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.
Recipe
Best Damn Roasted Pork Tenderloin
- Total Time: 0 hours
- 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
Hank says
Made as instructed AWESOME!! thanks for the recipe my new Goto.
Carrie says
Do you cover it with foil while baking or no?
RecipeTeacher says
Nope. No foil needed.
Sissi Hopper says
My picky family LOVED this pork recipe!!
Moist and so tasty!
Tasha says
I want to try the recipe but I would like the meat to be well done. Question, how long do I cook the tender loin to get it well-done? Thanks 🙂
RecipeTeacher says
So pork tenderloin is well done when the internal temp is 165°(F). Go with the time listed on the recipe and be sure to check with an instant read thermometer. They are one of the best kitchen tools you can ever own. Usually under 10 bucks too.
LAWANNA TETTERTON says
We always take our tenderloin out when it hits 140 – otherwise, it will be overcooked. Going to try this recipe tonight
Meredith Hill says
This was the first time that I cooked pork tenderloin and my husband and I thought it was so delicious. The spices were perfect. I did cook it an extra 10 minutes, and it did rest more than the recipe suggested, We have leftovers for tomorrow. The recipe is definitely “a keeper”.
Nicole says
I made this recipe but I did not have any dried Mustard so I combined the Olive Oil with Dijon Mustard and rubbed the rest of the spice mix on it and it was the best Pork Tenderlion I have ever had. The time was correct for my air fryer as well!
Gayle says
Absolutely the best recipe! II really questioned the amount of brown sugar and some other ingredients but I made it as written. So happy I did. It had a wonderful flavor. Not sweet just very tasty. This recipe is a keeper! I bet you could use this rub on any number of meats. Thank you so much for sharing.
Anna Chase says
This is a great recipe! The only thing I didn’t understand was how you could use only 1/2 tsp of olive oil to coat two tenderloins. I only made one and used more like 2 tablespoons of oil. The spice mix is great. Turned out perfect after only 25 minutes in the oven.
Just make sure you trim the silver skin from the roast before cooking. This wasn’t mentioned in the instructions. It’s a must!!
RecipeTeacher says
Thanks for pointing that out, Anna! It should be 1-2 tbs of olive oil (just enough to coat both tenderloins). As well as trimming away any excess fat or silverskin.
Stephanie says
It did mention trim of excess fat and silver skin.
Connie says
My husband loved this recipe! Myself also. The only thing I had to change; internal temperature: 145 wasn’t high enough, the pork was still pink. I had to bake till the internal temperature was 170.
Debbie says
With pork tenderloin it’s ok to be slightly pink. In the old days you cooked it like 170 180 but the was usually a pork roast not a tenderloin
Jennifer says
Pork should be slightly pink! ????