Southern Oven-Roasted Pork Tenderloin With Herb Crust

Name: Southern Oven-Roasted Pork Tenderloin With Herb Crust
Prep time: 24 h
Cook time: 30 min
Total time: 1470 min
Yield: 8
Ingredients: ▢ 1 bottle Italian salad dressing; ▢ 2 pounds pork tenderloin; ▢ 2 tablespoons garlic, chopped; ▢ 1 teaspoon basil, dried; ▢ 1 teaspoon oregano, dried; ▢ 1 teaspoon thyme, dried; ▢ 1 teaspoon parsley, dried; ▢ 1/2 teaspoon sage, dried; ▢ 1 tablespoon sea salt; ▢ 1/2 teaspoon black pepper; ▢ 2 tablespoons olive oil; ▢ 4 tablespoons butter, cut into 6 pats; room temperature; ▢ Jezebel sauce

by Jenny DeRemer

8 servings

24 hr 30 min

Apr 04, 2025

This oven roasted pork tenderloin is marinated in Italian dressing for 24 hours, seared to lock in juices, and roasted with a flavorful herb crust, making it a tender and delicious dish for any occasion.

Pairing this tender pork with Jezebel sauce offers a perfect balance of sweet Southern heat that’s simply unforgettable!

southern oven roasted pork tenderloin with herb crust

southern oven roasted pork tenderloin with herb crust, Two raw pork tenderloins on a white plate surrounded by bowls of olive oil butter cubes chopped garlic Italian dressing dried herbs and sea salt with black pepper all placed on a marble surface with scattered thyme sprigs

Two raw pork tenderloins on a white plate, surrounded by bowls of olive oil, butter cubes, chopped garlic, Italian dressing, dried herbs, and sea salt with black pepper, all placed on a marble surface with scattered thyme sprigs.

This pork tenderloin recipe keeps it simple with pantry staples!

Pork Tenderloin: A lean cut of meat that’s naturally tender.
Italian Dressing: Works as a marinade to add flavor and moisture.
Spices: Garlic powder, onion powder, oregano, thyme, kosher salt, and black pepper enhance the flavor.
Olive Oil: Helps create a crisp, golden crust.
Butter: Melts over the finished roast, enhancing the garlic-herb crust for a rich, steakhouse-style finish.

See the recipe card for exact quantities and nutrition details, including calories, sodium, and saturated fat.

Variations

Spicy Kick: Add hot paprika and a pinch of cayenne for extra heat.
Garlic Lovers: Double up on the amount of chopped garlic.
Citrus: Add fresh lemon zest to the herb mix for a bright finish.

Southern Oven-Roasted Pork Tenderloin With Herb Crust

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Recipe details

Yield 8 servings
Time spent: Prep time: 24 Hours Cook time: 30 Minutes Total time: 24 hr 30 min

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% Daily value

Ingredients

▢ 1 bottle Italian salad dressing
▢ 2 pounds pork tenderloin
▢ 2 tablespoons garlic, chopped
▢ 1 teaspoon basil, dried
▢ 1 teaspoon oregano, dried
▢ 1 teaspoon thyme, dried
▢ 1 teaspoon parsley, dried
▢ 1/2 teaspoon sage, dried
▢ 1 tablespoon sea salt
▢ 1/2 teaspoon black pepper
▢ 2 tablespoons olive oil
▢ 4 tablespoons butter, cut into 6 pats; room temperature

optional for serving

▢ Jezebel sauce

Instructions

Place the pork tenderloin in a large bowl or plastic bag and pour the Italian dressing over it, ensuring the meat is fully coated. Cover the bowl and refrigerate for 24 hours to allow the flavors to infuse.1 bottle Italian salad dressing, 2 pounds pork tenderloin
Preheat your oven to 375°F (190°C). While the oven is heating, line a baking sheet with aluminum foil for easy cleanup. In a small bowl, mix together the garlic, basil, oregano, thyme, parsley, and sage. Set the bowl aside to keep the herbs ready for later.2 tablespoons garlic, 1 teaspoon basil, 1 teaspoon oregano, 1 teaspoon thyme, 1 teaspoon parsley, 1/2 teaspoon sage
Remove the pork tenderloin from the marinade and discard the marinade. Place the meat on a flat surface, then generously season all sides with salt and pepper.1 tablespoon sea salt, 1/2 teaspoon black pepper
In a large skillet, heat the olive oil over medium-high heat until it becomes hot and shimmery. Add the pork tenderloin to the pan and sear it quickly on all sides, cooking until it’s a dark golden brown. Carefully transfer the seared pork tenderloin to the prepared baking sheet. Generously sprinkle the herb mixture over the pork tenderloin.2 tablespoons olive oil, 4 tablespoons butter
Wrap the pork tenderloin tightly in foil and roast it in the preheated oven until it reaches an internal temperature of 145°F at the thickest part, which should take about 30 minutes for a 2-pound roast. Slice the butter into 6 individual pats and set aside to come to room temperature while the meat roasts.
Once the pork reaches the desired temperature, remove it from the oven and carefully pull back the foil to expose the meat. Dot the surface with butter, allowing it to melt into the warm pork. Re-tent with the foil and let it rest for at least five minutes, giving the juices time to redistribute while the butter enhances the garlic and herbs. Slice the pork tenderloin against the grain and serve immediately. For an 'added dose of Southern,' top it with Jezebel Sauce.

Tips

Marinate for the 24 hours specified to ensure full flavor infusion.
Sear quickly on all sides to achieve a golden crust and retain moisture.
Oven temperatures may vary, so adjust cooking time slightly if needed.
Optional: Serve with Jezebel Sauce for an added layer of Southern flavor.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to maintain tenderness.

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