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Rosemary Marinated Pork Tenderloin

From Salty Fig

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Serving suggestions

This pork can be served at room temperature or cold. It is the perfect make a ahead meal to just have in the fridge during the week. Serve it sliced thinly with goat cheese on toasted french bread. The perfect addition to a salad. Drizzle the marinade over the meat to serve.


pork tenderloin, rosemary, tapas, entree, garlic, spanish, salty fig house recipe

Fig It!


4 pork tenderloins
1 teaspoon salt, Kosher or sea salt
fresh ground black pepper
3 Tablespoons olive oil
4 garlic cloves, fresh and sliced thin
4 rosemary sprigs, chopped
3/4 cup olive oil
1/4 cup sherry vinegar or fresh squeezed lemon juice

1 lemon, sliced
1 rosemary sprig


1. Preheat grill or oven to 350 convection or 375 bake
2. Season the pork tenderloins with salt and pepper, rub with 3 Tablespoons olive oil.
3. Grill or roast pork to an internal temperature of 140 degrees.

4. While the meat is cooking, pour the olive oil in a small sauté pan. Add the garlic and heat gently until the garlic is golden brown. Be careful to not let the garlic burn, if it burns start over.
5. Pour the garlic and oil into a casserole dish, add the chopped rosemary.
6. Allow to cool for 5 minutes, add the sherry vinegar or fresh lemon juice.
7. Add the hot meat to the marinade and allow to rest for at least 30 minutes before refrigerating. Turn the pork often in the marinade.