Best Baked Pork Tenderloin Recipe

If you are looking for a flavorful, budget friendly, easy main dish for dinner, this baked pork tenderloin recipe is your answer. Pork tenderloin is one of those cuts of meat that can feel intimidating if you have ever ended up with a dry or overcooked result.

But when it is prepared the right way, pork tenderloin turns out incredibly tender, juicy, and full of flavor every single time. But what I love most about this recipe is how simple it really is.

With just a handful of ingredients and a few easy steps, you can have a restaurant-quality meal on the table without spending hours in the kitchen. It works just as well for a weeknight dinner as it does for serving guests, and it pairs beautifully with everything from roasted vegetables to mashed potatoes or a simple side salad.

Another reason this baked pork tenderloin recipe stands out is the seasoning. Instead of measuring out multiple individual herbs, this version uses a dry Italian herb seasoning blend.

It simplifies the process while still giving the pork a rich, well-rounded flavor that compliments the meat perfectly. Combined with garlic, butter, and a quick sear before baking, the end result is pork that is moist on the inside with a beautifully seasoned exterior.

Why Pork Tenderloin Is Perfect for Baking

Pork tenderloin is a lean cut of meat that cooks quickly and evenly, which makes it ideal for baking. Unlike pork loin, which is larger and thicker, tenderloin stays tender when cooked to the proper internal temperature. However the key is not overcooking it and allowing it to rest before slicing.

Baking also allows the flavors to really settle into the meat. By searing the pork first and then wrapping it in parchment paper (or foil) while it bakes, the juices are locked in, and the butter melts into the seasoning, creating a natural pan sauce right inside the packet.

Optional Marinade for Extra Flavor

While this baked pork tenderloin recipe is delicious on its own, you do have the option to marinate the pork ahead of time using Italian salad dressing. This step is completely optional, but it does add another layer of flavor and helps tenderize the meat even more.

If you have time, letting the pork marinate overnight or even for 6-12 hours can make a noticeable difference. However, if you are short on time, you can skip this step entirely and still end up with excellent results.

How to Avoid Dry Pork Tenderloin

One of the most common complaints about pork tenderloin is that it turns out dry. Fortunately, that is easy to avoid with a few simple tips. First, always use a meat thermometer. Pork is perfectly safe to eat at 145°F, and cooking it past that point is what causes it to dry out.

Second, letting the pork rest after baking is essential. Resting allows the juices to redistribute throughout the meat instead of running out when it is sliced. Even just five minutes while still wrapped in the parchment paper makes a big difference in how juicy the pork will be.

Finally, slicing the pork against the grain ensures each piece is tender and easy to chew. This small step can dramatically improve the texture of the finished dish.

The Best Baked Pork Tenderloin Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 bottle Italian salad dressing, optional marinade
• 2 tablespoons extra virgin olive oil
• 1 tablespoon sea salt
• ½ teaspoon fresh cracked black pepper
• 2 pounds pork tenderloin
• 4 tablespoons butter, sliced into 4–6 pats
• 2 tablespoons diced garlic
• 2 tablespoons dry Italian seasoning blend

INSTRUCTIONS

• Optional: Place the pork tenderloin in a zip-top bag or shallow bowl and cover with Italian salad dressing. Seal or cover and refrigerate overnight or 6-12 hours. Remove from the refrigerator and discard the marinade before cooking.
• Preheat the oven to 375 degrees Fahrenheit. Place a large sheet of parchment paper over a baking sheet. The tenderloin will be wrapped in the paper before going in the oven so make sure that it is large enough.
• Pat the pork tenderloin dry with paper towels. Season all sides generously with sea salt and fresh cracked pepper.
• In a small bowl, mix together the diced garlic and Italian herb seasoning blend until evenly combined. Set aside.
• Heat the olive oil in a large skillet over medium-high heat until the oil is hot and shimmering.
• Place the pork tenderloin in the skillet and sear on all sides until a deep golden-brown crust forms, turning as needed to brown evenly.
• Transfer the seared pork tenderloin to the prepared baking sheet.
• Evenly coat the outside of the pork with the garlic and Italian herb seasoning mixture.
• Place the butter pats evenly over the top of the pork tenderloin.
• Wrap the pork in the parchment paper, and bake until the internal temperature reaches 145 degrees Fahrenheit at the thickest part, about 30 minutes for a 2-pound tenderloin.
• Remove the pork from the oven and let it rest in the parchment paper, for at least 5 minutes before slicing.
• Slice the pork against the grain and serve immediately.

What to Serve With Baked Pork Tenderloin

This baked pork tenderloin pairs well with just about any side dish, which makes it incredibly versatile. Roasted vegetables like carrots, green beans, or Brussels sprouts are an easy and healthy option. Creamy mashed potatoes or buttery egg noodles are perfect if you are looking for comfort food.

For a lighter meal, serve the pork with a fresh garden salad or steamed vegetables. The Italian seasoning works well with Mediterranean-style sides, such as roasted potatoes with olive oil or sautéed zucchini and squash.

Storing and Reheating Leftovers

Leftover baked pork tenderloin stores very well, making it a great option for meal prep. Once cooled, place the pork in an airtight container and store it in the refrigerator for up to three days.

To freeze leftovers, wrap the pork tightly in plastic wrap or place it in a freezer-safe bag. It can be frozen for up to three months. When you are ready to reheat, thaw the pork overnight in the refrigerator.

To reheat, wrap the pork in foil and place it in a 375 degree oven until heated through. This method helps keep the meat moist and prevents it from drying out.

Enjoy! Mary

Follow My Facebook Page For Great Recipes! Make Your Meals Facebook Page

To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list located in the middle of each recipe or email me at contact@makeyourmeals.com. You can also follow us on Facebook and Pinterest. This article may contain affiliate links where a small commission is paid if you purchase a product at no additional cost to you.