Easiest Pork Tenderloin Ever

Prep Time
Cook Time
Ready In

"Found this super easy great tasting pork tenderloin recipe in the recipe section of one of our local newspapers - featuring recipes for Canadian pork. I was surprised to find pork tenderloin is as lean as boneless, skinless chicken breasts. I like serving with rice and vegetables or serve with a mixed green salad for a low carb meal. A salad of mixed baby greens and spinach with homemade salad dressing is my favorite when I make tenderloins."

Original recipe yields 6 servings


  • Serving Size: 1 (113.6 g)
  • Calories 163.1
  • Total Fat - 8.1 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 54.9 mg
  • Sodium - 418.6 mg
  • Total Carbohydrate - 1 g
  • Dietary Fiber - 0 g
  • Sugars - 0.2 g
  • Protein - 21.3 g
  • Calcium - 4.9 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0 mg

Step 1

Place tenderloins in a zip lock bag and add salad dressing

Step 2

Place in fridge at least one hour or overnight (I usually marinate overnight)

Step 3

Preheat oven to 400

Step 4

Remove tenderloins from bag (discard remaining dressing)place in a shallow foil lined pan

Step 5

Roast for 25 minutes or until done or when the internal temperature reaches 155 - 160 with a meat thermometer (ovens vary, I roast for about ten minutes at 400 then turn down to 350)

Tips & Variations

No special items needed.


Quick and easy, and came out good. We used an olive oil and balsamic dressing. Bet this would work well with fish and chicken too!

review by:
(12 Jan 2016)


Lives up to it's name-EASY. I used zesty Italian and solved the "pale" problem by preheating my cast iron grill pan in the oven and cooking the pork on it, which gave it some nice color. Will be trying other dressings in the future. I think an Asian sesame/ginger dressing would be really good.

review by:
(11 Jul 2015)

Bergy (RIP" Forever in our Kitchen)

Easy is right - I used zesty Italian dressing. Marinated it overnight and the flavour came right through the meat. It didn't look so pretty, very pale but it sure tasted good. Next time I think I'll try a balsamic dressing. I cut the recipe back to 1/2 tenderloin. Served with boiled nugget potatoes, new carrots & Peas.

(22 Jun 2015)