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dinner, easy roasted pork tenderloin, food, garlic, lemon, recipe, roasted pork tenderloin, roasted pork tenderloin recipe, rosemary
Unintentional blog breaks are the worst.
You’re just humming along with your writing, photographing, cooking and planning and then it just stops.
I took a short, very fun getaway to Arizona last month (more on that later this week) and upon arriving home to my family, everything just sputtered and came to a sudden halt. I’m talking the blogging, not the family.
But today I’m back at it with another Mondays on Main St. recipe to add to your menu. If not this week, then consider it for next week.
This recipe for a roasted lemon herb pork loin is so easy and my favorite…just a handful of ingredients.
With baseball season underway and three teams, I’ll be pulling more of our favorite, quick recipes into my weekly menu plans. It just makes sense, unless you’re a fan of hitting the drive-thru three and four times a week. No thank you.
Go ahead and preheat your oven to 475°.
Preheat your oven to 475°. Next, sharpen your chef’s knife and chop 6 cloves of garlic and the leaves from two stalks of rosemary. Zest 1 lemon. Mix these together right on your cutting board. No need to transfer to a bowl, making for speedier clean-up.
Drizzle olive oil over 2 1-lb pork loins. Generously sprinkle each (both sides) with kosher salt and freshly ground black pepper. Using your hands, spread the lemon-rosemary mixture over each tenderloin.
Place the pork onto a baking sheet and into the preheated oven. Roast for 10-15 minutes and then remove from the oven. Using tongs, lift each tenderloin and flip each over (one at a time, please). Place the tenderloins back into the oven and roast an additional 10-15 minutes.
Because ovens vary, use an instant-read thermometer placed into the thickest section of each tenderloin. When the thermometer registers 155°, take them out of the oven.
Remove the tenderloins to a cutting board, tent with foil and let them rest 10 minutes. Slice the pork into 1½-inch rounds, garnish your serving platter with additional stalks of rosemary (as I did above). When you get the platter to the table, stand back and wait for the oh’s and ah’s.
My boys are a little picky and this one was a big hit.
The original recipe included fresh thyme and provided instructions for a terrific pan sauce from all of those wonderful browned bits. I’ve simplified it to keep things moving, but you can view the original recipe right here.
Roasted Lemon Herb Pork Tenderloin
Recipe adapted from the kichn.
Ingredients
Two pork tenderloins, about 1 pound each
Kosher salt and freshly ground black pepper
2 large stalks fresh rosemary, leaves removed and chopped
6 cloves garlic, peeled and finely chopped
1 lemon, zested
1/4 cup olive oil
fresh rosemary for garnish (optional)
Method
Preheat the oven to 475°.
Drizzle each tenderloin with olive oil. Season each generously with salt and black pepper. Using your hands, spread the chopped rosemary, lemon and garlic mixture onto both sides of the pork tenderloins.
Place the pork onto a baking sheet and into the preheated oven. Roast for 10-15 minutes and then remove from the oven. Using tongs, carefully lift each tenderloin and flip each over. Place the tenderloins back into the oven and roast an additional 10-15 minutes.
Insert an instant read thermometer into the thickest part of each tenderloin. The thermometer should register 155°. Remove from the oven. Using tongs, transfer each tenderloin to a cutting board and tent with foil. Allow them to rest for 10 minutes and then cut into 1½-inch thick slices.
Place the sliced tenderloins onto a serving platter and garnish with a few sprigs of fresh rosemary if desired.
Serves: 6
Jess said:
I can so relate to unplanned blogging breaks – I recently took one and actually felt pretty guilty about it. But now I’m back, and plan on getting back to a regular posting schedule.
This dish looks absolutely delicious. Aside from the flawless photography, the recipe ingredients themselves really shine. Well done 🙂
Main St. Cuisine said:
I’m so glad you can relate! 😉 Sometimes you just can’t carve out the time to write and I feel a little of that blog-break guilt too.
Thanks so much for your kind words and for taking the time to stop by and comment. It’s very appreciated!
Best,
Allison
Spring Tomorrow said:
Looks so good. Tender and succulent!
Main St. Cuisine said:
Thank you so much! It makes a wonderful dinner and quick one too.
Thank you for stopping by,
Allison
Bernice said:
Looks really good Allison! I couldn’t imagine fast food four times a week! I am trying to come up with more meals that I can freeze a portion for when there just isn’t time or energy to cook.
Main St. Cuisine said:
Thanks so much, Bernice! Oh, I don’t mind stopping by once a week or every other week, but more than that just seems awful (especially for growing children). I love your idea of freezing meals. It just makes sense for busy evenings or limited energy, especially for the clean-up.
Hope you’re having a great week. I’m off to catch up on your posts. 🙂
dedy oktavianus pardede said:
Simply damn delicious!!!
Main St. Cuisine said:
Thank you so much, my friend! 🙂
Sarah Jane said:
I took a break from my blog for a whole year! I checked out the original recipe on the Kitchn, and I have to say, yours looks way, way yummier! 😉 My honey bought me a rosemary plant a few weeks ago, and I’ve been looking for new recipes to use it in. Will definitely give this a try!
Main St. Cuisine said:
Well, I have been there too! One month turns into two and then so on (almost like a break from regular workouts!). Thanks very much for the kind words.
I have a feeling your rosemary plant will turn into a rather large rosemary bush this summer. And, think of all the free rosemary you’ll have on hand for cooking and baking. 🙂
Thanks for stopping by!
Allison
thepaddingtonfoodie said:
I can so relate Allison and am about to hit the blogging wall myself. I’m always amazed at how everything can grind to a halt over the school holidays when we all supposedly have more time on our hands. Your boys will remember and appreciate all those home cooked meals – those pork loins will be putting in an appearance on our dinner table during our upcoming rugby season.
Main St. Cuisine said:
I’m so glad to hear that. You’ve said it perfectly, by the way. You anticipate all of this ‘free time,’ but really you’re going in various directions and shuttling your children from one activity to the next. Any breaks are usually spent tidying up (at least for me). They will remember those home cooked meals when they head off to college and hopefully, that will bring them home for holidays.
Silver in the Barn said:
I will be trying this!
Main St. Cuisine said:
I think you will love it! It’s rather simple to put together with great end results. My boys like it and they’re rather picky.