Garlic Rosemary Pork Tenderloin Recipes

Steps:

• In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
• Preheat oven to 375 degrees F.
• Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
• Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!

Steps:

• Heat the oven to 425°F. Spray an 8-inch square or 11x7-inch pan with the cooking spray.
• Peel and crush the garlic in a garlic press. Sprinkle salt and pepper over all sides of the pork tenderloin. Rub the rosemary and garlic on all sides of pork. Place pork in the pan.
• Bake uncovered 20 to 30 minutes or until pork has a slight blush of pink in the center and a meat thermometer inserted in the center reads 160°F. Cut pork crosswise into thin slices.

Steps:

• Wash and dry tenderloin, and cut into 1/4-inch-thick pieces. Season with salt and pepper. Place in small bowl.
• Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well.
• When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 5 minutes total, turning once and basting once or twice with marinade.

Steps:

• In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.

Steps:

• Preheat oven to 400°F.
• Rinse tenderloin and pat dry. Place into large casserole dish.
• Dice potatoes into approximately 1 inch cubes. Set aside.
• Slice carrots into 1/2-3/4 inch slices. Set aside.
• Using garlic press, crush all 6 cloves of garlic into a large bowl. Add onion, rosemary and oil. (Amount of oil depends on how large you cut vegetable pieces.) Stir well to combine all ingredients evenly.
• Spoon approximately 1/4 cup of garlic mixture over tenderloins.
• Add vegetables to remaining garlic mixture and stir well, coating all vegetables evenly. Spoon vegetables into casserole dish around tenderloins.
• Pour any remaining garlic mixture over tenderloins and vegetables.
• Place casserole dish, uncovered into oven. Cook for 30-40 minutes, stirring vegetables occasionally.
• The more you stir the vegetables, the crispier they will be. For a softer vegetable, only stir at the 25-30 minute mark.

Steps:

• 1. Peel, crush and finely mince garlic on cutting board.-
• 2. Sprinkle the garlic with the sail and then use the back of the knife and a lot of pressure to start to rub the garlic into a paste. The salt will allow you to break the garlic down into a paste as you rub it with the back of the knife. Repeat the process until you get a nice paste consistency.
• 3. Remove and then mince the leaves of 4 of the rosemary sprigs, saving the stems and remaining sprigs until later in the recipe.
• 4. Combine the garlic, rosemary, olive oil, and a few turns of black pepper in a small bowl and mix thoroughly to form a paste.
• 5. Pat the pork tenderloin dry with a paper towel and then rub with the garlic and rosemary paste.
• 6. Allow the pork to sit at room temperature for about 20 minutes to marinate.
• 7. Light the grill and prepare for medium grilling.
• 8. Once the grill is ready and the pork tenderloin has marinated for 20 minutes, throw the 2 remaining rosemary sprigs and reserved sprigs down into the fire and then immediately place the pork tenderloin over the now smoldering rosemary and close the lid of the grill.
• 9. Grill for about 6 minutes and then open the lid of the grill and turn the pork tenderloin 1/4 turn. Treat the pork like it has 4 sides, we are going to grill all 4 sides to get it nice and even.
• 10. Continue to grill the pork 6 minutes per side until it reaches an internal temperature of around 145 degrees.
• 11. Remove the pork tenderloin from the grill, cover with aluminum foil and let rest for 8 minutes before slicing

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
• Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).