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Roasted Pork Tenderloin With Garlic And Rosemary

Prep Time 50 minutes
Servings 6


  • 2 lean boneless pork tenderloins about 8 ounces each
  • 2 large garlic bulbs or use 3 bulbs regular garlic
  • 1 1/2 tablespoons plus 1 tablespoon olive oil
  • 1 teaspoon plus 2 teaspoons kosher salt
  • 1 1/2 tablespoons fresh rosemary leaves roughly chopped
  • 1 1/2 tablespoon fresh thyme leaves
  • 1 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper


  • Preheat oven to 425° and set a rack to the middle position.
  • Slice off enough of the tops of the whole garlic bulbs that all the cloves are partly exposed.
  • Set the cloves on a sheet of aluminum foil and fold the sides up around them to form a loose pouch.
  • Drizzle the cloves with 1 ½ tablespoons oil, then sprinkle with 1 teaspoon salt and the rosemary).
  • Seal the packet, then transfer it to the oven to roast directly on the rack next to the pork.
  • Set the tenderloins in a 9- by 13-inch baking dish.
  • Rub them with the remaining tablespoon of olive oil.
  • In a small bowl, stir together the coriander, pepper, and remaining 2 teaspoons of salt.
  • Sprinkle this mixture over all sides of the tenderloins, then sprinkle them all over with the fresh thyme.
  • Transfer the pork to the oven and roast until a thermometer inserted into the center reads 145°, 15 to 20 minutes.
  • Remove the pork and let it rest for 5 to 10 minutes minutes while the garlic finishes cooking (it should be golden brown and soft when ready).
  • To serve, slice the pork to your desired thickness and arrange on a platter with fresh herbs and the roasted garlic.
  • As you eat the pork, the garlic can be squeezed from its skin, forming a mild, creamy puree to be eaten as an accompaniment.
Keyword Roasted Pork Tenderloin With Garlic And Rosemary
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