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.
- 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 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!
James Bennett Looney says
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.
LyubaB says
Thanks, James! I am so glad it turned out well! It is so good on the grill I think you’ll really like it!
Katie says
Is it ok to put the rub on ahead of time (12 hrs) or will the meat get too salty?
LyubaB says
Hi Katie,
You can put it on beforehand but I wouldn’t let it sit for more than 18 hours.
Maggie says
Delish!!! Perfectly cooked. Shocking that it only takes 20 or so minutes to cook this baby!!
LyubaB says
Hi Maggie,
I am so glad you liked it!
Robin says
Made this for dinner. Can’t believe all 3 kids liked it. lol Tasted delicious and was so tender.
LyubaB says
I am so pleased everyone liked it, Robin!
Melissa says
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.
LyubaB says
I am so glad you liked it, Melissa!
Karen Swartwood says
This recipe was amazing, easy, delicious and very moist. My entire family loved it & it is a family favorite! Thank you!!!!!!
Jane says
When searing is oil required or dry pan?
LyubaB says
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 🙂
Fay says
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!
LyubaB says
I am so glad you like the recipe, Fay!
Ann says
Bought ANOTHER pork loin today so we could have more sandwiches! The rub is delicious
LyubaB says
Yum! Good idea! I am so glad you liked the recipe!