This keto-friendly roasted pork tenderloin recipe is simple to prepare on weeknights.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 16 |
Ingredients
- 4 teaspoons minced garlic
- 2 teaspoons dried rosemary
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 pounds pork tenderloin
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over pork tenderloin. Place into a baking dish.
- Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from the oven and let stand for 5 minutes before slicing.
- Please note the difference in cook time when using the magazine version of this recipe.
Nutrition Facts
| Calories | 169 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 0 g |
| Protein | 30 g |
| Saturated Fat | 2 g |
| Sodium | 197 mg |
| Sugars | 0 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Rub was tasty but didn’t really penetrate the into the meat. I followed another reviewer’s advice to rub the outside of the tenderloin with olive oil prior to adding the rub.
Such a crowd pleaser! No changes needed, and it’s a quick and easy recipe to do on busy nights.
I made it with a minor addition. After I mixed the spices I coated the tenderloin with olive oil. Then coated the meat with the mixture. I roasted it as directed. My wife loved it. It was very tasty and moist. It was easy and delicious. Thank you, I will make it again!
This was so bland and dry. My family couldn’t eat it. It smelled great while cooking but tasted so so bland. Disappointed to waste pork tenderloin
reduced salt to 1/2 tsp on 2 lb tenderloin. Used Herbs de Provence when I found I had no oregano. Sprayed olive oil on loins before adding seasonings.
Loved it. So tender and flavorful.
Very tasty and easy recipe, needed about 10 more minutes of cooking time.
I really loved this as a quick and easy supper. The combination of spices rubbed into the tenderloin was perfect. I served it with broccoli and some stovetop stuffing mix and the family loved it.
I used this recipe when I made my first-ever pork loin this week, and it turned out great, in spite of the fact the the one I bought was bigger and figuring out how much longer to cook was a bit of guess-work. I’ll definitely be making this one again.
this is a so easy recipe and turns out juicy and delicious every time. I’ve made it many times
This was absolutely delicious!
Did this is a large casserole and it did not get browned. Next time use a low sided pan. 2.3 lb tenderloin took about 30 min at 425 after letting it reach room temp before cooking. Used a honey and mint sauce with oregano as a dip / glaze. Used pre-diced garlic in oil, next time would use fresh diced or garlic power instead.
I really did not like the flavor!
I used the same ingredient measurements for a 2 lb tenderloin. Great seasoning blend. Everyone loved it. So easy for a weeknight!
I have to agree with Pat Nugent. You really should not cook till internal temp is 145 as you will definitely end up with pork that is overdone. I use a Polder Digital Oven Thermometer and remove pork from oven at 135 degrees F. Cover the pork with foil, and let rest for a good 5 minutes. It will continue to cook to the correct temperature and will be nice and pink in the center. Rubbing the pork with oil prior to the seasonings also helps as well as pressing the garlic rather than mincing it.
Outstanding recipe. Quick and easy to make and full of flavor. I did add a little bit of Rosemary infused olive oil with some plain olive oil to the garlic mixture.. maybe a total of 3 TBLS. Fantastic recipe. Thanks for sharing.
Wasn’t sure it would be very good with so few ingredients ,boy was I wrong . Tasted great with plenty of flavor .I took a suggestion from a reviewer by using Italian seasoning as I had no rosemary
I had high hopes for this recipe, but it fell short in flavor. Though to be fair, I did not bake it as the recipe indicated, but grilled it on indirect heat to prevent the spices from burning. NIce, straight forward recipe, but will probably not make it into my list of favorites.
Easy, easy, easy! I made half the recipe and used fresh herbs instead of dried. Also tried it at 425 on the convection roast setting. It worked and was delicious! 20 minutes to done and another 5 to table. Went well with brown rice and sautéed fennel slices I tossed with pancetta.
Simply! Easy! Flavor! I don’t pork lion often but recipe wash great start. I portioned half it was cooked smothered it in onion gravy. Yum!
This was delicious! I doubled the seasoning (because I need flavor!) and added a salt free seasoning blend. I didn’t have any rosemary and I also used sirloin instead of tenderloin.