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

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.
Course Main Dish
Cuisine American
Keyword herbs, one pan, pork
Prep Time 15 minutes
Cook Time 45 minutes
Marinading Time 2 hours
Total Time 3 hours
Servings 10
Calories 283kcal
Author Stephanie Lynch

Equipment

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

Nutrition

Serving: 4.5oz | Calories: 283kcal | Carbohydrates: 6g | Protein: 38g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 118mg | Sodium: 361mg | Potassium: 891mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8155IU | Vitamin C: 4.3mg | Calcium: 37mg | Iron: 2.1mg