Roasted Pork Tenderloin with Pork Rub
Juicy, tender roasted pork tenderloin is a perfect quick and easy dinner. This is my favorite way of preparing pork tenderloin, it’s crispy on the outside, soft and tender on the inside, and wonderfully seasoned with homemade 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. There is not much that can beat out bacon for taste 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.
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.
How To Make Homemade Pork Rub
- I always start with the basics of salt, pepper, onion powder, and garlic powder. Then, add a little sweetness with brown sugar. Addition of sweetness is perfect in dry rubs that are meant for meats that are cooked and served 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 ground mustard. To finish it off, I add some dried parsley for an herb flavor addition that is not overpowering.
- 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.)
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. Place them into a rimmed baking dish or on a large cutting board and generously coat with the rub, 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 or the oven and onto a cutting board.
- Let it rest for about 10 minutes before cutting into 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!
Even More Pork Recipes To Make
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Roasted Pork Tenderloin with Pork Rub 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 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
Originally published on Will Cook For Smiles in November 2019.
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.
Do you use smoked paprika or just plain?
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!