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How to Cook Pork Tenderloin Recipe (Oven-Roasted)– perfect flavors, quick cooking time, and a foolproof method for consistently achieving moist and tender meat! The juiciest pork tenderloin you’ll ever make.
Try my turkey tenderloin recipe and best pork chops next!
Best Baked Pork Tenderloin Recipe- Juicy!
This tasty roasted pork tenderloin is great for an easy and delicious meal.
- Easy Preparation: The recipe features simple ingredients and is made all in one pan, making it accessible for cooks of all levels.
- Quick Cooking Time: This recipe takes 20-25 minutes to cook, making it perfect for busy weeknights when you want a delicious and satisfying meal without spending hours in the kitchen.
- Moist and Tender Result: Coating the pork with olive oil and using a dry rub, followed by a short cooking time and resting period, ensures that the pork tenderloin remains moist, juicy, and tender.
You’ll also love roasted pork tenderloin with fennel recipe.
Table of Contents
Simple Ingredients
A few pantry staples create a well-balanced and flavorful seasoning blend that enhances the pork tenderloin’s taste.
- Pork Tenderloins:
- Lean and tender cuts of pork, perfect for quick roasting.
- Olive Oil:
- Adds moisture and richness to the pork while helping the dry rub adhere.
- Sea Salt:
- Enhances the natural flavors of the pork and adds a savory touch.
- Ground Black Pepper:
- Provides a mild heat and complements the other spices in the dry rub.
- Onion Powder:
- Imparts a sweet and savory onion flavor without the texture of fresh onions.
- Garlic Powder:
- Adds a savory and robust garlic flavor to the dry rub.
- Paprika:
- Contributes a subtle smokiness and mild heat to the overall flavor profile.
- Dried Oregano:
- Offers a Mediterranean herb flavor, adding depth to the seasoning.
- Dried Thyme:
- Infuses a warm and earthy aroma, enhancing the overall herbaceous profile.
- Fresh Chopped Parsley:
- A vibrant and fresh garnish that adds color and a burst of herbaceous flavor to the finished dish.
See the recipe card for quantities.
How to Cook Pork Tenderloin at 425
Follow these step-by-step photo instructions for an easy and delicious pork roast.
Preheat your oven to 425 degrees F.
Trim the pork tenderloins, removing any excess fat or silver skin. Pat the pork dry using a paper towel. Place the pork tenderloins in a shallow roasting pan or baking dish.
Drizzle 2 tablespoons of olive oil over the pork tenderloins. Rub the entire surface of the pork with olive oil, ensuring an even coating.
In a small bowl, combine sea salt, ground black pepper, onion powder, garlic powder, paprika, dried oregano, dried thyme, and dried basil. Mix well.
Rub the prepared dry rub onto all sides of the pork tenderloins, ensuring even coverage.
Roast the pork in the oven for 20-25 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 140°.
After removing the pan from the oven, loosely cover the pork with a piece of foil. Let the meat rest for 10 minutes to allow the internal temperature to rise to 145 degrees Fahrenheit and for the juices to redistribute. You want the middle to be slightly pink for the juiciest results.
Transfer the rested roast to a cutting board. Slice the pork tenderloin into desired portions and place on a serving platter. Garnish with freshly chopped parsley before serving, if desired. Enjoy your best baked pork tenderloin recipe!
Variations
Here are some variations to customize your oven-roasted pork tenderloin:
- Citrus Twist:
- Add zest from oranges, lemons, or limes to the dry rub for a bright and citrusy flavor. You can also squeeze fresh lemon juice over the cooked pork before serving.
- Mustard Glaze:
- Brush the pork with a mixture of Dijon mustard, honey, and a touch of balsamic vinegar before applying the dry rub for a tangy and sweet glaze.
- Maple Balsamic Marinade:
- Marinate the pork in a mixture of maple syrup, balsamic vinegar, and a hint of soy sauce before applying the dry rub for a sweet and savory combination.
How to Store and Reheat Pork Tenderloin
Storage: After cooking, cool the turkey tenderloin, slice it, and place the slices in an airtight container. Refrigerate for up to 3-4 days.
Freezing: To freeze, let your meat cool completely. Then, transfer the tenderloin to a Ziplock bag and remove as much air as possible. Your turkey will stay fresh in the freezer for up to 3 months. Thaw it in the fridge overnight, and follow the instructions above for reheating.
Reheating: To reheat, preheat oven to 325°F (163°C), place slices on a baking sheet, cover with foil, and heat for 15-20 minutes until the internal temperature reaches 165°F (74°C).
