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.

  • Yield: 4 servings (serving size: 3 ounces)


  • 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
  • none 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: 157none
  • 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