Pork Tenderloin With Rosemary
Juicy pork tenderloin infused with rosemary and garlic, roasted to perfection, served with a flavorful wine sauce—ideal for elegant dinners or special gatherings.
Ingredients
Instructions
- Preheat oven to 325°F (165°C).
- Rub the pork tenderloins with salt and pepper. Place them in a baking dish.
- Sprinkle the tenderloins with minced garlic and arrange quartered onions around the pork.
- Melt 1 tablespoon of margarine and combine it with dried rosemary; bring to a boil.
- Drizzle the rosemary-margarine mixture over the pork and onions.
- Bake for 45 to 60 minutes until the pork reaches an internal temperature of 170°F (77°C) and is tender.
- Remove the pork and onions from the pan and set aside.
- Add water to the pan to deglaze, scraping up browned bits.
- Stir in Madeira wine into the pan and bring to a simmer.
- Blend the remaining margarine with flour to create a paste, then add to the sauce.
- Cook until the sauce thickens, stirring constantly.
- Season the sauce with salt and pepper to taste.
- Slice the pork tenderloin, serve with onions, and drizzle with the sauce.
Tips & Substitutions
For enhanced flavor, marinate the pork tenderloins in garlic, rosemary, and olive oil for a few hours before cooking. If you don’t have Madeira wine, you can substitute it with dry sherry or white wine. To save time, you can use pre-minced garlic or dried garlic powder, though fresh garlic offers a richer taste.
Serving Suggestions
Slice the pork tenderloin and serve it alongside roasted vegetables or creamy mashed potatoes for a hearty meal. This dish pairs beautifully with Really Good Candied Baked Beans for a sweet contrast. Consider adding a fresh green salad for a refreshing balance.
Storage & Reheating
Store any leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the oven at 325°F (165°C) until heated through, or microwave in short intervals, covered, to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Tenderloin With Rosemary contains roughly 309 calories, with 6g protein, 38g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (31% of the Daily Value) and iron (26% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 548mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh rosemary instead of dried?
Yes, you can use fresh rosemary for a more vibrant flavor. Use about three times the amount of fresh rosemary as dried, as fresh herbs are less concentrated. Chop the fresh rosemary finely and sprinkle it over the pork in the same way.
What should I do if my pork tenderloin is dry?
To avoid dryness, ensure you don't overcook the pork. Use a meat thermometer to check for an internal temperature of 170°F (77°C). If it’s already dry, try slicing it thinly and serving it with extra sauce to help moisten the meat.
Can I make this dish ahead of time?
Yes, you can prepare the pork and sauce ahead of time. Cook the pork and let it cool, then store it in the refrigerator. Reheat gently in the oven. The flavors will meld nicely, making it a great option for meal prep or entertaining.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).