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Roasted Pork Tenderloin With Garlic and Rosemary

Roasted Pork Tenderloin With Herbs and Spices

Photo Credit
Brent Hofacker/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 servings
Category
Meat
Course
Main Dish
Occasions
Christmas
Preparation Method
Roast
Sources
Yankee Magazine

This Roasted Pork Tenderloin With Garlic and Rosemary is a simple, elegant dish that impresses with little effort. With just a few ingredients—fresh rosemary, thyme, and roasted garlic—you impart wonderful flavor that melds deliciously with the tender juiciness of the tenderloin. 

Ingredients
2 lean boneless pork tenderloins (about 8 ounces each)
3 bulbs garlic
1-1/2 tablespoons plus 1 tablespoon olive oil
1-1/2 tablespoons chopped fresh rosemary
1 teaspoon plus 2 teaspoons kosher salt
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1-1/2 tablespoon chopped fresh thyme

Instructions

  1. Preheat oven to 425° and set a rack to the middle position.
  2. Slice off enough of the tops of the garlic bulbs that all the cloves are partly exposed. Set the cloves on a sheet of aluminum foil and fold sides up around them to form a loose pouch. Drizzle cloves with 1-1/2 tablespoons oil, then sprinkle with rosemary and 1 teaspoon salt. Seal the packet, then transfer to the oven to roast directly on the rack next to the pork.
  3. Set tenderloins in a 13x9-inch baking dish. Rub with remaining tablespoon of oil.
  4. In a bowl, combine coriander, pepper, and remaining 2 teaspoons of salt. Sprinkle over all sides of tenderloins, then sprinkle all over with thyme.
  5. Transfer pork to the oven and roast for 15 to 20 minutes, or until a thermometer inserted into the center reads 145°F. Remove pork and let it rest for 5 to 10 minutes while garlic finishes cooking (it should be golden brown and soft when ready).
  6. To serve, slice pork to your desired thickness and arrange on a platter with fresh herbs and roasted garlic. As you eat the pork, the garlic can be squeezed from its skin, forming a mild, creamy purée to be eaten as an accompaniment.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Pat Dyer</span> Tue, 04/29/2025 - 09:19
Eating the garlic as an accompaniment ? I recall my Mom using salt, pepper, and garlic for seasoning the pork itself. I think Mom had it right. But, having that extra packet of creamy garlic for garlic lovers seems like a nice addition and one that I may try out.