Garlic Rosemary Pork Tenderloin

The Ferguson Recipes

Garlic Rosemary Pork Tenderloin
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Impress your dinner guests with this perfectly seasoned Garlic Rosemary Pork Tenderloin that delivers big flavor with minimal effort. The aromatic marinade of fresh garlic, rosemary, and olive oil infuses the meat with Mediterranean flavor, while the medallion-cutting technique ensures quick, even cooking. Versatile enough for both grilling and pan-sautéing, this dish creates juicy, tender pork with a beautiful sear. An elegant yet simple main course that's both weeknight-friendly and dinner party-worthy.

I have no idea where I got this recipe, but there are a few unclear things in the directions. Good luck.🤣

Ingredients

1 lb pork tenderloin
1 tsp minced garlic
1/2 tsp sea salt
2 tsp rosemary
1/4 tsp black pepper
1 tbsp olive oil
1/4 cup olive oil
sea salt
black pepper
(Additional 1 tbsp olive oil if sautéing in pan.)

Directions

Mix together minced garlic, 1/2 tsp sea salt, rosemary, 1/4 tsp black pepper and 1 tbsp olive oil.
Place the pork tenderloin in a pan.
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 to 3/4 inch thick.
Return them to the pan.
Brush both sides with the remaining 1/4 cup of olive oil and sprinkle with sea salt and black pepper.
Preheat grill to 400 degrees.
Grill over medium-high heat with the lid closed for 3-5 minutes per side, for a total of about 6-10 minutes, until the medallions have an internal temperature of 145 degrees.
After grilling session is over, you can sauté the medallions in a pan.
Heat 1 tablespoon of olive over medium-high heat.
Cook pork medallions for 3-5 minutes per side, until internal temperature reaches 145 degrees.

Serving Size: Yield: 10-12 medallions (about 4 - 5 servings)

🧑‍🍳 The Cook: Dave Ferguson 🔑 Keywords: pork, tenderloin
🗂️ Categories: 🐖 Pork
📚 Cookbooks: The TFR Cookbook
Recipe #619 was added on October 11, 2014 and last updated on March 05, 2025.

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