Hey there! I’m Anne Carter, and after spending years in restaurant kitchens, I’m now sharing my love for cooking on Beyond the Bayou Blog. Today, I want to tell you about a dish that’s become a go-to in my home: Roasted Pork Tenderloin.
This recipe is close to my heart because it reminds me of the busy nights in the restaurant when we needed something delicious but quick. Now, as a food writer, I appreciate it even more for its simplicity and flavor. I’ve tweaked this recipe over time, making it just right for busy home cooks like you and me.
It’s perfect for those evenings when you want a tasty meal without spending hours in the kitchen. Trust me, this pork tenderloin is juicy, full of flavor, and sure to become a favorite in your house too. Let me show you how easy it is to make!
Roasted Pork Tenderloin Recipe
Equipment
- Measuring Spoons
- Small Bowl
- Roasting pan
- Oven
- Meat thermometer
Ingredients
- 1 tsp sea salt or to taste
- 1/2 tsp black pepper freshly ground
- 1 tsp Italian Seasoning
- 1 tsp garlic powder
- 1 tsp ground coriander
- 2 Tbsp olive oil extra light, or vegetable oil, or avocado oil*
- 1 1/2 lb Pork Tenderloin
Instructions
- Preheat oven to 400°F.
- Trim and pat dry pork tenderloin, then pierce all over with a fork and rub with 1 tbsp oil.
- Combine sea salt, pepper, Italian seasoning, garlic powder, and coriander. Rub mixture onto tenderloin.
- Heat 1 tbsp oil in oven-safe pan over medium-high heat. Sear pork for 6 minutes, turning to brown evenly.
- Place pan in oven and bake uncovered for 13-15 minutes, flipping tenderloin halfway through.
- Rest pork on cutting board for 5-10 minutes before slicing into rings and serving hot.
Nutrition
Pro Tips For Perfect Pork Tenderloin
- Don’t Overcook: Pork tenderloin is super lean, so it can dry out if you cook it too long. Unlike the old days, pork is now safe to eat when it’s a bit pink inside. A slight blush means juicy, delicious meat!
- Buying Pork: You’ll often find pork tenderloins sold in packs of two, which is why this recipe uses two (about one pound each). Don’t stress about getting exactly one pound each – close enough is good enough.
- Use a Meat Thermometer: To take the guesswork out of cooking, use an instant-read thermometer with a probe. It will beep when your pork hits the perfect temperature of 145°F. This is especially helpful if you’re cooking larger tenderloins that might need more or less time than the recipe suggests.
- Let It Rest: After cooking, let your pork tenderloin rest for 5-10 minutes before slicing. This step locks in the juices, making your meat more tender and flavorful. Trust me, it’s worth the wait!
What To Serve With Roasted Pork Tenderloin Recipe?
