Roasting a pork tenderloin in the oven is easy! Simply rub the pork with a tasty dry rub, quickly sear it in a pan, then bake it in a hot oven.
The result is wonderfully juicy and delicious, and even the leftovers are good, so I often make two of these at a time.
I've been making a couple of pork tenderloin recipes often lately. One of them is this one. The other is a variation where I wrap the pork in bacon. Both are excellent and - just as important - very easy to make.
Even though the tenderloin is quite lean, even leaner than pork chops, I really like it. It's tender and flavorful as long as you don't overcook it.
If you're looking for a fattier cut, though, pork shoulder is best - try these pork shoulder steaks, they're amazing!
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Ingredients
You'll only need a few simple ingredients to make this roasted pork tenderloin recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Avocado oil: This neutral-tasting oil has a high smoke point, making it ideal for high-heat roasting.
- Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the dish could end up too salty.
- Spices: Garlic powder, dried oregano, ground cumin, dried thyme, and smoked paprika. Make sure they are fresh! A stale spice can easily ruin a dish.
- Fresh pork tenderloin: Pick one that weighs about 1.25 lb. I get them at my local supermarket or at Whole Foods.
Instructions
This is such an easy recipe. You simply rub the pork with a tasty rub, quickly sear it in a skillet, then transfer it to the oven to finish cooking. Here are the basic steps - the detailed instructions are in the recipe card below:
- You start by mixing together the salt, pepper, and spices.
- Next, rub this seasoning mixture all over the pork.
- Sear the pork in a hot skillet on all sides.
- Roast it in the oven until fully cooked, 20-30 minutes at 450°F depending on its size and on your oven's temperature.
- Let it rest before slicing.
As an alternative to searing in a skillet and then roasting in a pan on a rack, you can also sear the meat in an ovenproof skillet, then transfer the skillet to the oven for roasting.
Expert tip
As with most whole roast recipes, it's important to allow the meat to rest before slicing it. This allows the juices to redistribute and settle and ensures succulent, juicy meat.
Frequently asked questions
There's no need for that, thankfully. In 2011, the USDA lowered its temperature recommendation for cooking whole cuts of pork, from 160 degrees (dry, tough, completely white meat) to 145 degrees (juicy, and slightly pink in the center) with a 3-minute rest period.
This change means that a cut of pork may still look pink when it reaches 145 degrees. That, says the USDA, is OK.
After years of being conditioned to expect pork to appear white when fully cooked, this change is not easy for many of us. But this is a good change: meat cooked to medium is nice and juicy, while well-done meat is very dry.
Initially, you don't. You should place it in the hot oven and roast until an instant-read thermometer registers 145 degrees F (medium), 20-30 minutes.
If roasting for longer than 20 minutes, cover the pork loosely with foil to prevent the top from burning.
It depends on the oven temperature. I like to cook it in a hot 450°F oven. At this temperature, a 1.25-pound tenderloin will need 20-30 minutes in the oven, depending on how hot your oven runs.
Variations
There are two ways to vary this recipe. One is to use different fats for sauteing the tenderloin. So instead of avocado oil, you could use, for example, ghee. I like the nutty flavor it adds and it can withstand high-heat cooking.
Another way to vary this recipe is to experiment with different seasonings. Good options include onion powder and dried coriander.
Serving suggestions
You can serve this main dish with any side dish you like! It's so versatile. But since I cook it in a 450°F oven, I like to serve it with a side dish that I can cook in the same oven. So I often serve it with one of the following:
Storing leftovers
The leftovers keep fairly well in the fridge for 3-4 days, in an airtight container. Although they tend to dry out a bit when reheated so they're not as good as when served fresh.
When you reheat them, do so very gently, covered, in the microwave on 50% power. I like to serve them with mayonnaise or Dijon mustard and with a sliced tomato in a sandwich made with 90-second bread or in a lettuce sandwich.
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Recipe card
Roasted Pork Tenderloin
INGREDIENTS
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon fine salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 pork tenderloin (1 ¼ pound)
- 1 tablespoon avocado oil
INSTRUCTIONS
- Preheat your oven to 450 degrees F. Line a roasting pan with foil. Fit it with a rack and lightly grease the rack.
- In a small bowl, use a fork to mix together the kosher salt, black pepper, garlic powder, oregano, cumin, thyme, and smoked paprika.
- Sprinkle the seasoning mixture all over the pork tenderloin, then use your hands to rub it in, making sure it adheres.
- Heat a large skillet over medium-high heat, for about 2 minutes. Add the avocado oil and swirl to coat. Gently place the pork in the hot skillet. Sear for 2 minutes on the first side, without moving, to form a nice well-browned crust.
- Use tongs to gently flip the pork to the other side, and sear for 2 minutes on that side as well. Finish by searing the two remaining sides, 1 minute each.
- Turn the heat off. Use tongs to transfer the tenderloin to the prepared roasting rack. Place it in the hot oven and roast until an instant-read thermometer registers 145 degrees F (medium), 20-30 minutes. If roasting for longer than 20 minutes, cover the pork loosely with foil to prevent the top from burning.
- Remove the tenderloin from the oven. Loosely cover it with foil and allow it to rest for 10-15 minutes before slicing and serving.
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NOTES
This change means that a cut of pork may still look pink when it reaches 145 degrees. That, says the USDA, is OK.
After years of being conditioned to expect pork to appear white when fully cooked, this change is not easy for many of us. But this is a good change: meat cooked to medium is nice and juicy, while well-done meat is very dry.
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 