Roasted Italian Pork Tenderloin

Our Test Kitchens staff thinks dry rubs really kick up the flavor of the meat and are great alternatives to marinades.


4 servings (serving size: 3 ounces)

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 23 Minutes
Other: 5 Minutes

Nutritional Information

Calories 157
Fat 5.1 g
Satfat 1.5 g
Protein 24.2 g
Carbohydrate 2.1 g
Cholesterol 74 mg
Iron 1.9 mg
Sodium 547 mg
Caloriesfromfat 29 %
Fiber 0.5 g
Calcium 19 mg


1 tablespoon Italian-seasoned breadcrumbs
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon instant dried onion flakes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound pork tenderloin, trimmed
1 teaspoon olive oil
Cooking spray


Preheat oven to 375°.

Combine first 6 ingredients in a small bowl; rub over all sides of pork.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork and cook 3 minutes; turn and cook 2 minutes on other side or until browned.

Wrap handle of pan with foil. Bake at 375° for 18 minutes or until a thermometer registers 160° (slightly pink). Remove from oven, tent with foil, and let stand 5 minutes before slicing.