Sweet and Spicy Rosemary Pork

Sweet and Spicy.  Rosemary.  Glazed.  Roasted, Tenderloin. Garlic. Seared.

Say whhhaaaatttt?!

There were so many deliciously descriptive words for this pork dish, it honestly took me a few minutes to decide on what to call it.  I'm such a big fan of marinating meat, it makes it soft and tender and infuses SO much major flavor.  But I'm an even bigger fan of turning that marinade into a complimentary and complex sauce. And the best part?  It all takes place in one pan. (Mostly).

This blog is also going to serve another purpose, to teach you how to turn a simple marinade into a yummy sauce.  Meat doesn't need to be boring, man.  It shouldn't be!  Keep in mind that I am not a chef, I just watch a lot of cooking shows and picked up some culinary concepts.  But this one is BY FAR my favorite.

What you'll need:

One 1-1.5 lb pork tenderloin
One and a half large lemons, or 2 small.
2 cloves garlic, chopped
1 tsp crushed red pepper flakes (use more or less)
1 tbsp maple syrup
1/2 tbsp dijon mustard
1 large sprig of rosemary (about a tablespoon chopped)
3 tsp olive oil

Equipment you'll need:

1 bowl to mix the marinade
1 large Ziploc to marinate in
1 oven safe pan
A whisk and a wooden spoon


OK, here's how you start.  Mix together the lemon juice (add some zest if you like), chopped garlic, crushed red pepper flakes, syrup, dijon, chopped rosemary and one tsp olive oil.  (Add a little water if it looks too thick).Whisk until combined, place pork in your ziploc bag and pour the marinade on top.  Stick in the fridge and allow to sit for at least 4 hours.

Once you're ready to cook, preheat your oven to 400 degrees.  Heat an oven safe pan to medium high heat.

Add the olive oil to the hot pan, and remove the pork from the ziploc bag.  Keep the marinade to the side.  Lay the pork loin in the hot pan and allow a few minutes to brown and then flip to another side. Once it's in the pan, leave it alone for a few minutes don't mess with it too much.

Once the meat is browned on each side, pour the remaining marinade into the hot pan and lower the heat a bit.  Using a wooden spoon, scrape up all the good brown bits from the bottom of the pan.  I know that's weird but that's where all the flavor lives.

Once the bottom feels smooth, place the whole pan with the pork and marinade directly into the oven.  Allow to roast for 30-40 minute, occasionally using a large metal spoon to spoon some of the sauce on top of the pork.  Remove from the oven (Make sure you keep a damn oven mitt on that pan handle!  Don't learn the way I did and sear a pan-handle print into your right hand.)

Remove the pork tenderloin from the pan and place on a cutting board off the side to rest.  You can put some foil on top to keep the warmth in.  Then turn the heat back on under your ALREADY HOT pan (please don't forget that it's hot.  I'm begging you.) and use your wooden spoon to stir the sauce while it bubbles and reduces down into a beautiful sauce.

Slice your pork and drizzle some of this ridiculously good sauce on the top.  Serve immediately! I dished mine up with some quinoa pilaf and steamed broccoli.

For the complete recipe without pictures please refer below.

Tip- Try this with chicken, or beef.  Play with flavors and herbs, try different combinations of things!

(21 Day Fixers- The meat counts as a red, 2 tbsp of the sauce counts as 1 tsp).


Sweet and Spicy Rosemary Pork: 

One 1-1.5 lb pork tenderloin 
One and a half large lemons, or 2 small.
2 cloves garlic, chopped
1 tsp crushed red pepper flakes (use more or less)
1 tbsp maple syrup
1/2 tbsp dijon mustard 
1 large sprig of rosemary (about a tablespoon chopped)
3 tsp olive oil 

Mix all ingredients together, reserving two tsp olive oil.  Place your tenderloin in the ziploc bag and pour marinade over top.  Marinate for at least 4 hours. 

Preheat oven to 400.  Bring two tsp olive oil to medium-high heat in an oven safe pan.  Sear tenderloin until browned on each side.  Pour remaining marinade on top, using a wooden spoon to deglaze the brown bits on the bottom of the pan.  Place the pan in the oven for 30-40 minutes. 

Remove the pan from the oven and place on the stovetop. Remove the pork to a cutting board and cover with tin foil to rest before slicing.  Turn the heat to medium and stir the remaining marinade and sauce in the cooking pan, allow to bubble and reduce down. 

Slice the pork and spoon some sauce on the top. 

Please enjoy!!

Find me on Facebook