This garlic rosemary pork tenderloin recipe is tasty on its own but put over the top with an easy shallot red wine sauce.
Pork is just so versatile - from pork medallions with blue cheese sauce to Dr Pepper pulled pork to smoked pork tenderloin to oven roasted pulled pork. You can utilize the different cuts in so many ways.
But today is about this herb crusted pork tenderloin. Searing it builds flavor, adds a crust and helps keeps the juices inside when it cooks.
And while the herbs and garlic go great together, it is the red wine sauce that helps this rosemary pork tenderloin come together.
Why This Recipe Works
- Simple - Rub some herbs in the pork, sear and let the oven do it's work. Use a thermometer so you can get an exact temperature.
- Flavorful - Rosemary and pork are a classic flavor pairing. Rosemary's strong, aromatic, and slightly piney taste complements the rich and savory flavor of pork.
- Versatile - Pork tenderloin is versatile and can be adapted to various dishes and preparations. It can be served as a standalone main course, sliced and used in sandwiches, or incorporated into stews, pasta dishes, and more.
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Ingredient Notes
- Pork tenderloin - Look for a fresh and high-quality pork tenderloin. It's a lean and tender cut of meat that cooks relatively quickly and is well-suited for marinating and seasoning.
- Olive oil - A good-quality olive oil is often used to coat the pork tenderloin and help the seasonings adhere to the meat. Extra virgin olive oil adds a subtle fruity flavor that complements the dish.
- Rosemary and thyme - Fresh is best. Look for fresh sprigs of rosemary and thyme in the produce section of your grocery store or consider growing your own herbs. The aromatic oils released from the fresh herbs will infuse the pork.
- Sea salt and black pepper - Enhances the flavor of the herb pork tenderloin.
- Shallots and garlic - Garlic and shallots pair well with rosemary and pork, adding another layer of flavor. They are the base for the sauce.
- All-purpose flour - Helps thicken the sauce.
- Dry red wine - Red wine has rich, complex flavors that can complement the flavors of pork. Both red wine and pork can have earthy, savory, and sometimes slightly sweet notes.
- Low-sodium chicken stock - Helps thin out the slightly slightly while added a bit of saltiness.
- Honey - Adds a slight sweetness to the sauce.
- Unsalted butter - Emulsifies the sauce, giving it a thick, velvety texture.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients. Some variations include:
- Herbs - If you don't have rosemary and thyme on hand or prefer a different herb, you can substitute it with sage, oregano, or marjoram. These herbs have distinct flavors that can work well with pork.
- Spices - If you want to add warmth and depth to the dish, you can use spices like paprika, cumin, coriander, or smoked paprika as substitutes for the herbs.
- Citrus - Instead of using herbs, you can experiment with citrus flavors. Try using lemon zest or orange zest to add a bright and refreshing note to the pork.
- Sweetness - While honey is my go-to for the added sweetness to the sauce, maple syrup can be used as well.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Coat the pork with the oil, herbs, salt and pepper. Sear the pork for 2 minutes per side or until lightly browned.
Transfer to the oven and roast at 350°F for about 15 minutes. Let it rest while making the sauce.
Cook the chopped shallots with oil over medium heat for about 4 minutes before adding the garlic, cooking for seconds. Add the flour and cook for another minute.
Deglaze with the wine and stock, cooking over high heat until it has reduced by half. Stir in the honey and butter and serve over the sliced pork.
FAQs
While they both contain the word pork in it, the tenderloin and loin are different.
• Cut of Meat - Pork tenderloin looks like a long roll and comes from the loin. Pork loin is much wider and longer and comes from the back of the pig.
• Size - Pork tenderloin is usually 1-2 lbs. Pork loin is around 3-5 lbs.
• Texture - The tenderloin gets its name for being one of the more tender cuts of pork. Loin is much tougher and needs to be cooked longer to get tender
Yes. Silverskin becomes very chewy and tough when cooked. Use a sharp knife and slip between the silver skin and the meat to slice away.
