Fool-Proof Roasted Pork Tenderloin

Donna Graffagnino


Tender, juicy and full of flavor - this is a no-fail recipe for pork tenderloin that comes out perfect every time.

★★★★★ 6 votes
10 Min
45 Min


2 lb pork tenderloin
1/4 c
olive oil (i use garlic infused)
1 Tbsp
granulated garlic or powder
1 Tbsp
granulated onion or powder
1 tsp
dried italian seasoning or oregano
1/2+ tsp
crushed red pepper flakes or cajun seasoning
1/2 tsp
dried or 1 tsp fresh thyme, chopped fine
1/4 tsp
crushed rosemary (optional)
1 tsp
salt & pepper or to taste


1Preheat oven to 425* F.

Place thawed pork loin in a gallon Ziploc bag. Add olive oil, granulated onion, granulated garlic, salt, pepper, Italian seasoning, thyme, red pepper flake or Cajun seasoning, dried rosemary, or any other herb that you love with pork.
2Seal bag and remove as much air as possible to make sure that the seasonings completely coat the pork loin. Put in refrigerator for at least 1 hour or longer.
3Line a casserole or small baking dish with aluminum foil for easy cleanup.

Remove loin from bag and center in foil lined dish. Pour marinade over the loin and bake for 15 minutes.
4Turn loin over and bake another 15 minutes. Turn loin over once more and bake another 15 minutes for a total cooking time of 45 minutes. Remove from oven and let rest for 10 minutes.
5Cut into 1/4" or thicker slices and serve with your favorite side dishes.

If desired make a compound butter/margarine ahead of time with a little crushed dried rosemary, thyme, and garlic. Put a small pat on each slice and allow heat to melt it into the meat. C'est ci bon!

About this Recipe