Easy Roasted Pork Tenderloin
This roasted pork tenderloin recipe is so easy! Simply rub the pork with a tasty rub, quickly sear it, then bake it in the oven.
Nutrition Facts
Ingredients
Instructions
Preheat your oven to 450°F. Line a roasting pan with foil. Fit it with a rack and lightly grease the rack.
In a small bowl, use a fork to mix the kosher salt, black pepper, garlic powder, oregano, cumin, thyme, and smoked paprika.
Sprinkle the seasoning mixture all over the pork, then use your hands to rub it in, making sure it adheres.
Heat a large skillet over medium-high heat for about 2 minutes. 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.
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Continue Reading at Healthyrecipesblogs →Chef's Notes
If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
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.
In 2011, the USDA lowered its temperature recommendation for cooking whole cuts of pork from 160°F to 145°F with a 3-minute rest period. This means the pork may still look slightly pink when it reaches 145°F.
Searing the tenderloin before baking seals in the juices and enhances its flavor. However, I have experimented over the years and found that 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.
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. You can also freeze the leftovers for up to three months and thaw them overnight in the fridge before reheating.
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Reviews from the Original Source
I just made four of these for a large gathering. It was gone in a flash. There were so many other dishes but the smell coming from these loins and the taste made everything else not important. It was such a hit that I received emails after the event thanking me for the amazing dish.
So moist and tender and I loved the dry rub blend. Went great with homemade, no sugar added, applesauce.
The pork was easy to make and had lots of flavor!
So tender, juicy and flavorful, I will definetely be making this again and again!!!!
This is the best pork tenderloin recipe ever! I cook it often because Fresh market has it on sale every weekend! I believe the key to this tender tenderloin is the searing! Thanks again
This is excellent! The instructions were easy to understand with a couple of options on how to bake that were helpful! A pleasant surprise as most of the recipes I’ve tried off the internet have been disappointing. I have put this in my recipe box and will definitely use it again!
just made this tonight. It was awesome. so glad I found the recipe thank you thank you thank you
Thank you for the recipe and tips. Like when you say, searing makes not much difference. I tried many times on searing meat before roasting, and I found that they really don't add much to be worth the effort.
Great recipe easy to follow perfect results.
This was easy and flavorful. My daughter is allergic to garlic, so I substituted onion powder. I used regular paprika as well (they don’t sell smoked paprika where I live), and I used olive oil. It was delicious and the whole family enjoyed it. Thank you!
This was outstanding and super easy! My picky husband even commented on how good it was. Thank you!
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