Rosemary Roasted Pork Tenderloin
Ingredient and serving inspiration. Your finished dish will vary.
Tenderloin makes an elegant, straightforward dinner. A thermometer helps protect its delicate texture. Serves 2–3.
Ingredients
- 1 pork tenderloin
- 1 tablespoon oil
- 1 teaspoon chopped rosemary
- 1 crushed garlic clove
- Salt and pepper
- 1 tablespoon Dijon mustard
Method
- Heat the oven to 400°F. Pat the tenderloin dry and remove any tough silver skin.
- Season with salt and pepper. Sear in an oven-safe skillet with oil until browned.
- Brush with mustard and add rosemary and garlic. Roast until the thickest part reaches at least 145°F.
- Rest at least 3 minutes, then slice and serve with the pan juices.
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Cook with confidence
Use a food thermometer: whole pork chops, steaks and roasts need 145°F followed by at least a 3-minute rest; ground pork and fresh sausage need 160°F. For ham, follow its label: fully cooked ham from a USDA-inspected plant reheats to 140°F; other cooked ham and leftovers to 165°F. Raw fresh ham needs 145°F and a 3-minute rest.