Garlic Rosemary Pork Tenderloin Recipe

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.

Course Dinner

Cuisine American

Cook Time 8

Total Time 8

Servings

Calories 169kcal

Author Tonia Larson

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.

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