Ina Garten rosemary roasted pork tenderloins, easy and hands-off, need just 5½ minutes in a 500°F oven before you turn off the heat. Trapped warmth finishes the cooking for you, so this 6-ingredient family dinner barely needs you in the kitchen.
Keep that oven door shut for the full resting hour, no matter how tempted you are to check. Opening it drops the temperature too fast, and the pork ends up undercooked in the middle.
Source: Go-To Dinners (2022)
Ina Garten Rosemary Roasted Pork Tenderloins
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes6
minutes290
kcalThick-sliced pork tenderloins with a rosemary and sea salt crust, cooked using a high-heat blast followed by a slow rest in the cooling oven for tender, juicy results.
Ingredients
2 pork tenderloins, trimmed (1¼ pounds each)
Good olive oil
2 tablespoons coarsely chopped fresh rosemary
Flaked sea salt, such as Maldon
Freshly ground black pepper
Mango chutney, for serving
Directions
- Preheat and prep: Preheat the oven to 500 degrees (make sure your oven is clean!). Place an oven rack in the top third of the oven. Allow the tenderloins to sit at room temperature for 30 minutes.
- Season the pork: Place the tenderloins smooth side up 1½ inches apart on a sheet pan. Pat the meat dry with paper towels. Generously brush the tenderloins with 3 tablespoons olive oil, then sprinkle with the rosemary, 1 tablespoon sea salt, and 1 teaspoon pepper. Tuck the thin “tail” ends under and tie them with kitchen string so the tenderloins are an even thickness.
- Roast and rest: Place the tenderloins on the prepared oven rack and roast for exactly 5½ minutes. Turn off the oven and let the pork stay in the oven for one hour without opening the door. Transfer the tenderloins to a cutting board and slice thickly. Sprinkle with salt and serve warm with the mango chutney.
FAQs
Can I use dried rosemary instead of fresh?
Fresh rosemary gives this recipe its bold, fragrant crust, so it is worth using here. If you only have dried, use about 2 teaspoons instead of 2 tablespoons. The flavor will be milder but still good on pork.
How do I store leftover rosemary roasted pork tenderloin?
Wrap the sliced pork tightly or store it in an airtight container in the fridge for up to 4 days. The slices taste great cold in sandwiches or reheated gently in a low oven. Avoid the microwave if you can, because it dries out lean pork fast.
Can I season the pork tenderloin ahead of time?
You can rub the tenderloins with rosemary, salt, and pepper up to a day before cooking and keep them covered in the fridge. Just bring them to room temperature for 30 minutes before roasting, since the method depends on starting from room temp.
Do I need to tie the pork tenderloins with kitchen string?
Tying the thinner tail ends under is important for even cooking at 500 degrees. Without it, the thin ends dry out while the thicker center stays underdone. Any oven-safe string or butcher’s twine works fine.
What happens if I open the oven door during the resting hour?
Opening the door lets out the trapped heat that slowly finishes cooking the pork. Even a brief peek can drop the oven temperature enough to leave the center undercooked. Set a timer for the full hour and trust the method.
