Italian Marinated Baked Pork Tenderloin with roasted vegetables is a perfect weeknight meal that satisfies the meat and potatoes fan in your home. Healthy and flavor-packed pork tenderloin is roasted alongside your favorite vegetables for an all-in-one meal.
Italian spices make this marinated pork tenderloin pop with flavor. We love that it begins with just a bit of your favorite Italian dressing, so you don’t have to worry about having all of the spices on hand.
Tip: Marinate your pork loin overnight for the best flavor and to allow your tenderloin to absorb as much as possible before cooking.
USDA safety recommendation is to cook your pork to 145 degrees Fahrenheit internally and allow to rest for at least 3 minutes before consuming. Many prefer to cook to a higher temperature closer to 160 degrees.
Choose the temperature you prefer to serve your pork loin at, but make sure it is at a minimum of 145 degrees.
For this recipe, we recommend cooking for 20-25 minutes or until the thermometer reads the safety temperature of 145 degrees. You can cook at a lower heat for longer, or even the same heat for longer if preferred.
Just make sure to not overcook the meat as it will be dry. Cooking time also varies depending on the size of your tenderloin.
We included carrots, broccoli, and cauliflower to be roasted alongside the pork tenderloin in this recipe. Those are my personal favorites, but if you are not a fan of that combination you may prefer the options below.
This baked pork tenderloin is going to become a favorite easy to prepare dinner for busy evenings.
Step 1
Place pork and Italian dressing into a large storage container or plastic sealable bag. Toss the pork around in the container or bag to coat well, and then place in the refrigerator at least 4-hours up to overnight.
Step 2
When ready to cook your pork, position the oven racks to the upper 1/3 and lower 1/3 of the oven, then preheat the oven to 425 degrees Fahrenheit.
Step 3
In a large bowl, place your carrots, broccoli, and cauliflower along with 2 tablespoons of oil, Italian seasoning, and 1/2 teaspoon each of salt and black pepper. Toss or stir to coat and then pour onto a rimmed baking sheet and set aside.
Step 4
Remove the pork from the marinade and pat dry with a paper towel. Season the pork loin with 1/4 teaspoon each of salt and black pepper.
Heat the remaining tablespoon of oil in a large ovenproof skillet over medium-high heat and then brown the pork on one side for 3-4 minutes. Turn the pork over, and then place the pan into the upper rack of your oven.
Tip: we prefer using cast iron for this recipe as it is oven safe and a great conductor of heat.
Step 5
Roast the pork tenderloin until the meat thermometer reads 145 degrees F. This is usually about 20-25 minutes.
You will add the pan of vegetables to the lower rack of the oven about 10 minutes into the pork baking time.
Step 6
When the pork is finished baking and at temperature, you will remove it from the skillet and allow it to rest for 5 minutes on a cutting board before slicing to serve.
The vegetables will be done around the same time or shortly after the pork tenderloin. Remove these from the oven, and toss them with the remaining 2 tablespoons of Italian dressing before serving.
Have your kids place the cut vegetables in the bowl and mix with olive oil and spices. Then, have them place them on the rimmed baking pan.
Tips For Cooking Pork Tenderloin
For best flavor, marinate your pork overnight.
Make sure to cook your tenderloin to a minimum of 145 degrees F.
We love serving quinoa with this recipe, but any vegetables or grains you choose will go well.
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1/3cupItalian Dressing, plus 2 tablespoons(divided)
3tablespoonsextra virgin olive oil(divided)
2teaspoonsItalian seasoning
4mediumcarrots(cut into 1-inch pieces)
1mediumcauliflower crown(cut into large florets)
1mediumbroccoli crown(cut into large florets)
3/4teaspoonsalt
3/4teaspoon pepper
Instructions
Place pork and Italian dressing in a large sealable bag. Toss the pork to coat. Place in the refrigerator for at least 4-hours up to 24 hours.
When ready to cook, position oven racks to upper 1/3 and lower 1/3 of the oven. Preheat to 425 degrees F.
Place carrots, broccoli, and cauliflower in a large bowl. Toss to coat with 2 tablespoons of oil, Italian seasoning, and 1/2 teaspoon each salt and pepper. Place on a rimmed baking sheet and set aside.
Remove pork from marinade and pat dry with a paper towel. Discard bag with marinade. Season pork with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining tablespoon of oil in a large ovenproof skillet over medium-high heat. Place pork in pan and brown on one side, 3-4 minutes. Turn pork over and place the pan in the upper rack of the oven.
Roasted until a meat thermometer reads 145 degrees F, about 20 minutes. While meat is roasting, place the pan of vegetables on the lower rack of the oven and roast for 20 or 25 minutes, turning once halfway through.
When pork is finished transfer to a cutting board and let rest for 5 minutes. When vegetables are done, toss with the remaining 2 tablespoons Italian dressing. Then, slice the pork and serve with vegetables.
Notes
Quinoa is the perfect side dish for this recipe.
For best flavor, marinate your pork the night before you plan to cook it.
Always cook pork to an internal temperature of 145 degrees F.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don’t forget to give it a star rating below!
Since its founding in 2015 by suburban mother Erin Henry, Suburban Simplicity has provided an outlet for like-minded women to connect and share their methods for a serene and simple home life. It has become a trusted resource for advice on simple, modern homemaking, appearing on Oprah Magazine, Good Housekeeping, Buzzfeed, MSN and Yummly.
Yay! I’ve been looking for a new pork tenderloin recipe. This one looks great and I love that you included tips about how the kids can help and be involved.
Krissy Allori says
Yay! I’ve been looking for a new pork tenderloin recipe. This one looks great and I love that you included tips about how the kids can help and be involved.
Erin Henry says
We love it when kids get in the kitchen and learn valuable skills!