Best Easy Baked Pork Tenderloin
Directions
- 1(Optional) Marinate pork tenderloin in Italian dressing for 12-24 hours.
- 2Preheat oven to 380 degrees.
- 3Line a baking sheet with aluminum foil.
- 4Combine garlic, basil, oregano, thyme, parsley, and sage in a bowl.
- 5Season the pork tenderloin generously with salt and pepper.
- 6Sear the pork tenderloin in a large pan with olive oil until dark golden brown.
- 7Transfer the seared pork to the baking sheet.
- 8Coat the pork with the herb mixture and place pats of butter on top.
- 9Wrap the baking sheet in foil and bake until the internal temperature reaches 145 degrees (about 30 minutes for a 2lb roast).
- 10Remove from oven, tent with foil, and let rest for at least five minutes.
- 11Slice against the grain and serve immediately.
- 12Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.
- 13To reheat, thaw overnight in the refrigerator and bake at 380 degrees in foil until piping hot
Ingredients
- 1 bottle Italian Salad Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp sea salt
- 0.5 tsp fresh cracked pepper
- 2 lb pork tenderloin
- 4 tbsp butter, sliced into 4-6 pats
- 2 tbsp diced garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried parsley
- 0.5 tsp dried sage
- 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
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