Roasted Pork Tenderloin

Name: Roasted Pork Tenderloin
Prep time: 8 min
Cook time: 27 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 tablespoon chili powder; 1 1/2 teaspoons kosher salt; 1 1/2 teaspoons smoked paprika; 1 teaspoon dried thyme; 1 teaspoon ground cumin; 1 teaspoon crushed red pepper flakes; 1 teaspoon onion powder; 2 1/2 pounds boneless pork tenderloins*; 2 tablespoons olive oil; 1 orange; 1 lemon; chopped cilantro or parsley

User Reviews

4.5

84 reviews

Excellent

Prep Time
8 mins
Cook Time
8 mins
Additional Time
5 mins
Total Time
40 mins
Servings
8 servings
Calories
205 kcal
Course
Main Course
Cuisine
Mexican

Roasted Pork Tenderloin

Quinnley Mercado

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This Roasted Pork Tenderloin is rubbed with herbs and spices, seared in a cast-iron skillet and roasted in the oven with oranges and lemon to keep it juicy!

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Ingredients

Servings

1 tablespoon chili powder
1 1/2 teaspoons kosher salt
1 1/2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
1 teaspoon onion powder
2 1/2 pounds boneless pork tenderloins*
2 tablespoons olive oil
1 orange, quartered
1 lemon, halved
chopped cilantro or parsley, for garnish

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Instructions

In a small bowl, add chili powder, salt, smoked paprika, thyme, cumin, red pepper flakes and onion powder. Mix together until combined.
Pat the pork tenderloins with paper towels until completely dry. Sprinkle the spice mixture all over the tenderloins and rub it in using your hands.
Preheat oven to 375°F. Heat a large oven-safe skillet or pan (a cast-iron skillet or dutch oven are best) over medium-high heat. Add the olive oil followed by the seasoned pork. Sear the pork on all sides, about 1 1/2 minutes per side.
Remove the skillet from the heat and squeeze the juice of the orange quarters and lemon halves into the skillet. Place the squeezed oranges and lemons into the skillet and bake in the oven for 20-25 minutes, or until the internal temperature of the meat reaches 140°F. (I highly recommend using an in-oven meat thermometer to make sure you don't overcook the pork.)
Remove the skillet from the oven and transfer the pork tenderloins to a cutting board. Let the pork rest for 5 minutes. The pork will continue cooking a little bit during this time and the internal temperature of the meat will reach 145°F.
Slice and serve with the juices from the skillet and a garnish of chopped cilantro or parsley.

Notes

Get a good sear. Make sure your skillet is hot before adding the pork. This will help create that beautiful and delicious caramelization on the outside that creates a ton of flavor!
Use a meat thermometer to check the internal temperature of the pork. Not only will this help you determine if the pork is underdone, but it will also help you make sure it’s not overcooked! Here’s my favorite in-oven meat thermometer.
Let it rest. After removing the pork from the oven, transfer it to cutting board and let it rest for 5 minutes. This will help redistribute and lock in all the moisture so that when you go to slice it, the juices don’t run out.

Nutrition Information

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Serving 1/8th of recipe Calories 205kcal (10%) Carbohydrates 3g (1%) Protein 29g (58%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 88mg (29%) Sodium 403mg (17%) Potassium 54mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 300IU (6%) Vitamin C 10.7mg (12%) Calcium 10mg (1%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 205 kcal

% Daily Value*

Serving	1/8th of recipe
Calories	205kcal	10%
Carbohydrates	3g	1%
Protein	29g	58%
Fat	9g	14%
Saturated Fat	2g	10%
Polyunsaturated Fat	0g	0%
Monounsaturated Fat	0g	0%
Trans Fat	0g	0%
Cholesterol	88mg	29%
Sodium	403mg	17%
Potassium	54mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	300IU	6%
Vitamin C	10.7mg	12%
Calcium	10mg	1%
Iron	4mg	22%