Juicy, tender roasted pork tenderloin is a perfect quick and easy dinner. This is my favorite way of preparing pork tenderloin and the result is an amazing flavor and texture. It’s crispy on the outside, soft and tender on the inside, and wonderfully seasoned with homemade pork seasoning.
PORK TENDERLOIN
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. There is not much that can beat out bacon for taste but this pork seasoning 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 seasoning right before cooking or have it prepared ahead of time, the whole dish will take about 30 minutes. Pork tenderloin is a thin, long cut of meat that comes from the muscle running along the backbone. It is a very tender cut of meat and best to cook quickly at high temperature.
There are several ways to prepare this cut of pork but our favorite is roasting in the oven whole. Since this is a tender cut of meat, it’s also best eaten fresh and on the same day. 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.
WHAT IS IN PORK RUB
Each seasoning mix has a little something different to complement the meats for which it’s used. I always start with the basics of salt, pepper, onion powder, and garlic powder. Then, I like to add a little sweetness with brown sugar. Addition of sweetness is perfect in dry rubs meant for meats that are cooked and serve without sauce.
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 mustard. To finish it off, I add some dried parsley for an herb flavor addition that is not overpowering.
All you have to do is combine salt, pepper, brown sugar, paprika, garlic powder, onion powder, cayenne pepper, ground mustard, and dried parsley in a mixing bowl and give it a good stir. Once all ingredients are evenly incorporated, transfer it into a glass jar with an air-tight lid or use it right away.
HOW TO MAKE ROASTED PORK TENDERLOIN
Preheat the oven to 400° 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°. (Exact time will depend on the size of the meat.) Take it out or the oven and onto a cutting board. Let it rest for about 10 minutes before cutting into it.
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°) but not so done to be dry. Overcooking pork will result in tough, dry meat.
WHAT TO SERVE WITH PORK TENDERLOIN
Green Beans with Bacon and Onions
Roasted Potatoes with Crunchy Onions
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Roasted Pork Tenderloin 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° 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.Â
- 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.Â
- Roast for about 20 minutes, until internal temperature reaches 145°. (Exact time will depend on the size of the meat.)Â
- Take it out of the oven and onto a cutting board. Let it rest for about 10 minutes before cutting into it.
Notes
Nutrition
Glenn C. says
Made this tonight. It was easy and delicious. Thank you for a wonderful meal!
LyubaB says
Hi Glenn,
I am so glad you liked it! Thanks for taking the time to let me know!
Amy Weinholtz says
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!