The result is wonderfully juicy and delicious, and even the leftovers are good, so I often make two of these at a time. I’ve been making a couple of pork tenderloin recipes often lately. One of them is this one. The other is a variation where I wrap the pork in bacon. Both are excellent and - just as important - very easy to make.
Ingredients
You’ll only need a few simple ingredients to make this roasted pork tenderloin recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: If you’re looking for a fattier cut, though, pork shoulder is best - try these pork shoulder steaks, they’re amazing!
Avocado oil: This neutral-tasting oil has a high smoke point, making it ideal for high-heat roasting.Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the dish could end up too salty.Spices: Garlic powder, dried oregano, ground cumin, dried thyme, and smoked paprika. Make sure they are fresh! A stale spice can easily ruin a dish.Fresh pork tenderloin: Pick one that weighs about 1.25 lb. I get them at my local supermarket or at Whole Foods.
Instructions
This is such an easy recipe. You simply rub the pork with a tasty rub, quickly sear it in a skillet, then transfer it to the oven to finish cooking. Here are the basic steps - the detailed instructions are in the recipe card below:
You start by mixing together the salt, pepper, and spices.Next, rub this seasoning mixture all over the pork.Sear the pork in a hot skillet on all sides.Roast it in the oven until fully cooked, 20-30 minutes at 450°F depending on its size and on your oven’s temperature.Let it rest before slicing.
As an alternative to searing in a skillet and then roasting in a pan on a rack, you can also sear the meat in an ovenproof skillet, then transfer the skillet to the oven for roasting.
Expert tip
As with most whole roast recipes, it’s important to allow the meat to rest before slicing it. This allows the juices to redistribute and settle and ensures succulent, juicy meat.
Frequently asked questions
Variations
There are two ways to vary this recipe. One is to use different fats for sauteing the tenderloin. So instead of avocado oil, you could use, for example, ghee. I like the nutty flavor it adds and it can withstand high-heat cooking. Another way to vary this recipe is to experiment with different seasonings. Good options include onion powder and dried coriander.
Serving suggestions
You can serve this main dish with any side dish you like! It’s so versatile. But since I cook it in a 450°F oven, I like to serve it with a side dish that I can cook in the same oven. So I often serve it with one of the following:
Roasted peppersBuffalo cauliflowerCarrot chipsRoasted broccoli
Storing leftovers
The leftovers keep fairly well in the fridge for 3-4 days, in an airtight container. Although they tend to dry out a bit when reheated so they’re not as good as when served fresh. When you reheat them, do so very gently, covered, in the microwave on 50% power. I like to serve them with mayonnaise or Dijon mustard and with a sliced tomato in a sandwich made with 90-second bread or in a lettuce sandwich.
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