Go Back
–+ servings
Roasted pork tenderloin is sliced and served on a wooden cutting board.
Print Add to Collection

Easy Roasted Pork Tenderloin

An easy roasted pork tenderloin with a savory spice rub, seared for flavor and baked until juicy and tender.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Rest time 10 minutes
Total Time 1 hour
Servings 4 servings
Calories 199kcal
Author Vered DeLeeuw

Ingredients

  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 pork tenderloin 1 ¼ pounds
  • 1 tablespoon avocado oil

Instructions

  • Preheat the oven to 450°F. Line a roasting pan with foil, fit it with a rack, and lightly grease the rack.
    A rack fitted inside a rimmed baking sheet.
  • In a small bowl, use a fork to mix the salt, black pepper, garlic powder, oregano, cumin, thyme, and smoked paprika.
    ½ teaspoon sea salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon dried thyme, 1 teaspoon smoked paprika
    Mixing the spices for roasted pork tenderloin.
  • Sprinkle the seasoning mixture all over the pork, then use your hands to rub it in, making sure it adheres.
    1 pork tenderloin
    Coating pork tenderloin with spices.
  • Heat a large skillet over medium-high heat. Add the avocado oil and swirl to coat. Gently place the pork in the hot skillet. Sear for 2 minutes on the first side, without moving, to form a well-browned crust. 
    1 tablespoon avocado oil
    Placing a pork tenderloin in a skillet.
  • Use tongs or two wide spatulas to gently flip the pork to the other side, and sear it for 2 minutes on that side. Finish by searing the two remaining sides, 1 minute each.
    Searing pork tenderloin in a skillet.
  • Turn the heat off. Use tongs to transfer the tenderloin to the prepared roasting rack. Place it in the hot oven and roast until an instant-read thermometer registers 145°F (medium), 20-30 minutes. If roasting for longer than 20 minutes, cover the pork loosely with foil to prevent the top from burning.
    Transferring pork tenderloin to a baking sheet.
  • Remove the tenderloin from the oven. Loosely cover it with foil and allow it to rest for 10 minutes before slicing and serving.
    Slicing a pork tenderloin.

Video

Notes

  • Seasonings, especially salt, are guidelines. Adjust to taste.
  • As an alternative to searing in a skillet and then roasting in a pan on a rack, you can sear the tenderloin in an ovenproof skillet and then transfer the skillet to the oven for roasting.
  • According to the USDA, whole cuts of pork should be cooked to an internal temperature of 145°F, plus a 3-minute rest. The pork may still look slightly pink when done. That's OK. 
  • Searing the tenderloin before baking seals in the juices and enhances its flavor. However, simply baking it until browned and cooked through produces comparable results with less effort. To use this method, mix the spices with two tablespoons of olive oil. Dry the tenderloin and coat it with the mixture. Place it on a rack fitted into a rimmed baking sheet. Bake it in a 425°F oven until it reaches 145°F, about 30 minutes for a 1.25-pound tenderloin. Let it rest for 10 minutes before slicing and serving. 
  • You can keep the leftovers in an airtight container in the fridge for 3-4 days. They can dry out when reheated, so reheat them gently, covered, in the microwave at 50% power or serve them cold straight out of the fridge. You can also freeze the cooled leftovers for up to three months and thaw them overnight in the fridge before reheating. 

Nutrition

Serving: 0.25recipe | Calories: 199kcal | Protein: 30g | Fat: 8g | Sodium: 350mg