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Rosemary Roasted Pork Tenderloin

 Rosemary Roasted Pork Tenderloin
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
9 ServingsPrep: 5 min. + marinating Bake: 40 min. + standing


  • 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)


  • 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.
  • Drain and discard marinade from meat. Place meat in a roasting pan
  • coated with cooking spray. Pour the reserved marinade on top.
  • 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.
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.

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Rosemary Roasted Pork Tenderloin (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer