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So, how about this pork tenderloin? It’s a simple, light and fresh rub on the pork, roasted for about 45 mins, rested for 10 – then sliced and devoured.
Spring has sprung!! At least it has here in AZ. Very sorry to those that still have snow. With the spring weather comes lots of lovely fresh herbs and citrus. Perfect for baking, and even better for roasting pork, in my opinion. I wish I had a lemon tree, I swear I would use them allllll and make every possible variation on every possible dish. Kind of like Bubba Gump and his shrimp, that’d be me with lemon. Lemon pie, lemon curd, lemon tarts, lemon chicken, lemon beef, lemon candy, lemon… uh… well, you get the idea!Love Pork Tenderloin? Tweet it!
There’s nothing more “family” to me than gathering around the table to a dinner like this. It’s hard though, working full time and having a husband and two little guys to hang out with. Making a roast dinner can sometimes go by the wayside in favor of daily life. That being said, this only takes 45 minutes to roast a 1.5lb tenderloin, and it’s hands off once you’ve mixed the rub – so you actually COULD do it if you planned ahead. I’ll likely make this for company – it’s simple, but the flavors are so good, and it’s pretty! If you like pork tenderloin, maybe you’ll enjoy this Whisky Glazed Pork Tenderloin too?
Lemon Rosemary Pork Tenderloin
- Preheat oven to 425F.
- Pat your pork dry with paper towels.
- In a small bowl, combine the remaining ingredients.
- Pour the mixture over the pork, and rub in.
- Roast for 30-45 minutes, or until a thermometer reads 155F.
- Allow to rest 5 minutes before slicing.