Pork Tenderloin with Garlic and Rosemary

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Difficulty: Easy - for beginners


2 lbs Pork Tenderloin
3 cloves of minced garlic (or 3/8 teaspoons garlic powder)
1 tablespoon of fresh chopped rosemary leaves or 1 teaspoon of dried rosemary
½ teaspoon onion powder
1/2 teaspoon no-salt seasoning
¼ cup extra virgin olive oil
½ cup dry white wine


Preheat oven to 350 degrees.

If you are using dried spices, mix all the spices together. If using a combination of fresh and dried spices, crush the spices together using a mortar and pestle if possible. Cut slits into the top of the tenderloin using a knife. Rub the spices into the slits. Coat the outside of the tenderloin with the olive oil, adding any leftover spices that you may have. Bake for 1 ½ to 2 hours, depending on the temperature/doneness that you prefer. Add the wine to pan juices and mix over heat. Serve juices over your tenderloin.


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