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Tuscan Herb Dry Rub Seasoned Pork Tenderloin

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Featured Cooking Method
Tuscan Herb Dry Rub Seasoned Pork Tenderloin

This classic, juicy pork tenderloin is dry rub seasoned with flavorful Tuscan herbs to bring fresh, bold Italian taste right to your table. 

Contains Up To 20% Marinade Of Water, Sea Salt, Turbinado Sugar.

Ingredients

Pork, Water, Seasoning (Sugar, Corn Starch, Dehydrated Red Bell Pepper and Onion, Garlic and Onion Powder, Oregano, Basil, Rosemary, Fennel, Black Pepper, Yeast Extract, Olive Oil, Sea Salt, Lemon Oil), Sea Salt, Turbinado Sugar.

Nutrition Facts
Serving Size 4 oz. (112G)
Serv. Per Container About 4.5
Amount Per Serving
Calories 110
Calories from Fat 20
% Daily Value†
Total Fat 2g 3%
Fat Free 97%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 520mg 22%
Total Carb 4g 1%
Dietary Fiber 0g 1%
Sugars 2g
Protein 19g
Vitamin A 4%
Vitamin C 10%
Calcium 2%
Iron 6%
Percent Daily Values are based on a 2,000 calorie diet.

Cooking instructions

Grill
  • Preheat grill for 10 minutes on medium high heat.
  • Place pork tenderloin on center of grill and close lid.
  • Grill side one 10-12 minutes.
  • Rotate tenderloin and grill side two 10-12 minutes until tenderloin reaches an internal temperature of 145°F (thickest part) or juices run clear.
  • Remove tenderloin from grill.
  • Let rest for 3 minutes before slicing.
Oven
  • Preheat oven to 375°F.
  • Place pork tenderloin in shallow roasting pan*.
  • Cover with foil and bake for 20-25 minutes.
  • Uncover and bake for additional 5-10 minutes until tenderloin reaches an internal temperature of 145°F (thickest part) or juices run clear.
  • Remove from oven/pan and let rest for 3 minutes before slicing.
*if cooking 2 tenderloins, space 2-3 inches apart and cook covered for 25-30 minutes, then uncovered for an additional 10 minutes.
Skillet
  • Cut tenderloin into 1-inch thick medallions.
  • Flatten each medallion to ¾-inch thickness.
  • Heat a small amount of oil or butter in large nonstick skillet over medium high heat.
  • Cook medallions 6-8 minutes, turning occasionally, until evenly browned on both sides and center is no longer pink, or internal temperature reaches 145°F.
Air Fryer
  • Place t-loin in the air fryer set to 350°F for 29 minutes.
Slow cooker
  • Remove pork from package.
  • Place in slow cooker and set temperature to low.
  • Pour approximately ½ cup of water around pork to make sure bottom of slow cooker is covered.
  • Place lid on and cook on low for 2 hours to 2 hours 15 minutes or until an internal temperature of 145°F has been reached.
  • If using high temperature setting, cook for 1 hour 30 minutes to 1 hour 45 minutes or until an internal temperature of 145°F has been reached.
  • Remove from slow cooker and let rest for 3 minutes before slicing.

FEATURED RECIPES

Tuscan Herb Pork Tenderloin Parmesan
 
Tuscan Herb Pork Ragu served over Pasta
 
Ricotta and Tomato Bruschetta with Grilled Tuscan Herb Pork Tenderloin
 
TUSCAN TENDERLOIN WITH ROASTED BROCCOLI RABE