• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Main Course

    Rosemary Pork Tenderloin

    August 1, 2020 | Updated January 29, 2022 by Ryan Leave a Comment

    192 shares
    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my disclosure.

    This garlic rosemary pork tenderloin recipe is tasty on its own but put over the top with an easy shallot red wine sauce.

    sliced rosemary pork tenderloin on wood board with red wine sauce

    Pork is just so versatile - from pork medallions with blue cheese sauce to Dr Pepper pulled pork to cider beer braised pork tacos to oven roasted pulled pork to smoked pork tenderloin. You can utilize the different cuts in so many ways.

    But today is about herb crusted pork tenderloin, which I feel like tends to be forgotten in the pork world, especially by me. It is actually a very tender protein that is packed with flavor. Compared to other parts of the pig, it is extremely low in fat, about as lean as chicken breasts.

    But what makes this rosemary pork tenderloin so great is how easy it is to prepare. While you can just roast the pork, you get more flavor by searing it first before throwing it in the oven. Searing meat builds flavor, adds a crust and helps keeps the juices inside when it cooks.

    While the herbs and garlic go great together, it is the red wine sauce that helps this rosemary pork tenderloin come together. So if you are looking for an healthy but delicious meal that is quick to come together, look no further.

    Jump to:
    • Recipe Ingredients
    • Step-by-Step Instructions
    • Differences Between Pork Tenderloin and Pork Loin
    • Key to Juicy Roasted Pork Tenderloin
    • Cook Times
    • Side Dish Options
    • FAQs
    • Pro Tips/Recipe Notes
    • Other Pork Recipes
    • Rosemary Pork Tenderloin
    sliced pork tenderloin on goat cheese polenta

    Recipe Ingredients

    • Pork tenderloin - use two 1 lb pieces or one large 2 lb.
    • Olive oil - used to cook sear the tenderloin and add flavor.
    • Rosemary and thyme - fresh herbs that pair perfectly with pork.
    • Sea salt and black pepper - enhances the flavor of the herb pork tenderloin.
    • Shallots and garlic - the base for the red wine sauce.
    • All-purpose flour - helps thicken the sauce.
    • Dry red wine - a quality dry red wine is important to use.
    • Low-sodium chicken stock - can also use low-sodium chicken broth if preferred. 
    • Honey - adds a slight sweetness to the sauce.
    • Unsalted butter - emulsifies the sauce, giving it a thick, velvety texture.

    Step-by-Step Instructions

    1. Coat the pork with olive oil, rosemary, thyme, salt, and black pepper.
    2. Heat an ovenproof skillet or Dutch oven over high heat. Sear the pork for 2 minutes on each side, until lightly browned. Transfer to the oven and roast for 10-15 minutes at 350°F or when a thermometer inserted in the middle of the pork reaches 150°F. Remove it from oven and cover with aluminum foil while you make sauce.
    3. In the same skillet, add remaining 1 tablespoon olive oil 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.
    4. 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.
    5. Slice pork and serve sauce over it.
    process shots of how to make rosemary pork tenderloin

    Differences Between Pork Tenderloin and Pork Loin

    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.

    Key to Juicy Roasted Pork Tenderloin

    While you'll hear a variety of factors to juicy pork from brining to marinated, you can skip those methods. The most important key is to sear the pork for 2 minutes on each side.

    Searing the pork gives you a crust that encases the juices so they don't leak out when cooked. 

    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 roasted 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
    • Cheddar mac and cheese

    FAQs

    Do I Need to Remove the Silverskin?

    Yes. Silverskin becomes very chewy and tough when cooked. Luckily, most tenderloins are pre-trimmed these days so you probably won't have to do it.
    However it it isn't skinned, use a sharp knife and slip between the silver skin and the meat to slice away.

    How Do I Know Pork is Done?

    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.

    What Wine Should I Use for the Sauce?

    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.

    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.
    sliced pork tenderloin on wood board with red wine sauce

    Other Pork Recipes

    • Crispy Pork Carnitas
    • Autumn Sheet Pan Sausage and Veggies
    • Salvadoran Pupusas
    • Cuban Mojo Pulled Pork Tacos
    • Homemade Meatballs

    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.

    sliced rosemary pork tenderloin on wood board with red wine sauce
    Print Recipe
    5 from 2 votes

    Rosemary Pork Tenderloin

    This roasted pork tenderloin recipe is tasty on its own but put over the top with an easy shallot red wine sauce.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: American
    Servings: 8
    Calories: 232kcal
    Author: Ryan Beck

    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.

    Nutrition

    Serving: 2slices | Calories: 232kcal | Carbohydrates: 7g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 68mg | Sodium: 215mg | Potassium: 132mg | Fiber: 0g | Sugar: 4g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Bacon Avocado Toast
    Bourbon Peach Smash »
    192 shares

    Receive Top 25 Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Healthy Recipes

    • Cinnamon Overnight Oats
      Cook Time5 Minutes
    • Buffalo Chicken Spaghetti Squash
      Cook Time1 Hours 10 Minutes
    • Peanut Butter Energy Balls
      Cook Time25 Minutes
    • Quinoa Sweet Potato Salad
      Cook Time1 Hours

    Popular Recipes

    • Baked Cheddar Mac and Cheese
      Cook Time40 Minutes
    • Cranberry Mimosa
      Cook Time5 Minutes
    • Apple Pie with Crumb Topping
      Cook Time1 Hours 40 Minutes
    • Chocolate Chip Scones
      Cook Time35 Minutes

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    192 shares