Rosemary Pork Tenderloin
I love this simple, easy-to-make recipe. It's almost fool-proof and the leftover meat is perfect for sandwiches or for tossing over a green salad. I hope you enjoy it!
Ingredients
- 2 pork tenderloins
- 3 Tablespoons olive oil
- 2 ½ Tablespoons chopped rosemary leaves fresh, if possible
- 2 ½ Tablespoons brown mustard with seeds
- 8 cloves garlic minced
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- Dash dried sage
Instructions
-
Preheat the oven to 450℉. Line a rimmed baking sheet with heavy-duty aluminum foil. Spray with a cooking spray (I use an avocado spray).
-
Rinse off the pork loins and remove the silver membrane and any extra fat you don't want. Dry the meat with paper towels and place on the baking sheet.
-
In a bowl, stir together the olive oil, rosemary leaves, mustard, garlic, Kosher salt, black pepper, and sage. Rub this mixture over both pork loins. Bake in the oven for about 20 minutes and check the internal temperature. The meat needs to reach 155 degrees ℉. Once the meat is cooked all the way through, remove the tray from the oven. Cover the meat with more tin foil and let it sit for at least 15 minutes. Slice and serve.