This deliciously moist and lean Roasted Pork Tenderloin will satisfy the picky eaters in your family, as well as the food enthusiasts!
I don’t know about everyone else, but the first time I cooked a pork tenderloin, it came out awful. I had just moved out on my own, and, being on a limited grocery budget, I bought what was on markdown—a habit I retain to this day—which yielded me a beautiful pork tenderloin. But, because it was heavily discounted, I knew that meant I had to cook it that day. So, without knowing the first thing about cooking pork tenderloin, I cooked it.
My only “simple pork meal” reference was the pork chops I grew up on, which were simmered for a long time on the stove in a covered skillet. I didn’t want to babysit a pot on the stove, so I threw it in the oven in a covered skillet with a little liquid and let it cook for an hour. That, friends, is not how you cook pork tenderloin. It turns into a tough, chewy mess.
This roasted pork tenderloin is cooked properly! It’s first rubbed with a dry seasoning mix, then seared at high heat on the stove, and after that it goes in the oven for a quick cook, uncovered. The tenderloin is full of juicy flavor from the seasonings and the quick cooking process. All the mistakes I made the first time I tried cooking pork tenderloin are well-corrected in this recipe, so if you’ve never tried cooking this cut of pork before, this is a great and simple way to try it out!
Pork tenderloin: delicious no matter how you slice it
Pork is like any other livestock animal in that different cuts have different flavors, textures, and nutritional values. Whether it’s the chops or the ham, pork is tasty no matter how you slice it, but the tenderloin is particularly special.
Tenderloin is a relatively low-fat cut from the pig’s back, where not a lot of fat accumulates. Because that muscle doesn’t do a lot of work, the tissue is delicate and tender! But the low-fat quality of this cut also means it’s ideal for a quick, hot cooking process, such as grilling, baking at a high heat, or broiling. Don’t do what I did and try to oven-braise it for a long time. That will ruin the delicate texture!
How do I store leftovers?
Let the tenderloin cool completely, then transfer it to an airtight container and store it in the refrigerator. Eat it within 4 days. You can also freeze it by wrapping the completely cooled pork in aluminum foil or plastic wrap, then storing it in a freezer-safe bag for up to 3 months. Let the pork thaw in the fridge overnight before reheating on the stove or in the microwave. You can reheat it in the oven, too, but you may want to cover the pan in foil so it doesn’t dry out!
Serving suggestions
Pork tenderloin is perfect for serving as an entrée surrounded by healthy side dishes. If pork tenderloin is the star of tonight’s dinner table, try supporting it with something bright in color and flavor, like Roasted Potatoes And Asparagus or Broccoli And Cheese Salad With Bacon. If you really want to add some pizzazz, top your pork tenderloin slices with some Sautéed Mushrooms! If you’re looking to bring some pork tenderloin to your existing dinner plans, why not use it to top a noodle dish, like our Honey Garlic Instant-Pot Noodles?
Ingredients
- 1½ pounds pork tenderloin
- 2 tablespoons olive oil divided
- 1 teaspoon sea salt
- ½ teaspoon black pepper freshly ground
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
Instructions
- Preheat your oven to 400°F with the rack positioned in the middle.
- Trim the pork tenderloin of any excess fat and silver skin, then pat it dry with paper towels. Pierce the meat all over with a fork and rub with 1 tablespoon of olive oil.
- In a small bowl, mix together the sea salt, black pepper, Italian seasoning, garlic powder, and ground coriander. Sprinkle the seasoning mix over the tenderloin and rub it in evenly with your hands.
- Heat the remaining 1 tablespoon of olive oil in a large oven-safe pan over medium-high heat. Once the oil is hot, add the pork tenderloin and sear it on all sides until browned, about 6 minutes total.
- Transfer the pan to the preheated oven and roast the tenderloin uncovered for 13-15 minutes, flipping it halfway through. Roast until the internal temperature of the pork reaches at least 145°F. Remove from oven and let the meat rest on a cutting board for 5-10 minutes before slicing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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