Pesto Pork Tenderloin

Pesto Pork Tenderloin

Need an easy and elegant dinner party dish? Pesto pork tenderloin is my top choice! One reason this dish is so great for entertaining is because — after you pop the pork in the oven — you can forget about it, and instead, focus on all the other things you need to do to get ready for guests.

But don’t save this pesto pork tenderloin just for special occasions! It’s easy enough to throw together any night of the week. Serve with a side of basmati rice, cauliflower rice, air-fried sweet potatoes, easy lentil soup, or homemade bread. For a quick veggie, throw some trimmed asparagus on the sheet pan with the pork, drizzle with olive oil, salt and pepper, and cook along with the meat for 12-15 minutes.

Another reason I love this dish is because pork tenderloin is a nice lean protein that even picky eaters tend to enjoy. The combination of fresh pesto with thinly-sliced pancetta on top adds the most incredible flavor — a mix of pungent basil, toasted parmesan and nuts, and crispy, salty Italian bacon. So yum!

If you have fresh basil, you can make the pesto at home with a food processor. Or if you’re in a hurry, check your grocery store for a pre-made version. For the pancetta, try the cured meats section, or have the deli slice it fresh.

Looking for some other easy weeknight dinners? Try our oven baked trout, simple pistachio-crusted salmon, ancho pork tenderloin, or coconut red curry shrimp. Hope you enjoy!

Pesto Pork Tenderloin



  1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil or parchment paper. Pat pork dry and season with lightly with salt and pepper.
  2. Spoon basil pesto over the pork and then spread so top, sides and ends of pork are covered. Place sliced pancetta slightly overlapping, over the top of the tenderloin.
  3. Bake for 12-15 minutes, or until an instant-read thermometer inserted into the center of the meat registers 145-150 degrees F. (If you like your pork more well-done, cook 3-5 minutes longer.) Switch oven to broil. Broil tenderloin for about 2 minutes to crisp the pancetta on top.
  4. Transfer to a serving platter and let rest 10 minutes. Slice and serve!

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Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!


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Marie Saba

From My Kitchen To Yours