We love Pork Tenderloin because it’s lean, it’s juicy, it’s relatively inexpensive, and it is extremely versatile! You can grill it, you can roast it, you can slice it and use it in stir fries…and then we come to seasonings/toppings/flavour choices, which are pretty much only limited by your imagination. For this particular recipe, we decided to go the simple route and let the natural sweetness of the pork shine through with only moderate adornment.
We served our pork over red quinoa with Sauteed Ramps on the side!
Time: 40 Minutes
- Pork Tenderloin
- Rosemary Sprigs
- Preheat your oven to 350 degrees F.
- Pat your pork tenderloin dry, and trim off excess fat if you wish (there shouldn’t be too much)
- Heat some butter in a large cast iron pan, and add your rosemary springs to the butter. Allow the rosemary to infuse for a minute or two.
- Remove your rosemary, and place your pork in the pan. Then, arrange your rosemary atop your pork.
- Sear your pork in the pan for about 5-8 minutes.
- Transfer your pork to the oven, and roast for another 20-25 minutes until it reaches an internal cooked temperature of about 155 degrees F (go for 165 if you prefer well done, but we like 155 since it makes for a juicier pork).
- When your pork reaches it’s cook temperature, remove from the oven, transfer to a cutting board, and allow to sit for about 5 minutes.
- Slice, plate, devour, and enjoy!