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Pork Tenderloin Grilled in Rosemary Leaves

Steve Hunter

Servings: 2

I like to garnish this dish with a side of chopped ripe tomatoes tossed with good olive oil, salt, pepper and fresh basil. These flavors are wonderful next to the rosemary-scented pork.


  • 2 lb. pork tenderloin, trimmed of any visible fat and silverskin
  • 3 Tbs. extra-virgin olive oil; more as needed
  • Kosher salt and freshly ground black pepper to taste
  • 10 to 20 fresh rosemary sprigs, depending on length

Nutritional Information

  • Calories (kcal) : 370
  • Fat Calories (kcal): 170
  • Fat (g): 18
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 135
  • Sodium (mg): 680
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 48


  • Heat a gas grill to high or prepare a charcoal grill. Rub the tenderloins (you’ll probably have two for that amount of meat) all over with the olive oil and season with the salt and pepper. For each whole tenderloin, cut four 12-inch lengths of kitchen twine. Lay four of the strings horizontally on a work surface about 2 inches apart. Lay several sprigs of rosemary vertically on the strings. Set a tenderloin on top of the sprigs. Wrap the twine around the pork the pork and rosemary and tie so the rosemary is securely attached to the tenderloin; cut off any excess twine. Drizzle with a little more oil. Repeat for the other tenderloin.
  • Set the pork on the hot grill about 6 inches away from the heat. Cook uncovered, turning once, until the meat feels springy, not mushy, when squeezed (150° to 155°F) and the rosemary has darkened, 20 to 30 minutes. Take the pork off the grill; discard the rosemary and twine. Let the pork rest for a few minutes before you slice and serve.


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Reviews (3 reviews)

  • User avater
    KFaitour | 09/10/2014

    I thought this was a genius weeknight easy meal. For summer, it's a dead simple fix for the grill. Just grab a couple of pork tenderloins, liberally olive oil, salt and pepper them then tie bunches of rosemary around them. Be liberal with the oil, seasonings and herbs because it's the only place you're getting any flavor. Literally, I used so much rosemary, they were almost stiff and straight by the time they hit the grill from the herb branches holding them like splints. I made sure that I let them sit out a bit so they weren't cold before hitting the hot grill. Also, I closed the lid and turned down the heat, so we actually got a smoke ring from the rosemary burning and smoking in the grill (we have a small balcony Weber gas model). One side note, this makes way more than two servings--we came in just over 2 lbs at purchase and easily had six servings (maybe 8, but we eat meat more like garnish to the meal, not main feature). Enjoy!

  • User avater
    wlundycan | 08/13/2013

    I found it took a LOT of rosemary sprigs: good thing we have a large bush from which to harvest. I found the flavor to be very, very subtle - consider serving with sides that won't overpower the understated rosemary/smoke notes.

  • mikevarrin | 04/30/2009

    This was a simple, quick and delicious recipe. The pairing of the rosemary pork with the fresh tomato/basil salad was perfect. Use lots of rosemary to wrap the tenderloin. I seared mine over hot coals then moved it to indirect heat to finish it slowly until it hit 150 degrees.YUM!Mike Varrin

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