Best Easy Baked Pork Tenderloin
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
344 kcal
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Course
Main Course
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Cuisine
American
Best Easy Baked Pork Tenderloin
Description
Best Easy Baked Pork Tenderloin highlights the use of a simple yet aromatic blend of dried herbs including basil, oregano, thyme, parsley, and sage, combined with garlic and butter to enhance the pork's flavor. The method begins by optionally marinating the pork in Italian salad dressing for up to 24 hours, which can help tenderize the meat and add brightness. Searing the seasoned tenderloin in olive oil develops a dark golden crust, locking in juices before roasting.
The bake is conducted at 380°F with the tenderloin wrapped in foil and topped with pats of butter, allowing the pork to cook evenly and stay moist until it reaches an internal temperature of 145°F. Resting the meat tented in foil for at least five minutes after baking is crucial to redistribute the juices, resulting in tender slices when cut against the grain.
This pork tenderloin can be sliced and served immediately, making it suitable for a main dish at dinner or a special occasion. Leftovers can be refrigerated for up to three days and retain good flavor and texture when reheated carefully. Relying on the internal temperature instead of cooking time ensures the pork is safely cooked despite variations in size and shape.
Ingredients
- 1 Italian salad dressing optional marinade, bottle
- 2 tbsp extra virgin olive oil
- 1 tbsp salt sea salt
- ½ tsp black pepper fresh cracked
- 2 lb pork tenderloin
- 4 tbsp butter sliced into 4-6 pats
- 2 tbsp garlic diced
- 1 tsp dried basil
- 1 tsp oregano dried
- 1 tsp thyme dried
- 1 tsp parsley dried
- ½ tsp dried sage
- italian herb seasoning blend or 2 tbsp
Instructions
- (Optional) Place pork tenderloin in a Ziplock bag or bowl and cover in the Italian Dressing, marinate for 12-24 hours.
- Preheat oven to 380 degrees.
- Line baking sheet with aluminum foil.
- In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
- Generously season meat with salt and pepper.
- In a large pan, heat oil until shimmery.
- Add meat to pan and quickly sear on all sides until dark golden brown.
- Transfer to baking sheet.
- Generously coat with herb mix.
- Place pats of butter on top of the pork.
- Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 30 minutes for a 2lb roast)
- When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
- Slice against the grain and serve immediately.
- To store leftovers, place in an airtight container and keep in refrigerator for up to three days.
- To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
- To reheat, let thaw naturally in the refrigerator overnight, and bake at 380, wrapped in foil, until piping hot when ready to serve.
Notes
- Check pork doneness by internal temperature of 145°F regardless of pink color in the center.
- Rest the pork tented with foil for at least five minutes before slicing to retain juices.
- Leftovers store well in an airtight container refrigerated for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 3oz | |
| Calories | 344kcal | 17% |
| Carbohydrates | 2g | 1% |
| Protein | 40g | 80% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 131mg | 44% |
| Sodium | 1400mg | 58% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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