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Black Pepper Rosemary Pork Tenderloin

  • Author: Julie Andrews
  • Prep Time: 5-10 mins
  • Cook Time: 25-35 mins
  • Total Time: 30-45 mins
  • Yield: Serves 4 1x
  • Category: Entree
  • Method: Roasting
  • Cuisine: American


Easy 5-ingredient pork tenderloin crusted with rosemary and black pepper.


  • 1-pound pork tenderloin
  • 1 tablespoon olive oil
  • 2 tablespoons dried rosemary, crushed
  • 1 ½ tablespoons coarsely ground black pepper
  • 1 teaspoon kosher or sea salt


  1. Preheat the oven to 375 degrees.
  2. Brush the pork tenderloin with the olive oil.
  3. In a small bowl, stir together the rosemary, black pepper and salt. Sprinkle the spice mixture evenly over the pork tenderloin and pat with your hands to make a crust.
  4. Place the pork tenderloin in a baking dish. Roast 25-35 minutes or until an instant read thermometer inserted into the center reads 140 degrees.
  5. Transfer the pork tenderloin to a cutting board and let sit 5-10 minutes. Slice and serve.


Cooking Tip: Using a thermometer to temp the pork assures a perfectly cooked tenderloin, every time! Pork should be cooked to 145 degrees. The directions indicate to remove the pork from the oven at 140 degrees because meat tends to carryover cook 5 degrees after being removed from the cooking source.

Make it a Meal: Pair with a green salad and Baked Sweet Potato Wedges.


  • Serving Size: 1/4 of recipe (about 4 ounces)
  • Calories: 202
  • Sugar: 0g
  • Sodium: 341mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 23g
  • Cholesterol: 75mg

Keywords: pork, pork tenderloin, tenderloin, high protein, meat, entree