Baked Pork Tenderloin
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
189 kcal
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Course
Main Course
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Cuisine
American
Baked Pork Tenderloin
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This easy baked pork tenderloin is ready in 15 minutes! Juicy inside with a delicious smoky rub, it's great for fast meals but good enough for company!
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Ingredients
- 1 pork tenderloin about 1 pound; or double the recipe to cook 2 tenderloins
- 1 tablespoon paprika
- 1 tablespoon brown sugar light or dark
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dry mustard powder
- ½ teaspoon ground black pepper
- ½ teaspoon chipotle chile powder for less heat, substitute regular chili powder
- 1 tablespoon canola oil
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Instructions
- Place a rack in the center of your oven and preheat the oven to 400°F. With a sharp knife, cut away and discard the silver skin (tough membrane) from the pork.
- In a small bowl, combine the paprika, brown sugar, salt, cumin, mustard, black pepper, and chipotle powder in a bowl.
- Heat a cast-iron pan or similar oven-safe, heavy-bottomed pan over medium-high heat. Once the pan is hot, add the oil and let it warm up for another minute or two.
- Coat the pork tenderloin on all sides with the spice rub.
- Once the oil is hot, sear the pork on all sides (be careful to lower the pork into the pan away from you in case of oil splatters). You’ll need about 2 to 3 minutes per side—it can get a bit smoky, so turn on your fan (or open the windows if you don't have one). The pork should have a nice crust but not be all the way cooked through.
- Transfer the pan to the oven. Bake the pork tenderloin until the internal temperature reaches 135°F on an instant read thermometer, about 8 to 10 minutes. Transfer to a plate, cover, and let rest at least 10 minutes (pork is considered safe to eat at 145°F, but its internal temperature will continue to rise as it rests). Slice the pork into 1-inch medallions. Serve warm, with pan juices spooned over the top.
Notes
- If cooking 2 pork tenderloins, brown them one at a time, then nestle them into the skillet together to bake.
- If you can only find a pork tenderloin that is already brined, rinse it off, pat it dry, and omit half of the salt from the rub
- TO STORE: Refrigerate pork in an airtight storage container for up to 3 days.
- TO REHEAT: Gently reheat leftovers in a small skillet or in the microwave.
- TO FREEZE: Freeze pork in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 4)
Calories
189kcal
(9%)
Carbohydrates
5g
(2%)
Protein
24g
(48%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
74mg
(25%)
Potassium
511mg
(15%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
946IU
(19%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 189kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 24g | 48% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Potassium | 511mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 946IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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