Go Back
+ servings
Pork Tenderloin Recipe | www.iamafoodblog.com
Print Recipe
4.84 from 6 votes

Pork Tenderloin Recipe

The best pork tenderloin with the flavors of Umbrian Porchetta in only 10 ingredients
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Keyword: porchetta, pork tenderloin, tenderloin
Servings: 6
Calories: 425kcal

Ingredients

Pork Tenderloin

  • 2 lb pork tenderloin
  • 1 tbsp olive oil or more if needed
  • 1 tbsp fennel seeds
  • 1 tbsp rosemary chopped, ~10"-12" sprig
  • 1.5 tsp sea salt
  • 1.5 tsp freshly ground pepper
  • 1 tbsp lemon zest 1/2 a lemon

Salsa Verde

  • 1/2 cup olive oil
  • 2 cup fresh flat leaf parsley roughly torn, about 1 bunch
  • 1/4 cup Parmigiano Reggiano cheese grated
  • 1 tbsp fresh rosemary chopped
  • 1 tsp fennel seeds
  • 2 cloves garlic
  • juice of 1 lemon
  • 1/2 tsp salt or to taste
  • 1 tbsp lemon zest 1/2 a lemon

Instructions

  • Temper your pork by leaving it on the counter while you prepare your dry rub. At the same time, preheat your oven to 400ºF.
    tempering pork tenderloin | www.iamafoodblog.com
  • Make the porchetta dry rub by mixing the fennel, rosemary, sea salt, pepper, and lemon zest in a small bowl.
    porchetta dry rub | www.iamafoodblog.com
  • Rub your pork tenderloins down with olive oil, then evenly rub the porchetta spice mix on.
    pork tenderloin recipe | www.iamafoodblog.com
  • Arrange the tenderloins on a rack over a baking sheet, and bake for 20 min or until 130ºF in the middle (see notes). While the pork is baking, make your salsa verde by combining all salsa verde ingredients except lemon zest in a blender. Blend until smooth, then taste and season with extra salt and pepper if needed. Drizzle a splash of olive oil on top and top with the lemon zest.
    italian salsa verde | www.iamafoodblog.com
  • When the pork is has reached your desired temp, remove and rest for 5 min. Slice, then serve with salsa verde.
    pork tenderloin | www.iamafoodblog.com

Notes

I prefer my pork at 130ºF. If you think this looks undercooked based on my photos, bake your pork until it hits 140ºF. The carryover heat tends to add 5ºF, which will bring it up to a USDA approved 145ºF.
Estimated nutrition includes all the salsa verde

Nutrition

Calories: 425kcal | Carbohydrates: 3.7g | Protein: 41.5g | Fat: 27.5g | Saturated Fat: 5.4g | Cholesterol: 113mg | Sodium: 444mg | Potassium: 788mg | Fiber: 1.5g | Sugar: 1.1g