Roasted Pork Tenderloin with Pork Rub
This is our absolute favorite way of making pork tenderloin. Because this pork has so much flavor, it even beats my recipe for bacon wrapped pork tenderloin. There is not much that can beat bacon but this pork rub is divine. It’s simple and you can make it ahead of time and just keep it for later use.
Whether you quickly mix the pork rub right before cooking or have it prepared ahead of time, the whole dish will take about 30 minutes.
Featured Comment
Best pork roast we have ever eaten. This is the only recipe we use now and have used it on pork shoulder roast as well as standing tenderloin. Am making it for dinner tonight. Yum Yum. ~Jesse
Key Ingredients Tips
Pork tenderloin – it is the long, thin cut of pork that comes from the back of the animal and runs along the backbone. This cut is wonderfully tender and soft. Some packages come with one tenderloin and some with two, each pork tenderloin usually weighs 1 to 1.5 lbs. Tenderloin is best to cook quickly, at higher temperature.
My pork rub – I always start with the basics of salt, pepper, onion powder, and garlic powder. Then, add a little sweetness with brown sugar. To elevate sweet and savory, you need some smoky flavor of paprika and a touch of spice with cayenne pepper. And of course, you can’t have pork without adding some ground mustard. To finish it off, I add some dried parsley for an herb flavor addition that is not overpowering.
Adjustment option to pork rub – it’s easy to adjust the amount to spiciness by adding more or less cayenne pepper. Variate paprika by using smoky paprika, Spanish paprika, or Hungarian paprika. You can add a little more herb flavor by adding some dried thyme or a little dried sage.
How To Make Roasted Pork Tenderloin
Preheat the oven to 400°F and grease a large cast iron skillet (on another oven-save cooking pan).
In a small bowl, combine all ingredients for the pork rub and mix them well.
Take tenderloins out of the package and pat dry with a paper towel. If there is silverskin, which is a white, silvery, shimmery connective tissue that rubs along the muscle, it should be removed. It’s very tough and hard to chew if left on. To remove it: use a sharp, thin knife and slide it right under the silverskin. Carefully and gently slice it off along the meat.
Place the tenderloins into a rimmed baking sheet to contain the messiness and generously coat with the pork rub. Roll the tenderloin and pressing the seasoning into the meat. Don’t rub, but press instead. This will help with even distribution and no clumping.
Preheat the skillet over medium-high heat and sear the tenderloins for about a minute on both sides. Don’t sear too long or the seasoning may burn!!
To best track the internal temperature, use a leave-in meat thermometer. Insert a meat thermometer into the center of the thickest part of meat and place the skillet into the oven.
Roast for about 20 minutes, until internal temperature reaches 145°F. (Exact time will depend on the size of the meat.) Take it out or the oven and onto a cutting board right away so the pork doesn’t keep cooking in the hot skillet.
Let it rest for about 10 minutes before slicing it.
Recipe FAQs
Can pork tenderloin be slightly pink?
Yes, it is perfectly safe and even desired to be slightly pink in the middle. When the pork is slightly pink in the middle, the meat is done to safe temperature (145°F) but not so done to be dry. Overcooking pork will result in tough, dry meat.
How to reheat roasted pork tenderloin?
Pork tenderloin is a tender meat and it will stay tender while reheating. You can reheat it in a 20-30 second increments in the microwave just until warmed through.
Another option is to reheat slices of leftover roasted pork tenderloin in the pan over medium-low heat. You can also use an air-fryer and reheat the slices at 350°F for 2-3 minutes. Remember to reheat just until heated through, don’t overcook!
How to make the pork rub ahead of time?
Mix: All you have to do is combine the ingredients in a mixing bowl and give it a good whisk.
Store: Once all ingredients are evenly incorporated, store it in a glass jar with an air-tight lid in a cool, dark plate for up to 6 months. (Or use it right away.) Feel free to double the recipe to use later.
Serving Suggestions
Pork goes wonderfully with potatoes and vegetables. It will work virtually with any potatoes, whether it’s mashed potatoes, scalloped potatoes, or roasted potatoes. Same for the vegetables, pair it with honey roasted carrots, sauteed green beans, or roasted brussels sprouts.
It would go so well with fried apples, the spices and sweetness of apples will work well together. (I actually have combined pork and fried apples in my roasted pork with apples recipe.)
If you do have leftovers, try to heat it up as quickly as possible because it’s easy to overcook and dry it out. I actually prefer to use leftover pork tenderloin in sandwiches, with a little sauce and cheese.
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Roasted Pork Tenderloin Recipe with Pork Rub
Ingredients
Pork Seasoning/Rub
- 1/4 cup brown sugar
- 1 tbsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 3 tsp ground mustard
- 1 tbsp dried parsley
- 1/4 tsp cayenne pepper
Pork:
- 2.5 lbs pork tenderloin
- 2 tbsp canola oil for cooking
Instructions
- Preheat the oven to 400°F and grease a large cast iron skillet. (If you don’t have a skillet, use another oven-safe cooking pan that can go from stove-top to oven.)
- In a small bowl, combine all ingredients for pork seasoning and mix them well.
- Take tenderloins out of the package and pat dry with a paper towel. Place them into a rimmed baking dish or on a large cutting board and generously coat with the seasoning, pressing it into the meat.
- Preheat the skillet over medium-high heat and sear the tenderloins for about a minute on both sides.
