This Rosemary Garlic Pork Tenderloin is juicy, flavorful, and perfectly seasoned with rosemary, garlic, and a touch of apple cider vinegar for tenderness. Perfect for serving with your favorite sides, green salad or making a high protein sandwich!
About This Recipe
Are you team pork or chicken? Around here we’re both and it’s no secret I LOVE to grill up tons of pork for our big Sunday night dinners then have it throughout the week for salads, crunchwraps, sandwiches, tacos, rice bowls, etc.
This Rosemary Garlic Pork Tenderloin is so easy to make and marinate with just a few simple but tasty ingredients! We love to sear the pork on the grill to get those really tasty grill marks then let it finish cooking until it’s SO juicy and tender. But you can also easily cook this pork in the air fryer or oven if that’s easier for you!
Ingredients and Substitutions
- Pork tenderloin: NOT pork loin, it’s not nearly as tender or as lean.
- Apple cider vinegar: Apple cider vinegar not only tenderizes the pork but also enhances its flavor by balancing the richness with a subtle acidity.
- Grainy dijon mustard: Use any good grainy dijon mustard. I love the one from Trader Joe’s!
- Garlic cubes: Fresh garlic or garlic cubes (my preference) both work great.
- Maple syrup: You can also sub for honey or any liquid sweetener.
- Dried rosemary: Fresh or dried rosemary will both work! Dried is just so much easier to keep on hand. And feel free to sub for any other herby flavor if you don’t have rosemary on hand.
Dietary Adaptations
Naturally gluten and dairy free.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Trim any fat and silver skin off of the pork tenderloins and place in a large dish or resealable bag. Mix together the rest of the ingredients for the marinade.
2. Pour over the pork. You can cover, and refrigerate for a few hours or overnight— OR just leave it on the counter like I did for 15-30 minutes before grilling if you’re in a pinch!
3. Pull it out of the fridge 30-60 minutes before you cook to bring it to room temperature.
4. Bake at 400 for about 20 minutes, until it reaches 145. You won’t get the pretty color you get grilling or air frying. But it’s still delicious. You can also sear on our stove top first for the color and char on the outside, and finish for 10-15 minutes in the oven.
Additional Cooking Methods
- Grill: Heat grill to pretty high heat. Spray grill carefully with cooking spray. Sprinkle tenderloins with additional kosher salt and pepper and place on the grill. Sear for about 2-3 minutes per side over the high heat, and then turn down to medium, and cover. Cook for about 15-17 minutes TOTAL, including searing time, rotating every 5 minutes or so. If you have a meat thermometer, internal temp should be about 140. Let rest for 10 minutes, tented with foil before slicing in!
- Air Fryer: Pull it out of the fridge 30-60 minutes before you cook to bring it to room temperature. Sprinkle the tenderloins all over with a good fresh pinch of kosher salt and place in a preheated air fryer at 400 degrees. Cook for about 20 minutes, turning half-way through. Check the temperature at 17 minutes or so and pull when you’ve reached an internal temp of 145!*
Serving Suggestions:
I love grilling up a bunch of pork on Sundays to have throughout the week! Here are a few of my favorite ways to use the pork throughout the week for a quick lunch or weeknight dinner:
- Shaved Pork Tenderloin Sandwich
- Shaved Pork Baguette with Kale Slaw
- Pear, Blue Cheese, and Pork Baguettes
- Easy Spiced Pork Poke Bowl
- Easy Ricotta BBQ Pork Flatbreads
Pairing Suggestions:
You honestly can’t go wrong with anything you pair this Rosemary Garlic Pork Tenderloin with! It’s so lean, tender and pairs with just about anything! Serve it on top your favorite spring salad or alongside a few simple roasted veggies that the whole family will love!
- Spring Asparagus and Grain Salad
- Tabouli Salad with Feta, Brown Rice, and Cauliflower
- Lightened-up Roasted Baby Potatoes
- Super Simple Roasted Sweet Potatoes
- Macro-friendly Loaded Smashed Potatoes
For More Delicious Pork Recipes
- Cuban Grilled Pork Tenderloin
- Pineapple Cilantro Pork Tenderloin
- Brown Sugar Spiced Pork Tenderloin with Chimichurri
- Greek Pitas with Instant Pot Pork and Cucumber Feta Salsa
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Rosemary Garlic Pork Tenderloin
Ingredients
- 2.5 lb pork tenderloin 2 tenderloins, 1120 g
- 2 Tbsp. apple cider vinegar 30 g
- 3 Tbsp. grainy mustard 45 g
- 6 frozen garlic cubes or minced cloves
- 1 Tbsp. pure maple syrup 15 g
- 1 Tbsp. kosher salt
- 1 Tbsp. dried rosemary
- Kosher salt for grilling
Instructions
- Trim any fat and silver skin off of the pork tenderloins and place in a large dish or resealable bag. Mix together the rest of the ingredients for the marinade and pour over the pork. You can cover, and refrigerate for a few hours or overnight— OR just leave it on the counter like I did for 15-30 minutes before grilling if you’re in a pinch! Of course the longer marinade the better. But pull it out of the fridge about an hour before grilling to let it come to room temp before grilling.
- Grill: Heat grill to pretty high heat. Spray grill carefully with cooking spray. Sprinkle tenderloins with additional kosher salt and pepper and place on the grill. Sear for about 2-3 minutes per side over the high heat, and then turn down to medium, and cover. Cook for about 15-17 minutes TOTAL, including searing time, rotating every 5 minutes or so. If you have a meat thermometer, internal temp should be about 140. Let rest for 10 minutes, tented with foil before slicing in!
- Air Fryer: Pull it out of the fridge 30-60 minutes before you cook to bring it to room temperature. Sprinkle the tenderloins all over with a good fresh pinch of kosher salt and place in a preheated air fryer at 400 degrees. Cook for about 20 minutes, turning half-way through. Check the temperature at 17 minutes or so and pull when you’ve reached an internal temp of 145!*
- Oven: Bake at 400 for about 20 minutes, until it reaches 145. You won’t get the pretty color you get grilling or air frying. But it’s still delicious. You can also sear on our stove top first for the color and char on the outside, and finish for 10-15 minutes in the oven. A meat thermometer makes that perfect internal temp much easier!
Notes
Nutrition
Tried this recipe?
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This recipe is delicious! Will definitely be putting this in our regular dinner rotation!
I seared this on my cast iron pan, then stuck the whole thing in the oven, and it turned out SO tender and juicy. My husband and I LOVED it. I will definitely be making it again.
I also added about half a teaspoon of pepper to the marinade as well.
Thanks for posting, I thought was a lot of salt, I only cut it in half but next time will do 1 tsp.
I really liked this recipe! I liked the flavor. The tenderloin was tender and savory. I would use this recipe again!
I think the salt is supposed to say tsp not tbsp. Tbsp was waaaay too much had to start over.
Thanks for posting, I thought was a lot of salt, I only cut it in half but next time will do 1 tsp.
Hi Lillie, is there a sauce you would recommend with this?