create a smooth mixture.
After patting the tenderloin dry with paper towels, I place it in a lightly greased cast iron baking dish and coat the mixture all over the surface of the pork. I finish with a sprinkle of fresh ground pepper and coarse kosher salt.
I roast the pork tenderloin at 425°F for 20-35 minutes depending upon its size. I always use a meat thermometer to make sure it is at least 145° internally. That will be slightly pink which is okay! Unlike chicken, a little pink is fine with pork.
When it’s done cooking, it will still be light in color because this is not seared first in a skillet. I find that burns the garlic and rosemary coating.
Therefore if you prefer a crispy brown finish on your roasted pork tenderloin, you can put this under the broiler for a minute or two, but use your judgement and watch it carefully!
Let the roasted pork tenderloin rest for 5-10 minutes before slicing it to let the juices redistribute and then enjoy! I like to serve with roasted potatoes (baby reds or white) that are also seasoned with rosemary. My homemade applesauce is a perfect addition to this meal as well.
Roasted Pork Tenderloin with Rosemary, Mustard and Garlic
Ingredients
- .5 pound pork tenderloin
- 1 tbsp fresh rosemary chopped
- 2 tbsp dijon mustard
- 1 tbsp garlic minced
- 3 tbsp olive oil
- 1 tsp salt kosher coarse
- 1 tsp black pepper fresh ground
Instructions
- Preheat oven to 425°F.
- Pat tenderloin dry with paper towels and set in baking dish.
- Chop fresh rosemary and garlic together.
- Combine herbs with mustard and olive oil to create a smooth mixture.
- Coat the pork tenderloin evenly with mixture and return to dish.
- Sprinkle with salt and pepper, as desired.
- Roast at 425° for 20-35 minutes or until the internal temperature is 145°.
- (Optional: heat under broiler for a couple minutes to brown exterior).
- Let rest for 5-10 minutes before slicing to let juices redistribute.
The flavors of rosemary, garlic and dijon mustard in this Roasted Pork Tenderloin recipe are incredible.
Looking for a side dish that complements the roasted pork tenderloin? Try my Roasted Baby Red Potatoes that also feature fresh rosemary and garlic.
Let me know what you think in the comments below! I hope you enjoy it as much as my family does.
Interested in more herb focused recipes? Read my post The Best of Thyme: Fresh From the Herb Garden.
