Juicy Roasted Pork Tenderloin Recipe

I’m sharing my easy roasted pork tenderloin and my spice rub method that earned it a place on my list of The Best Pork Tenderloin Recipes.

I’ve chased the perfect roast for years and finally landed on one that actually makes people go wow. This Juicy Roasted Pork Tenderloin Recipe gets its character from smoked paprika and a trimmed pork tenderloin, the smell alone will make you curious.

I read a lot of The Best Pork Tenderloin Recipes and even searched “How To Make Pork Tenderloin” more times than I’ll admit, but this version keeps surprising me in small ways. It’s bold, messy and honest, not trying to be fancy, yet somehow it shows up at dinner like it owns the place.

Ingredients

• Pork tenderloin is lean, protein rich, low carb, juicy when roasted, it keeps meals satisfying.
• Olive oil adds healthy monounsaturated fats, silky roast crust and helps browning quickly.
• Kosher salt seasons evenly, enhances meat flavor, has no nutrients but improves taste overall.
• Smoked paprika gives smoky sweet warmth, adds color and mild sweetness with antioxidants.
• Garlic powder brings savory depth, tiny health benefits, no texture change and easy to use.
• Dijon mustard (optional) adds tangy zip, little sugar, helps a rub stick and brightens flavor.
• Dried rosemary gives piney aroma, small fiber and antioxidants, can overpower if used too much.

Ingredient Quantities

• 1 1/2 to 2 pounds pork tenderloin, trimmed of silver skin
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried rosemary, lightly crushed
• 1 tablespoon Dijon mustard, optional

How to Make this

1. Preheat oven to 425°F (220°C). While it heats, trim any silver skin from the pork tenderloin with a sharp knife and pat the meat very dry with paper towels; letting it sit at room temp for 15 minutes helps it cook more evenly.

2. In a small bowl mix 1 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1/2 teaspoon ground coriander and 1/2 teaspoon dried rosemary (lightly crushed).

3. Rub the pork all over with 1 tablespoon olive oil. If using, spread 1 tablespoon Dijon mustard over the tenderloin first, it helps the rub stick and gives a nice tang.

4. Massage the spice mixture into the pork so it has an even coating, make sure the ends are seasoned too.

5. Heat an ovenproof skillet over medium high heat until hot. Add a little olive oil if the pan looks dry, then sear the tenderloin on all sides until well browned, about 2 to 3 minutes per side; this seals in flavor and makes a nice crust.

6. Transfer the skillet to the preheated oven and roast until an instant read thermometer inserted into the thickest part reads 145°F (63°C). For a 1 1/2 to 2 pound tenderloin this usually takes about 15 to 22 minutes, but start checking at 12 minutes if your oven runs hot.

7. Remove the pork from the oven, tent loosely with foil and let it rest for 8 to 10 minutes; the internal temp will rise a few degrees and the juices will redistribute, dont skip this or the meat will be dry.

8. Slice across the grain into medallions, serve immediately. Tip: if you dont have an ovenproof skillet sear in a regular pan then finish on a rimmed baking sheet in the oven, and always use an instant read thermometer for best results.

Equipment Needed

1. Oven, set to 425°F (220°C)
2. Ovenproof skillet or heavy cast iron skillet, if you dont have one use a regular skillet plus a rimmed baking sheet
3. Sharp chef knife, for trimming silver skin and slicing into medallions
4. Cutting board
5. Instant read thermometer, really important to hit 145°F
6. Tongs or a spatula, to sear and turn the tenderloin
7. Small bowl, for mixing the spice rub
8. Measuring spoons
9. Paper towels, to pat the pork very dry
10. Aluminum foil, to tent the pork while it rests

FAQ

Juicy Roasted Pork Tenderloin Recipe Substitutions and Variations

• Olive oil
  • Avocado oil, high smoke point and neutral flavor so it won’t burn
  • Grapeseed or canola oil, both neutral and cheap alternatives
  • Melted butter or ghee, for richer flavor (watch the lower smoke point)
• Smoked paprika
  • Regular sweet paprika plus a pinch of smoked salt or ground cumin, to mimic smokiness
  • Chipotle powder, spicier and smoky so use less
  • Ancho or mild chili powder, for a milder, slightly fruity heat
• Dijon mustard (optional)
  • Whole grain or spicy brown mustard, similar tang with more texture
  • Yellow mustard, milder but works in a pinch
  • Plain mayo mixed with a splash of vinegar or lemon juice, for moisture and tang
• Italian seasoning
  • 1/2 tsp each dried oregano and basil plus a pinch of thyme, for a fresh blend
  • Herbes de Provence, similar Mediterranean profile with lavender notes
  • Fresh chopped parsley, oregano and a little rosemary, if you prefer fresh herbs

Pro Tips

1) Let it come up to room temp for about 15 to 20 minutes and pat it really dry with paper towels, that dryness is what gives you a proper crust. If you want even better flavor and texture, salt it a few hours or overnight in the fridge uncovered, then bring back to room temp before cooking.

