Pork Tenderloin Roast
Having a tender pork tenderloin roast recipe on hand provides a simple, tasty entree for everyday meals and special occasions. Juicy, fork-tender, with amazing flavors, it gives you everything you ever wanted! Weekly meal prep has never been easier.
This recipe is my favorite so far because it’s super easy, no marinating necessary, and it roasts up tender, juicy, and flavorful in about 30 minutes (including resting time). What else could I ask for?
It saved me once when a cousin came for an unannounced visit. Good thing tenderloins were on sale that week—one for dinner and two for the freezer. I whipped up mashed potatoes and a salad, and dinner was served!
Why a Tenderloin Is a Good Deal
Let’s address the elephant in the room, or in this case, the pork. It’s the filet mignon of pork and possibly one of the most expensive cuts. But that doesn’t mean it’s not a good deal, especially if you stock up when it goes on sale.
First, it’s boneless. That means it’s perfect for slicing and plating for an Instagram-worthy photo. For a small family, it also means leftovers perfect for fast meal prep and school lunches.
Plus, you can stretch it by topping a salad with sliced tenderloin for more protein but less meat. And if you have a smoker, it’s the perfect candidate for smoked tenderloin.
How to Roast a Pork Tenderloin
- Prep – Rinse and pat the roast dry with paper towels, trim the excess fat, and set aside.
- Mix the seasonings in a bowl. Then, rub them all over the roast and let it sit for a few minutes. (Photos 1-3)
- Sear the roast over medium heat in a large cast-iron skillet for about 5-6 minutes, rotating to make sure all sides brown. (Photo 4)
- Roast – Remove the tenderloin from the skillet, transfer it to a roasting rack, and place it in the oven. Roast it uncovered at 400℉ (205℃), flipping it halfway to ensure even cooking. An instant-read meat thermometer should read 145℉ (63℃). (Photo 5)
- Remove it from the oven and let it rest for 10 minutes before slicing. If you see a little pink inside, that should be fine as long as the thickest part of the meat reaches the correct temperature. (Photo 6)
- Serve with mashed potatoes and greens or a salad for a complete dinner.
Tips and Notes
- Pat the pork dry first before you roll it with all the mixed spices and seasonings for a better crust.
- You could also use salt, pepper, and your favorite pork seasoning for an easy dinner.
- Overcooking it will turn the roast dry and chewy. So make sure to check the internal temperature of the meat and remove it from the oven once it registers 145℉ (63℃) in the thickest part of the meat.
Make-Ahead and Storage Instructions
I love making 2 or 3 tenderloins at a time, then slicing and freezing one for a quick weeknight dinner. Freezing it in serving-size packages in freezer bags will make it last for 2-3 months.
You could also prep and season it and freeze it before roasting. Thaw it overnight in the fridge and roast it the next day for a fast meal.
Leftover makeovers are always a great tool for meal prep. Replace the salmon in a salad with sliced pork, add it to quesadillas by layering it with cheese in a fresh tortilla, or stuff a Cuban sandwich with it.
What Pairs With Pork Tenderloin
Traditional pairings include mashed potatoes, but you could take advantage of your hot oven to roast veggies. A fresh salad lightens the meal, and cornbread is a great filler.
More Soul-Satisfying Pork Recipes to Enjoy
By Imma
This blog post was originally published in October 2017 and has been updated with additional tips and beautiful photos.
Pork Tenderloin Roast
Ingredients
- 1 1-1½ pound (450-700g) pork tenderloin
- salt to taste (½-1 teaspoon per pound)
- 1 teaspoon (2-3g) white pepper
- 1 teaspoon (2-3g) Creole seasoning
- 1 teaspoon (1-2g) thyme
- 1 teaspoon (1-2g) oregano
- 1 teaspoon (3-4g) granulated garlic
- 2 tablespoons (30ml) cooking oil (canola, avocado, peanut, etc.)
Instructions
- Preheat your oven to 400℉ (205℃).
- Season pork with salt and white pepper. Then, combine Creole seasoning, thyme, oregano, and garlic. Rub it evenly over the pork tenderloin.
- In a large cast-iron skillet (or whatever skillet you have), heat the oil over medium heat until hot. Then, sear the pork for 5-6 minutes, rotating it 2-3 times to brown on all sides.
- Remove it from the skillet and transfer it to a roasting rack. Place it in the oven and roast uncovered at 400℉ (205℃) for 13-15 minutes. Turn it over halfway through roasting to ensure even cooking.
- Cook until the roast registers 145°F (63℃) in the thickest part of the meat. Transfer the roast to a cutting board and let it rest 5-10 minutes before slicing.
Tips & Notes:
- The average amount of salt is ½ to 1 teaspoon per pound of meat.
- Tenderloin doesn’t need a lot of time before it becomes dry, so pull it out of the oven as soon as it reaches the desired internal temperature and let it rest 10 minutes before slicing.
- If the internal temperature reads 145°F (63℃), residual heat will continue cooking it to a safe 165°F (74℃).
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.
Delicious! Tender and moist Love the recipe
Thank you Robin!
Do a roast leg of lamb. My family makes this every year for Christmas dinner
Yes roast leg of lamb works well for this season. One is on it’s way.