How to make the perfect Christmas Pork Tenderloin

Welcome to our Christmas pork tenderloin recipe brought to you by Florida Technical College’s International School of Culinary Arts!

If you’re looking for a delicious and impressive main dish to serve at your holiday gathering, look no further. Pork tenderloin is a lean and tender cut of meat that is perfect for special occasions. It’s also relatively quick and easy to prepare, making it a great choice for busy holiday cooks. In this recipe, Hospitality Program Director Chef Jeff Milner teaches you how to marinate the pork in a mixture of aromatic herbs and spices, roast it to perfection, and serve it with a mouthwatering cranberry glaze. This elegant and flavorful dish is sure to be a hit with your family and friends. So, let’s get cooking!

For a step by step tutorial, check out this video created by Incredible food Influencer, Videographer, Photographer, and Creator, Ramón Vallés!

Here are the ingredients:

Yield: 8 servings

5 garlic cloves, peeled

1 tablespoon freshly ground black pepper

1 tablespoon ground allspice

1 tablespoon kosher salt

1 tablespoon light brown sugar

3 tablespoons rosemary leaves, plus 6 springs

2 tablespoons extra-virgin olive oil, plus more for brushing

2 large pork tenderloins (about 3 pounds)

Cranberry sauce (Optional)

Method of Preparation

1. Pulse garlic, pepper, allspice, salt, brown sugar, 3 Tbsp. rosemary leaves, and 2 Tbsp. oil in a food processor until a paste forms. Alternatively, finely chop garlic and 3 Tbsp. rosemary leaves and transfer to a small bowl; stir in pepper, allspice, salt, brown sugar, and 2 Tbsp. oil.
2. Rub garlic paste all over pork. Let sit at least 30 minutes, or cover and chill up to overnight.
3. Arrange 6 rosemary sprigs on a rimmed baking sheet. Arrange pork over. Brush tops of tenderloins with oil. Roast pork at 350 degrees until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare (about 20 minutes) or 145° for medium, (about 25 minutes). Transfer to a cutting board and let rest 10 minutes before slicing. Serve with cranberry sauce alongside, if using.
4. Pork can be rubbed 1 day ahead. Cover and chill.