Ina Garten Rosemary Roasted Pork Tenderloins

Ina Garten’s Rosemary Roasted Pork Tenderloins is made with pork tenderloins, good olive oil, fresh rosemary, flaked sea salt, black pepper, and mango chutney. This delicious Rosemary Roasted Pork Tenderloins recipe creates a tasty main dish that takes about 1 hour and 36 minutes to prepare and can serve up to 4 people.

This Rosemary Roasted Pork Tenderloins Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 2 pork tenderloins, trimmed (1¼ pounds each)
• Good olive oil
• 2 tablespoons coarsely chopped fresh rosemary
• Flaked sea salt, such as Maldon
• Freshly ground black pepper
• Mango chutney, for serving

How To Make Rosemary Roasted Pork Tenderloins?

1. Preheat the Oven: Preheat the oven to 500°F (260°C). Ensure your oven is clean. Position an oven rack in the top third of the oven. Allow the tenderloins to sit at room temperature for 30 minutes.
2. Prepare the Tenderloins: Place the tenderloins smooth side up, spaced 1½ inches apart on a sheet pan. Pat the meat dry with paper towels. Generously brush the tenderloins with 3 tablespoons of olive oil, then sprinkle with the chopped rosemary, 1 tablespoon of sea salt, and 1 teaspoon of black pepper. Tuck the thin “tail” ends under and tie them with kitchen string for even thickness.
3. Roast the Pork: Place the tenderloins on the prepared oven rack and roast for exactly 5½ minutes. Turn off the oven and let the pork stay inside for one hour without opening the door.
4. Slice and Serve: Transfer the tenderloins to a cutting board and slice them thickly. Sprinkle with additional salt and serve warm with mango chutney.

Recipe Tips:

• Let the Meat Rest: Let the pork sit out for 30 minutes before cooking. This helps it cook better.
• Use a Meat Thermometer: Check the temperature of the meat. It should be 145°F (63°C) for juicy pork.
• Don’t Open the Oven Door: After roasting for 5½ minutes, turn off the oven and keep the door closed for one hour. This keeps the heat in and makes the pork moist.
• Let it Rest After Cooking: After slicing the pork, wait a few minutes before serving. This helps the juices spread out, making the meat tastier.
• Pair with the Right Sides: Serve the pork with sides like roasted veggies or a fresh salad to balance the dish.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Rosemary Roasted Pork Tenderloins cool until they reach room temperature. Then, place them in an airtight container or wrap them tightly in plastic wrap. They can be stored in the refrigerator for up to 3 days.
• Freeze: You can freeze the leftover pork tenderloins as well. Once cooled, wrap them tightly in aluminum foil or place them in a freezer-safe container. They can be frozen for up to 3 months.
• Reheat: Preheat your oven to 350°F (175°C). Place the leftover pork tenderloins in a baking dish and cover it with aluminum foil to keep the meat moist. Heat for about 15-20 minutes or until warmed through, checking the internal temperature reaches 145°F (63°C).

Nutrition Facts

Serving Size: 1 serving

• Calories: 480
• Total Fat: 23g
• Saturated Fat: 6g
• Cholesterol: 130mg
• Sodium: 750mg
• Potassium: Not specified
• Total Carbohydrate: 13g
• Dietary Fiber: 1g
• Sugars: 0g
• Protein: 47g

Try More Ina Garten Recipe:

• Ina Garten Spaghetti Squash Arrabbiata
• Ina Garten Truffled Mac & Cheese
• Ina Garten Spring Green Spaghetti Carbonara
• Ina Garten Winter Greens With Stilton & Hazelnuts