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Preheat oven to 400F.
Use the back of a large spoon and smush together the rosemary leaves, garlic, and salt. Mix the paste into the olive oil.
If your pork tenderloin isn't already packaged as two pieces, use a sharp knife to carefully slice it in half lengthwise. Spread the paste along one side of a tenderloin half and then top with the second tenderloin. Wrap with kitchen twine and knot the ends, then generously salt and pepper both sides of the tenderloin.
Place tenderloin in a baking dish and add wine.
Bake for 45 min - 1 hr or until a thermometer inserted into the center of the tenderloin reads 145F. Remove from oven and allow to rest about 10 minutes before removing twine and cutting into slices. Drizzle pan juices on each slice when serving.