Lemon Rosemary Pork Tenderloin Recipe: pork tenderloin brined in a lemon herb mixture, then seared in rosemary infused oil and baked to tender flavorful perfection.
Lemon Rosemary Pork Tenderloin
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How to cook Pork Tenderloin
Y’all I love pork tenderloin.
I discovered pork tenderloin a few years back, and then I created this divine sweet heat pork tenderloin cooked sous vide. But not everyone has a sous vide tool so I kept working with it, and that’s when this chimmichurri pork tenderloin on the grill, was created. And now finally we’ve got today’s recipe: Lemon Rosemary Pork Tenderloin roasted in the oven.
Pork Tenderloin is such a joy to work with, fairly inexpensive, super flavorful, and very tender. This lemon rosemary pork tenderloin recipe is easy to follow. However, be warned, it does include some planning ahead, as you’ll want to brine the pork, but it’s worth every bit of forethought y’all!
In my Pomegranate Roasted Rack of Pork recipe I shared my secret to always getting flavorful and moist pork: Brining.
If you’ve followed my blog regularly then you know I am a firm believer in brining meats. Sometimes it is not absolutely necessary, other times it is the key to a perfect meat… Brining is especially great for cuts and types of meat that tend to dry out during the cooking process. For example, pork. There are precious few meats, if any, that benefit more from the brining process than pork. So for this recipe, DO NOT skip the brine!
I reiterate what I said before, do not skip the brine when it comes to pork! It’ll change your pork world!
What to serve with pork tenderloin:
Pork tenderloin is a lean meat so if serving this for dinner, I highly suggest serving it with something rich and hearty:
- Creamed Spinach
- Mashed Potatoes
- Coconut or Creamy Rice
And if you’re serving for a light lunch, it tastes GREAT with:
- Asian Salad
- Cobb Salad
- Vegetable Lo Mein
- Vegetable Egg Rolls
Okay y’all, enough talk: let’s eat!
Recipe for Lemon Rosemary Pork Tenderloin:
- 2-4 Pork Tenderloins, trimmed
- 1 TBS Butter
- Canola Oil
- 2 Sprigs Rosemary
- 4-8 slices lemon (approx 2 per tenderloin)
- 1 scant tsp Cayenne Pepper
- 2 TBS Brown Sugar
- 1 scant TBS Cumin
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Salt
- 1/2 tsp black pepper
- 8 cups water
- 6 bay leaves
- 1/3 cup sugar (substitute honey)
- 4 sprigs rosemary
- 1 small bunch Italian Parsley
- 3 lemons, quartered
- 1 cup Salt
- Combine all Brine ingredients in a pot and bring to a boil. Boil for one minute then remove from heat and add 2 cups cold water or Ice. Let brine cool completely. Brine can be refrigerated for up to 5 days, but is best within the first 48 hours.
- In a large pot or container in the fridge, brine pork for four hours.
- Then rinse and pat dry.
- Preheat oven to 350F degrees.
- Pour some canola oil in the bottom of a roasting or frying pan and add the rosemary sprigs. Heat over medium-high heat.
- Season tenderloins with the rub.
- Add the Tenderloins and the lemon slices to the pan and turn the heat up to high.
- Sear all sides of the tenderloin until brown.
- Transfer pan to the preheated oven and roast until internal temperature of pork is 140F degrees (approximately 22 minutes).
- Remove from oven and let rest in warm spot for ten minutes, then slice and serve.
Don’t forget to share the love and pin this delicious pork tenderloin if you love it!!!