• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Brownie Bites Blog
  • Home
  • Food
    • Recipes ->
      • Low Carb and Keto
      • Bars & Barks
      • Beverages
      • Cakes & Pies
      • Candy
      • Cookies & Cupcakes
      • Copycat & Pop Culture
      • Dog Treats
      • Main Dishes
      • Ice Cream & Frozen
      • Muffins & Breads
      • Starters & Sides
    • Restaurant Tours
    • Party Ideas
    • Tips and Tricks
  • Travel
    • View All
    • California
    • Camping & RV Life
    • Disney ->
      • Bahama Cruise
      • Disney World
      • East Caribbean Cruise
      • West Caribbean Cruise
    • Hawaii
    • Hiking
    • Hotel Tours
    • Japan
    • Seaside Florida
    • Smoky Mountains
    • Washington DC
  • Reviews & Unboxings
    • View All
    • Candy & Sweets
    • Nut Butters
    • Nutrition Bars
    • Snacks
    • Specialty Food
    • Subscription Boxes
  • About
    • About Me
    • Contact
  • Contact Erin
  • About Erin
menu icon
go to homepage
  • Main Dishes
  • Appetizers and Sides
  • Drinks
  • Dessert
  • Pop Culture Copycat
  • About Erin
  • Contact Erin
    • Facebook
    • Instagram
    • TikTok
    • Twitter
  • search icon
    Homepage link
    • Main Dishes
    • Appetizers and Sides
    • Drinks
    • Dessert
    • Pop Culture Copycat
    • About Erin
    • Contact Erin
    • Facebook
    • Instagram
    • TikTok
    • Twitter
  • ×
    Food » Main Dishes » Rosemary & Garlic Stuffed Pork Tenderloin

    Rosemary & Garlic Stuffed Pork Tenderloin

    Posted: 01/17/2020 | Last updated: 03/15/2021 by Erin K. Browne Leave a Comment
    Post may contain affiliate links via Amazon Associates or other programs. (Disclosure)

    • Facebook
    • Twitter
    Jump to Recipe·Print Recipe

    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!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Rosemary & Garlic Stuffed Pork Tenderloin

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    Print Recipe
    Pin Recipe
    • Total Time: 1 hour 10 mins
    • Yield: 6 servings 1x

    Ingredients

    Scale
    • 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)

    Instructions

    1. Preheat oven to 400F.
    2. Use the back of a large spoon and smush together the rosemary leaves, garlic, and salt. Mix the paste into the olive oil.
    3. 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.
    4. Place tenderloin in a baking dish and add wine.
    5. 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.

    Notes

    If you don't have wine or don't want to use it, you can use 2 cups of no sugar added white grape juice and add 2 tablespoons of apple cider vinegar or white vinegar.
    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.

    • Author: Erin Browne
    • Prep Time: 10 mins
    • Cook Time: 1 hour

    Did you make this recipe?

    Share a photo and tag @ebrowniebites on Facebook or Instagram

    Recipe Card powered byTasty Recipes

     

    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!

    You Might Like These Recipes

    1. Slow Cooker Applesauce Pork Tenderloin & Veggies
    2. Pork Cutlets with Sauteed Beans and Peppers
    3. Fast and Easy Garlic Butter Chicken
    4. Easy Garlic Shrimp Stir Fry
    « Asian Style Lettuce Wraps
    Mini Monte Cristo Sandwiches »
    • Facebook
    • Twitter

    About Erin K. Browne

    Erin K. Browne is an author of a cookbook (The Unofficial Dollywood Cookbook, Simon & Schuster/Adams Media) and Dollywood guide (The Ultimate Guide to Dollywood, Simon & Schuster/Adams Media) She has over two decades experience with recipe development. Erin is a mom of two human babies and a sweet kitty named Biscuit Fingers ("Ketto"). She loves comfy clothes, sarcastic t-shirts, and reading thrillers. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program

    Reader Interactions

    Say Something About This Post: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Erin K. Browne biography photo.

    Erin K. Browne, Cookbook author  (Simon & Schuster/Adams Media) and recipe developer, shares simple approachable dishes and treats.

    My Books

    cover for The Ultimate Guide to Dollywood

    Apps and Sides

    Homemade Cocktail Sauce Without Horseradish

    Jalapeno Popper Potato Salad

    Halloween 2013 | Sweet & Salty Snack Mix

    Soft homemade pretzels with a creamy, tangy beer cheese dip!

    Soft Homemade Pretzels with Beer Cheese Dip

    Super Easy Roasted Cauli-Rice, Carrots, and Peas

    a chewy homemade breadstick sitting on other bread sticks

    Homemade Breadsticks With Garlic and Parmesan

    Drinks!

    Blueberry Simple Syrup

    Brown Sugar Old Fashioned

    Cheese Tea Recipe

    Strawberry Basil Martini

    Peanut Butter and Jelly Shot

    Star Wars Blue Milk Recipe

    Mint Chocolate Chip Smoothie

    Blood Orange Cosmo

    Footer

    ? back to top

    About

    • About Me
    • Privacy Policy
    • Disclosure & Terms
    • Sweepstakes Terms

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2024 Foodie Pro on the Foodie Pro Theme