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Rosemary-Crusted Pork Tenderloin

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Prep Time: 5 minutes
Cook Time: 45 minutes


  • ½ cup (125 mL) finely ground bread crumbs
  • 4 tsp. (20 mL) minced garlic
  • 2 tsp. (10 mL) smoked paprika
  • 2 Tbsp. (30 mL) chopped rosemary
  • ½ tsp. (2 mL) salt substitute
  • ½ tsp. (2 mL) black pepper
  • approx. 2 lbs. (1 kg) of raw pork tenderloin
  • 1 tsp. (5 mL) canola oil


  1. Heat oven to 425°F (220°C).
  2. In a small bowl, combine the bread crumbs, garlic, paprika, rosemary, salt and pepper.
  3. Rub the pork with oil, carefully and thoroughly coat with the bread crumb mixture, and place on a baking sheet, uncovered.
  4. Roast the pork until internal temperature reaches 165°F (72°C), 30–40 minutes. Let rest 5–10 minutes before slicing.

Slow cooker alternative: follow recipe and cook on high for 4 hours, or on low for 7–8 hours, or until internal temperature of pork reaches 160°F (72°C). Let rest outside of slow cooker before slicing.

Download this recipe and others as part of the Sunday Dinner Pledge Fall/Winter Meal Plan Week 2 PDF (727Kb)

Last revised: May 5, 2015

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