I made this for us on Christmas Day. And then I made it again a few weeks ago.
Seasoned with homemade Italian Seasoned Salt and doused with white wine, this is an easy and impressive main dish. It would make a fabulous Easter dinner.
I paired it with garlic cream cheese mashed potatoes. Just boil the potatoes and drain them. Add butter and 4 oz of cream cheese, along with the garlic clove from the meat then mash away. Delicious!
Here’s what you’ll need to make this pork tenderloin: 
Italian Seasoned Salt and White Wine Pork Tenderloin – Easy and Moist!
Servings: 8 -10 servings
Ingredients
- 2-3 lb. pork tenderloin
- 1 clove garlic
- 1/2 cup white wine
- 1-2 Tbs. homemade Italian Seasoned Salt
Instructions
- Place tenderloin in foil lined pan.
- Cut garlic clove in half and rub all over meat. Leave in pan with meat.
- Pour white wine over meat.
- Sprinkle with Italian Seasoned Salt.
- Wrap in foil, making a loose packet around meat but crimp the foil tightly.
- Bake at 350 degrees for 2 hours or until done.
I love making seasoned salts. Our neighbor is a recreational fisherman so we had him bring back eight gallons of ocean water from a fishing trip a few months ago so we could make our own “sea” salt. I experimented with a few types of seasonings and he had the idea to make some smoked salt in the smoker.
Anyway, I love the sound of this recipe. I’ll have to give it a try in the slow cooker to make it more weeknight friendly.
I see this on the meal plan for this week:) I like the seasoning and flavor of this but do you think I could use chicken instead? If so what kind would you use and would you use the same cooking method? Thanks so much Tiffany!
Yes, you can use chicken instead. Use either whole chicken or bone-in pieces, or even boneless. It’s your choice 🙂 You could go for an hour or hour and a half of cooking time.
Thank you Tiffany for letting me know! You’re THE BEST!
Can you tell me the difference in the loin and tenderloin? I have a loin cut of meat. Can this be used?
The loin and tenderloin are cut from different areas and the tenderloin is usually around 1 – 1 1/2, while a loin is much larger. Because of the size difference, they also cook differently. You can find lots of information at this website – https://www.thekitchn.com/whats-the-difference-between-pork-loin-and-pork-tenderloin-meat-basics-213408
What’s Italian Seasoning salt?
I found it. I looked a little closer