Southern Oven-Roasted Pork Tenderloin with Herb Crust
This oven roasted pork tenderloin is marinated in Italian dressing for 24 hours, seared to lock in flavor, and coated in a flavorful herb crust. Roasted to perfection, this tender, juicy cut of pork is ideal for both weeknight dinners and special occasions. Pair it with Jezebel sauce or serve it on its own for a classic, flavorful dish.
Servings: 8 servings
Cost: $1.72 per serving
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
Serving: 1serving | Calories: 222kcal | Carbohydrates: 1g | Protein: 24g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 990mg | Potassium: 463mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg