Pork Tenderloin with Sweet Rosemary and Cilantro Sauce

Pork Tenderloin can be super affordable. Which is why pork tenderloin is a great family dinner idea. They are simple to make, juicy, and full of needed protein.

You can often find an entire tenderloin on sale for less than ten dollars. I like to buy them when they are on sale, then split them down into family sized portions and place in the freezer. 

That means I’ll have them on-hand anytime I get to having a craving for pork.

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Must-Have Resources to Use with This Recipe

Small Mixing Bowl
Having small mixing bowls in your kitchen offers you as simple way to mix together sauces, or pre-crack an egg for a recipe. Here’s a hint, you can also use them to serve up a side of fruit to each person at the family dinner table.

Measuring Spoons
I’m a fan of stainless steel measuring spoons because they hold up so well. You’ll use them for many years.

Spice Grinder OR Mortar and Pestle

A Spice Grinder is such a handy tool to keep in your kitchen. This recipe requires grinding rosemary, and using a small spice grinder will make this task so much easier.

Or you can use a Small Mortar & Pestle set, but it does require a bit more elbow grease than a grinder does. 

Mini Food Processor

Mixing your wet ingredients together in a mini food processor allows the flavors to blend together quickly. They are easy to clean too! And these from Kitchenaid come in so many fun colors to match any kitchen decor.

Meat Thermometer

Having a meat thermometer ensures your meat is reaching just the right internal temperature to serve your family the perfect main course.

Roasting Pan

A short sided roasting pan is ideal for roasting meat. And you don’t want to scorch your cookie sheets. So use a pan with shorter sides but is sturdy enough to catch all those delicious drippings without drying out the meat.

Pork Tenderloin with Sweet Rosemary Cilantro Sauce

Ingredients

• 2 small pork tenderloins, aprox. 1 lb. each or use a larger 2-3 lb. pork tenderloin
• salt

Wet Rub Ingredients

• 2 tsp. sugar
• 1 tsp. red wine vinegar
• 1 Tbs. olive oil
• 2 tsp. dried rosemary, crumbled

Sauce Ingredients
(kind of like a pesto, but cooked)

• 1 cup chopped onion (photos show it more diced than needed)
• 2 1/2 cups of cilantro (some stems okay – just cut off the long ends without leaves)
• 3 Tbs olive oil
• 1 tsp ground rosemary (Use a spice grinder, a mini mortar & pestle, or you also could just rub it well between your hands or chop finely with a knife).
• 4 tsp sugar or use a sugar alternative like Stevia, I prefer Pyure, if you are seeking to eat low-carb or sugar free.
• 4 tsp red wine vinegar

Instructions

1. Preheat oven to 350 °
2. Trim the membrane and excess fat from each tenderloin. Sprinkle lightly with salt.
3. Mix the wet rub ingredients, and then rub the mixture onto each tenderloin to coat.
4. Cook the tenderloins on a rimmed roasting pan until the internal temperature reaches 145 °F, about 20-25 minutes.
5. Meanwhile, mix the sauce ingredients in a mini food processor until it’s a uniform but not completely pureed consistency. (see photos)
6. Cook the sauce in a small pan over low heat until the onion is soft, about 5-10 minutes. Stir occasionally. It should be barely simmering.
7. When the pork is up to temperature, remove it from the oven and let it stand covered with foil for 10 minutes.
8. Slice the pork at a 45° angle and serve with the sauce.

Serve with quinoa or brown rice and flash steamed asparagus, which will make for it a nice family dinner idea.

Plus, the leftovers will make a delicious sandwich for lunch the next day.

Yield: 4 Servings

Pork Tenderloin with Sweet Rosemary and Cilantro Sauce

Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Time: 10 minutes

Total Time: 50 minutes

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Ingredients

• 1 lg. or 2 sm. pork tenderloins, approx.. 1 lb. each (usually comes 2 per package)
• salt
• 2 tsp. sugar
• 1 tsp. red wine vinegar
• 1 Tbs. olive oil
• 2 tsp. dried rosemary, crumbled
• Sauce (kind of like a pesto, but cooked)
• 1 cup chopped onion (photos show it more diced than needed)
• 2 1/2 cups of cilantro (some stems okay – just cut off the long ends without leaves)
• 3 Tbs. olive oil
• 1 tsp ground rosemary
• 4 tsp sugar
• 4 tsp red wine vinegar
• 1 cup chopped onion (photos show it more diced than needed)
• 2 1/2 cups of cilantro (some stems okay – just cut off the long ends without leaves)
• 3 Tbs. olive oil
• 1 tsp ground rosemary
• 4 tsp sugar
• 4 tsp red wine vinegar

Instructions

1. Preheat oven to 350 °F.
2. Trim the membrane and excess fat from each tenderloin. Sprinkle lightly with salt. Mix the wet rub ingredients, and then rub the mixture onto each tenderloin to coat. Cook the tenderloins on a rimmed roasting pan until the internal temperature reaches 145 °F, about 20-25 minutes.
3. Meanwhile, mix the sauce ingredients in a mini food processor until it’s a uniform but not completely pureed consistency. (see photos) Cook the sauce in a small pan over low heat until the onion is soft, about 5-10 minutes. Stir occasionally. It should be barely simmering.
4. When the pork is up to temperature, remove it from the oven and let it stand covered with foil for 10 minutes.
5. Slice the pork at a 45° angle and serve with the sauce.

Notes

Serve with rice, quinoa, or couscous and a green vegetable such as asparagus, broccoli or peas. The leftovers make fantastic sandwiches.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 493Total Fat: 29gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 83mgSodium: 369mgCarbohydrates: 26gFiber: 3gSugar: 18gProtein: 32g

Nutritional values are estimates only intended for informational purposes actual results may vary.

What I really love about pork tenderloin is that it is so versatile. You can use it for a dinner when you have people over, or a simple family dinner. It can be shredded, add BBQ sauce and it becomes a different, yet delicious, meal. 

What are your favorite ways to utilize pork tenderloin for your family?

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