Perfect Garlic Rosemary Pork Loin


Easy, tender and flavourful pork tenderloin that’s a simple yet impressive dinner! 


1 pork tenderloin, 1-2 lb (Langdale Farm, Mount Gnomon Farm)
3 cloves garlic (Tasmanian Natural Garlic & Tomatoes)
1 sprig rosemary, leaves removed (Old School Farm, Plants Direct Tasmania, Seven Springs Farm)
1 teaspoon coarse salt (Tasman Sea Salt)
2 teaspoons fresh cracked black pepper
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
2 tablespoons olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives)


  1. In a food processor, combine garlic and rosemary and pulse until finely chopped.
  2. Rub pork loin with garlic mixture, salt and pepper. Set in a large bowl and cover with balsamic, Worcestershire sauce and oil. Let pork marinate for 1-2 hours in the refrigerator. Pull 30 minutes before cooking and let it come to room temperature.
  3. Preheat oven to 400° F (204° C). Put pork in a greased baking dish and bake until it reaches an internal temperature of 140° F (60° C), turning once halfway in between. The time it takes will vary, depending on size, but ours usually take around 30 minutes.
  4. Pull pork from oven and cover. Let rest 10 to 15 minutes before carving. Enjoy!