Italian Pork Roast

Five ingredients and a hot oven are all it takes for this Italian pork roast. Garlic and dried sage get mixed into a paste that’s stuffed into deep incisions cut all through the tenderloin. As it roasts, those pockets of seasoning melt into the meat from the inside out instead of just sitting on the surface.

A brush of olive oil before it hits the preheated pan helps the outside brown and crisp while keeping the lean tenderloin from drying out. Pork tenderloin is naturally low in fat, so it needs a little help.

The 10-minute rest under foil after roasting is where the magic happens. The internal temperature continues to climb a few degrees while the juices redistribute through the meat. Skip it and you’ll watch all that moisture pour out onto the cutting board the moment you slice.

Serve over lentils as suggested. The earthy lentils soak up the garlicky pan juices and make this a complete meal.

Pro Tips

• Make the incisions deep and spaced evenly. Shallow cuts leave the center bland while the outside tastes like pure garlic.
• Use a meat thermometer. Tenderloin goes from juicy to dry in a narrow window, and 160°F (71°C) internal is the target.
• Trim visible fat before seasoning. Pork tenderloin often has a thin silver skin that should be removed for even cooking.
• Let the meat come to room temperature for 15 minutes before roasting. Cold meat from the fridge cooks unevenly.

Variations

• Add rosemary alongside the sage for a more complex herb profile.
• Wrap the seasoned tenderloin in prosciutto before roasting for a salty, crispy exterior.
• Use fresh sage leaves tucked into the incisions for a brighter, more aromatic flavor.