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.
More Great Pork Tenderloin Recipes
- Best Damn Grilled Pork Tenderloin
- Smothered Pork Tenderloin
- Air Fryer Balsamic Pork Tenderloin
- Slow Cooker Creamy Tuscan Pork Tenderloin
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
Blondie says
It was wonderful. I made only 1 tenderloin for three of us and reduced heat to 350 degrees because of other item in oven. Moist and juicy. Still finished in 30-35 minutes.
Donald Bailey says
So not overcook beyond the 145 prior to taking out of the oven. I use a 150 and let it sit foil covered for 5 min. It was very good and tasty which is what I was looking for. I did substitute the onion powder with fine chopped onions and use them in the rub. It will be used again and again
Carolyn Shearer says
Just made this recipe for my extended family and one very fussy sister-in-law. She loved it. A first in twenty years. The entire family devoured the two tenderloins. It was a spicy flavorful, tender, juicy main course. I placed the loin in my clay pot with carrots and onion sliced (I also added one teaspoon of chilli powder). I will definitely be making this again. Thanks for making the meal a huge success!
Jerry Kokich says
Thank you, so much, for this recipe! I am no chef, but this turned out SOOOO delicious! Thank you, again!!
Karen says
I may have messed it up – I’m not the best cook, but, it did not seem to have enough “flavor’. My guests liked it.
Mary L says
Cannot get the stars off the rating – TOO spicy! Will not use this rub again.
Dixie Moore says
I made this last night. It was beyond fabulous. Best ever rub. Wow.
Anna says
Thanks for this recipe! We use it exclusively when we have pork tenderloin. Its always easy to find as well, I scroll until I find the recipe title with a swear word in it, and I know I have the right recipe!
Russ Whaley says
Prep very easy, tender, juicy and quite tasty.
Only negative was the amount of pepper. My wife is very sensitive to spices and it seems the pepper was the culprit.
Sonia Kuczynski says
I am a Diabetic and In Canada we do not have the Brand Swerve Brown Sugar, so I used Splenda Brown Sugar instead . I used Grainy Dijon Mustard , I used Cajun seasoning instead of Paprika that is my own recipe. Came Out Great and Juicey. I Cover The Tendrlo n with Foil and let to Rest for 15 minutes before I slice it sideways for a nicer Apperance on the plate.
I would like the recipe for the green beans and potatoes on the side please.