Pork With Rosemary

8
Servings
10m
Prep Time
70m
Cook Time
1h 20m
Ready In


"Pork Tenderloin with a yummy sauce."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (247.5 g)
  • Calories 299
  • Total Fat - 17.6 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 83.9 mg
  • Sodium - 506.8 mg
  • Total Carbohydrate - 7.2 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.6 g
  • Protein - 27.5 g
  • Calcium - 23.9 mg
  • Iron - 1.1 mg
  • Vitamin C - 5 mg
  • Thiamin - 0 mg

Step 1

Rub the tenderloins with salt and pepper; place in a 13 x 9 x 2 inch dish. Sprinkle with the garlic. Arrange the onion around the tenderloins.

Step 2

Combine 1 tablespoon butter, oil, and rosemary; drizzle over the tenderloins and onion. Insert a meat thermometer into the thickest part of 1 tenderloin.

Step 3

Bake at 325 degrees for 45-60 minutes or until the thermometer registers 170 degrees. Transfer the tenderloins and onion to a serving platter, reserving drippings in dish. Set aside and keep warm.

Step 4

Add water to the drippings; cook over high heat, deglazing the pan by scraping particles that cling to the bottom. Stir in wine.

Step 5

Combine 3 tablespoons melted butter and flour; stir well. Add the flour mixture to the pan; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add salt and pepper to taste. Serve tenderloins with the sauce.

Tips & Variations


No special items needed.

QueenBea

What a tasty recipe this is!! I used a sprig of fresh rosemary in lieu of the dried and subbed the all-purpose flour with 1 heaping tablespoon corn starch and everything came together perfectly!!

review by:
(6 Oct 2017)

Mikekey

Great pork tenderloin. I cut recipe in half for two of us, but made the full amount of gravy (I am a sucker for gravy!). I also subbed marsala for the madeira with great results.

review by:
(11 Dec 2016)

TwisSis RIP Forever in our Kitchen

Made for the 1st Time Around Tag Game @ FF&F & you're so right, breezer. Altho the tenderloin was well-flavored & tender, this recipe is all about the yummy sauce that you don't often get w/an oven-baked pork tenderloin & never get w/a grilled tenderloin. This was served w/half a baked potato for each of us & simple boiled cabbage. Since I had the lovely sauce for our potato & tenderloin, I got creative w/the onions, added them them to the cabbage for a flavor boost & that worked very well. I think a baked apple would be a great side to serve w/this tenderloin. Thx for sharing this recipe w/us.

(12 Jun 2016)