Perfectly seasoned and roasted to perfection in your oven, this pork tenderloin is buttery tender, juicy, and so delicious! With easy ingredients and simple steps, it’s the perfect family meal.
Pork tenderloin is one of the finest cuts of meat. It’s very lean and tender and can be seasoned any number of wonderful ways. For this recipe we’ll use a combination of simple pantry ingredients to season the pork, before roasting it in the oven for about 30 minutes.
Make Sure It’s Pork Tenderloin
There’s a few cuts of pork that have similar sounding names. Be sure the packaging clearly says pork tenderloin. They are basically long and slender and weigh around ¾lb to 1 ½lbs each. It’s also quite common to find them in 2-packs. Other similar names including pork loin, pork loin filet and pork roast are NOT pork tenderloin and require different cooking steps.
Simple Pantry Ingredients
I love to make recipes where I have most of the ingredients already on hand. For this roasted pork tenderloin, we’ll use a simple rub which includes brown sugar, salt, pepper, ground mustard, paprika, onion powder, garlic powder, and a hint of cayenne (optional, be really good).
Easy Preparation
Another reason I love making this recipe is because it’s so simple to prepare. All you have to do is mix the ingredients together, rub some olive oil on the meat, and then coat it well with the seasoning rub. Place it into a baking dish or pan and into the oven it goes. No need to sear this recipe first, that’s one less step we needn’t worry about. Just rub the seasoning on and it’s ready to go in the oven!
Roast at 425° (F) for 25-30 minutes
We want the pork tenderloin to have an internal temperature of 145°(F). An instant read thermometer is an essential tool everyone should have on hand. After 25 minutes, check the thickest part of the meat. Once the internal temp is at least 145°(F), you’re good to remove from the oven. Set the pork tenderloin on a plate and let it sit for at least 5 minutes before slicing and serving.
Best Damn Roasted Pork Tenderloin
- Total Time: 11 minute
- Yield: 4 servings
Description
Mouthwatering, buttery tender pork tenderloin seasoned to perfection and roasted in the oven for about 30 minutes.
Ingredients
- 2 pork tenderloins (¾lb-1.25lbs each)
- 3 tbs brown sugar
- 1.5 tbs paprika
- 1.5 tsp salt
- 1.5 tsp ground mustard
- 1 tsp black pepper
- 1 tsp onion powder
- ½ tsp garlic powder
- 1–2 tbs olive oil
Instructions
- Preheat oven to 425°(F).
- Mix all dry ingredients in a small bowl.
- Trim pork tenderloin of any excess fat or silverskin. Pat pork dry and coat with olive oil.
- Rub seasoning mix all over pork tenderloin.
- Place seasoned pork into a shallow baking dish and bake in oven 25-30 minutes (internal temp should be at least 145°)
- Remove from oven and place pork tenderloin on a plate and let rest at least 5 minutes before slicing.
- Prep Time: 5 min
- Cook Time: 25-30 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Mary Ann Holt
Superb!!!!
Love this recipe, it was a hit with the whole family
★★★★★
Kathy B.
I made this for dinner today. My husband and I LOVE it!! Tender, flavorful, delicious!! PERFECT!!
★★★★★
Rebecca
Was moist and flavorful! Cooked for 30 mins – I have to agree it was the best damn roasted pork tenderloin!!
★★★★★
Becky S
This turns out right for me every time I make it. Easy to put together.
★★★★★
Maureen
This was delicious! I will be making this again! Thanks!
Carol
I made this for dinner last night! I only had one pork tenderloin, so I cut the recipe in half. Only change I made was I added a couple of shakes of Herbs de Provence to the rub. I checked the temperature after 20 minutes and it was 135 degrees, so I took it out of the oven, put it on a place and covered it with foil. After resting for @10 minutes, the internal temperature had reached 145 degrees. The end result was absolutely delicious!
★★★★★
RecipeTeacher
Herbs de Provence is a perfect addition. Glad you liked it, Carol. Thanks for the feedback!!
Joann
Texture and flavor was great – my husband is hard to please and he liked it!
★★★★★
DrBob
DIRECTIONS produce an overdone tender. Use a thermometer and cook it to about about 135 F and let it rest for 10 minutes so the carryover cooking takes it to 142+.
Kyrie
Made it tonight! It was great! Didn’t have any dry mustard so we rubbed it with a little yellow mustard and Worcestershire. Also had to cook a little longer because it was thicker. The rub was awesome and smelled (and tasted) delicious!!
★★★★★