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Tuscan Pork Tenderloin is a flavorful dish featuring tender pork loin seasoned with a blend of Italian herbs and spices, such as rosemary, oregano and garlic. Serve with a variety of side dishes like roasted vegetables or pasta! It's a great option for a weeknight dinner.
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Tuscan pork tenderloin is a traditional Italian dish that is typically made with pork tenderloin, a lean and tender cut of pork. The pork is seasoned with a blend of herbs and spices, such as rosemary, oregano, and garlic, that are commonly used in Tuscan cuisine.
Pork tenderloin is a delicious meal perfect for any occasion!
Why You'll Love This Recipe
- Flavorful. The combination of herbs and spices used in the seasoning, such as rosemary, oregano, and garlic, give the pork a rich and savory flavor that is irresistible.
- Tender. Pork tenderloin is known for its tenderness, making it a perfect cut of meat for this dish.
- Versatile. This pork tenderloin can be served with a variety of side dishes, such as roasted vegetables, pasta, or risotto, making it a versatile option for any meal.
- Quick and easy. The dish can be made in under an hour, making it a great option for a weeknight dinner.
- Perfect for special occasions. With its rich flavor and tender meat, Tuscan pork tenderloin is a great dish to serve for special occasions or to impress guests.
Ingredients You'll Need
- Pork Tenderloin: A lean and tender cut of pork that is perfect for this dish. It is often considered a "filet mignon" of pork, as it is lean and tender, and can be cooked quickly.
- Minced Garlic: Garlic adds a strong, pungent flavor to the dish, and it pairs well with the other herbs and spices.
- Dried Rosemary: Rosemary is a fragrant and flavorful herb that is often used in Tuscan cuisine. It adds a woodsy and pine-like flavor to the dish.
- Dried Oregano: Oregano is another herb that is commonly used in Italian cuisine. It has a strong and slightly bitter flavor, and it pairs well with the other herbs and spices in this dish.
- Salt: Used to enhance the flavor of the dish and to bring out the natural flavors of the pork and herbs.
- Ground Pepper: Adds a slight kick of heat and a nice balance to the flavors of the dish. It also helps to enhance the flavor of the herbs and spices.
Step-By-Step Instructions
Step 1:
Preheat oven to 425 degrees F.
Step 2:
In a small bowl, mix together the minced garlic, dried rosemary, dried oregano, salt, and pepper.
Step 3:
Season the pork tenderloin with the herb mixture, rubbing it all over the meat.
Step 4:
Wrap tightly in plastic wrap and marinate for 30 minutes (or overnight if you choose).
Step 5:
Unwrap from plastic, discard plastic. Place tenderloin in baking dish. Transfer the baking dish to the preheated oven and cook the pork for about 20-25 minutes, or until it reaches an internal temperature of 145 degrees F.
Step 6:
Remove the dish from the oven and let the pork rest for about 5-10 minutes before slicing and serving.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Use high-quality ingredients. Using high-quality pork tenderloin and fresh herbs will make a big difference in the flavor of the dish.
- Season the pork well. The herb mixture used in this recipe is key to the flavor of the dish. Be sure to rub the seasoning all over the pork tenderloin for the best flavor.
- Let the meat rest. Allow the pork to rest for a few minutes before slicing. This will ensure that the juices are distributed evenly throughout the meat, making it more tender and flavorful.
- Experiment with herbs. Feel free to play around with different herbs and spices to suit your taste. Some other Tuscan herbs that can be used are sage and marjoram.
Variations
- Lemon and herb: Add lemon zest and juice to the herb mixture for a bright and tangy flavor.
- Mustard and herb: Mix a bit of dijon mustard into the herb mixture for a tangy and slightly spicy flavor.
- Wine and herb: Deglaze the skillet with a dry white wine before transferring it to the oven.
- Add some heat: Add some red pepper flakes to the herb mixture for a little bit of heat.
- Balsamic glaze: Make a balsamic glaze by reducing balsamic vinegar and a little bit of honey and brush it over the pork tenderloin before serving.
Storing & Freezing
Storing: To store, let the pork cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil. It will keep in the refrigerator for up to 3-4 days.
Freezing: To freeze, wrap the pork tightly in plastic wrap or aluminum foil and then place it in a freezer-safe bag. It will keep in the freezer for up to 3-4 months.
Thawing: To thaw the pork tenderloin, transfer it from the freezer to the refrigerator and let it thaw overnight. Once it is thawed, you can reheat it in the oven. Wrap it in foil and reheat it in the oven at 350 degrees F for about 10-15 minutes, or until it is heated through.
Recipe FAQ's
Pork tenderloin is the best cut of pork for this recipe because it is lean, tender and cooks quickly. However, you can also use pork loin or pork chops, but you may need to adjust the cooking time.
Yes, you can make this recipe ahead of time and reheat it later. Simply store it in the refrigerator or freezer as directed above, then reheat it in the oven before serving.
Yes, you can use fresh herbs instead of dried, but you will need to use twice as much. For example, if the recipe calls for 1 teaspoon of dried rosemary, use 2 teaspoons of fresh rosemary.
Yes, you can make this recipe in the slow cooker. Season the pork as directed and place it in the slow cooker. Cook on low for 6-8 hours or on high for 4-6 hours, or until the pork is cooked through.
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Tuscan Pork Tenderloin
Equipment
Ingredients
- 3 pounds pork tenderloin
- 8 teaspoons minced garlic
- 4 teaspoons dried rosemary
- 4 teaspoons dried oregano leaves
- 2 teaspoons salt
- 2 teaspoons ground black pepper
Instructions
- Preheat oven to 425°F.
- In a small bowl, mix together the minced garlic, dried rosemary, dried oregano, salt, and pepper.
- Season the pork tenderloin with the herb mixture, rubbing it all over the meat.
- Wrap tightly in plastic wrap and marinate for 30 minutes (or overnight if you choose).
- Unwrap from plastic, discard plastic. Place tenderloin in baking dish. Transfer the baking dish to the preheated oven and cook the pork for about 20-25 minutes, or until it reaches an internal temperature of 145 degrees F.
- Remove the dish from the oven and let the pork rest for about 5-10 minutes before slicing and serving.
Notes
- Use high-quality ingredients. Using high-quality pork tenderloin and fresh herbs will make a big difference in the flavor of the dish.
- Season the pork well. The herb mixture used in this recipe is key to the flavor of the dish. Be sure to rub the seasoning all over the pork tenderloin for the best flavor.
- Let the meat rest. Allow the pork to rest for a few minutes before slicing. This will ensure that the juices are distributed evenly throughout the meat, making it more tender and flavorful.
- Experiment with herbs. Feel free to play around with different herbs and spices to suit your taste. Some other Tuscan herbs that can be used are sage and marjoram.
- Storing: To store, let the pork cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil. It will keep in the refrigerator for up to 3-4 days.
- Freezing: To freeze, wrap the pork tightly in plastic wrap or aluminum foil and then place it in a freezer-safe bag. It will keep in the freezer for up to 3-4 months.
- Thawing: To thaw the pork tenderloin, transfer it from the freezer to the refrigerator and let it thaw overnight. Once it is thawed, you can reheat it in the oven. Wrap it in foil and reheat it in the oven at 350 degrees F for about 10-15 minutes, or until it is heated through.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Angela Greven | Mean Green Chef
I love working with pork loin and these are the perfect flavors to compliment this great cut! Toss some veg in there and you're done, delish! 😋