I mention it above but if you have a meat thermometer use it. Otherwise you'll have to slice into the pork and the pinker it is, the rarer it is. My go to is 150°F.
Use quality dry red wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Cabernet Sauvignon or Pinot Noir are best.
You can keep in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
Cook Times
Just like beef, everyone likes pork at different temperatures. However for it to be safe to consume, USDA guidelines state that pork should reach an internal temperature of at least 145°F. But you don't want to overcook it either. Anywhere from 145°F to 160°F should work.
A digital meat thermometer is a wise investment and makes it much easier to know the temperature. However you need to keep in mind, once you remove the tenderloin from the oven, the temperature will rise another 5°F or so. Removing the pork at the temperatures below will result in the below:
- 145°F – will rise to 150°F – slices will be somewhat pink and moist.
- 150°F – will rise to 155°F – slices will be a little pink and moist.
- 160°F – will rise to 165°F – slices will not be pink but still should be relatively moist.
Side Dish Options
The beauty of this rosemary pork tenderloin is it goes with pretty much everything. To me the perfect marriage is goat cheese polenta, however you can mix it up with sides like:
- Crispy roasted potatoes
- German spaetzle
- Potato latkes
- Apple fennel slaw
- Roasted carrots and green beans
- Cheddar mac and cheese
- Smoked asparagus
- Garlic mashed cauliflower
Pro Tips/Recipe Notes
- Searing the pork is important in keeping it juicy and tender. You don't need to sear longer than 2 minutes per side.
- Use fresh herbs. If you only have dried herbs, it is much stronger so use 1 teaspoon dried rosemary and ½ teaspoon dried thyme.
- Let the tenderloin rest for 5 minutes before slicing which lets the juices stay inside.
- When slicing the pork tenderloin, cut it against the grain to ensure tenderness. This means slicing perpendicular to the long fibers of the meat.
Other Pork Recipes
If you’ve tried this rosemary pork tenderloin or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Rosemary Pork Tenderloin
Ingredients
- 2 lbs pork tenderloin
- 2 tablespoon olive oil, divided
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoon fresh thyme, chopped
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 4 shallots, chopped
- 4 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 cup dry red wine
- ⅓ cup low-sodium chicken stock
- 1 tablespoon honey
- 2 tablespoon unsalted butter
Instructions
- Preheat oven to 350°F. Coat pork tenderloin with olive oil, rosemary, thyme, salt, and black pepper.
- Heat an ovenproof skillet or Dutch oven over high heat. Add pork and sear for 2 minutes on each side, until lightly browned.
- Transfer the pork to the oven and roast for 10-15 minutes or when a thermometer inserted in the middle of the pork reaches 150°F. Remove pork from oven and cover with aluminum foil while you make sauce.
- Add remaining 1 tablespoon olive oil to same skillet over medium heat. Add shallots and cook for 4 minutes or until lightly browned. Add garlic and cook for another 30 seconds. Stir in flour and cook for 1 minute.
- Add wine and chicken stock and cook over high heat for 5 minutes, or until it has reduced by half. Stir in honey and taste. Adjust for seasoning. Whisk in butter and cook until melted.
- Slice pork and serve sauce over it.
Notes
- Searing the pork is important in keeping it juicy and tender. You don't need to sear longer than 2 minutes per side.
- Use fresh herbs. If you only have dried herbs, it is much stronger so use 1 teaspoon dried rosemary and ½ teaspoon dried thyme.
- Use quality dry red wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Cabernet Sauvignon or Pinot Noir are best.
- Do not overcook the pork as it becomes very dry so use a meat thermometer to get the temperature you want.
- Let the tenderloin rest for 5 minutes before slicing which lets the juices stay inside.
- When slicing the pork tenderloin, cut it against the grain to ensure tenderness. This means slicing perpendicular to the long fibers of the meat.
Marianne says
We very much enjoyed this recipe. I cut it in half for a little Trader Joe's tenderloin but accidentally left the chicken stock amount the same--and I think I will continue to. Thanks for a very wonderful dinner. We will definitely have this one again!
Ryan says
Glad you enjoyed it!