Top tips for best results
- Proper Seasoning: Ensure even flavor by thoroughly coating the pork with a well-balanced dry rub, including herbs, spices, and seasonings.
- Temperature Control: Preheat the oven to 425°F (218°C) for an ideal cooking environment. Use a meat thermometer to ensure the internal temperature reaches 140°F (60°C) during cooking, rising to 145°F (63°C) after resting.
- Trimming and Patting: Trim excess fat or silverskin from the pork tenderloin and pat it dry with paper towels before applying the oil and seasoning. This enhances the searing and flavor absorption.
- Resting Period: Allow the cooked pork to rest for at least 10 minutes under loosely tented foil. This helps redistribute juices, ensuring a moist and flavorful result.
FAQs
While pork tenderloin is ideal for this recipe, you can use other lean cuts like pork loin. Just be mindful of potential variations in cooking times.
Pork tenderloin is a lean and tender cut of pork, typically boneless, located along the spine. It’s known for its tenderness and is versatile for various cooking methods.
Preheat the oven to 425°F (218°C) for optimal results when roasting pork tenderloin. Cook for approximately 20-25 minutes or until the internal temperature reaches 140°F (60°C), allowing it to rise to 145°F (63°C) during the resting period. Adjust cooking times based on the specific weight of the tenderloin. The high tempurature cooking will seal the flavors and juices.
Pork tenderloin is a lean, slender cut located alongside the backbone, prized for its tenderness. Weighing around 1 to 1.5 pounds, it’s best suited for quick cooking methods like roasting or grilling. In contrast, pork loin is a larger, broader cut running along the pig’s back, offering a balance of tenderness and flavor due to moderate marbling.
If you have leftovers, try this yummy Pork Tenderloin Sandwich!
More Recipes
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What to Serve with Pork Tenderloin
Here is a complete guide on what to serve with pork!
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How to Cook Pork Tenderloin Recipe (Oven Roasted)
This oven-roasted pork tenderloin is an easy recipe that makes juicy and flavorful meat every time!
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Ingredients
- 1 pack- 2 pork tenderloins (1 lb – 1.5 lbs each) *pork tenderloins usually come in a pack of 2
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1 tablespoon brown sugar
- 1/2 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Fresh chopped parsley for garnish, optional.
Instructions
- Preheat your oven to 425 degrees F.
- Trim the pork tenderloins, removing any excess fat or silver skin. Pat the pork dry using a paper towel. Place the pork tenderloins in a shallow roasting pan or baking dish.
- Drizzle 2 tablespoons of olive oil over the pork tenderloins. Rub the entire surface of the pork with olive oil, ensuring an even coating.
- In a small bowl, combine sea salt, ground black pepper, onion powder, garlic powder, paprika, dried oregano, dried thyme, and dried basil. Mix well.
- Rub the prepared dry rub onto all sides of the pork tenderloins, ensuring even coverage.
- Roast the pork in the oven for 20-25 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 140°.
- After removing the pan from the oven, loosely cover the pork with a piece of foil. Let the meat rest for 10 minutes to allow the internal temperature to rise to 145 degrees Fahrenheit and for the juices to redistribute. You want the middle to be a little bit pink for the juiciest results.
- Transfer the rested roast to a cutting board. Slice the pork tenderloin into desired portions and place on a serving platter. Garnish with freshly chopped parsley before serving, if desired.
Enjoy your delicious and perfectly cooked pork tenderloin with your favorite sides!
Notes
Top Tips
-
Proper Seasoning: Ensure even flavor by thoroughly coating the pork with a well-balanced dry rub, including herbs, spices, and seasonings.
-
Temperature Control: Preheat the oven to 425°F (218°C) for ideal cooking. Use a meat thermometer to ensure the internal temperature reaches 140°F (60°C) during cooking, rising to 145°F (63°C) after carryover cooking.
-
Trimming and Patting: Trim excess fat or silverskin from the pork tenderloin and pat it dry with paper towels before applying the oil and seasoning. This enhances the searing and flavor absorption.
-
Resting Period: Allow the cooked pork to rest for at least 10 minutes under loosely tented foil. This helps redistribute juices, ensuring a moist and flavorful result.
- Prep Time: 5 min
- Cook Time: 25 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
I made this for my family of 6 and everyone loved it! My 4 kids range from 2-7. I have another tenderloin recipe that was my go to, but I saw this and wanted to try it. I’m so glad I did because this will become my new go to. I love that it’s quick to put together, doesn’t take long to cook and is so tender.
Yes! So happy this will be the new “go-to”. It really is that yummy!
Our favorite way to enjoy roasted pork tenderloin! You’ll love this one!