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.
Amanda Tober says
Wow 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
Wonderful! I need to make this again soon!
Heather says
I tried this marinade on chicken thighs over the weekend. My boyfriend and I absolutely loved it! 🙂 Thanks so much.
Carla says
Fresh or dried rosemary? I have ground rosemary. Would I use less?
Tonia says
I used dried rosemary. Yes, you would definitely need less. Best of luck! ~Tonia
Stacey Niessner says
You 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
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!
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.
Tonia says
Wonderful! I will have to try making it that way. Thanks, Lois! ~Tonia
Bruce Durward says
We are doing this recipe tonight and will feature it on our website. Can’t wait to try it. Www.essexcountywineries.ca. I will post the link after we pair it.
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.
Tonia says
Thanks 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
I 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
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!
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.
Michelle says
Have you ever tried baking these? And if so, what temperature. Found you on pinterest!
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
Dianna says
You mentioned something about 5 minutes in the microwave but there is nothing about this method in the recipe???
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!
Mia says
I 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
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
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.
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.
Tonia says
Fantastic! Thanks for the great tips, Heather!
WANDA says
I LOVE YOU RECIPESANK YOU
Nancy says
Can I roast this in the oven instead of grilling?
Stephanie says
Can we use Kosher salt instead of sea salt? I thought I had some in the cupboard but I don’t.
Tonia says
Yes, you can use Kosher salt instead! Happy Grilling! ~Tonia
Rachel Rogers says
Looks delicious! Question, how exactly did you make the potatoes?
Tonia says
Hello 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
All lovely recipes. Thanks so much Tonia.
Jennifer says
Wow, those look soooo good I can practically smell them through my screen!