Oven Roasted Pork Tenderloin
This oven roasted pork tenderloin is an easy recipe that makes juicy and flavorful meat every time! This is the perfect 30-minute dinner that's perfect for weeknights or special occasions.
Servings: 6 servings
Ingredients
- 2 1-1.5 pound pork tenderloins (pork tenderloins usually come in a pack of two)
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1 tablespoon brown sugar
- ½ teaspoon ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- fresh chopped parsley for garnish; optional
Instructions
- Preheat the oven to 425°F.
- Trim the pork tenderloins, removing any excess fat or silverskin. 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.
- Combine sea salt, brown sugar, ground black pepper, onion powder, garlic powder, paprika, dried oregano, and dried thyme in a small bowl. 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°F.
- 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°F 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
- Ensure even flavor by thoroughly coating the pork with a well-balanced dry rub, including herbs, spices, and seasonings.
- 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.
- 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.
- 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.
Nutrition
Serving: 1serving | Calories: 54kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.2mg | Sodium: 1164mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.5mg
