This fall inspired Pork Tenderloin with Rosemary, Sage & Garlic has been popular around here and a delicious fall flavored grilling recipe! It paired well tonight with this roasted cinnamon honey nut squash! My kids also love it applesauce. When I have time I will serve it with homemade applesauce. It will make the perfect addition to your fall grilling rotation!
The marinade is super easy to make and can be done in advance. It comes together with 6 ingredients. To make chopping herbs easier, I love to use this herb scissor tool. For mincing garlic I love this garlic press tool or I love to buy the frozen minced garlic from trader joes. I suggest marinating it for a minimum of 4 hours and it can be done as long as 24 hours. Then all you have to do is pop it on the grill.
Side Suggestions for Pork Tenderloin with Rosemary Sage & Garlic
- Fall Harvest Salad
- Roasted Brussels sprouts & Maple Butternut Squash with Dried Cranberries
- If you have extra time I think it would also pair well with sautéed onions
- Brussels sprouts Cranberry & Quinoa Salad
- Your favorite Risotto recipe such as this one
- Make Roasted Honeynut Squash or Acorn Squash
- Applesauce
- A Nutty Rice Pilaf
Pork Tenderloin with Rosemary, Sage & Garlic
- 1 pork tenderloin (2 1 lb (about 2 pounds))
- 2 tbsp teaspoons chopped fresh sage plus
- 2 tbsp chopped fresh rosemary
- 2 cloves minced
- 3 tablespoons extra virgin olive oil
- 1 1/2 tsp salt
Marinate:
- Mince the garlic and chop your herbs.
- Add the minced garlic, chopped herbs and salt to the olive oil in a large resealable bag or glass baking dish
- Add the pork and rub the marinade over until it is evenly distributed.
- Refrigerate 4-6 hours or overnight
Grill the Pork:
- Preheat grill to 500 degrees
- Place the pork over the hot part of the grill and grill 10-15 minutes per side or until the internal temperature reaches 165 degrees (the time will range from 20-35 minutes depending on how thick your pork is).
- When the pork is done, transfer it to a cutting board and let it rest on a platter for 5-10minutes before cutting (I usually cover it with foil to rest – this is the most important part!!)
- To serve, slice the pork about 1/4 inch thick and option to serve with a sautéed apples and onions or applesauce on the side
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One response to “Pork Tenderloin with Rosemary, Sage & Garlic”
[…] short ribs I would pair this with an easy grilled meat (garlic and herb marinated chicken or pork or, garlic skirt […]
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