I love this recipe because it’s simple, healthy, and delicious. I usually buy a center cut tenderloin sold in a vacuum-sealed package and just plop it in the fridge until I’m ready to make it. Then, when my family starts saying, “I’m hungry, what are we going to eat” I’m sooo thankful I bought a pork tenderloin that week at the grocery store because I can prepare it in less than 10 minutes, plop it in the oven for 20, and like magic… dinner is done!
The seer-then-roast method is my preferred method of cooking a pork tenderloin, and lends itself to a variety of flavors. Searing it helps the tenderloin to be juicy and not dry out while it’s in the oven. Yummy! Oh and by the way, I’ll post my squash/zucchini recipe this week because it’s to die for and so very easy — takes less than 5 minutes to prepare and 10 minutes to cook!
Rosemary Pork Tenderloin
- 1½ lbs. pork tenderloin
- 3 Tbsp olive oil, divided
- 1 tsp dried rosemary
- ½ tsp pepper
- ¼ tsp salt
- Preheat oven to 425 degrees and place tenderloin on a large cutting board. They're usually trimmed, but you can trim off any extra fat with a sharp knife if desired.
- In a bowl, combine 1 Tbsp. olive oil, rosemary, salt, and pepper. Mix well and rub all over the pork tenderloin. I went a little crazy with the rosemary 🙂
- In an ovenproof skillet (I prefer an iron skillet) heat about 2 Tbsp olive oil over medium high heat.
- Transfer tenderloin to the skillet and sear the outside, using tongs to turn. If the oil is really hot, it should only take a minute or so on each side. I took pictures of this but they turned out fuzzy 🙁
- After it's seared, place the skillet in the preheated oven and roast for 20 minutes, or until the inside of the tenderloin in 155-160 degrees.
- Let the meat rest for a few minutes so the juices can distribute themselves throughout the meat then slice with a sharp knife.