Rosemary Roasted Pork Tenderloin Recipe
Rosemary Roasted Pork Tenderloin Recipe photo by Taste of Home

Rosemary Roasted Pork Tenderloin Recipe

Publisher Photo
This is one of my favorite herb recipes and really showcases the rosemary. The tender pork also picks up a slightly sweet taste from apple juice concentrate.—Carolyn Scheider, Austin, Texas
TOTAL TIME: Prep: 5 min. + marinating Bake: 40 min. + standing
MAKES:9 servings
TOTAL TIME: Prep: 5 min. + marinating Bake: 40 min. + standing
MAKES: 9 servings

Ingredients

  • 1/2 cup thawed apple juice concentrate
  • 1/4 cup Dijon mustard
  • 1/4 cup fresh rosemary sprigs, chopped
  • 8 garlic cloves, minced
  • 3/4 teaspoon coarsely ground pepper
  • 3 pork tenderloin (1 pound each)

Nutritional Facts

One serving (4 ounces) equals 223 calories, 7 g fat (2 g saturated fat), 90 mg cholesterol, 320 mg sodium, 7 g carbohydrate, 0.55 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat.

Directions

  1. In a small bowl, combine the first five ingredients. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight.
  2. Drain and discard marinade from meat. Place meat in a roasting pan coated with cooking spray. Pour the reserved marinade on top.
  3. Bake, uncovered, at 350° for 40-45 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 9 servings.
Originally published as Rosemary Roasted Pork Tenderloin in Light & Tasty February/March 2004, p31

Nutritional Facts

One serving (4 ounces) equals 223 calories, 7 g fat (2 g saturated fat), 90 mg cholesterol, 320 mg sodium, 7 g carbohydrate, 0.55 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Rosemary Roasted Pork Tenderloin

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Dec. 22, 2011

"Needed a little salt to really make those flavors "pop". Very good and easy to make!"

MY REVIEW
Reviewed Dec. 26, 2009

"Very easy and very good. We usually have both ham and turkey for Christmas dinner, but I decided to serve this instead of ham. It was a hit. I will definitley serve this again. I will not save this recipe just for holidays, either."

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