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Rosemary and Garlic Pork Tenderloin

Rosemary and Garlic Pork Tenderloin recipe is delicious, and so very easy to make! The entire family just loves the flavor combinations and the perfect glaze. This easy pork tenderloin comes together in less than 45 minutes and is perfect for those that are following a low carb or paleo eating plan.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner
Cuisine: Italian
Keyword: pork
Servings: 4 servings
Author: Lora


  • 2 lb pork tenderloin
  • 2 tbsp extra virgin olive oil
  • 2 teaspoons sea salt and fresh cracked pepper
  • 1 teaspoon mild paprika
  • 6 garlic cloves
  • 2 Tablespoons chopped fresh parsley
  • 2 Tablespoons chopped fresh rosemary
  • ¼ water
  • For the glaze:
  • ½ cup coconut amino acids or tamari if you're keeping gluten-free and not Paleo
  • cup maple syrup or honey
  • cup orange juice freshly squeezed, or freshly squeezed lemon juice
  • ¼ cup rice vinegar
  • ¼ cup water


  • Preheat oven to 350 degrees. Line baking sheet with aluminum foil. Add tenderloin to the baking pan. In a small bowl, combine the rosemary, parsley and one tablespoon of olive oil. Set aside.
  • Generously season tenderloin with salt, pepper and paprika. Drizzle on the olive oil and add the peeled garlic cloves. to the pan. Cover the pan and place the pork in the fridge while the oven is preheating.
  • While the oven is heating, prepare the glaze. Mix all the glaze ingredients in a small pan and let it come to a lively simmer for 20 minutes, until reduced and slightly thick.
  • The sauce will slightly cover the back of a spoon and look syrupy. At the end of the cooking, you should see large, excited bubbles (this is the sugar caramelizing), so if you don't see those, keep cooking a little bit more. When sauce is ready, set aside.
  • Remove the pork from the fridge and uncover it. Place the pan in the heated oven. When pork is halfway done, drizzle some of the glaze on top of the pork and baste with the juices from the bottom of the pan. If it seems too dry, add 1/4 cup more of water (more if needed).
  • When there are 10 minutes left of the baking time, spoon on the rest of the glaze. Bake until pork is 150 degrees internally at the widest part of the tenderloin (about 25 minutes.)
  • When pork has come to temperature, remove and let rest for at least five minutes to lock in juices. Spoon over the rest of the glaze and toss on top the fresh rosemary and parsley oil. Slice against the grain and serve immediately.


*I used coconut amino acids to try to stay paleo and Whole30 compliant. If you aren't following paleo or Whole30, use your favorite tamari sauce (to stay gluten-free)or soy sauce (if you're not gluten-free).
*The glaze is made with maple syrup. You could use honey or even coconut sugar.
*I used freshly squeezed orange juice. If you want to keep the sugar content very low, sub in freshly squeezed lemon juice.
*You could sub the rice vinegar with another vinegar that you have in your pantry.
*Add more garlic if you like it very garlicky.