Roasted Pork Tenderloin with Pork Rub
This is our absolute favorite way of making roasted pork tenderloin. Because this pork has so much flavor, it even beats my recipe for bacon wrapped pork tenderloin. I make pork tenderloin SO much, it’s practically on my weekly menu. I’ve tested countless ways of cooking it and different roasting temps over the years, and this is the method I rely on. All you need is a quick sear, then roast at 400°F until 145°F internal temperature, when it’s juicy inside with a crisp spice-rubbed crust.
What Readers Say
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
Table of Contents
Key Ingredients Tips – Simple Pantry Ingredients
Pork tenderloin – Make sure to get pork tenderloin, not loin or other cuts! 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 pork 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
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.
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!
Yes. After cooking pork, transfer the pork to a baking dish or cutting boars to rest. Set the skillet to the stovetop over medium to medium-low heat.
Add ½ cup of broth to deglaze the skillet, then stir in 1 tsp Dijon mustard. Scrape brown bits, using wooden spatula, simmer 2-3 min, then whisk in 1 Tbsp butter. Taste and add a little more seasoning if you wish.
Not really, tenderloin is very lean and meant for quick cooking to 145°F. Pulling it won’t work and will dry it out. For pulled roast pork, use pork shoulder/butt and cook low-and-slow (or pressure cook) until “shreddable.”
Yes, you can omit it (flavor will be less balanced), or use a brown-sugar-style substitute like brown monkfruit or coconut sugar. Readers report good results with Splenda Brown and I’ve tried it with coconut sugar.
How to Prep Roast Pork Tenderloin Ahead of Time
(Pork Rub) Seasoning: All you have to do is combine the ingredients in a mixing bowl, mix, and store in a glass jar.
Pork tenderloin: You can season the pork tenderloin ahead of time between 2 hours and 24 hours. Make sure to wrap it air-tight, store in glass container or on a metal baking sheet. Store in the refrigerator. Take out about 30 minutes before roasting.
Serving Suggestions
Pork goes wonderfully with potatoes and vegetables. It will work virtually with any potatoes, whether it’s russet 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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Seasoned Roasted Pork Tenderloin Recipe
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, drizzle a little avocado (or another neutral oil), 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.
This was absolutely delicious! I used smoked paprika, and a little less sugar and cayenne. Otherwise followed the recipe as written. The initial searing really makes for an amazing coating, and the pan juices are also a tasty addition. A+!!
That is so good to hear! I love that you were able to adjust to your own linking! Thank you for coming to tell me!
This makes me so happy to read! 😊 Smoked paprika is a great swap, and I’m glad you noticed how much flavor that initial sear adds. Those pan juices are definitely gold, thanks so much for sharing!
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!