Easy Roasted Pork Tenderloin Recipe

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Easy Roasted Pork Tenderloin Recipe: This is a tried-and-true, quick and simple way to prepare pork tenderloin that you will appreciate. The tenderloin becomes extremely soft after searing, leaving behind a beautiful crust that seals in the juices!

Our go-to baked pork tenderloin recipe is this one. There’s no need to marinate it! You can avoid marinating the meat for hours by piercing the tenderloin with a fork, which allows the flavor to seep deeper into the meat. This is a great alternative for unexpected guests or a hungry family because of how quickly it can be prepared.

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Easy Roasted Pork Tenderloin Recipe

 

Roasted Pork Tenderloin Recipe – Juicy and Tender Pork Tenderloin Recipe —  Eatwell101

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Ingredients

 

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  • 1 tsp sea saltor to taste
  • 1/2 tsp black pepperfreshly ground

 

  • 1 tsp Italian Seasoning
  • 1 tsp garlic powder

 

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  • 1 tsp ground coriander
  • 2 Tbsp olive oil (extra light), vegetable oil, or avocado oil*
  • 1 1/2 lb Pork Tenderloin

 

Instructions

 

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  • How to Cook Tenderloin with Roasted Pork: Adjust oven rack to center position and preheat to 400˚F.

 

  • After removing any silver skin and fat from the tenderloin, blot it dry using a paper towel. Using a fork, pierce the pork loin all over and massage with 1 tablespoon of oil.

 

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  • After mixing your seasonings, sprinkle them on the tenderloin and press them in with your hands until they are uniformly coated.

 

  • In a sizable oven-safe pan (cast iron or a Dutch oven would be fine), heat 1 tablespoon of oil over medium-high heat. When the oil is hot, add the pork and cook it for six minutes on each side.

 

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Nutrition Facts

 

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  • Amount per Serving: Daily Value*: Fat 270 % Calorie
  • 20 g of 13 % Saturated Fat

 

  • 2 grams, or 13% cholesterol
  • 110 mg or 37 percent sodium

 

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  • 670 mg, or 29%, of potassium
  • 677 mg, or 19%, of carbohydrates

 

  • 1 g 0% Protein
  • 35 g/70% of vitamin C

 

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  • 0.8 mg, 1% of calcium
  • 17 mg 2% Iron
  • 1.9 mg/11%

 

Notes

 

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  • It is best to use oil with a high smoke point.

 

  • Although pork tenderloin is naturally quite juicy and does not require a sauce, it tastes great when paired with A1 or BBQ sauce.

 

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FAQs AND Questions

 

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How to make Roasted Pork Tenderloin

 

  • Prepare: Set oven rack to center position and preheat to 400˚F.

 

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  • How to Remove Silver Skin from Pork Tenderloin: Remove any excess fat and silver skin from the tenderloin and pat dry using a paper towel.

 

  • Mix one tablespoon of sea salt, or to taste, half a teaspoon of freshly ground black pepper, one teaspoon of Italian seasoning, one teaspoon of garlic powder, and one teaspoon of ground coriander.

 

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  • Take a fork and pierce the entire loin of pork. Rub it with one tablespoon of oil and sprinkle it on the tenderloin. Rub the seasonings all over the tenderloin with your hands until well coated.

 

  • In a large oven-safe pan, heat 1 tablespoon of oil over medium-high heat (a Dutch oven or cast iron pan would suffice). Add the pork to the hot oil and brown it all over, taking about six minutes.
  • Put the tenderloin in the oven and bake it uncovered at 400˚F for 13 to 15 minutes, turning it over halfway through. The pork should be baked until the center registers 150˚F (I’ve let mine reach 160, and it’s still really soft). After that, move the meat to a cutting board and give it 5 to 10 minutes to rest before slicing it into rings to serve. Although A1 or BBQ sauce works well with it, it is also excellent without any kind of sauce.

 

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What color is cooked pork tenderloin?

 

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  • *As of right now, the USDA advises allowing the tenderloin to reach 145˚F and resting it for at least three minutes. The center of the pork tenderloin should still be somewhat pink when cooked to the ideal temperature of 145˚F.

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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