Italian Rubbed Pork Tenderloin

Tessa Ludwig
This is an easy cost efficient recipe for week nights. You can put it together in the morning in a few minutes. Place in fridge to marinate all day so the the pork takes on all the great Italian flavors.
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Prep Time 5 mins
Cook Time 26 mins
Marinate 4 hrs 30 mins
Course Main Course
Cuisine American
Servings 8 :6 oz servings
Calories 192 kcal


Baking Sheet
Aluminum Foil


  • 3 lbs. high quality pork tenderloin (Swift Premium is a good brand)
  • 2 tsp olive oil
  • 1 tsp garlic powder
  • ½ tsp dried basil
  • ½ tsp onion powder
  • ¼ tsp oregano
  • ¼ tsp thyme
  • Dash rosemary
  • 2 tsp salt
  • Dash of pepper



  • Place olive oil and pork in gallon size zip-lock bag.
  • Grind all spices in a spice mortar. Sprinkle mortared seasoning over pork, close bag, and toss. Feel free to also just rub the seasoning into the oiled pork by hand. I prefer to toss in a bag for easy clean up.
  • Place in refrigerator to marinate 2-4 hours or more.


  • Remove pork from fridge 30 minutes before placing in oven to allow to bring to room temperature, if you do not have time for this add 4-5 minutes of extra cooking time.
  • Preheat oven to 425 degrees, line baking sheet with aluminum foil. Place tenderloins at least 1 inch apart onto lined sheet.
  • Place in preheated oven and let roast for 8 minutes.
  • Leave roast in the oven, turn temperature down to 325 degrees. Roast for an additional 18 minutes.
  • Remove from oven when timer goes off. Let rest covered for 10 minutes. Slice and eat!


Serving: 6oz.Sodium: 105.4mgSugar: 1.5gFiber: 0.1gPotassium: 7.8mgCholesterol: 67.5mgCalories: 192kcalMonounsaturated Fat: 0.8gPolyunsaturated Fat: 0.2gSaturated Fat: 1.7gFat: 4.9gProtein: 36.1gCarbohydrates: 2g
Tried this recipe?Let us know how it was!

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