Try this Garlic Rosemary Pork Tenderloin recipe, or contribute your own.
Suggest a better descriptionMix together the olive oil, rosemary, minced garlic, sea salt, and black pepper.
Place the pork tenderloin in a pan with sides. Spread the seasoning mixture over all sides of the pork tenderloin, cover it and place in the fridge until ready to grill. If possible, leave in fridge for 4-6 hours for more flavor.
With a sharp knife, slice the pork tenderloin into about 10-12 slices, 1/2 inch – 3/4 inch thick. Return them to the pan.
Preheat grill to 400 degrees. Grease grill grates and then grill the pork tenderloins over medium-high heat for 3-4 minutes per side, for a total of about 6-8 minutes, until the medallions have an internal temperature of 155°F-160°F.
After grilling season is over, you can saute the medallions in a pan. Heat 1 tablespoon of olive over medium-high heat. Cook pork medallions for 3-4 minutes per side until the internal temperature reaches 155°F-160°F.
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Serving Size: 1 Serving (464g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 586 | ||
Calories from Fat: 178 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 294.8mg | 91 % | |
Sodium 1109.7mg | 38 % | |
Potassium 1818.1mg | 48 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 1.4g | ||
Protein 94g | 134 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 586
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