Make this garlic rosemary pork tenderloin recipe on the grill in summer and on the stovetop in winter. It cooks in 8 minutes or less!
Tonia’s Notes
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 is 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 (aka pork medallions) before grilling it. That way, they only take a couple of minutes to cook!
How To Make Garlic Rosemary Marinade
Combine the olive oil, rosemary, minced garlic, sea salt, and black pepper in a small bowl.
Place the pork tenderloin in a pan with sides. Spread the seasoning mixture over all sides, cover it and place in the fridge until ready to grill. If possible, leave it in the fridge for 4-6 hours for more flavor.
How To Make Garlic Rosemary Pork Tenderloin
Remove the pork tenderloin from the pan. Slice it into about 10-12 slices, 1/2 inch – 3/4 inch thick with a sharp knife.
Preheat grill to 400˚F. Grease the grill grates and then grill the tenderloin slices over medium-high heat for 3-5 minutes per side, for a total of about 6-10 minutes, until the medallions have an internal temperature of 155˚F-160˚F.
Serve the garlic rosemary pork tenderloin with roasted potatoes or vegetables. The flavor was fantastic, the pork was tender and the meal was so easy to make!
Frequently Asked Questions
1. Can I slice the pork tenderloin and THEN add the seasonings? Yes, many readers have made it that way with great success.
2. I don’t have a grill. Can this recipe be made in the oven? Yes! Bake them at 350˚F for 12-15 minutes or until they reach an internal temperature of 155˚F-160˚F.
3. Can this garlic rosemary pork tenderloin be made on the stovetop? To saute the medallions in a pan, heat one tablespoon of olive over medium-high heat. Cook pork medallions for 3-4 minutes per side or until the internal temperature reaches 155˚F-160˚F.
4. How long does it take to grill the WHOLE pork tenderloin, slicing it afterward? Grill the whole pork tenderloin over medium heat for 30 to 40 minutes or until it reaches an internal temperature of 155˚F-160˚F.
5. If I bake the WHOLE pork tenderloin and slice it afterward how long does it take? Bake the whole tenderloin at 425˚F for 30 minutes or until it reaches an internal temperature of 155˚F-160˚F.
6. Do you have a suggestion for a slow cooker garlic parmesan pork tenderloin? Yes, cook it on low for 4-5 hours or until the internal temperature reaches 155˚F-160˚F.
7. How do you use the leftovers? I’ve used some of the leftover garlic rosemary pork to make fried rice, and it was really good.
Try These Grilling Recipes Next
- Honey Sesame Pork Tenderloin
- Grilled Corn On The Cob In Foil
- Spicy Pineapple Chicken Kabobs
- Grilled Pizza
Garlic Rosemary Pork Tenderloin Recipe
Video
Ingredients
- 1 lb pork tenderloin
- 1 tablespoon olive oil
- 2 teaspoon dried rosemary
- 1 teaspoon minced garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Additional 1 tablespoon olive oil if sautéing in pan
Instructions
- Mix together the olive oil, rosemary, minced garlic, sea salt, and black pepper.
- 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.
- 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.
- Preheat grill to 400˚F degrees. Grease the grill grates and then grill the pork tenderloins over medium-high heat for 3-4 minutes per side, for a total of about 6-8 minutes, until the medallions have an internal temperature of 155˚F-160˚F.
- 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 3-4 minutes per side until the internal temperature reaches 155˚F-160˚F.
Michelle B says
Easy and delicious- flavorful and juicy. I make pork often, and this is easily our new favorite!
Stacy says
Following the comment on fresh rosemary since we harvested lots from our garden, I used that amount in place of dried rosemary. At the time of this post, it’s cold in Minnesota, so I used our cast iron pan. This was so easy, and very delicious! Saving this recipe in our book of favorites.
Jessica says
About to try this out, looks yummy. One comment tho… grilling season never ends. There can be 4 inches of snow on my grill and Imma still fire it up Lol! Now, off to season my tenderloin so I can throw it on the grill … Christmas Eve, 27f w snow on the ground ha.
Jessica says
About to try this out, looks yummy. One comment tho… grilling season never ends. There can be 4 inches of snow on my grill and Imma still fire it up Lol! Now, off to season my tenderloin so I can throw it on the grill … Christmas Eve, 27f w snow on the ground ha.
Annie says
I’d like to use fresh rosemary from my garden. How would I need to adjust? (I plan to slice the tenderloin first, just to get as much flavor as I can!)
Tonia says
I’ve read that you typically need three times the amount of fresh versus dried. So, you would need two tablespoons of fresh rosemary for this recipe if that is true. Best of luck! ~Tonia