Go Back
Italian Herb Crusted Pork Tenderloin
Prep Time
10 mins
Cook Time
20 mins
Time for Brining
1 hr
Total Time
30 mins
  • 1-3 lb Pork Tenderloin
  • 3-5 cups cold water
  • 3-5 tbsp salt
Spice Rub
  • ½ tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp rosemary
  • 1 tsp oregano
  • Drizzle of extra virgin olive oil
  • 6 large garlic cloves halved
  • 1 tbsp unsalted butter
  • 2 tbsp minced fresh parsley
  1. Brine the pork by placing in a bowl with about 3-5 cups of cold water, just until covered. In the bowl, add 3-5 tbsp salt, you should use 1 tbsp per cup of water you needed. Leave to brine for at least one hour.
  2. After brining, pat the meat dry entirely with a paper towel. Preheat oven to 425 degrees.
  3. Blend all of the spices listed for the rub: salt, pepper, garlic powder, rosemary, and oregano
  4. Drizzle the olive oil over the pork and rub with the spice rub thoroughly. Place it on the sheet pan, surround with chopped vegetables that were seasoned with some leftover spice rub and tossed in olive oil.

  5. Lay the garlic cloves on top and around the pork, toss any extra throughout vegetables on sheet pan. Cut the butter into small slices and lay on top of the pork (so that it melts into the pork and adds in moisture and flavor).
  6. Bake for 15-20 minutes or until internal temperature reaches 160 degrees.
  7. Take off the baking sheet and place on a cutting board to rest for 10 minutes. Slice the pork and spoon the juices over top on your plate. Top with fresh parsley.