Never underestimate the power that fresh ingredients – like rosemary and garlic – can have on an otherwise simple and uncomplicated dish. This rosemary and garlic stuffed tenderloin, roasted in white wine and removed from the oven at its most juicy, was a slam dunk at our dinner table yesterday. I couldn’t wait to share it with all of you!
I buy the boneless pork tenderloins that are packaged as two pieces, so all I had to do was make the rosemary and garlic paste, spread it between the layers, and tie everything up with some kitchen twine. All of the flavors seep into the pork as it roasts in a pan of white wine. A thermometer is used to ensure that the pork is removed from the oven while it’s still juicy and tender.
Since the pork needs around an hour to roast, you can prep everything the night before and place it in the fridge until you’re ready to cook. Bring it out onto the counter while the oven pre-heats to take the chill out of it and then into the oven it goes while you prep your other side dishes. We served ours with braised Brussels sprouts and homemade rolls. Enjoy!
|Rosemary & Garlic Stuffed Pork Tenderloin|| |
- Boneless pork tenderloin - about 2-3 lbs
- ¼ cup fresh rosemary leaves, finely chopped
- ½ tsp salt
- 2 TBS olive oil
- 6-8 garlic cloves, finely minced
- More salt and pepper, to taste
- 2 cups white wine (see notes for substitution)
- Preheat oven to 400F.
- Use the back of a large spoon and smush together the rosemary leaves, garlic, and salt. Mix the paste into the olive oil.
- If your pork tenderloin isn't already packaged as two pieces, use a sharp knife to carefully slice it in half lengthwise. Spread the paste along one side of a tenderloin half and then top with the second tenderloin. Wrap with kitchen twine and knot the ends, then generously salt and pepper both sides of the tenderloin.
- Place tenderloin in a baking dish and add wine.
- Bake for 45 min - 1 hr or until a thermometer inserted into the center of the tenderloin reads 145F. Remove from oven and allow to rest about 10 minutes before removing twine and cutting into slices. Drizzle pan juices on each slice when serving.
Short on time? You can prep the tenderloin the night before, wrap it in plastic, and store in the fridge. Bring it out onto the counter while your oven preheats to let it come closer to room temperature before roasting.
Do you like this recipe and want to be able to find it later? Consider using the image below to pin to your Pinterest boards or share with your friends on social media! Tag me (@ebrowniebites on Facebook or Instagram, @erinbrowne on Twitter) if you make something – I’d love to see!