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How To Make Buzhenina


Succulent, Herb Roasted Pork Tenderloin (Buzhenina) that hardly takes any effort to make. Classic Ukrainian recipe that uses 4 ingredients and never disappoints.
Course Main Course
Cuisine Russian, Ukrainian
Keyword pork tenderloin
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Inactive 2 hours 10 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 177kcal
Author Iryna


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  • In a large zippered bag, add garlic, Tuscan seasoning, 2 tablespoons of olive oil, salt and pepper. 
  • Place pork tenderloin inside the bag coating it evenly. Place the bag in a fridge for at least 2 hours or overnight.
  • Preheat the oven to 360 F.
  • Heat 1 tablespoon of olive oil in a large non-stick skillet over a medium heat.
  • Remove pork from the plastic bag and sear it for 4-5 minutes on both sides until it’s nice and slightly brown.
  • Wrap seared tenderloin in 2 pieces of aluminium foil, place it on a baking sheet and roast for 1 hour.
  • Remove from the oven and let Buzhenina rest for 15 minutes before cutting it.
  • Serve with my Garlic Mashed Potatoes or simple baked potatoes.


If you don't have Tuscan seasoning, simply use dry oregano or thyme.


Calories: 177kcal | Carbohydrates: 2g | Protein: 20.5g | Fat: 9.7g | Saturated Fat: 1.9g | Cholesterol: 55mg | Sodium: 288mg | Potassium: 336mg | Fiber: 0.7g | Sugar: 0.7g | Iron: 0.9mg