Italian Pork Tenderloin
Infuse your dinner table with the rustic flavors of Italy with this mouthwatering Italian Pork Tenderloin recipe. This succulent pork tenderloin is marinated in a vibrant blend of olive oil, minced garlic, fresh rosemary, thyme, zesty lemon, and a touch of balsamic vinegar, creating a deeply flavorful and aromatic dish. Searing the meat to perfection forms a golden crust before it's roasted to tender, juicy excellence. Finished with a luscious pan sauce crafted from the leftover marinade, every bite bursts with Mediterranean-inspired goodness. Ready in under an hour, this restaurant-worthy dish is perfect for a special family meal or entertaining guests. Serve alongside creamy mashed potatoes or roasted vegetables for an irresistible dinner that’s full of Italian flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Olive oil
- 4 cloves Garlic cloves, minced
- 1 tbsp Fresh rosemary, chopped
- 1 tbsp Fresh thyme, chopped
- 1 whole Lemon, zested and juiced
- 1 tbsp Balsamic vinegar
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 0.5 cup Chicken broth or water
Instructions
Trim the pork tenderloin of any excess fat or silver skin, and pat it dry with paper towels.
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, lemon zest, lemon juice, balsamic vinegar, salt, black pepper, and red pepper flakes (if using) to make a marinade.
Place the pork tenderloin in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes, preferably 2-3 hours for best results.
Preheat your oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat. Remove the pork from the marinade, letting the excess drip off, and reserve the marinade. Sear the pork on all sides (about 2 minutes per side) until nicely browned, creating a flavorful crust.
Pour the reserved marinade and chicken broth (or water) into the pan around the pork. Transfer the skillet to the preheated oven.
Roast the pork for 15-20 minutes, or until the internal temperature reads 145°F (63°C) using an instant-read thermometer.
Remove the pork from the oven and transfer it to a cutting board. Loosely cover with foil and let it rest for 5-10 minutes to retain juices.
Meanwhile, if desired, place the skillet back on the stovetop over medium heat and simmer the pan juices until slightly thickened to create a sauce.
Slice the rested tenderloin into 1-inch medallions and serve with the sauce drizzled over the top. Enjoy!
Nutrition Facts
Calories |
924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 5517 mg | 240% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.2 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 85 mg | 7% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2309 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
