This is a very easy weeknight pork tenderloin recipe that is also keto-friendly.

Tuscan Pork Tenderloin

garlic,

rosemary

oregano

salt

black pepper

pork tenderloin

Preheat the oven to 425 degrees F (220 degrees C).


Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish.


Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.


I used a small tenderloin from Trader Joe's and so cut the recipe to 3 servings.  I gave a healthy dose of the salt and pepper but kept everything else the same.  The next time I would press the garlic rather than mince it so that it would make a better paste on the meat.  At 425 degrees it took about 23 minutes after I'd taken the meat from the fridge about a half hour before baking it.  At the very end I turned on the broiler to make the color a little better.  This is a very easy and very tasty meal.  Thanks for our dinner tonight!

Very well received by the family tonight.  They want it again next week.  Do not remove from oven at 145 degrees internal.  It will raise to close to 150 and now you have medium well pork.  remove at 136 internal and you have a perfect med rare piece of pork after resting.

Easy and so delicious.  I applied the rub and marinated the tenderloin in the refrigerator for several hours.  Moist.  Tender. Delicious....

Turned out moist and delicious!s !   Didn't have dried rosemary, so i used finely chopped fresh.  Worked just fine.   Will definitely make this again.

This was my FIRST pork tenderloin and it was DELICIOUS!  I am no Julia Chiles, however am used to improvising.  I had no Rosemary on hand, but I DID have "italian seasoning" which included rosemary, oregano and thyme-which thyme was recommended as a substitute for rosemary. Well since I had NO thyme using the Italian seasoning as the rosemary worked out perfextly 

I cooked it 25 minutes and was slightly pink inside and crusty beown on the outside. I wanted to include a picture though not flattering    but i am technically challenged! I definitely will make this a regular for us!?

Pork came out super tender and moist.  Tasty dish, indeed.  Next time I make it I'll use half the pepper.  It was a tad heavy on the pepper but overall delicious.

Easy &amp; delicious. You'll want to keep an eye on the time though because we had to bake a lot longer to reach 140 degrees &amp; we had a 1 1/2 lb pork loin. What I really liked is no overnight marinating like most recipes for pork loin I have.  Will make again

This was easy, moist &amp; favorable.  I made as directed with no changes. I took the roast out of the fridge, rubbed the seasonings on it  &amp; let it sit for about 30 minutes till it reached room temperature before putting it in the oven.  Next time I make it I will do the same, not making any changes.

Don't overcook this!  We like it with more rosemary, but that is no doubt personal preference.

Very good, juicy, tender and quick. I'll definitely make it again and again. I didn't use the given amount of garlic but I will next time, for flavor.

We added 1/2 cup of prepared red chili as a rub.  Turned out amazing!  Instructions were perfect (although we cooked ours in foil).

Tasted great and was real tender I’ll leave off the basting at the end though next time.

I added some fresh thyme
Will make it  again

I didn't have the  crushed garlic so used  garlic powder nor did I have rosemary and oregano so I substituted with marjoram.  My husband and I both loved it..very tasty and very moist.

Great recipe. Easy to prep and great tasting. Had the leftovers on biscuits the next morning.

I made it exactly as instructed.  I wanted an easy dinner and this was easy and delicious.  We totally enjoyed it.

I really loved this as a quick and easy supper.  The combination of spices rubbed into the tenderloin was perfect.  I served it with broccoli and some stovetop stuffing mix and the family loved it.

I made this in crockpot turned out great just used fresh garlic and pearl onions (1/2 of frozen 10 oz bag) Italian seasonings. Also made with same except Herbes de Provence and shallots.

I followed the recipe exactly as written and it was delicious.

No changes but my husband thought wine might enhance the flavor.

tuscan pork tenderloin

Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 12

Cost: $2.01 /serving

Author : BMG

Ingredients

Instructions

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