- Insert a meat thermometer into the center of the thickest part of meat and place the skillet into the oven.
- Roast for about 20 minutes, until internal temperature reaches 145°F. (Exact time will depend on the size of the meat.)
- Take it out of the oven and onto a cutting board. Let it rest for about 10 minutes before cutting into it.
Video
Notes
- Pork A Little Pink In The Center? It is perfectly safe and even desired to be slightly pink in the middle. When the pork is slightly pink in the middle, the meat is done to safe temperature (145°F) but not so done to be dry. Overcooking pork will result in tough, dry meat.
- Reheating: pork tenderloin is a tender meat and it will stay tender while reheating. You can reheat it in a 20-30 second increments in the microwave just until warmed through. Another option is to reheat slices of leftover roasted pork tenderloin in the pan over medium-low heat. You can also use an air-fryer and reheat the slices at 350°F for 2-3 minutes. Remember to reheat just until heated through, don’t overcook!
Nutrition
Even More Pork Recipes To Make
Originally published on Will Cook For Smiles in November 2019.
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Categories:
30 Minute Meals, Christmas Dinner Recipes, Dinner Recipes, Gluten Free Recipes, Most Popular Recipes, Pork Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I have tried so many dry rubs and recipes for pork tenderloin and honestly this one by far is the best! My sons were blown away and I had to back track to finish it. Phew! 😮💨 Searing is a must followed by taking it out at 145 and letting it rest. Yummy! Thank you!
Also Karen here I wanted to add that I used Splenda brown sugar rather than brown sugar to have less carbs.
I am so glad you like it! Thanks for taking the time to let my readers no sugar readers know about the option to use splenda. 🙂
Do you use smoked paprika or just plain?
You can actually use either! And to be honest, I variate it myself depending on what I feel like.
Best pork roast we have ever eaten. This is the only recipe we use now and have used it on pork shoulder roast as well as standing tenderloin. Am making it for dinner tonight. Yum Yum.
I am so glad you like it, Jesse!
I am going to make this tonight. Would it be possible to make a sauce with the pan drippings and seasoning? I imagine I’d have to transfer the tenderloin to a separate dish to bake instead. Thoughts?
Yes, that is possible you can follow my pan dripping recipe at this link –> https://www.willcookforsmiles.com/the-best-turkey-gravy-pan-dripping-gravy/
After cook could you turn it into pulled pork
Pork Tenderloin is really not for pulled pork you don’t want to cook it that long or it will be dry. I do have a recipe for pulled pork that you can find at this link https://www.willcookforsmiles.com/instant-pot-bbq-pulled-pork/
The perfect mix of flavor with sweet and tangy taste that blends fabulously with the moisture and tenderness of pork tenderloin
Thanks, Jillian!
Wife is diabetic. Can I make without brown sugar?
It won’t have the same balance of flavors but you could. You could also use a sugar substitute, I like the brown monk fruit but you could use whichever is your favorite.
I used the Splenda brown sugar tasted great!
Fantastic! Easy and delicious. Will keep as a go to recipe
SO glad you liked it, Carole!
Love this one. Always have the rub ingredients on hand because it’s basic pantry stuff. The roast is always melt in your mouth delicious and makes the best cold pork sandwiches EVER!
I am so glad you like the recipe, Fay!
Bought ANOTHER pork loin today so we could have more sandwiches! The rub is delicious
Yum! Good idea! I am so glad you liked the recipe!
When searing is oil required or dry pan?
Yes, you want to grease a large cast iron skillet. (If you don’t have a skillet, use another oven-safe cooking pan that can go from stove-top to oven.) I hope you like the recipe 🙂
This recipe was amazing, easy, delicious and very moist. My entire family loved it & it is a family favorite! Thank you!!!!!!
I made this for dinner tonight and it was hit with everyone! The pork had a lot of flavor and was very tender. I will definitely be adding this to the favorite recipes list.
I am so glad you liked it, Melissa!
Made this for dinner. Can’t believe all 3 kids liked it. lol Tasted delicious and was so tender.
I am so pleased everyone liked it, Robin!
Delish!!! Perfectly cooked. Shocking that it only takes 20 or so minutes to cook this baby!!
Hi Maggie,
I am so glad you liked it!
Is it ok to put the rub on ahead of time (12 hrs) or will the meat get too salty?
Hi Katie,
You can put it on beforehand but I wouldn’t let it sit for more than 18 hours.
I used your recipe to bake my pork tenderloin today. I have my favorite pork tenderloin Asian type marinade that I grill outdoors and was looking for something different today. This was/is a wonderful change. I will make your recipe again (I didn’t find any reason to remake it, LOL). I am really looking forward to trying this recipe on the grill this Spring.
Thanks, James! I am so glad it turned out well! It is so good on the grill I think you’ll really like it!
I looked at so many rubs and used this as my takeoff. Used sweet paprika, omitted cayenne, used majoram instead of parsley and added just a pinch of ground clove. I can’t stand it when people alter recipes then rate them, now I’m doing it! But this rub was so elegant my side dishes were not worthy to be served with it on the same plate. The meat thermometer is no-fail, too. Hubby & I saved this recipe and my alterations. We’ll makie it again with a mushroom risotto, wild rice with mushroom dish or another more elevated side dish. Success!
Made this tonight. It was easy and delicious. Thank you for a wonderful meal!
Hi Glenn,
I am so glad you liked it! Thanks for taking the time to let me know!