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Close-up of sliced pork tenderloin with herb crust and fresh thyme on a white plate.
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Italian Marinated Pork Tenderloin

This juicy pork tenderloin is marinated in bottled Italian dressing, then seared and baked in the oven with herbs and butter for a flavorful, no-fuss dinner. Perfect for weeknights or meal prep with minimal hands-on time.
Prep Time10 minutes
Cook Time35 minutes
Marinate8 hours
Course: dinner, Main Dishes
Cuisine: American
Keyword: pork
Servings: 6 servings
Calories: 320kcal
Author: Trisha Haas - Salty Side Dish

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 9x13-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

This recipe is based on 2 lbs. of pork tenderloin, which are in 1 lb. a piece. If you change the size, your oven time may vary. The internal temp should reach 145°F with a 3–5 minute rest keeps it juicy. 
  • 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

Serving: 1serving | Calories: 320kcal