Rosemary-Garlic Pork Tenderloin - Kraft Recipes Top
Comida Kraft
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Rosemary-Garlic Pork Tenderloin

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Total Time

6 servings

Pork tenderloin doesn't need much to make it delicious. Like this one—topped with grated Parmesan, dried rosemary leaves and a bit of garlic powder.

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Make It

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  • Heat oven to 350ºF.
  • Place meat in shallow pan sprayed with cooking spray.
  • Sprinkle with cheese.
  • Bake 25 min. or until meat is done (145ºF). Remove from oven. Let stand 3 min. before slicing to serve.

Special Equipment Needed

How to Check Meat and Poultry Doneness

The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.


  • 6 servings

Healthy Living

  • Good source of calcium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 3 Meat (L)
  • 1 Fat

Nutrition Bonus

In addition to serving as a seasoning for the meat, the Parmesan cheese also makes it a good source of calcium.

Nutritional Information

Serving Size 6 servings
Calories 170
Total fat 6g
Saturated fat 3g
Cholesterol 70mg
Sodium 210mg
Carbohydrate 2g
Dietary fiber 1g
Sugars 0g
Protein 26g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from The smell was outstanding smelling the rosemary and garlic but the taste was even better. The smell was outstanding smelling the rosemary and garlic but the taste was even better. We will use this again with our pork will be outstanding!!
Date published: 2012-08-01
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