Italian Pork Tenderloin
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If you’ve never made pork tenderloin with Italian dressing, you’re in for a super simple and surprisingly flavorful dinner. This easy baked pork tenderloin recipe starts with a quick marinade in bottled dressing, gets seared for extra flavor, and then finishes in the oven wrapped in foil with herbs and butter.
The result is juicy, tender pork that feels like a restaurant quality meal but takes minimal effort to pull off.
The bottled dressing acts like a marinade that does most of the work for you, and the extra herb seasoning gives it that savory, roasted flavor you’d expect from a more complicated recipe.
If you’re looking for a pork recipe with big flavor, this is the best cooking method.
Everything You Need to Make This Pork Recipe
- 2 lbs pork tenderloin (usually 2 in a pack)
- 1 bottle Italian dressing
- Salt and pepper
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon each: dried basil, oregano, thyme, parsley
- ½ teaspoon ground sage
- 4 tablespoons butter, sliced
- Fresh thyme, optional for garnish
SHOPPING TIP: I usually grab the two-pack of pork tenderloin from the store and make both at once. Leftovers are perfect for sandwiches, wraps, or chopped into salads the next day.
Easy Oven Method for Italian-Marinated Pork Tenderloin
Marinate the pork in Italian dressing overnight or at least 8 hours in the fridge.
Preheat oven to 350°F. Line a 9×13 baking dish with foil.
Sear the pork in olive oil over medium-high heat, browning all sides. If marinade drips into the pan, the extra liquid may slow browning slightly. Let it reduce and continue cooking until a golden crust forms.
When searing, just know it may take a little longer than expected if any of the marinade ends up in the pan. The liquid just needs to cook off before the pork starts to brown properly.
Transfer to dish, season with salt and pepper, and sprinkle with mixed dried herbs.
Top with butter slices, seal foil loosely around the pork, and bake for 25 to 35 minutes or until internal temperature reaches 145°F.
Rest for 5 minutes, slice, and serve with pan juices. Garnish with fresh thyme if desired.
How to Change the Flavor Without Changing the Method
Italian dressing still works great, but vinaigrette-style dressings like lemon or balsamic also pair well with different seasonings if you want to switch things up. Here are a few combos to keep the method the same but give dinner a fresh new flavor.
Italian Parmesan Crust: Mix Italian seasoning with grated Parmesan and a touch of breadcrumbs before baking uncovered for a golden top.
Garlic Herb Seasoning: Combine garlic powder, onion powder, dried dill, parsley, and a little powdered ranch mix.
Lemon Herb Blend: Add lemon zest, a squeeze of lemon juice, thyme, rosemary, and garlic.
Smoky Paprika Rub: Use smoked paprika, cumin, chili powder, garlic, and oregano for a bold and smoky pork.
What to Serve with Pork Tenderloin
You don’t need anything fancy to round this meal out, just a good side or two. Pork tenderloin goes great with potatoes, and these Parmesan roasted potatoes are crispy and easy to make.
If you want something hands-off, throw some air-fried sweet potatoes in while the pork bakes.
For a little sweetness, honey glazed carrots are always a hit. And if you want to keep things fresh and simple with a pre-meal appetizer, heirloom tomato and burrata salad is one of my favorites.
Italian Marinated Pork Tenderloin
Ingredients
- 1 package pork tenderloin ~2 lbs, usually 2 small pieces
- 16 oz. bottle Italian dressing
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon ground sage
- 4 tablespoons butter sliced
- Fresh thyme optional for garnish
Instructions
Marinate the Pork:
- Place pork tenderloin in a large resealable bag. Pour in the bottle of Italian dressing, seal, and refrigerate for at least 8 hours or overnight.
Baking Pork Tenderloin
- Preheat oven to 350°F. Line a 9×13-inch baking dish with foil and set aside.
- Heat olive oil in a large skillet over medium-high heat. Remove pork from the marinade (discard the marinade) and place in the hot skillet. Sear each side for a few minutes until browned. If excess marinade drips into the pan, it may take a bit longer to brown — just let it cook off.
- Transfer seared pork to the foil-lined baking dish. Sprinkle with salt and pepper. In a small bowl, mix all dried herbs and garlic powder, then sprinkle the mixture evenly over the pork.
- Dot the tops of the tenderloin with butter slices. Fold the foil around the pork to loosely seal.
- Bake for 25–35 minutes, or until the internal temperature reaches 145°F in the thickest part of the meat.
- Remove from oven and let rest for 5 minutes before slicing. Spoon pan juices over the top and garnish with fresh thyme if desired.
Notes
- Want a crispier top? Open the foil for the last 5–10 minutes of baking.
- Leftovers are great in wraps, sandwiches, or with a fresh salad the next day.
- Use a meat thermometer to avoid overcooking.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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