Rating: 4.54 stars
48 Ratings
  • 5 star values: 33
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

This is a very easy weeknight pork tenderloin recipe that is also keto-friendly.

Recipe Summary test

prep:
5 mins
cook:
20 mins
additional:
5 mins
total:
30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish.

  • Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.

Tips

Please note the difference in cook time when using the magazine version of this recipe.

Nutrition Facts

183 calories; protein 26.9g; carbohydrates 0.7g; fat 7.3g; cholesterol 84.2mg; sodium 251.5mg. Full Nutrition
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Reviews (38)

Most helpful positive review

Rating: 5 stars
12/23/2018
I used a small tenderloin from Trader Joe's and so cut the recipe to 3 servings. I gave a healthy dose of the salt and pepper but kept everything else the same. The next time I would press the garlic rather than mince it so that it would make a better paste on the meat. At 425 degrees it took about 23 minutes after I'd taken the meat from the fridge about a half hour before baking it. At the very end I turned on the broiler to make the color a little better. This is a very easy and very tasty meal. Thanks for our dinner tonight! Read More
(18)

Most helpful critical review

Rating: 3 stars
02/27/2019
Quick and easy...Flavor OK. Read More
48 Ratings
  • 5 star values: 33
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/23/2018
I used a small tenderloin from Trader Joe's and so cut the recipe to 3 servings. I gave a healthy dose of the salt and pepper but kept everything else the same. The next time I would press the garlic rather than mince it so that it would make a better paste on the meat. At 425 degrees it took about 23 minutes after I'd taken the meat from the fridge about a half hour before baking it. At the very end I turned on the broiler to make the color a little better. This is a very easy and very tasty meal. Thanks for our dinner tonight! Read More
(18)
Rating: 4 stars
01/08/2019
Very well received by the family tonight. They want it again next week. Do not remove from oven at 145 degrees internal. It will raise to close to 150 and now you have medium well pork. remove at 136 internal and you have a perfect med rare piece of pork after resting. Read More
(7)
Rating: 5 stars
01/14/2019
Easy and so delicious. I applied the rub and marinated the tenderloin in the refrigerator for several hours. Moist. Tender. Delicious.... Read More
(4)
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Rating: 5 stars
05/07/2019
This was my FIRST pork tenderloin and it was DELICIOUS! I am no Julia Chiles, however am used to improvising. I had no Rosemary on hand, but I DID have "italian seasoning" which included rosemary, oregano and thyme-which thyme was recommended as a substitute for rosemary. Well since I had NO thyme using the Italian seasoning as the rosemary worked out perfextly I cooked it 25 minutes and was slightly pink inside and crusty beown on the outside. I wanted to include a picture though not flattering but i am technically challenged! I definitely will make this a regular for us!? Read More
(2)
Rating: 5 stars
01/19/2019
Turned out moist and delicious!s! Didn't have dried rosemary so i used finely chopped fresh. Worked just fine. Will definitely make this again. Read More
(2)
Rating: 5 stars
08/08/2021
Outstanding recipe. Quick and easy to make and full of flavor. I did add a little bit of Rosemary infused olive oil with some plain olive oil to the garlic mixture.. maybe a total of 3 TBLS. Fantastic recipe. Thanks for sharing. Read More
(1)
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Rating: 5 stars
10/25/2019
Pork came out super tender and moist. Tasty dish, indeed. Next time I make it I'll use half the pepper. It was a tad heavy on the pepper but overall delicious. Read More
(1)
Rating: 5 stars
01/25/2019
Easy & delicious. You'll want to keep an eye on the time though because we had to bake a lot longer to reach 140 degrees & we had a 1 1/2 lb pork loin. What I really liked is no overnight marinating like most recipes for pork loin I have. Will make again Read More
(1)
Rating: 5 stars
12/06/2020
Delicious recipe. The abundance of herbs really made the crust. I’d add sage next time as well as rosemary and oregano. Two thumbs up. Read More
(1)
Rating: 3 stars
02/27/2019
Quick and easy...Flavor OK. Read More