Best Easy Baked Pork Tenderloin sweetcsdesigns.com 45 mins Pick the duration units Minutes Hours Serves 6 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. (Optional) Marinate pork tenderloin in Italian dressing for 12-24 hours. 2. Preheat oven to 380 degrees. 3. Line a baking sheet with aluminum foil. 4. Combine garlic, basil, oregano, thyme, parsley, and sage in a bowl. 5. Season the pork tenderloin generously with salt and pepper. 6. Sear the pork tenderloin in a large pan with olive oil until dark golden brown. 7. Transfer the seared pork to the baking sheet. 8. Coat the pork with the herb mixture and place pats of butter on top. 9. Wrap the baking sheet in foil and bake until the internal temperature reaches 145 degrees (about 30 minutes for a 2lb roast). 10. Remove from oven, tent with foil, and let rest for at least five minutes. 11. Slice against the grain and serve immediately. 12. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. 13. To reheat, thaw overnight in the refrigerator and bake at 380 degrees in foil until piping hot 1. (Optional) Marinate pork tenderloin in Italian dressing for 12-24 hours. 2. Preheat oven to 380 degrees. 3. Line a baking sheet with aluminum foil. 4. Combine garlic, basil, oregano, thyme, parsley, and sage in a bowl. 5. Season the pork tenderloin generously with salt and pepper. 6. Sear the pork tenderloin in a large pan with olive oil until dark golden brown. 7. Transfer the seared pork to the baking sheet. 8. Coat the pork with the herb mixture and place pats of butter on top. 9. Wrap the baking sheet in foil and bake until the internal temperature reaches 145 degrees (about 30 minutes for a 2lb roast). 10. Remove from oven, tent with foil, and let rest for at least five minutes. 11. Slice against the grain and serve immediately. 12. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. 13. To reheat, thaw overnight in the refrigerator and bake at 380 degrees in foil until piping hot Add Direction 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 - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment Ziplock bag or bowl Baking sheet Aluminum foil Large pan Add equipment 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 Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe