About Pork Tenderloin
Who doesn’t love roasted pork tenderloin? Because the tenderloin is very lean, you do not want to overcook it! I’ve seen some crock-pot recipes for this lean cut of meat! Why? The crock-pot is best for tougher cuts of meat that need to be cooked slowly to tenderize. This cut of meat cooks quickly and you can have a meal in 30 minutes. It’s great for quick family dinners throughout the week.
Don’t confuse this cut of meat with the pork loin, which is much bigger. They are two completely different cuts of meat from two completely different parts of the animal.
You can find another of my favorite recipes for marinating and roasting pork tenderloin. ◄Click here!
These pork tenderloins are from Sam’s Wholesale Club and the two together weigh about two and a half pounds. The tenderloin you buy from the local grocery is probably not quite this big. To get an idea of size, these are laid out on a 10 x 14.5 x 1.8 inches Pampered Chef Sheet Pan
. (These are heavy. I love these sturdy pans!) (We are an Amazon affiliate and may receive a small percentage of any sales through this link at no cost to you. Thanks for supporting this website! We are not an affiliate of Sam’s Club.)
Delicious Roasted Pork Tenderloin
- 2 pork tenderloin (about 2.5 pounds)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 teaspoons smoked salt*
- 1 teaspoon ground black pepper
- olive oil
- dry white wine or chicken broth
- 1 tablespoon butter
Preheat the oven to 400°.
Preparing The Tenderloin
Pat the pork dry and, if necessary, trim the silver skin, or sinew. It does not render as it cooks. But since the meat is very lean, leave a little bit of fat on it.
Next, mix all the spices in a small bowl. Rub the spice mix all over the surface of the pork. Tuck the thinner ends under for more even roasting.
Sear
Heat a large oven-safe skillet on medium-high. When the skillet is hot, coat the bottom of the pan with olive oil to brown the meat. Place each tenderloin in the skillet and cook for about 2 – 3 minutes until the surface of the meat is caramelized. Flip the tenderloin over and cook for another 2 – 3 minutes to caramelize the back side. Then brown both edges, too.
Roast 
Remove the pan from the stove and place it in the preheated 400° oven. Continue to roast for another 15 – 20 minutes.
Use an instant-read thermometer 
to be sure the pork is done. The internal temperature should register 140°F to 145°F in the thickest part of the meat. Remember that residual heat will continue to cook the meat when it is allowed to rest. If your thermometer already reads over 145° before allowing it to rest, it is probably going to be on the drier side. Roasted pork tenderloin should be slightly pink inside to be perfect. Click here for pork temperature guidelines. ►Pork.org
(We are an Amazon affiliate and may receive a small percentage of any sales through this link at no cost to you. Thanks for supporting this website!)
Remove the meat from the skillet to a cutting board. Tent with tin foil and allow the meat to rest for about 5 – 10 minutes before slicing.
Easy Sauce
Stir about 1/4 cup of chicken broth or dry white wine into the pan juices on top of the stove, bring to a quick boil, and add a pat of butter. Whisk into the drippings until melted and spoon over the pork slices.
*I like the flavor of smoked salt but you can use kosher salt instead.
Yes, this is one of my favorite cuts of pork! Roasted pork tenderloin doesn’t just taste good, but add some rice and broccoli and it makes a quick meal!
Roasted Pork Tenderloin
Ingredients
- 2 pork tenderloin (about 2.5 pounds)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 teaspoons smoked salt*
- 1 teaspoon ground black pepper
- olive oil
- dry white wine or chicken broth
- 1 tablespoon butter
Instructions
Delicious Roasted Pork Tenderloin
Preheat the oven to 400°.
Preparing The Tenderloin
Pat the pork dry and, if necessary, trim the silver skin, or sinew. It does not render as it cooks. But since the meat is very lean, leave a little bit of fat on it.
Next, mix all the spices in a small bowl. Rub the spice mix all over the surface of the pork. Tuck the thinner ends under for more even roasting.
Sear
Heat a large oven-safe skillet on medium-high. When the skillet is hot, coat the bottom of the pan with olive oil to brown the meat. Place each tenderloin in the skillet and cook for about 2 - 3 minutes until the surface of the meat is caramelized. Flip the tenderloin over and cook for another 2 - 3 minutes to caramelize the back side. Then brown both edges, too.
Roast
Remove the pan from the stove and place it in the preheated 400° oven. Continue to roast for another 15 - 20 minutes.
Use an instant-read thermometer to be sure the pork is done. The internal temperature should register 140°F to 145°F in the thickest part of the meat. Remember that residual heat will continue to cook the meat when it is allowed to rest. If your thermometer already reads over 145° before allowing it to rest, it is probably going to be on the drier side. Roasted pork tenderloin should be slightly pink inside to be perfect. Click here for pork temperature guidelines. ►Pork.org
Remove the meat from the skillet to a cutting board. Tent with tin foil and allow the meat to rest for about 5 - 10 minutes before slicing.
Easy Sauce
Stir about 1/4 cup of chicken broth or dry white wine into the pan juices on top of the stove, bring to a quick boil, and add a pat of butter. Whisk into the drippings until melted and spoon over the pork slices.
* You can use regular salt in place of smoked salt if you wish.
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