A super easy pork tenderloin recipe. Simply rub the pork tenderloin with a tasty dry rub, quickly sear, then roast in a hot oven. It’s juicy and delicious!
I really like roasted pork tenderloin. It’s quite lean, even leaner than baked pork chops. But it’s tender and flavorful, as long as you don’t overcook it.
How do you cook pork tenderloin in the oven?
This is a super easy, amazing recipe for oven roasted pork tenderloin. It’s so easy to make, and so flavorful, that my family immediately requested that I add it to my recipe repertoire.
You simply rub the pork with a tasty rub, quickly sear in a skillet, then transfer to the oven to finish cooking.
Avocado oil is better than olive oil for high heat cooking
I use avocado oil to sear the pork tenderloin before roasting it. Avocado oil has a high smoking point and a neutral flavor, so I prefer it to olive oil for high-heat cooking. It’s also quite healthy.
A word on pork safety
Happily, the USDA has lowered its temperature recommendation for cooking 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.
Let the meat rest before slicing
As with most whole roast recipes, it’s important to allow the oven roasted pork tenderloin to rest before slicing it. This allows the juices to redistribute and settle, and ensures succulent, juicy meat.
How to serve roasted pork tenderloin?
What about leftovers?
Leftovers keep fairly well in the fridge for 3-4 days. Although they tend to dry out a bit so they’re not as good as when served fresh. I do like them with mayonnaise and a sliced tomato in a sandwich made with 90 second bread.
Another pork tenderloin recipe you might like
If you’re willing to work just a bit harder on a good recipe, check out this amazing recipe for bacon wrapped pork tenderloin!
Pork Tenderloin Recipe
- 1 teaspoon plus 1 tablespoon avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 1/4 lbs. pork tenderloin
- Preheat oven to 450 degrees F. Line a roasting pan with foil. Fit it with a rack and lightly grease the rack with 1 teaspoon avocado oil.
- 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, about 3 minutes. Add the avocado oil and brush to coat. Gently place the pork tenderloin in the hot skillet. Sear 3 minutes on the first side, without moving, to form a nice well-browned crust.
- Use tongs to gently flip to the other side, and sear 3 minutes on that side as well. Finish by searing the 2 remaining sides, 2 minutes each.
- Turn the heat off. Use tongs to transfer the seared pork tenderloin to the prepared roasting rack. Place in the hot oven and roast until an instant-read thermometer registers 145 degrees F (medium), about 20 minutes.
- Remove the pork tenderloin from the oven. Loosely cover with foil and allow to rest for 10-15 minutes before slicing and serving.