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Roasted Italian Pork Tenderloin

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.

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 3 ounces)
  • Cook time: 23 Minutes
  • Prep time: 3 Minutes
  • Other: 5 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 157
  • Fat: 5.1g
  • Saturated fat: 1.5g
  • Protein: 24.2g
  • Carbohydrate: 2.1g
  • Cholesterol: 74mg
  • Iron: 1.9mg
  • Sodium: 547mg
  • Calories from fat: 29%
  • Fiber: 0.5g
  • Calcium: 19mg

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Roasted Italian Pork Tenderloin Recipe