A super easy roasted pork tenderloin recipe. Simply rub the meat with a tasty dry rub, quickly sear, then bake in a hot oven. It’s juicy and delicious!
I’ve been making a couple of pork tenderloin recipes often. One of them is this one, the other is bacon-wrapped pork tenderloin. Both are delicious and – just as important – both are very easy to make.
Even though this meat is quite lean, even leaner than baked pork chops, I really like it. It’s tender and flavorful as long as you don’t overcook it.
The ingredients you’ll need to make a roasted pork tenderloin
The list of ingredients is short and simple – oil, spices, and meat. Here’s what you’ll need (exact measurements are included in the recipe card below):
- Avocado oil
- Kosher salt and black pepper
- Spices: garlic powder, dried oregano, ground cumin, dried thyme, and smoked paprika
- Fresh pork tenderloin
How to cook pork tenderloin
I like to cook it in the oven. This cooking method is so easy 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. Here are the basic steps – 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 meat.
- Sear the meat in a hot skillet on all sides.
- Roast in the oven until fully cooked, about 20 minutes at 450°F.
- Let rest before slicing.
As an alternative to searing in a skillet 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.
Avocado oil is better than olive oil for high heat cooking
I use avocado oil to sear the meat 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.
So you can safely cook the meat to medium. There’s no need to cook it until it’s well-done.
Let the meat rest before slicing
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.
How to serve roasted pork tenderloin?
Reviews of this recipe
I love finding reviews of my recipes on Pinterest! The good reviews make me happy, of course. And the not so good reviews make me aware of issues in my recipes and enable me to improve them.
So far, this recipe has one Pinterest review. Karma says, “I made this last night and it was amazing!”
What about leftovers?
Leftovers keep fairly well in the fridge for 3-4 days, in an airtight container. Although they tend to dry out a bit so they’re not as good as when served fresh.
Roasted 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.