Sliced Italian-Herb Crusted Pork Tenderloin on a slate board with carrots all on a wooden background (with logo overlay)

Italian-Herb Crusted Pork Tenderloin

Mix together your own combination of herbs to add to a pork loin for a homemade Italian-herb pork dinner with carrots for an easy meal.

Pork is one of the few types of meat that my entire family will eat. That being said, I don’t have a lot of pork recipes. I like to get a large tenderloin from the store and either bake it or place it in the slow cooker for an easy meal. But, when looking at all the extra ingredients in the pre-flavored pork, I decided to make my own at home.

We have been trying to avoid unnecessary ingredients and cook with fresh food when possible. For that reason, I decided to put together our own rub for pork tenderloin. I purchased a plain tenderloin from the store so it didn’t have anything extra in or on it. Italian-Herb Pork is my favorite flavor, so that’s what we tried to make a copy of at home.

This ended up with a much better flavor than the pre-packaged herb tenderloin. The only thing I want to do next time is to marinade it for a bit longer to let the pork soak up some of the flavors.

I mixed together a whole bunch of herbs that we had, both fresh and dried, to make the rub. I wish we had more fresh herbs, but I was just starting some of my plants out again at the time, so we had to use mostly dried herbs. We keep a little of all the common herbs on hand and have some of the more unique ones, too. Italian-Herb Pork has a great flavor, but could also be used as a rub for chicken or other meat, too.

Step by Step

Preheat the oven to 475F. In a 9×13 baking dish, make a layer of sliced carrots and top that with sliced onion.

In a medium mixing bowl, combine the oil with all of the seasonings. If you have time, I suggest placing the pork in the bowl and letting it marinade for a few hours, turning often to coat the entire tenderloin.

If you are making the meal immediately, place the pork tenderloin on top of the vegetables.

Rub the oil and seasonings over the tenderloin. Spread it out as much as possible without too much falling over the side.

Roast the pork for about 20 minutes. Then reduce the heat to 425F and cook another 30-45 minutes. Cook until a meat thermometer reaches 145F and the vegetables are tender.

Remove the dish from the oven. Use a piece of foil to “tent” the pork for about 20 minutes to finish the roasting process.

Slice the pork and serve immediately with the carrots and onions.

Recipe

Sliced Italian-Herb Crusted Pork Tenderloin on a slate board with carrots all on a wooden background

Italian-Herb Crusted Pork

Mix together your own combination of herbs to add to a pork loin for a homemade Italian-herb pork dinner with carrots for an easy meal.
Prep Time 15 minutes
Cook Time 45 minutes
Marinading Time 2 hours
Total Time 3 hours
Course: Main Dish
Cuisine: American
Keyword: herbs, one pan, pork
Servings: 10
5 from 1 vote

Ingredients

  • 3 tbsp olive oil
  • 5 cloves garlic (minced)
  • 1 tsp salt
  • 1 tsp basil
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp italian seasoning
  • 1/2 tsp pepper
  • 4 lb pork tenderloin
  • 8 carrots (halved lengthwise)
  • 1 onion (sliced)

Instructions

  • In a medium mixing bowl, combine the oil with all of the seasonings
  • Place the pork in the bowl and let it marinade for a few hours, turning often to coat the entire tenderloin
  • Preheat the oven to 475F
  • In a 9×13 baking dish, make a layer of sliced carrots and top that with sliced onion
  • Place the pork tenderloin on top of the vegetables
  • Rub the oil and seasonings over the tenderloin
  • Roast the pork for about 20 minutes
  • Reduce the heat to 425F and cook another 30-45 minutes, until a meat thermometer reaches 145F and the vegetables are tender
  • Remove the dish from the oven and use a piece of foil to “tent” the pork for about 20 minutes to finish the roasting process
  • Slice the pork and serve immediately with the carrots and onions
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Nutrition Facts
Italian-Herb Crusted Pork
Amount Per Serving (4.5 oz)
Calories 283 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Cholesterol 118mg39%
Sodium 361mg15%
Potassium 891mg25%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 3g3%
Protein 38g76%
Vitamin A 8155IU163%
Vitamin C 4.3mg5%
Calcium 37mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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22 thoughts on “Italian-Herb Crusted Pork Tenderloin”

  1. That’s a great recipe 🙂 Very simple yet very enticing. I love it especially adding herbs it brings out the smell and the taste. Thanks for sharing.

  2. I’m no pork person, but I do love me some Italian Spices!!! 🙂 And my husband loves pork, so I am feeling like I need to surprise him with this one night. He would be in shock because I really don’t cook for him, at all! ha!

    1. The spices could work well on other meats, too. I do Italian seasonings on chicken a lot. This would be a great surprise, and the leftovers reheated well for lunch the next day!

  3. What a beautiful presentation! I have not made pork tenderloin for a while and I should definitely make that delicious Italian herbed one over the weekend when my nieces come over. I will make sure it looks as pretty as yours.

  4. I always love recipes that are similar to the pre-packaged processed versions you can buy in stores, only (being homemade) don’t have all the extra unwanted ingredients. Thanks for sharing this!

  5. This looks so yummy. I specially like your herb mixture, that will give unique flavour to the pork. I will try it on Saturday. Thank you so much.

  6. In my opinion, no other spices smell as beautiful and intense as baked Italian herbs.
    I love the smell when I open the oven.

  7. Melanie williams

    Love a good herb mixture…makes so much difference in terms of flavour. I love the look of your dish, looks so neat and appealing xx

  8. Rosemary is one of my favorite ingredients and I use it in almost everything I cook. That dish looks very delicious and moist.

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