Pork Tenderloin Recipe

Pork Tenderloin Recipe | www.iamafoodblog.com

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4.75 from 8 votes

The best pork tenderloin with the flavors of Umbrian Porchetta in only 10 ingredients

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian

Keyword: porchetta, pork tenderloin, tenderloin

Servings:

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.
Make the porchetta dry rub by mixing the fennel, rosemary, sea salt, pepper, and lemon zest in a small bowl.
Rub your pork tenderloins down with olive oil, then evenly rub the porchetta spice mix on.
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.
When the pork is has reached your desired temp, remove and rest for 5 min. Slice, then serve with salsa verde.

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