Make this garlic rosemary pork tenderloin recipe on the grill in summer and on the stovetop in winter. It cooks in 8 minutes or less!
Tonia’s Notes
I was visiting with a friend recently about food, which is one of my favorite conversationtopics as you can imagine, and discovered that both she and her husband tried to focus their meals around protein.
Since her husband works full-time and she is going to school for her nursing degree, they don’t have a lot of leisure time to prepare meals. I asked her what some of her favorite meals were.
She told me that they use theircrockpota lot, especially in the colder months. During grilling season, one of their go-to meals is pork tenderloin.
My friend said that they cut thepork tenderloin into slices (aka pork medallions) before grilling it. That way, they only take a couple of minutes to cook!
How To Make Garlic Rosemary Marinade
Combine the olive oil, rosemary, minced garlic, sea salt, and black pepper in a small bowl.
Place the pork tenderloin in a pan with sides. Spread the seasoning mixture over all sides, cover it and place in the fridge until ready to grill. If possible, leave it in thefridge for 4-6 hours for more flavor.
Remove the pork tenderloin from the pan. Slice it into about 10-12 slices, 1/2 inch – 3/4 inch thick with a sharp knife.
Preheat grill to 400˚F. Grease the grill grates and then grill the tenderloin slices over medium-high heat for 3-5 minutes per side, for a total of about 6-10 minutes, until the medallions have an internal temperature of 155˚F-160˚F.
Serve the garlic rosemary pork tenderloin with roasted potatoes orvegetables. The flavor was fantastic, the pork was tender and the meal was so easy to make!
Frequently Asked Questions
1. Can I slice the pork tenderloin and THEN add the seasonings? Yes, many readers have made it that way with great success.
2. I don’t have a grill. Can this recipe be made in the oven? Yes! Bake them at 350˚F for 12-15 minutes or until they reach an internal temperature of 155˚F-160˚F.
3. Can this garlic rosemary pork tenderloin be made on the stovetop? To saute the medallions in a pan, heat one tablespoon of olive over medium-high heat. Cook pork medallions for 3-4 minutes per side or until the internal temperature reaches 155˚F-160˚F.
4. How long does it take to grill the WHOLE pork tenderloin, slicing it afterward? Grill the whole pork tenderloin over medium heat for 30 to 40 minutes or until it reaches an internal temperature of 155˚F-160˚F.
5. If I bake the WHOLE pork tenderloin and slice it afterwardhow long does it take? Bake the whole tenderloin at 425˚F for 30 minutes or until it reaches an internal temperature of 155˚F-160˚F.
6. Do you have a suggestion for a slow cooker garlic parmesan pork tenderloin? Yes, cook it on low for 4-5 hours or until the internal temperature reaches 155˚F-160˚F.
7. How do you use the leftovers?I’ve used some of the leftover garlic rosemary pork to make fried rice, and it was really good.
Try These Grilling Recipes Next
Honey Sesame Pork Tenderloin
Grilled Corn On The Cob In Foil
Spicy Pineapple Chicken Kabobs
Grilled Pizza
Garlic Rosemary Pork Tenderloin Recipe
This garlic rosemary pork tenderloin recipe can be made on the grill during the summer and on the stovetop during the winter! It is a fast dinner recipe.
Additional 1 tablespoon olive oil if sautéing in pan
Instructions
Mix together the olive oil, rosemary, minced garlic, sea salt, and black pepper.
Place the pork tenderloin in a pan with sides. 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 – 3/4 inch thick. Return them to the pan.
Preheat grill to 400˚F degrees. Grease the grill grates and then grill the pork tenderloins over medium-high heat for 3-4 minutes per side, for a total of about 6-8 minutes, until the medallions have an internal temperature of 155˚F-160˚F.
After grilling season is over, you can saute the medallions in a pan. Heat 1 tablespoon of olive over medium-high heat. Cook pork medallions for 3-4 minutes per side until the internal temperature reaches 155˚F-160˚F.
If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.
We cook our pork to 145°F. This means the pork will be barely pink in the middle, safe to eat, and juicy. If you do not like it pink in the middle, cook it a bit longer, but keep in mind that staying close to 145°F will result in the juiciest, most tender piece of meat.
This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.
First, you will want to preheat your oven to 400° F. You will end up lowering the heat later on but it is important to start at a high temp to trap the moisture inside the pork loin. Next, grab your favorite dry rub and rub it all over the pork loin and make sure it's evenly distributed throughout the whole loin.
Slow Cooking: Slow cooking is one of the best methods to make pork belly tender. You can slow cook it in a slow cooker or oven at a low temperature for several hours until it's fully cooked and tender.
Marinating the tenderloin in a mix of apple cider vinegar, Dijon mustard, honey, onion powder, and salt makes it even juicier—find the full recipe for Honey-Mustard Pork Tenderloin here.
CG: Roasting is the most natural way to cook a pork loin, and it's the easiest and the quickest to get into the oven. I like to sear the outside and then roast it, or you can just roast it as is. The indirect method of cooking preserves pork loin's inherent juiciness and tenderness.
The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.
Do you need to sear pork tenderloin before baking it? No, it is possible to achieve juicy and tender pork without searing it. Because it is a lean meat, cook it at a high temperature (400 F) for a shorter period and then ensure that you rest the meat for 10 minutes before cutting into it.
Season with salt and pepper: Just before cooking, sprinkle the meat with salt and pepper. Wait to do this until you're ready to actually put the meat in the pan, otherwise the salt draws moisture out of the meat and you'll need to pat it dry again.
Meat juices inside can not react when we cook cold meat. We need room temperature for a juicy and tender steak. If you want to cook a tasty, delicious pork tenderloin in your oven, keeping all the flavors, you need to take it out of the refrigerator one hour before.
But really, it takes no extra effort, just some forethought. And so I will always season lamb shanks the day before they go into the braise. I will try to season chickens the day before, but if I don't have the chance, I won't sweat it; and I will season steaks and pork roasts right before searing.
Bake at 400 degrees F until pork registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle.
From oven oven-roasting to grilling, here's a quick guide to cooking times: How long to cook pork tenderloin in oven at 350°F: Placed in a baking dish and cooked uncovered, a pork tenderloin will take around 20-27 minutes at 350°F.
The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.
At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin do not become more tender the longer they cook.
How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.
Pork shoulder and ribs should be cooked for a long time at a temperature at or below 275°F until the meat is tender. For this reason, these cuts are often used in slow-cooker recipes because the slow cooker gently cooks the meat at a lower temperature for hours at a time.
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Introduction: My name is Cheryll Lueilwitz, I am a sparkling, clean, super, lucky, joyous, outstanding, lucky person who loves writing and wants to share my knowledge and understanding with you.
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