Pork Tenderloin Roast – easiest and tastiest meat to prep up during regular or special weeknight meal. Super juicy and tender with amazing flavors; everything you ever wanted!
This meat recipe is my favorite so far. Why? It is super easy to make, no marinating involved, and it yields that restaurant-like quality meat – juicy, tender and flavorful. What else can I ask for?
It saved me one time when some of my cousins came for an unannounced visit. Good thing, I had a lean pork tenderloin sitting in my freezer. Just thawed it from the freezer, rub the spices all around, seared it for few minutes and pop them in the oven.
It’s super easy!
Aside from being “the fancy” main dish, this pork tenderloin roast is also good as sandwich filling and as a protein to any of your favorite salad. It works every time! If meat isn’t that bad at all, you could have this everyday. A no-fuss meal which always hit the right spot.
HOW TO COOK PORK TENDERLOIN?
Pork tenderloin comes from the loin of the pig which runs from the hip to the shoulder. It is considered one of the tenderest cut of meat. It can be cooked quickly and easily with no brining or braising. By that, it also means that the tenderloin is a little more expensive compared to other cuts of meat.
Take note as well that pork tenderloin is fairly lean, therefore, it is important not to overcook it.
If you overcook it, it’ll turn into dry and chewy. And that’s a serious mistake. Make sure to check the internal temperature of the meat and remove it from the pan once it registers 140-145 F in the thickest part of the meat.
Here are the easy step-by-step instructions on how to cook a pork loin roast:
Pat dry the meat with a towel and trim any excess fat. Set aside. Combine then all the spices and seasonings in a bowl and mix it well.
After mixing all the seasonings, rub it all over the meat and let it sit for few minutes before searing it.
In a large skillet or cast iron, heat oil over medium heat. Add pork,brown for a bout 5-6 minutes, rotating to make sure all sides are browned.
Remove the pork from the skillet and transfer on a roast rack. Place it in the oven and roast uncovered for 400 Degrees Fahrenheit. Make sure to flip it halfway through roasting to ensure even cooking. Cook until the thickest part of the meat registers at 140-145 Degrees Fahrenheit. Let it rest then for 10 minutes before slicing.
If you see little pink inside the pork, that’s pretty normal as long as the thickest part of the meat reaches the correct temperature.
Now grab some greens as sides for this meat or a salad for a complete dinner. And don’t forget a bottle of good wine. Enjoy!
Tips and Notes:
- Pat dry the pork first before you roll it with all the mixed spices and seasonings.
- You may also keep this pork simple with only salt and pepper or rub it with your preferred spices.
- To make sure you have left overs for sandwiches, you may roast two small loins together with this recipe.
Pork Tenderloin Roast - easiest and tastiest meat to prep up during regular or special weeknight meal. Super juicy and tender with amazing flavors; everything you ever wanted!
- 1 Pork Tenderloin (about 1- 1½ lb)
- Salt to taste
- 1 teaspoon (2.60 grams) Creole Seasoning
- 1 teaspoon (4.30 ) Thyme
- 1 teaspoon (1 gram) Oregano
- 1 teaspoon (3.2 grams) Granulated garlic
- 1 teaspoon (6.4 grams) White pepper
- 2 tablespoon (30 ml) Cooking oil (canola, vegetable oil)
Preheat your oven to 400 degrees Fahrenheit.
Season pork with salt, thyme and white pepper. Then combine creole seasoning , thyme, and white pepper. Sprinkle evenly over the pork tenderloin.
In a large skillet or cast iron heat oil over medium heat, until hot, and then add cooking oil, followed by pork . Brown pork for about 5-6 minutes out 2-3 rotating pork to brown on all sides.
Remove pork from skillet and transfer on a roast rack .
Place in the oven and roast uncovered at 400˚F for about 13-15 minutes. Halfway through roasting , flip, to ensure even cooking.
Cook until the pork registers 140°F to 145°F in the thickest part of the meat. Transfer loin to a cutting board and let meat rest 5-10 minutes before slicing