Prep time: 10 mins | Cook time: 45 mins | Serves: 4-6
This is a foolproof recipe for the juiciest, most tender, and flavorful Roasted Pork Tenderloin. Easy and quick to throw together and comes out great always! Include this in your fave menu rotation and serve with your favourite side for a filling meal that your family will ask for over and over!
Ingredients
1 1.5 – 2 pounds pork tenderloin
1/3 – 1/2 cup olive oil (I use garlic infused)
1 tablespoon granulated garlic or powder
1 tablespoon granulated onion or powder
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon dried oregano or 1 teaspoon fresh, chopped fine
1/2 teaspoon crushed rosemary
1 teaspoon salt & pepper or to taste
How to make Foolproof Roasted Pork Tenderloin
Step 1: In a gallon Ziploc bag, place the thawed pork tenderloin. For this, I used about 1.5 pounds of Hormel original tenderloin. Then, add the olive oil, granulated onion, granulated garlic, salt, pepper, Italian seasoning, oregano, optional red pepper flake, dried rosemary, or your favourite herb. Seal the bag, removing as much air as you can, and place it in the fridge for at least an hour or more.
Step 2: Prepare the oven. Preheat it to 425 degrees F. And with aluminium foil, line a casserole or a small baking dish for easy cleanup. Then, take the tenderloin from the bag and arrange them in the middle of the baking dish. Over the tenderloin, pour the marinade.
Step 3: Place the baking dish into the preheated oven and bake the tenderloin for about 15 minutes. Flip the meat and continue to bake for 15 minutes more. Then, turn the meat over again and bake for an additional 15 minutes.
Step 4: Take the tenderloin out of the oven when done and allow them to rest for at least 10 minutes before slicing into 1/4-inch or thicker. Serve the roasted pork tenderloin along with your fave side dishes.
Note:
You can dab a little amount of compound butter/margarine combined with crushed dried rosemary, thyme, and garlic on each slice and let the heat melt it to the meat if desired.
Ingredients
- 1 1.5 - 2 pounds pork tenderloin
- 1/3 - 1/2 cup olive oil (I use garlic infused)
- 1 tablespoon granulated garlic or powder
- 1 tablespoon granulated onion or powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon dried oregano or 1 teaspoon fresh, chopped fine
- 1/2 teaspoon crushed rosemary
- 1 teaspoon salt & pepper or to taste
Instructions
Step 1: In a gallon Ziploc bag, place the thawed pork tenderloin. For this, I used about 1.5 pounds of Hormel original tenderloin. Then, add the olive oil, granulated onion, granulated garlic, salt, pepper, Italian seasoning, oregano, optional red pepper flake, dried rosemary, or your favourite herb. Seal the bag, removing as much air as you can, and place it in the fridge for at least an hour or more.
Step 2: Prepare the oven. Preheat it to 425 degrees F. And with aluminium foil, line a casserole or a small baking dish for easy cleanup. Then, take the tenderloin from the bag and arrange them in the middle of the baking dish. Over the tenderloin, pour the marinade.
Step 3: Place the baking dish into the preheated oven and bake the tenderloin for about 15 minutes. Flip the meat and continue to bake for 15 minutes more. Then, turn the meat over again and bake for an additional 15 minutes.
Step 4: Take the tenderloin out of the oven when done and allow them to rest for at least 10 minutes before slicing into 1/4-inch or thicker. Serve the roasted pork tenderloin along with your fave side dishes.
Notes
You can dab a little amount of compound butter/margarine combined with crushed dried rosemary, thyme, and garlic on each slice and let the heat melt it to the meat if desired.
