Foolproof Roasted Pork Tenderloin
By
Donna Graffagnino
@StillWild
13
Tender, juicy and full of flavor - this is a no-fail recipe for pork tenderloin that comes out perfect every time.
Blue Ribbon Recipe
Not only are you going to love this roasted pork tenderloin, but it's also going to be one of the easiest recipes you've ever made. We guarantee this is going to go into your weekly rotation. Juicy and succulent, the roast is filled with the perfect balance of spices. It's savory with a little spice. Marinating the roast is what makes this recipe so flavorful. This roasted pork could be cooked on any night of the week, but it's delicious enough for special occasions.
Ingredients
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11.5 - 2 lb pork tenderloin
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1/3 - 1/2 colive oil (i use garlic infused)
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1 Tbspgranulated garlic or powder
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1 Tbspgranulated onion or powder
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1 tspdried italian seasoning
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1/2 tspcrushed red pepper flakes (optional)
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1/2 tspdried oregano or 1 tsp fresh, chopped fine
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1/2 tspcrushed rosemary
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1 tspsalt & pepper or to taste
How to Make Foolproof Roasted Pork Tenderloin
- Place thawed pork tenderloin in a gallon Ziploc bag, (I use Hormel original tenderloin, about 1.5 lbs.) Add olive oil, granulated onion, granulated garlic, salt, pepper, Italian seasoning, oregano, optional red pepper flake, dried rosemary, or any other herb that you love with pork.
- Seal bag and remove as much air as possible to make sure that the seasonings completely coat the pork tendetloin. Put in refrigerator for at least 1 hour or longer.
- Preheat oven to 425°F. (This is not a typo.) Line a casserole or small baking dish with aluminum foil for easy cleanup, if desired.
REMOVE TENDERLOIN FROM BAG and center in a foil-lined dish. - Pour marinade over the tenderloin and bake for 15 minutes.
- Turn meat over and bake another 15 minutes. Turn meat 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.
- Cut 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!
