Pork Tenderloin with Rosemary and Garlic

This roasted pork tenderloin is brined for juiciness, then rubbed with fresh rosemary, garlic, and olive oil before searing and baking. The result is tender, flavorful meat with a golden crust. Serve with mashed potatoes, roasted vegetables, or steamed rice.

Prep Time15

Cook Time30

Brining and Marinating Time2 30

Total Time45

Course: Dinner, Main Course, Main Dish

Cuisine: American, Filipino, Italian, Mediterranean

Keyword: comfort food, pork, pork tenderloin rosemary garlic, roasted, Savory

Servings: people

Calories: 425kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Food processor For processing the rub into a fine mixture.
1 Oven Preheated to 400°F for baking.
1 Oven-Safe Pan For searing then transferring to the oven.
1 Meat thermometer To check internal doneness at 145°F.

Ingredients

2 lbs pork tenderloin

Brine ingredients

1/4 cup brown sugar
1/4 cup salt
4 cups water
1 cup ice cubes

Rub ingredients

3 sprigs rosemary minced
6 cloves garlic minced
1/2 teaspoon ground black pepper
3 tablespoons extra virgin olive oil

US Customary - Metric

Instructions

Combine the salt, brown sugar, and 1 cup of water in a bowl. Microwave for 3 minutes, then stir until fully dissolved. Let it cool.
1/4 cup brown sugar, 1/4 cup salt, 4 cups water
Pour the remaining 3 cups of water into a large bowl or container. Add the cooled salt and sugar mixture along with the ice cubes. Stir gently.
4 cups water, 1 cup ice cubes
Add the pork tenderloin to the brine. Let it brine for 90 minutes. Remove it from the brine afterward and set aside. There is no need to rinse it.
2 lbs pork tenderloin
Place all the rub ingredients in a food processor. Process until the mixture becomes fine. You can also use a mortar and pestle.
3 sprigs rosemary, 6 cloves garlic, 1/2 teaspoon ground black pepper, 3 tablespoons extra virgin olive oil
Rub the mixture all over the pork tenderloin. Let it sit for at least 1 hour. Overnight is even better.
2 lbs pork tenderloin
Preheat the oven to 400°F.
Heat a pan and sear the pork tenderloin until all sides turn medium brown.
2 lbs pork tenderloin
Bake for 20 to 25 minutes or until the internal temperature reaches at least 145°F.
Let the meat rest for 10 minutes, then slice.
2 lbs pork tenderloin
Transfer to a serving plate. Serve. Share and enjoy!

Notes

Brine shortcut – If you are short on time, a 60-minute brine still gives noticeable results. Skip it only if using pre-brined or enhanced pork sold at warehouse clubs like Costco.

Dry the pork before searing – Pat the tenderloin dry with paper towels right before searing. A dry surface browns faster and keeps the rub from sliding off in the pan.

Pan choice matters – Use a cast iron or heavy stainless pan that can go from stovetop to oven. This saves you from transferring the meat and losing the crust.

Scaling up – For 4 lbs of pork tenderloin, double all the rub and brine ingredients and extend the baking time by 5 to 10 minutes. Always rely on the thermometer, not the clock.

Make-ahead rub – The rosemary, garlic, olive oil, and pepper mixture can be prepared 1 day ahead and kept refrigerated in a sealed container. Bring it to room temperature before applying.

Nutrition