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If you’re not cooking with pork tenderloin, you’re missing out!start with this Roast Pork Tenderloin Recipe for dinner tonight. It’s succulent and juicy, cooks in under 15 minutes, and a light smoky rub gives it a delicious crust.
Pork tenderloin is a lean, healthy cut of meat with a mild flavor that suits many flavors and cooking methods.
Easy pork tenderloin recipes abound, with classic preparations like this one Instant Pot Pork Tenderloin and gravy, upgrade to something like Stuffed Pork Tenderloineven Asian preparations Pork Fried Rice Stir Fry with Black Pepper Pork my recipe.
I mean, I rely on solid Grilled Chicken Breast As much as the next one, but it’s nice to switch it, especially if you’re hosting.
This roast pork tenderloin is absolutely delicious and perfect for a dinner party.
Prep is a breeze and your guests will be impressed!
How to Cook Pork Tenderloin in the Oven
It’s easy to make juicy, tender pork tenderloin in the oven.
Follow these tips:
- season the pork. The pork tenderloin itself was bland. Coating it with the pork tenderloin underneath gives it a smoky flavor and depth.
- BBQ first. Roasting the pork on the stove for a few minutes before placing it in the oven creates a delicious “crust” that locks in the juiciness and adds extra flavor to the pork. You will feel like a professional!
- Do not overcook the meat. This is the basic rule for lean cuts like pork tenderloin. At 400 degrees Fahrenheit, a 1-pound pork loin will cook in 8 to 10 minutes after being grilled on the stove.
- let it rest. Must rest before cutting meat. During this time, the juices re-incorporate into the meat; if you slice it right away, they’ll all go straight to the plate. A 10-minute break is enough; even 5 minutes is better than nothing.
For bonus points, you can do Pork Tenderloin Marinated in Oven (try this for the marinade Roast Pork Tenderloin), but if you follow the tips above, you can get great results without marinating the pork first.
How to tell when pork tenderloin is done
Pork is considered safe at 145 degrees Fahrenheit according to the FDA; however, the temperature of pork will continue to rise as it rests.
- For this reason, I removed the pork loin from the 135°F oven, covered it, and let it rest for 10 minutes. After the rest time, the temperature of the pork has risen to a safe value, and my pork is juicy every time.
Check temperature usage instant read thermometer. This tool is critical.
these ingredients
- Pork tenderloin. Juicy, tender and always flattering. Pork tenderloin is an excellent lean protein option because it pairs well with a variety of flavors and pairs well with different cooking techniques (as evidenced by the large selection on my website).
- brown sugar. Brown sugar is the secret to the “crusty” appearance of the pork caramel. It also adds a little sweetness to balance the smoky and spicy notes.
- cumin. Adds warmth and earthiness.
- dried mustard. Sweet and savory with a hint of heat.
- Paprika + Chipotle Chile Powder. Both spices have the perfect combination of smoky and spicy.
direction
- Trim pork. Stir the mashed pork in a bowl. Heat oil in a cast iron pan.
- Rub the spice mixture over the pork.
- Fry the pork for 2 to 3 minutes on each side.
- Roast pork tenderloin at 400°F for 8 to 10 minutes. Rest for 10 minutes, then slice. Please enjoy!
How to use pork tenderloin
storage tips
- storage. Refrigerate pork in an airtight storage container for up to 3 days.
- reheat. Gently reheat leftovers in a small saucepan or in the microwave.
- freeze. Freeze pork in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Meal Prep Tips
Trim and spice the pork up to 1 day in advance. Cover and refrigerate until you are ready to finish the recipe.
What to Serve with Roasted Pork Tenderloin
Recommended tools for making this recipe
best cast iron skillet
From stovetop to oven, this lifetime piece does it all. Plus, it heats evenly, retains heat, and is dishwasher safe.
For crazy weeknights or lazy weekends, Roast Pork Tenderloin is one of those great recipes that are ready to go and just what you need today.
Frequently Asked Questions
While you don’t need to use foil to make pork tenderloin in the oven, you can do so if you prefer. I prefer to leave the pork uncovered to help promote browning.
Lean cuts of boneless cuts like pork tenderloin are best at high heat for shorter periods of time (so you don’t want to slow cook the pork tenderloin in the oven). My recommended temperature is 400 degrees Fahrenheit. That said, if you need to accommodate other dishes in the oven, you can bake at 375F for a few more minutes (350F or below at your own risk).
While we’re partial to this particular spice rub mix (it really is the perfect combination of sweet, spicy, earthy, and smoky), you can swap out another combo or a store-bought spice rub. Be aware of the high sodium content in most store-bought pre-made spice mixes.
- 1 Pork tenderloin about 1 pound; or double the recipe to cook 2 tenderloins
- 1 spoon chili
- 1 spoon brown sugar light or dark
- 1½ teaspoon coarse salt
- 1 teaspoon Cumin Powder
- 1 teaspoon dry mustard powder
- 1/2 teaspoon Black pepper
- 1/2 teaspoon chipotle pepper To reduce the heat, use regular chili powder instead
- 1 spoon rapeseed oil
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Place a rack in the center of the oven and preheat the oven to 400 degrees Fahrenheit. Using a sharp knife, cut off the silver skin (dura) from the pork and discard.
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In a small bowl, combine paprika, brown sugar, salt, cumin, mustard, black pepper, and chipotle.
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Heat a cast iron skillet or similar oven-safe heavy-bottomed skillet over medium-high heat. When the pan is hot, add the oil and heat it for another minute or two.
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Coat all sides of pork tenderloin with spices.
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Once the oil is hot, fry the pork on all sides (be careful when placing the pork in the pan to avoid splattering the oil). It should take about 2 to 3 minutes on each side – it may smoke, so turn on your fan (or open the window if you don’t have a fan). The pork should have a nice crust but not cook all the way through.
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Transfer the pan to the oven. Roast pork tenderloin on an instant-read thermometer until internal temperature reaches 135 degrees F, about 8 to 10 minutes. Transfer to a plate, cover, and rest for at least 10 minutes (pork is considered safe at 145°F, but its internal temperature will continue to rise while resting). Cut pork into 1-inch rounds. Serve hot and spoon over top.
- If cooking 2 pork tenderloins, brown them at a time, then put them together in the skillet to bake.
- If you can only find pork tenderloin that has been cured, rinse it, pat dry, and omit half the salt from the rub
- storage: Refrigerate pork in an airtight container for 3 days.
- reheat: Gently reheat leftovers in a small saucepan or microwave.
- freeze: Freeze pork in an airtight, freezer storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serve: 1(4 in total)Calories: 189kcalcarbohydrate: 5Gprotein: twenty fourGfat: 8GSaturated fat: 2GPolyunsaturated Fats: 2GMonounsaturated Fats: 4GTrans fat: 1Gcholesterol: 74mgPotassium: 511mgfiber: 1Gsugar: 3GVitamin A: 946IUVitamin C: 1mgcalcium: twenty twomgiron: 2mg
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