Rosemary Roasted Pork Tenderloin Recipe

4.5 2 2
Rosemary Roasted Pork Tenderloin Recipe
Rosemary Roasted Pork Tenderloin Recipe photo by Taste of Home
Publisher Photo

Rosemary Roasted Pork Tenderloin Recipe

Read Reviews
4.5 2 2
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
MAKES:
9 servings
TOTAL TIME:
Prep: 5 min. + marinating Bake: 40 min. + standing
MAKES:
9 servings
TOTAL TIME:
Prep: 5 min. + marinating Bake: 40 min. + standing

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)

Directions

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 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

4 ounce-weight: 223 calories, 7g fat (2g saturated fat), 90mg cholesterol, 320mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 33g protein. Diabetic Exchanges: 4 lean meat.

  • 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)
  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 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

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MY REVIEW
angelasandoval User ID: 2401339 56430
Reviewed Dec. 22, 2011

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

MY REVIEW
[email protected] User ID: 1434071 57294
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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