Roasted Italian Pork Tenderloin

Roasted Italian Pork Tenderloin

4.7 of 5 (29)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 237.8
  • Total Fat: 8.5 g
  • Cholesterol: 90.0 mg
  • Sodium: 195.4 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 0.6 g
  • Protein: 32.8 g

View full nutritional breakdown of Roasted Italian Pork Tenderloin calories by ingredient
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Introduction

Full of flavor and ready to go in 30-40 minutes! Full of flavor and ready to go in 30-40 minutes!
Number of Servings: 4

Ingredients

    1 Tbsp Italian Seasoned Bread Crumbs
    1 tsp dried thyme
    1 tsp dried basil
    1 tsp instant dried onion flakes
    3/4 tsp salt
    1/2 tsp pepper
    1 lb Pork Tenderloin-trimmed of fat
    1 tsp olive oil

Directions

Preheat oven to 375 degrees; combine bread crumbs and spices through pepper; rub all over the pork tenderloin.
Heat 1 tsp oil in a skillet; add pork and cook 3 minutes on each side;
In same pan-put pork in oven for 18 minutes or until center is cooked to 160 degrees.
Remove from oven-cover with foil and let sit for 5 minutes to finish cooking.

Number of Servings: 4

Recipe submitted by SparkPeople user GR8T2BE40.

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Member Ratings For This Recipe


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    Incredible!
    2 of 2 people found this review helpful
    I even had my oh-so-picky husband eating this one! Almost didn't get to keep my hand! Seriously, this recipe is great! Just th perfect amount of spices, and the meat is so juicy! - 5/27/08

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    Incredible!
    1 of 1 people found this review helpful
    This is the most amazing recipe ever! I usually cook it for about 25 minutes but that's probably my oven. It's so tender and flavorful!! I love it plain or in a sandwich! - 7/15/09

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  •  my profile photo

    Incredible!
    1 of 1 people found this review helpful
    This was the most flavorful pork tenderloin. My husband and I loved it. And it was unbelievably tender. Can't wait to make this again. - 6/5/08

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    I am making this for dinner. - 7/6/20

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  •  no profile photo

    Very Good
    tasty - 4/24/20

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