Rosemary-Crusted Pork Tenderloin

Serves: 4

I think anything with breadcrumbs will be pretty good.

Add Parmesan, chilli, herbs, spices, whatever you have and get it right – and not too doughy or oily – and you have yourself a great meal.

Stuck tonight with a piece of pork loin, we scrambled for options and here is what we came up with.

Served with some green beans in stewed tomato, garlic and olives and some roasted pumpkin with rosemary and we really did have a hit on our hands.

It won’t set the world on fire, though at the end of a long day, it was a little bit fancy, a little like a pork roast and just fine with a glass of vino and the lights turned down.


750gm pork loin
¼ cup breadcrumbs
2 cloves garlic, crushed
1 tsp smoked paprika
1 tbsp chopped rosemary
Salt and pepper
Olive oil


  1. Preheat the oven to 180c.
  2. Combine all the ingredients except the pork and oil and spread out across a plate.
  3. Oil the pork. Roll in the breadcrumb mixture, ensuring that all the flesh is covered in breadcrumb mixture. Shake excess mixture off.
  4. Place on a baking-paper lined tray and cook for 25 – 40 minutes until cooked through.

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