2) Get the pan screaming hot before you add the meat, and dont move it around for those first couple minutes, that stuck on brown crust is flavor. Use tongs not a fork so you dont pierce and lose juices. If you have butter and garlic or a sprig of rosemary, toss them in near the end of the sear and baste the tenderloin with the foaming butter for extra depth.

3) Mustard is a great glue for the rub, but if you want the flavor without the tang, smear a tiny bit of mayo or olive oil first. Press the rub into every nook, especially the ends, and if any rub falls off during searing just spoon pan juices back over it.

4) Use an instant read thermometer and aim to pull the pork a few degrees lower than your target if you like it slightly pink, because carryover cooking will raise the temp while it rests. Tent loosely with foil and wait at least 8 minutes before slicing across the grain into thin medallions. Also dont toss the pan drippings, deglaze with a splash of stock or wine and whisk in a knob of butter for a quick sauce.

Juicy Roasted Pork Tenderloin Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my easy roasted pork tenderloin and my spice rub method that earned it a place on my list of The Best Pork Tenderloin Recipes.

Pin

Servings

6

servings

Calories

213

kcal

Equipment: 1. Oven, set to 425°F (220°C)
2. Ovenproof skillet or heavy cast iron skillet, if you dont have one use a regular skillet plus a rimmed baking sheet
3. Sharp chef knife, for trimming silver skin and slicing into medallions
4. Cutting board
5. Instant read thermometer, really important to hit 145°F
6. Tongs or a spatula, to sear and turn the tenderloin
7. Small bowl, for mixing the spice rub
8. Measuring spoons
9. Paper towels, to pat the pork very dry
10. Aluminum foil, to tent the pork while it rests

Ingredients

• 1 1/2 to 2 pounds pork tenderloin, trimmed of silver skin

• 1 tablespoon olive oil

• 1 1/2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1 tablespoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• 1/2 teaspoon ground coriander

• 1/2 teaspoon dried rosemary, lightly crushed

• 1 tablespoon Dijon mustard, optional

Directions

• Preheat oven to 425°F (220°C). While it heats, trim any silver skin from the pork tenderloin with a sharp knife and pat the meat very dry with paper towels; letting it sit at room temp for 15 minutes helps it cook more evenly.
• In a small bowl mix 1 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1/2 teaspoon ground coriander and 1/2 teaspoon dried rosemary (lightly crushed).
• Rub the pork all over with 1 tablespoon olive oil. If using, spread 1 tablespoon Dijon mustard over the tenderloin first, it helps the rub stick and gives a nice tang.
• Massage the spice mixture into the pork so it has an even coating, make sure the ends are seasoned too.
• Heat an ovenproof skillet over medium high heat until hot. Add a little olive oil if the pan looks dry, then sear the tenderloin on all sides until well browned, about 2 to 3 minutes per side; this seals in flavor and makes a nice crust.
• Transfer the skillet to the preheated oven and roast until an instant read thermometer inserted into the thickest part reads 145°F (63°C). For a 1 1/2 to 2 pound tenderloin this usually takes about 15 to 22 minutes, but start checking at 12 minutes if your oven runs hot.
• Remove the pork from the oven, tent loosely with foil and let it rest for 8 to 10 minutes; the internal temp will rise a few degrees and the juices will redistribute, dont skip this or the meat will be dry.
• Slice across the grain into medallions, serve immediately. Tip: if you dont have an ovenproof skillet sear in a regular pan then finish on a rimmed baking sheet in the oven, and always use an instant read thermometer for best results.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 135g
• Total number of serves: 6
• Calories: 213kcal
• Fat: 7g
• Saturated Fat: 2.2g
• Trans Fat: 0g
• Polyunsaturated: 0.7g
• Monounsaturated: 3.5g
• Cholesterol: 90mg
• Sodium: 550mg
• Potassium: 450mg
• Carbohydrates: 1.5g
• Fiber: 0.5g
• Sugar: 0.5g
• Protein: 35g
• Vitamin A: 500IU
• Vitamin C: 1mg
• Calcium: 20mg
• Iron: 1.2mg