Garlic Rosemary Pork Tenderloin Recipe

Garlic rosemary pork tenderloin

I was visiting with a friend recently about food, which is one of my favorite conversation topics as you can imagine, and discovered that both she and her husband tried to focus their meals around protein. Since her husband works full-time and she was going to school for her nursing degree, they don’t have a lot of leisure time to prepare meals. I asked her what some of her favorite meals were. She told me that they use their crockpot a lot, especially in the colder months. During grilling season, one of their go-to meals is pork tenderloin. My friend said that they cut the pork tenderloin into slices (as know as pork medallions) before grilling it. That way, they only take a couple of minutes to cook!

Pork loin recipe

So I’ve tried making pork tenderloin on the grill a couple of times since our visit and we love how the pork turns out. I typically buy the marinated pork tenderloin to make things really easy. But the last time I went to buy a pork tenderloin, the plain ones were on sale. I decided to try seasoning it with garlic and rosemary.

Garlic rosemary rub

Mix together minced garlic, sea salt, rosemary, black pepper and olive oil.

Pork loin rub

Place the pork tenderloin in a pan with sides. Spread the seasoning mixture over all sides of the pork tenderloin, cover it and place in the fridge until ready to grill. If possible, leave in fridge for 4-6 hours for more flavor.

Pork medallions

With a sharp knife, slice the pork tenderloin into about 10-12 slices, 1/2 inch – 3/4 inch thick. Return them to the pan. Brush both sides with olive oil and sprinkle with sea salt and black pepper.

 Grilled pork recipe

Preheat grill to 400 degrees. Grill over medium-high heat with the lid closed for 3-5 minutes per side, for a total of about 6-10 minutes, until the medallions have an internal temperature of 145 degrees.

After grilling season is over,  you can saute the medallions in a pan. Heat 1 tablespoon of olive over medium-high heat. Cook pork medallions for 3-5 minutes per side, until internal temperature reaches 145 degrees.

Grilled garlic rosemary pork medallions

Serve the garlic rosemary pork tenderloin with roasted potatoes or vegetables. I made these garlic and rosemary new potatoes in the microwave in 5 minutes. The flavor was fantastic, the pork was tender and the meal was so easy to make! I used some of the leftover pork in a vegetable and rice stir fry which I really enjoyed too.

 

Garlic Rosemary Pork Tenderloin Recipe
 
Cook time
Total time
 
Serves: 10-12 medallions
Ingredients
  • 1 lb pork tenderloin
  • 1 tsp minced garlic
  • ½ tsp sea salt
  • 2 tsp rosemary
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • ¼ cup olive oil
  • sea salt
  • black pepper
  • (Additional 1 tbsp olive oil if sautéing in pan.)
Instructions
  1. Mix together minced garlic, ½ tsp sea salt, rosemary, ¼ tsp black pepper and 1 tbsp olive oil.
  2. Place the pork tenderloin in a pan with sides. Spread the seasoning mixture over all sides of the pork tenderloin, cover it and place in the fridge until ready to grill. If possible, leave in fridge for 4-6 hours for more flavor.
  3. With a sharp knife, slice the pork tenderloin into about 10-12 slices, ½ inch – ¾ inch thick. Return them to the pan.
  4. Brush both sides with the remaining ¼ cup of olive oil and sprinkle with sea salt and black pepper.
  5. Preheat grill to 400 degrees. Grill over medium-high heat with the lid closed for 3-5 minutes per side, for a total of about 6-10 minutes, until the medallions have an internal temperature of 145 degrees.
  6. After grilling season is over, you can saute the medallions in a pan. Heat 1 tablespoon of olive over medium-high heat. Cook pork medallions for 3-5 minutes per side, until internal temperature reaches 145 degrees.
Nutrition Information
Serving size: 2 -3 medallions

More dinner recipes to try:

Barbecue Pot Roast

Barbecue Pot Roast

Slow Cooker Honey Sesame Chicken Recipe

Slow Cooker Honey Sesame Chicken

Spicy Pineapple Chicken Kabobs

Spicy Pineapple Chicken Kabobs

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Comments

  1. MaryAnn says

    This has been one of my go to recipes since I found it with a couple changes. I LOVE thyme so I use it instead of rosemary and I cut into medallions before marinating and it really flavors the meat well.
    Thanks so much!

  2. Lois says

    Perfect meal. Quick, easy and inexpensive! Can’t wait to have this again. I cooked it on top of the stove and it came out tasty and moist. Thanks.

  3. Lisle says

    Looks like a good recipe, however, I’m fairly certain in the photos, you are using a pork LOIN, not a tenderloin. There is a significant difference.

  4. Phyllis says

    I finally made this recipe after pinning it and it was delicious!! It’s the newest recipe added to our go-to meals. Thank you!

  5. Nicole says

    sounds like a good recipe, although it makes more sense to slice the pork then season/marinate the meat, so all sides are coated, before grilling. Thanks for the recipe though.

    • Tonia says

      You can bake pork tenderloins in the oven at 350 degrees for 20-30 minutes (depending on thickness), until it reaches an internal temperature of 145 degrees. Best of luck! ~Tonia

    • Tonia says

      I made the potatoes in the microwave in 5 minutes. The pork will need to be cooked in the oven, on the grill or the stovetop. Best of luck!

    • Tonia says

      Hi Mia,
      Yes, you can cook them on the stove (about 4 minutes per side on medium heat) or in the oven (I’m not sure about the cooking times). Happy cooking! ~Tonia

  6. Betty McCormick says

    I made these tonight and they were delicious. I had grilled them on an indoor grill pan as it is only 20 degrees outside.

  7. Heather M. says

    We love pork tenderloin and grill it once at week! We use the 7-6-5 method. Marinate the pork, heat the grill to high – ours goes up to 800* but we usually keep it at about 600*. Put the tenderloin on the grill and close the lid. Do not open it or touch it for 7 minutes – I know, it seems like too long but it’s not. Flip it and let it go for another 6 minutes – do not open the lid! After the 6 minutes, turn the grill off and do not open the lid. Let the pork rest on the grill, lid closed, for 5 minutes. It is perfectly done! Grilled on the outside and pink in the middle. If I have a smaller tenderloin – under a pound, I would cut it down to 6-6-5 or even 6-5-5 to keep it medium in the center.

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