Oven Roasted Pork Tenderloin Recipe

I recently tried out this pork tenderloin recipe that combines aromatic herbs with a sweet lemon-honey glaze, and it was nothing short of sensational. The flavors melded beautifully with the tender, juicy pork, creating a dish that’s both simple enough for a weekday dinner and impressive enough for a special occasion.

My Oven Roasted Pork Tenderloin
is a dish that I love for its perfect blend of rich, savory, and sweet notes. This simple marinade ensures the main attraction of this protein-packed meal remains tender and full of flavor.

It’s made with a not-too-simple-to-make marinade of olive oil, freshly squeezed lemon juice, honey, garlic, and a healthy mix of dried oregano and thyme.

Oven Roasted Pork Tenderloin Recipe Ingredients

• Pork Tenderloin: Lean protein source, tender, low in fat.
• Olive Oil: Healthy fats, adds richness, boosts heart health.
• Minced Garlic: Adds a pungent kick, supports immune health.
• Lemon Juice: Citrusy tang, high in vitamin C, tenderizes meat.
• Honey: Natural sweetness, caramelizes, adds subtle floral notes.

Oven Roasted Pork Tenderloin Recipe Ingredient Quantities

• 1 ½ pounds pork tenderloin
• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey

How to Make this Oven Roasted Pork Tenderloin Recipe

1. Heat your oven to 400°F (200°C) in advance.

2. Make sure the pork tenderloin is dry before you sear it. You do this very easily with paper towels. I like to use the term “pat dry.” You take a couple sheets of towel and “pat” the exterior of the tenderloin. You don’t want to rub or even wipe, as this can cause the tenderloin actual surface next to the skin (the surface that will be seared) to have any amount of moisture on it. Since you’re not working with much pork here in either size or heft, it’s a really easy step to do thoroughly.

3. In a tiny dish, combine the olive oil, minced garlic, salt, black pepper, oregano, thyme, and paprika until well blended.

4. Coat the pork tenderloin evenly with the spice mixture, rubbing it all over.

5. Preheat a big skillet that can go in the oven over medium-high heat. When it is hot, take the pork tenderloin and give it a good sear, to brown it nicely, on all sides. This should take about 2 to 3 minutes on each side.

6. In another mixing bowl, thoroughly combine the lemon juice and honey so that they blend into a smooth amalgam.

7. Over the seared pork tenderloin in the skillet, pour the lemon-honey mixture.

8. Move the skillet to the preheated oven and roast the pork tenderloin for 15 to 20 minutes or until the internal temperature registers at 145°F (63°C) for medium rare or longer if desired.

9. Take the pork out of the oven and let it sit for no less than 5 minutes before cutting it, so that the juices can move back into the meat.

10. Cut the pork tenderloin into medallions and serve with the pan drippings drizzled over the top. Enjoy!

Oven Roasted Pork Tenderloin Recipe Equipment Needed

1. Oven
2. Skillet (oven-safe)
3. Paper towels
4. Small dish
5. Mixing bowl
6. Tongs (or a spatula)
7. Knife
8. Cutting board
9. Meat thermometer

FAQ

• Q: Can I use a different type of oil instead of olive oil?A: Yes, you can substitute oils such as canola or avocado for olive oil.
• Q: Can I marinate the pork tenderloin overnight?A: Yes, letting the pork sit in the marinade overnight can make it even more flavorful. Just don’t forget to refrigerate it.
• Q: Is there a substitute for dried oregano and thyme?If you lack oregano and thyme, Italian seasoning may serve as a stand-in. You might think of this as a flavored form of dried leaf; Rachael Ray even calls it a “neutral herb” because it usually isn’t very pronounced in flavor. That could be why this dish was so good.
• Q: Can I use fresh herbs instead of dried for this recipe?A: Yes, fresh herbs can be used. Generally, you will want to use about three times the amount of fresh herbs as dried.
• Q: What internal temperature should the pork reach for safe consumption?Pork must be cooked to a minimum internal temperature of 145°F (63°C) for safe eating.
• Q: Can I add vegetables to roast alongside the pork?A: Of course! Vegetables such as carrots, potatoes, or green beans are excellent when roasted with the pork.
• Q: How can I tell if the pork tenderloin is done without a thermometer?A: The center of the meat should have a slight pink color to it, and when you stab it with a knife, the juice that comes out should be clear.

Oven Roasted Pork Tenderloin Recipe Substitutions and Variations

1 tablespoon olive oil – Substitute with 1 tablespoon oil derived from avocados.
1 teaspoon dried oregano – Replace with 1 teaspoon Italian seasoning.
1 tsp. dried thyme. Substitute: 1 tsp. dried rosemary.
½ teaspoon paprika—In place of which one may use ½ teaspoon smoked paprika for a smoky flavor.
1 tablespoon honey – Substitute with 1 tablespoon maple syrup or agave nectar.

Pro Tips

1. Use a Meat Thermometer For perfectly cooked pork tenderloin, use a digital meat thermometer to monitor the internal temperature. Remove it from the oven as soon as it reaches 145°F (63°C) to ensure it’s juicy and tender.

2. Marinate for Extra Flavor If time allows, marinate the pork in the spice mixture for an hour or two (or even overnight in the refrigerator) before cooking. This will enhance the flavor and tenderness.

3. Resting Time is Key Letting the pork rest for at least 5 minutes after cooking allows the juices to redistribute throughout the meat, resulting in a more flavorful and succulent dish.

4. Deglaze the Pan After removing the pork from the skillet, consider deglazing the pan with a splash of white wine or chicken broth. Scrape up any browned bits to create a flavorful sauce to drizzle over the sliced medallions.

5. Adjust the Heat for a Perfect Sear When searing the pork, make sure your skillet is sufficiently hot before adding the meat. This ensures a good caramelized crust that seals in juices. If the pan is smoking too much, reduce the heat slightly.