Best Easy Baked Pork Tenderloin

45 mins
Serves 6
https://sweetcsdesigns.com/best-baked-garlic-pork-tenderloin/

Directions

  1. 1(Optional) Marinate pork tenderloin in Italian dressing for 12-24 hours.
  2. 2(Optional) Marinate pork tenderloin in Italian dressing for 12-24 hours.
  3. 3(Optional) Marinate pork tenderloin in Italian dressing for 12-24 hours.
  4. 4Preheat oven to 380 degrees.
  5. 5Preheat oven to 380 degrees.
  6. 6Preheat oven to 380 degrees.
  7. 7Line a baking sheet with aluminum foil.
  8. 8Line a baking sheet with aluminum foil.
  9. 9Line a baking sheet with aluminum foil.
  10. 10Combine garlic, basil, oregano, thyme, parsley, and sage in a bowl.
  11. 11Combine garlic, basil, oregano, thyme, parsley, and sage in a bowl.
  12. 12Combine garlic, basil, oregano, thyme, parsley, and sage in a bowl.
  13. 13Season the pork tenderloin generously with salt and pepper.
  14. 14Season the pork tenderloin generously with salt and pepper.
  15. 15Season the pork tenderloin generously with salt and pepper.
  16. 16Sear the pork tenderloin in a large pan with olive oil until dark golden brown.
  17. 17Sear the pork tenderloin in a large pan with olive oil until dark golden brown.
  18. 18Sear the pork tenderloin in a large pan with olive oil until dark golden brown.
  19. 19Transfer the seared pork to the baking sheet.
  20. 20Transfer the seared pork to the baking sheet.
  21. 21Transfer the seared pork to the baking sheet.
  22. 22Coat the pork with the herb mixture and place pats of butter on top.
  23. 23Coat the pork with the herb mixture and place pats of butter on top.
  24. 24Coat the pork with the herb mixture and place pats of butter on top.
  25. 25Wrap the baking sheet in foil and bake until the internal temperature reaches 145 degrees (about 30 minutes for a 2lb roast).
  26. 26Wrap the baking sheet in foil and bake until the internal temperature reaches 145 degrees (about 30 minutes for a 2lb roast).
  27. 27Wrap the baking sheet in foil and bake until the internal temperature reaches 145 degrees (about 30 minutes for a 2lb roast).
  28. 28Remove from oven, tent with foil, and let rest for at least five minutes.
  29. 29Remove from oven, tent with foil, and let rest for at least five minutes.
  30. 30Remove from oven, tent with foil, and let rest for at least five minutes.
  31. 31Slice against the grain and serve immediately.
  32. 32Slice against the grain and serve immediately.
  33. 33Slice against the grain and serve immediately.
  34. 34Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.
  35. 35Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.
  36. 36Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.
  37. 37To reheat, thaw overnight in the refrigerator and bake at 380 degrees in foil until piping hot
  38. 38To reheat, thaw overnight in the refrigerator and bake at 380 degrees in foil until piping hot
  39. 39To reheat, thaw overnight in the refrigerator and bake at 380 degrees in foil until piping hot

Ingredients

  • 1 bottle Italian Salad Dressing
  • 1 bottle Italian Salad Dressing
  • 1 bottle Italian Salad Dressing
  • 2 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 1 tbsp sea salt
  • 1 tbsp sea salt
  • 1 tbsp sea salt
  • 0.5 tsp fresh cracked pepper
  • 0.5 tsp fresh cracked pepper
  • 0.5 tsp fresh cracked pepper
  • 2 lb pork tenderloin
  • 2 lb pork tenderloin
  • 2 lb pork tenderloin
  • 4 tbsp butter, sliced into 4-6 pats
  • 4 tbsp butter, sliced into 4-6 pats
  • 4 tbsp butter, sliced into 4-6 pats
  • 2 tbsp diced garlic
  • 2 tbsp diced garlic
  • 2 tbsp diced garlic
  • 1 tsp dried basil
  • 1 tsp dried basil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp dried parsley
  • 1 tsp dried parsley
  • 0.5 tsp dried sage
  • 0.5 tsp dried sage
  • 0.5 tsp dried sage
  • 2 tbsp Italian Herb Seasoning Blend
  • 2 tbsp Italian Herb Seasoning Blend
  • 2 tbsp Italian Herb Seasoning Blend

Equipment

Ziplock bag or bowlBaking sheetAluminum foilLarge pan

Tips

  • Use a meat thermometer to ensure the pork reaches 145°F (63°C).
  • Let the meat rest for 5-10 minutes after removing from the oven.
  • Go by temperature, not by time.
  • Marinating or brining the meat beforehand is recommended but optional.
  • Remove silver skin if present but not necessary.
  • Try other herbs & spices to customize flavors.
  • Make gravy with pan sauce drippings and a simple roux in a pan with some broth.
  • Use an electronic meat thermometer to gauge your progress