Roasted Pork Tenderloin

You'll only need a few simple ingredients to make this 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.
• To season: Kosher salt, black pepper, garlic powder, dried oregano, ground cumin, dried thyme, and smoked paprika.
• Fresh pork tenderloin: Pick one that weighs about 1.25 lb. I get them at my local supermarket or at Whole Foods.

While "pork loin" and "pork tenderloin" are sometimes used interchangeably, they are different cuts.

Pork loin is a large cut that comes from the back of the pig. The tenderloin is a small and narrow cut that comes from the ribcage underneath the backbone:

The tenderloin is leaner and more tender. It can be roasted quickly as we do here, cubed and used in a quick pork stew, in a pork stir-fry, or cut into pork medallions and pan-fried. Pork loin, on the other hand, should be cooked low and slow.

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.

Another way to vary this recipe is to experiment with different seasonings. Good options that I tried and liked include onion powder and dried coriander. I sometimes add ½ teaspoon of each.

This is such an easy recipe. You simply rub the tenderloin 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.

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 your oven's temperature. You can leave it in the skillet if it's ovenproof or transfer it to a roasting pan:

Let it rest before slicing. Look how gorgeous it is when it's done!

• As an alternative to searing in a skillet and then roasting in a pan on a rack, you can sear the pork in an ovenproof skillet and then transfer the skillet to the oven for roasting.
• As with most whole roast recipes, allowing the pork to rest before slicing it is important. This allows the juices to redistribute and settle and ensures succulent, juicy meat.
• There's no need to cook pork tenderloin well done. Medium is OK, according to the USDA. You should cook it to an internal temperature of 145°F with a 3-minute rest period. This means it may still look pink when it reaches 145°F, as shown in the photo below. That, says the USDA, is OK.

You can serve roasted pork tenderloin 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 I can cook in the same oven. So, I often serve it with one of the following:

• Roasted peppers
• Buffalo cauliflower wings
• Carrot chips
• Roasted broccoli
• Roasted cabbage
• Roasted zucchini
• Roasted yellow squash

Alternatively, I serve it with a vegetable that I can quickly steam, such as:

• Steamed broccoli
• Steamed asparagus
• Steamed carrots
• Steamed spinach
• Steamed cabbage

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They can dry out when reheated, so reheat them gently, covered, in the microwave at 50% power.

I like serving the leftovers with sriracha mayo or Dijon mustard and sliced tomato in a sandwich made with 90-second bread or in a lettuce sandwich.