Pork Tenderloin Italiano
Indulge in the rich, savory flavors of Pork Tenderloin Italiano, a comforting yet elegant dish that’s perfect for weeknight dinners or special occasions. This recipe elevates tender pork with a fragrant garlic, oregano, and paprika rub, seared to golden perfection before being roasted with a vibrant medley of grape tomatoes, balsamic vinegar, and chicken broth. The finishing touch? A burst of freshness from chopped basil and optional Parmesan cheese for a hint of creamy, salty decadence. Ready in just 45 minutes, this one-pan, oven-to-table meal combines Italian-inspired ingredients and bold flavors to create a dish that’s as easy to prepare as it is impressive to serve. Perfectly paired with crusty bread or a light side salad, it’s a true crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 3 tbsp olive oil
- 4 pieces garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
- 2 cups grape tomatoes, halved
- 0.5 cups chicken broth
- 2 tbsp balsamic vinegar
- 0.25 cups fresh basil leaves, chopped
- 0.25 cups Parmesan cheese, grated (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels. Rub it all over with 1 tablespoon of olive oil.
In a small bowl, mix together the minced garlic, oregano, basil, paprika, salt, black pepper, and crushed red pepper flakes (if using). Rub this spice mixture evenly over the entire pork tenderloin.
In a large ovenproof skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, sear the pork tenderloin for about 2-3 minutes on each side until golden brown all over.
Remove the pork from the skillet and set aside on a plate.
In the same skillet, add the halved grape tomatoes and sauté for 2-3 minutes until they start to soften. Add the chicken broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan.
Return the seared pork tenderloin to the skillet, spooning some of the tomato mixture over the top.
Transfer the skillet to the preheated oven. Roast for 15-20 minutes or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and transfer the pork to a cutting board. Let it rest for 5 minutes before slicing.
Stir the chopped fresh basil into the tomato sauce in the skillet.
Slice the pork tenderloin into medallions and serve with the tomato-basil sauce spooned over the top. Garnish with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 5111 mg | 222% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 13.1 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 846 mg | 65% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3268 mg | 70% | |
*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.
