This garlic rosemary pork tenderloin recipe can be made on the grill during the summer and on the stovetop during the winter! It is a fast dinner recipe.
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 (aka pork medallions) before grilling it. That way, they only take a couple of minutes to cook!
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.
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How To Make Garlic Rosemary Pork Tenderloin
Step One
Mix together the olive oil, rosemary, minced garlic, sea salt, and black pepper.
Step Two
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 the fridge for 4-6 hours for more flavor.
Step Three
With a sharp knife, slice the pork tenderloin into about 10-12 slices, 1/2 inch – 3/4 inch thick.
Step Four
Preheat grill to 400˚F.
Grease the grill grates and then grill the pork 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!
Garlic Rosemary Pork Tenderloin FAQs
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 pork 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 in a vegetable and rice stir fry which I really enjoyed too.
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This garlic rosemary pork tenderloin recipe can be made on the grill during the summer and on the stovetop during the winter! It is a fast dinner recipe.
- 1 lb pork tenderloin
- 1 tbsp olive oil
- 2 tsp dried rosemary
- 1 tsp minced garlic
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Additional 1 tbsp olive oil if sautéing in pan.
- 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 degrees. Grease 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.
Recipe Video
Updated for original recipe shared September 2014
Photo From Original Post
More grilling recipes to try:
Spicy Pineapple Chicken Kabobs
Jessica says
December 24, 2017 at 1:06 pmAbout 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
October 17, 2017 at 8:15 amI’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
October 18, 2017 at 12:44 pmI’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
Amanda Tober says
January 31, 2017 at 10:14 amWow this was amazing!! I did cut the pork first and then throw it in a ziploc bag with the marinade. I actually forgot about it and made it last night (5 days after I had put it in the marinade) It came out beautifully!
Thank you so much for the recipe we will be making this again 🙂
Tonia says
January 31, 2017 at 11:01 amWonderful! I need to make this again soon!
Heather says
October 5, 2016 at 3:49 pmI tried this marinade on chicken thighs over the weekend. My boyfriend and I absolutely loved it! 🙂 Thanks so much.
Carla says
March 20, 2016 at 2:13 pmFresh or dried rosemary? I have ground rosemary. Would I use less?
Tonia says
March 20, 2016 at 10:31 pmI used dried rosemary. Yes, you would definitely need less. Best of luck! ~Tonia
Stacey Niessner says
February 19, 2017 at 6:43 pmYou said you used dry rosemary…. So was that the 2 tsp measurement you gave? For dry rosemary? You said you would need less so I’m not sure of which kind you mean.
MaryAnn says
January 6, 2016 at 2:01 pmThis 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!
Lois says
November 19, 2015 at 9:29 amPerfect 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.
Tonia says
November 21, 2015 at 9:40 pmWonderful! I will have to try making it that way. Thanks, Lois! ~Tonia
Bruce Durward says
October 30, 2015 at 10:49 amWe are doing this recipe tonight and will feature it on our website. Can’t wait to try it. http://Www.essexcountywineries.ca. I will post the link after we pair it.
Lisle says
October 3, 2015 at 10:37 amLooks 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.
Tonia says
October 4, 2015 at 1:25 pmThanks for stopping by my blog and for taking the time to leave a comment! The pork used in the recipe is actually a pork tenderloin (I used a Hormel Always Tender Original Pork Tenderloin). Here is a great blog post that goes into depth about the difference between a pork loin and a pork tenderloin: http://www.thekitchn.com/whats-the-difference-between-pork-loin-and-pork-tenderloin-meat-basics-213408
Sandy Kragiel says
January 3, 2016 at 5:47 pmI agree with you. Pork tenderloin doesn’t have that layer of fat that the loin does. Nothing wrong with this cut of pork, we cook it all the time. Grilled or oven!
Phyllis says
September 12, 2015 at 11:22 pmI finally made this recipe after pinning it and it was delicious!! It’s the newest recipe added to our go-to meals. Thank you!
Nicole says
August 16, 2015 at 2:28 amsounds 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.
Michelle says
March 15, 2015 at 6:55 amHave you ever tried baking these? And if so, what temperature. Found you on pinterest!
Tonia says
March 16, 2015 at 7:36 amYou 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
Dianna says
February 17, 2015 at 3:35 pmYou mentioned something about 5 minutes in the microwave but there is nothing about this method in the recipe???
Tonia says
February 17, 2015 at 4:18 pmI 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!
Mia says
December 8, 2014 at 11:44 pmI am making this tomorrow night! Can’t wait to try this! do you think I can cook inside on stove? Like pan or oven??
Tonia says
December 9, 2014 at 9:46 amHi 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
Betty McCormick says
November 22, 2014 at 6:37 pmI made these tonight and they were delicious. I had grilled them on an indoor grill pan as it is only 20 degrees outside.
Heather M. says
November 13, 2014 at 5:50 pmWe 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.
Tonia says
November 13, 2014 at 8:25 pmFantastic! Thanks for the great tips, Heather!
WANDA says
October 31, 2014 at 3:48 pmI LOVE YOU RECIPESANK YOU
Nancy says
October 11, 2014 at 12:59 pmCan I roast this in the oven instead of grilling?
Stephanie says
October 6, 2014 at 3:44 pmCan we use Kosher salt instead of sea salt? I thought I had some in the cupboard but I don’t.
Tonia says
October 6, 2014 at 3:58 pmYes, you can use Kosher salt instead! Happy Grilling! ~Tonia
Rachel Rogers says
October 1, 2014 at 12:02 amLooks delicious! Question, how exactly did you make the potatoes?
Tonia says
October 1, 2014 at 7:30 amHello Rachel! I bought a package of microwave ready potatoes by The Little Potato Company and I added some butter, rosemary and garlic. http://www.littlepotatoes.com/products/potato.php?id=23 If they aren’t available in your grocery store, here is a tutorial for steaming baby potatoes in the microwave: http://www.livestrong.com/article/533933-how-to-cook-baby-potatoes-in-the-microwave/ Enjoy! ~Tonia
Liz says
September 19, 2014 at 10:19 amAll lovely recipes. Thanks so much Tonia.
heather @french press says
September 18, 2014 at 7:55 pmwe love to do a tenderloin I never would have thought to slice it first to speed things up – it looks delicious Tonia
Jessica @ A Kitchen Addiction says
September 18, 2014 at 8:50 amWe love grilled pork tenderloin! Love the flavors here!
Jennifer says
September 17, 2014 at 9:29 pmWow, those look soooo good I can practically smell them through my screen!