Roasted Pork Tenderloin Recipe

This roasted pork tenderloin recipe combines a blend of simple seasonings and precise cooking techniques to deliver a flavorful and tender main dish. Perfect for weeknight dinners or special occasions, this recipe highlights how to achieve perfectly cooked pork with a juicy interior and a beautifully browned crust. The quick cooking time, versatile seasoning options, and minimal preparation make this recipe a popular choice for those looking for a reliable and delicious pork dish. Pair it with your favorite sides like roasted vegetables or creamy mashed potatoes for a meal that is both satisfying and easy to prepare.

Ingredients

• 1 tsp sea salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp ground coriander
• 2 Tbsp olive oil (extra light), or substitute vegetable oil or avocado oil**
• 1 1/2 lb pork tenderloin*

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Instructions

1. Preheat the Oven:

• Preheat your oven to 400°F, ensuring the rack is positioned in the middle.

2. Prepare the Pork Tenderloin:

• Trim any fat and silver skin from the pork tenderloin and pat it dry with a paper towel.
• Using a fork, pierce the tenderloin all over. Coat it evenly with 1 tablespoon of oil.

3. Season the Meat:

• In a small bowl, mix the sea salt, black pepper, Italian seasoning, garlic powder, and ground coriander.
• Sprinkle the dry rub over the pork tenderloin, using your hands to massage the seasoning into the meat for even coverage.

4. Sear the Pork:

• Heat the remaining 1 tablespoon of oil in a large, oven-safe skillet (such as cast iron or a Dutch oven) over medium-high heat.
• Once the oil is shimmering, add the pork tenderloin and sear on all sides until golden brown, about 6 minutes total.

5. Roast the Pork:

• Transfer the skillet to the preheated oven and bake uncovered for 13–15 minutes, flipping the tenderloin halfway through.
• Cook until the internal temperature reaches 150°F in the thickest part of the meat.

6. Rest and Slice:

• Remove the tenderloin from the oven and place it on a cutting board. Allow it to rest for 5–10 minutes to retain its juices.
• Slice into medallions and serve with your favorite sides.

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Why You’ll Love This Recipe

• Simple and Elegant: This recipe offers a fuss-free method for a restaurant-quality pork tenderloin.
• Full of Flavor: The blend of Italian seasoning, garlic powder, and coriander creates a rich and aromatic crust.
• Quick Cooking: Pork tenderloin is a lean cut that cooks quickly, perfect for busy weeknights.

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Tips

• Meat Temperature: For tender, juicy pork, use a meat thermometer to avoid overcooking. The USDA recommends a safe internal temperature of 145°F with a 3-minute rest.
• Searing: Ensure the skillet is hot before adding the pork for a perfectly browned crust.
• Resting Time: Letting the pork rest allows the juices to redistribute, making it moist and flavorful.

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Variations and Substitutions

• Spice Variations: Add smoked paprika or cayenne for a smoky or spicy kick.
• Glazes: Brush with honey mustard or balsamic glaze before roasting for extra flavor.
• Herbs: Use fresh thyme or rosemary in place of Italian seasoning for a different flavor profile.

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FAQs

Q: Can I use pork loin instead of tenderloin?
A: Pork loin can be used, but cooking times will vary as it is a larger cut.

Q: How do I store leftovers?
A: Store sliced pork in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying it out.

Q: Can I make this recipe ahead of time?
A: You can season the pork tenderloin and sear it ahead of time, then roast it just before serving.

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Serving and Suggestions

• Pair with roasted vegetables, mashed potatoes, or a crisp salad for a complete meal.
• Serve with a creamy mustard sauce or apple chutney for a touch of sweetness.
• For a wine pairing, try a medium-bodied red like Pinot Noir or a white like Chardonnay.