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This oven roasted pork tenderloin is marinated in Italian dressing for 24 hours, seared to lock in juices, and roasted with a flavorful herb crust, making it a tender and delicious dish for any occasion.
Pairing this tender pork with Jezebel sauce offers a perfect balance of sweet Southern heat that’s simply unforgettable!
Table of Contents
Southern Swagger
There’s nothing like pork tenderloin—the cut Southerners live for! This recipe makes a star out of simplicity. Marinate your tenderloin in Italian dressing for 24 hours, then let your oven do the heavy lifting. A quick sear on medium-high heat and a hearty herb crust lock in bold, restaurant-worthy flavors. And for the pièce de résistance, finish it off with a few pats of butter—a reverse steak butter hack that gives this dish its steakhouse quality. And, if you’re inclined, top it with a drizzle of a Southern classic: Jezebel sauce. I’m not ashamed to say it, but it’s almost too easy.
Simple Can Be Epic
- Marination Magic: A 24-hour soak in Italian dressing infuses the pork loin with incredible flavor.
- Searing for Juiciness: A hot skillet and olive oil create a golden crust that locks in juices.
- Perfect Roast: Cooking pork tenderloin at 375°F ensures the internal temp stays just right—moist, never dry.
- Balanced Herbs: A mix of garlic powder, onion powder, oregano, thyme, and black pepper builds a rich, savory crust.
- Butter Finish: Adding butter at the end melts into the pork like a reversed steak butter, enhancing the garlic-herb crust and bringing out even more richness.
Ingredients
This pork tenderloin recipe keeps it simple with pantry staples!
- Pork Tenderloin: A lean cut of meat that’s naturally tender.
- Italian Dressing: Works as a marinade to add flavor and moisture.
- Spices: Garlic powder, onion powder, oregano, thyme, kosher salt, and black pepper enhance the flavor.
- Olive Oil: Helps create a crisp, golden crust.
- Butter: Melts over the finished roast, enhancing the garlic-herb crust for a rich, steakhouse-style finish.
See the recipe card for exact quantities and nutrition details, including calories, sodium, and saturated fat.
Variations
- Spicy Kick: Add hot paprika and a pinch of cayenne for extra heat.
- Garlic Lovers: Double up on the amount of chopped garlic.
- Citrus: Add fresh lemon zest to the herb mix for a bright finish.
How to Roast Pork Tenderloin in the Oven
Gather the ingredients for this pork tenderloin recipe.
1
Marinate
Trim the silver skin from 2-pounds of pork tenderloin using a sharp knife. Place pork in a small bowl or zippered plastic bag, cover with an entire bottle of your favorite Italian dressing, and refrigerate for 24 hours.
2
Mix
Preheat the oven to 375°F and line a baking sheet with foil. In a small bowl, mix 2 tablespoons of chopped garlic with 1 teaspoon each of dried basil, oregano, thyme, and parsley, along with 1/2 teaspoon of dried sage. Set both aside.
3
Sear
Remove the pork from the marinade, letting any excess drip off, and place it on a flat surface. Generously season with 1 tablespoon of sea salt and 1 teaspoon of cracked black pepper, then discard the marinade. Heat a skillet over medium-high heat with 2 tablespoons of olive oil. Sear the pork on all sides until golden brown with a slight crust. Note: If you’re concerned about the smoke point, swap the olive oil for vegetable oil.
4
Roast
Transfer to the prepared baking sheet, sprinkle with the garlic and herb mix. Wrap the baking sheet tightly with foil. Place in the oven and bake until an instant-read thermometer reads 145°F in the thickest part (about 30 minutes). Divide 4 tablespoons of butter into 4–6 pats and let them come to room temperature while the tenderloin roasts.
5
Rest
Remove from the oven and pull back the foil. Dot the meat with the butter, allowing them to melt into the crust. Re-tent with foil and let rest for 5 minutes to lock in juices and enhance the flavor yielding a steakhouse-style finish. Then, slice into tender portions and serve.
Recipe FAQs
Yes—you should wrap the pork tenderloin tightly in foil for baking. This method helps retain moisture and ensures even cooking. After roasting, remove the foil to dot on butter and then re-tent loosely for a final resting period, allowing the butter to melt into the herb crust for a steakhouse-quality finish.
To prevent dryness, avoid overcooking by monitoring the internal temperature with a meat thermometer. Remember, this cut is marinated for 24 hours AND roasts covered, so it’s unlikely to dry out!
The USDA recommends cooking pork tenderloin to an internal temperature of 145°F (63.9°C), followed by a 3-5-minute rest period. This ensures the meat is safe to eat while remaining juicy and tender.
Using an instant-read thermometer is the best way to know when the pork is done. Insert it into the thickest part of the meat and make sure it reads 145°F (63.9°C) for perfectly cooked pork.
