Perfect Garlic Rosemary Pork Tenderloin

sliced pork tenderloin on a wooden cutting board surrounded by rosemary sprigs and garlic cloves.

3.7 from 3 reviews

Whether for a weeknight dinner or to serve for guests, this easy garlic and rosemary crusted pork tenderloin is sure to impress! It's simple to make with only 5 ingredients and comes out flavorful and tender every time.


  • 1 pork tenderloin (about 1-2 lb)
  • 3 cloves garlic
  • 2 sprigs rosemary, leaves removed
  • 1 tsp coarse salt
  • 2 tsp fresh cracked black pepper
  • 1/4 cup balsamic vinegar
  • 1/4 cup worcestershire sauce
  • 2 tbsp olive oil


  1. Finely chop garlic and rosemary, either by hand or with a mini food processor.
  2. Rub pork loin with garlic mixture, salt and pepper. Set in a large dish or zipper bag and cover with balsamic, worcestershire sauce and oil. Let pork marinate for 1-2 hours in the refrigerator. Pull 30 minutes before cooking and let it come to room temperature.
  3. Preheat oven to 400° F. Put pork in a greased baking dish or cast-iron skillet.
  4. Bake until it reaches an internal temperature of 140° F, turning once halfway in between. The time it takes will vary, depending on size, but ours usually take around 30 minutes. Start checking around 20 minutes.
  5. Pull pork from oven and cover. Let rest 10 minutes before slicing.


  • For gluten-free, be sure your worcestershire sauce is gluten-free. Some brands are and some are not.
  • Time is not a very good indicator for cooking meat since ovens and the size of the meat can vary. It's best to invest in a meat thermometer so that you always know exactly when it's done without drying it out!
  • Don't skip the resting stage! This gives the juices a chance to redistribute throughout the meat, resulting in a juicer piece of pork. The temperature will also rise about 5 degrees during resting.
  • Store leftover pork in an airtight container in the refrigerator for up to 3 days.

Keywords: garlic rosemary pork tenderloin, easy pork tenderloin, baked pork tenderloin