Best 3 Garlic And Rosemary Pork Tenderloin Recipes

**Garlic and Rosemary Pork Tenderloin: A Flavorful and Succulent Dish**

Indulge in the tantalizing flavors of garlic and rosemary pork tenderloin, a culinary delight that promises a symphony of taste. This delectable dish features tender pork tenderloin seasoned with a vibrant blend of garlic, rosemary, and a hint of paprika, roasted to perfection in the oven. The result is a juicy and succulent pork tenderloin infused with the aromatic essence of garlic and rosemary, leaving you craving for more. Accompanying this main course are three equally enticing recipes: a creamy and flavorful mushroom sauce that complements the pork tenderloin perfectly, a vibrant and refreshing cucumber salad that adds a touch of lightness and crunch, and a delectable roasted vegetable medley that showcases the natural sweetness of seasonal vegetables. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you utterly satisfied.

Here are our top 3 tried and tested recipes!

ROSEMARY-GARLIC PORK TENDERLOIN WITH SWEET-AND-SOUR PRUNES

Rosemary-Garlic Pork Tenderloin with Sweet-and-Sour Prunes image

Categories Garlic Pork Roast High Fiber Vinegar Prune Rosemary Fall Escarole Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

8 ounces (1 1/3 cups) pitted prunes
1 1/3 cups water
2/3 cup Sherry wine vinegar
1/2 cup sugar
1/4 cup olive oil
6 garlic cloves
2 tablespoons chopped fresh rosemary
2 teaspoons cracked black pepper
1 1/2 pounds pork tenderloins
Generous pinch of dried crushed red pepper
12 cups sliced escarole (about 1 large head)
1 cup chicken stock or canned low-salt chicken broth

Steps:

Bring pitted prunes, 1 1/3 cups water, Sherry wine vinegar and sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is syrupy, about 20 minutes. Set prunes aside.
Preheat oven to 400°F. Blend 1/4 cup olive oil, garlic cloves, chopped fresh rosemary and cracked black pepper in food processor to form paste. Place pork tenderloins in roasting pan; rub with 3 1/2 tablespoons garlic paste. Set remaining garlic paste aside. Roast pork tenderloins until thermometer inserted into thickest part registers 150°F, about 30 minutes.
Meanwhile, heat remaining garlic paste and dried crushed red pepper in heavy large saucepan over medium-high heat. Add 12 cups sliced escarole; cover and cook until wilted, about 6 minutes. Mix in chicken stock.
Transfer pork to work surface and slice. Mix any pan juices from pork into prunes and bring to simmer. Divide escarole among 6 plates. Top with pork slices, then prunes. Serve immediately.

PORK TENDERLOIN WITH GARLIC ROSEMARY AND BACON

Pork Tenderloin With Garlic Rosemary and Bacon image

An experiment that produced a wonderfully flavored pork tenderloin with an excellent pan sauce. I was making recipe #198058 using (1) pound of tenderloin and since my tenderloins were in a (2) pound package, I made up this recipe to use the extra one.

Provided by SusieQusie

Categories Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb pork tenderloin, trimmed of fat
2 garlic cloves, peeled and halved
2 teaspoons olive oil
1/4 teaspoon black pepper
4 slices smoked bacon
2 sprigs fresh rosemary
1 tablespoon cornstarch (more or less depending on the amount of drippings you have)
salt

Steps:

Trim all silver skin from pork tenderloin & cut 4 shallow slits in the surface. Push in garlic clove halves. Rub meat with olive oil. Sprinkle with pepper.
Line a baking sheet with a large piece of heavy duty aluminum foil. Place a baking rack on the foil and lay out the bacon slices.
Center the tenderloin across the bacon and arrange rosemary sprigs over the top.
Wrap bacon slices around the meat and rosemary, securing with toothpicks if necessary. Try to cover as much of the rosemary as possible so it doesn't burn when roasting.
Cover tightly and refrigerate for at least 2 hours.
Preheat oven to 425ºF.
Remove meat from fridge and place in oven still wrapped. Roast for 15 minutes.
Uncover and bake for 10-15 minutes more or until internal temp reaches 150-155º. Don't overcook it - the temp will rise about 5º-10º more from carry-over cooking after you take it out of the oven. Your goal temp is ~160º. The meat may look faintly pink in the center but it is done if the juices run clear.
Remove from oven and pour off pan drippings to a small saucepan. Loosely rewrap meat with the foil and let rest for 10 minutes.
Whisk the cornstarch into pan drippings, heating and stirring until thickened. Add salt to taste and more pepper if you want.
Remove toothpicks, bacon and rosemary from meat and discard. (My bacon wasn't uniformly crisp. If yours is, feel free to crumble it into the sauce.).
Slice pork at an angle into thin slices. Serve with the gravy.

GARLIC AND ROSEMARY PORK TENDERLOIN

GARLIC AND ROSEMARY PORK TENDERLOIN image

I love a good steak or a pork Tenderloin cooked on the grill there's nothing quite like meat cooked on the grill . With some vegetables grilled along side.

Provided by JANET JORDAN

Categories Meat Appetizers

Time 40m

Number Of Ingredients 7

Ingredients

4--6 clove garlic
6 sprig(s) of fresh rosemary, about 4 inches long
1 Tbsp olive oil
4 lb whole pork tenderloins
1 tsp kosher salt
fresh ground black pepper
1/2 tsp freshlt ground oregano

Steps:

1. Peel, crush and finely mince garlic on cutting board.-
2. Sprinkle the garlic with the sail and then use the back of the knife and a lot of pressure to start to rub the garlic into a paste. The salt will allow you to break the garlic down into a paste as you rub it with the back of the knife. Repeat the process until you get a nice paste consistency.
3. Remove and then mince the leaves of 4 of the rosemary sprigs, saving the stems and remaining sprigs until later in the recipe.
4. Combine the garlic, rosemary, olive oil, and a few turns of black pepper in a small bowl and mix thoroughly to form a paste.
5. Pat the pork tenderloin dry with a paper towel and then rub with the garlic and rosemary paste.
6. Allow the pork to sit at room temperature for about 20 minutes to marinate.
7. Light the grill and prepare for medium grilling.
8. Once the grill is ready and the pork tenderloin has marinated for 20 minutes, throw the 2 remaining rosemary sprigs and reserved sprigs down into the fire and then immediately place the pork tenderloin over the now smoldering rosemary and close the lid of the grill.
9. Grill for about 6 minutes and then open the lid of the grill and turn the pork tenderloin 1/4 turn. Treat the pork like it has 4 sides, we are going to grill all 4 sides to get it nice and even.
10. Continue to grill the pork 6 minutes per side until it reaches an internal temperature of around 145 degrees.
11. Remove the pork tenderloin from the grill, cover with aluminum foil and let rest for 8 minutes before slicing

Tips:

To ensure that the pork tenderloin cooks evenly, use a meat thermometer to check the internal temperature. It should reach 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
If you don't have a meat thermometer, you can also check the doneness of the pork by cutting into it. The meat should be slightly pink in the center for medium-rare or white throughout for medium.
Let the pork tenderloin rest for 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Serve the pork tenderloin with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

This garlic and rosemary pork tenderloin is a delicious and easy-to-make dish that is perfect for any occasion. The pork is tender and juicy, and the garlic and rosemary add a flavorful touch. Whether you are serving it for a special dinner or a casual weeknight meal, this pork tenderloin is sure to be a hit.