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.

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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Even More Pork Recipes To Make

• Italian Stuffed Pork Tenderloin
• Brown Sugar Dijon Pork Tenderloin
• The Ultimate Dry Rub
• Bacon Wrapped Pork Tenderloin
• Roasted Pork Loin

Originally published on Will Cook For Smiles in November 2019.