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Rosemary-Crusted Pork Tenderloin

Rosemary-crusted pork
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 425° F.
  2. On a large plate, combine the bread crumbs, garlic, paprika, rosemary, and ½ teaspoon salt.
  3. Rub the pork with 1 teaspoon of the oil, coat with the bread crumb mixture, then place on a rimmed baking sheet.
  4. Roast the pork until cooked through, 20 to 30 minutes. Let rest 5 minutes before slicing.
  5. Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.
  6. Drain the beans and toss with the olives, ¼ teaspoon each salt and pepper, and the remaining tablespoon of oil. Serve with the pork
By January, 2011

Nutritional Information

  • Per Serving
  • Calories 285
  • Fat 10g
  • Sat Fat 2g
  • Cholesterol 92mg
  • Sodium 705mg
  • Protein 33g
  • Carbohydrate 15g
  • Sugar 4g
  • Fiber 4g
  • Iron 3mg
  • Calcium 65mg
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
If you aren’t planning to cook the pork tenderloin within a day or two of buying it, look for one packaged in Cryovac. The meat will last in the refrigerator for up to 5 days and is much less likely to develop freezer burn if frozen.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.