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Pork Tenderloin with Rosemary, Sage & Garlic

Pork Tenderloin with Rosemary, Sage & Garlic Recipe - Photo

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!

Pork Tenderloin with Rosemary, Sage & Garlic - Photo

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.

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Grilled Pork Tenderloin with Rosemary, Sage & Garlic - Photo

Pork Tenderloin with Rosemary, Sage & Garlic

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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings:6 people
Course:Main Course
Keyword:Easy Recipe, Fall, Grill, herbs, marinade, pork


  • 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



  • 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
Did you make this recipe?I would love to see your creations! Snap a picture and tag @kristanwatson or #foodplaygo on Social Media!

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