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Roast Pork Tenderloin

Roast pork tenderloin with garlic and rosemary
Print Recipe
Prep Time 2 hours 20 minutes
Cook Time 35 minutes
Total Time 2 hours 55 minutes
Servings: 4 people
Course: Dinner, Lunch, pork
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 pound pork tenderloin
  • 2 - 3 cloves of garlic, slivered
  • 1 stick of rosemary
Mustard glaze
  • 1/3 cup Dijon mustard
  • 2 cloves garlic mashed
  • 1/2 tsp rosemary chopped finely
  • 1 Tablespoon soy sauce
  • 2-3 Tablespoon olive oil

Equipment

  • 1 small bowl for mixing marinating glaze
  • 1 Kitchen knife
  • 1 Cutting board (at least 11 x 14 inch)
  • 1 Set of measuring spoons
  • 1 set of measuring cups
  • 1 13 x 9 baking tray
  • 1 spatula for mixing glaze
  • 1 instant read meat thermometer

Method
 

  1. in a small bowl add Dijon mustard, soy sauce, minced and pressed garlic, rosemary and olive oil. Mix well, set aside.
  2. Cut the garlic into slivers and set aside. Remove the rosemary needles from the fresh rosemary branch and set aside.
  3. Take out the pork tenderloin and place it on a cutting board. With a small knife pierce the tenderloin in various locations on the meat. In each hole fill with one sliver of garlic and a few leaves of rosemary.
  4. After the entire pork tenderloin has holes filled with rosemary and garlic slivers spread the mustard glaze onto the pork tenderloin and spread with your hands.
  5. The finished pork tenderloin should look like this. Cover and place in the refrigerator for 2 - 24 hours.
  6. Preheat the oven to 350 degrees F.
  7. Place the tenderloin in a 13 x 9 inch baking pan and add 1/4 cup of water. Bake @ 350 degrees for 35-40 minutes. Meat is done when the temperature of the thickest part of the meat is 150 degrees F.
  8. Remove from the oven and if the liquid has all evaporated add 1/3 cup of water cover with aluminum foil and let rest for 10 minutes. Cut into 1/2 inch slices and enjoy!
    9. By letting the meat rest you allow the meat to reabsorb its juices.