Serving Oven Roasted Pork Tenderloin
This oven roasted pork tenderloin pairs perfectly with side dishes like browned butter mashed potatoes and cheesy onions. If you have leftovers, try making leftover pork tenderloin sandwiches or tossing slices into a sauce pan with broth for a quick, easy meal.
Drink Pairings: This savory pork tenderloin pairs well with a crisp lager or pale ale to balance its rich flavors, or with a light-bodied Pinot Noir or Chardonnay that highlights its Southern vibes. Prefer something stronger? A bourbon-based cocktail like a Manhattan or Apricot Bourbon Fizz delivers ovations!
Expert Tips
- Remove the Silver Skin: Use a sharp knife to trim off the tough outer layer for better texture.
- Use an Instant-Read Thermometer: This ensures the internal temp reaches 145°F for perfect doneness.
- Sear for Maximum Flavor: A hot skillet and medium-high heat create a delicious crust.
- Rest Before Slicing: Let the pork sit for a few minutes to retain juices.
More Pork, More Happiness
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Southern Oven-Roasted Pork Tenderloin with Herb Crust
Equipment
Ingredients
- 1 bottle Italian salad dressing
- 2 pounds pork tenderloin
- 2 tablespoons garlic, chopped
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- 1 teaspoon thyme, dried
- 1 teaspoon parsley, dried
- 1/2 teaspoon sage, dried
- 1 tablespoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons butter, cut into 6 pats; room temperature
optional for serving
Instructions
- Place the pork tenderloin in a large bowl or plastic bag and pour the Italian dressing over it, ensuring the meat is fully coated. Cover the bowl and refrigerate for 24 hours to allow the flavors to infuse.1 bottle Italian salad dressing, 2 pounds pork tenderloin
- Preheat your oven to 375°F (190°C). While the oven is heating, line a baking sheet with aluminum foil for easy cleanup. In a small bowl, mix together the garlic, basil, oregano, thyme, parsley, and sage. Set the bowl aside to keep the herbs ready for later.2 tablespoons garlic, 1 teaspoon basil, 1 teaspoon oregano, 1 teaspoon thyme, 1 teaspoon parsley, 1/2 teaspoon sage
- Remove the pork tenderloin from the marinade and discard the marinade. Place the meat on a flat surface, then generously season all sides with salt and pepper.1 tablespoon sea salt, 1/2 teaspoon black pepper
- In a large skillet, heat the olive oil over medium-high heat until it becomes hot and shimmery. Add the pork tenderloin to the pan and sear it quickly on all sides, cooking until it’s a dark golden brown. Carefully transfer the seared pork tenderloin to the prepared baking sheet. Generously sprinkle the herb mixture over the pork tenderloin.2 tablespoons olive oil, 4 tablespoons butter
- Wrap the pork tenderloin tightly in foil and roast it in the preheated oven until it reaches an internal temperature of 145°F at the thickest part, which should take about 30 minutes for a 2-pound roast. Slice the butter into 6 individual pats and set aside to come to room temperature while the meat roasts.
- Once the pork reaches the desired temperature, remove it from the oven and carefully pull back the foil to expose the meat. Dot the surface with butter, allowing it to melt into the warm pork. Re-tent with the foil and let it rest for at least five minutes, giving the juices time to redistribute while the butter enhances the garlic and herbs. Slice the pork tenderloin against the grain and serve immediately. For an 'added dose of Southern,' top it with Jezebel Sauce.
Video
Notes
- Marinate for the 24 hours specified to ensure full flavor infusion.
- Sear quickly on all sides to achieve a golden crust and retain moisture.
- Oven temperatures may vary, so adjust cooking time slightly if needed.
- Optional: Serve with Jezebel Sauce for an added layer of Southern flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to maintain tenderness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dear Jenny, Wow. Thank you! I have already prepped my ham for Easter dinner and now I am torn!! So – I have also marinated a pork tenderloin per your instructions! I am even off in an hour to try and find Pineapple preserves. I couldn’t find them anywhere last I wanted to make the sauce so ended up with an apricot and mustard sauce instead. Well, it WAS yummy. Anyway, going to try the whole Jenny thing this time including the Jezebel sauce. Guess we’ll have 2 kinds of pork on Sunday! haha Hope your Easter is blessed and wonderful. Sending you big hugs.
Miss Nikki – the lovely folks at Bonne Maman make a wonderful pineapple and passion fruit preserve that will work beautifully IF you cannot isolate pineapple on its own. I kind of wish I was going to be at YOUR Easter table tomorrow – you’re cooking up a storm! Since it sounds as if you’re about to have a houseful, I’d love to know how your testers enjoy the spoils! Happy Easter, my friend and many, many Blessings! Jenny