Rosemary Pork Tenderloin

Rosemary Pork Tenderloin with Raspberry Salad (Rosmarin fläskfile med hallon sallad)


This was such a perfect Saturday dinner idea! Pretty easy to make and filled with different kinds of flavors. I served the pork with Hasselbacks potatoes which takes some time to make but are so worth it!


  • Pork tenderloin
  • 1 sprig fresh rosemary
  • 2 tablespoons of your favorite steak spice mix
  • Butter for searing
  • Arugula salad mix
  • 1 cup raspberries
  • 1-2 ounces of goat cheese
  • 1/3 of a red onion
  • 1/2 cup of almonds
  • Balsamic vinaigrette


1. Chop the rosemary and combine with the rest of the spices in a zip lock bag big enough for the pork tenderloin.
Rosemary Pork Tenderloin
2. Trim the biggest pieces of fat off the pork.
Rosemary Pork Tenderloin
3. Put the pork in the zip lock bag and shake until the whole piece is covered in the spice mix. Let it marinade for a few hours.
Rosemary Pork Tenderloin
4. Meanwhile, make the salad by combining the arugula, the raspberries, thinly sliced onion, crumbled goat cheese and chopped up almonds. Let the salad rest in the fridge while you make the pork. Add the dressing right before you serve.
Rosemary Pork Tenderloin
5. Add butter to a frying pan and heat up medium high. Put the pork in the pan.
Rosemary Pork Tenderloin
6. Sear it on high heat until browned all over. Turn down the heat and cook until cooked through.
Rosemary Pork Tenderloin
7. And here it is!
Rosemary Pork Tenderloin

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