Rosemary Pork Tenderloin (Tested)

Serves     4


1lb. pork tenderloin, trimmed of fat
3 sprigs fresh rosemary, stemmed and chopped
½ cup soy sauce
¼ cup olive oil
2 cloves garlic, minced
2 tbsp. Dijon mustard
ground black pepper to taste


Combine all marinade ingredients in a bowl and whisk to mix. Add pork and marinate 30 minutes to 2 hours in refrigerator. Bake in oven (with marinade) or grill until done (25-30 minutes) or to 140 degrees internal temperature. Let rest 10-20 minutes then slice and serve. Pour pan juices into a pitcher and serve with pork.

Note: If you wish to double the recipe, the marinade will be enough for two pork tenderloins.

Notes and Instructions


Recipe contributed by Susan Stall, Greenville, SC

Photo credit with permission from James Moore,