Roasted Pork Tenderloin
User Reviews
4.5
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Prep Time
8 mins
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Cook Time
27 mins
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Additional Time
5 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
205 kcal
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Course
Main Course
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Cuisine
Mexican
Roasted Pork Tenderloin
Description
Roasted Pork Tenderloin is prepared by seasoning the trimmed and dried pork with a carefully mixed spice rub. After the pork is rubbed with the spices, it is seared on all sides in olive oil to create a caramelized exterior. Citrus juices from quartered orange and halved lemon are added to the pan, along with the squeezed fruit pieces, before roasting the pork in a preheated 375°F oven until the internal temperature reaches 140°F.
This cooking method balances the smoky, savory spices with bright citrus notes. Resting the meat after roasting allows the juices to redistribute, ensuring a moist and tender slice with the flavorful crust remaining intact. Sprinkle with chopped cilantro or parsley as garnish to add freshness and visual appeal.
For best results, ensure the skillet is hot before searing to achieve good caramelization. An in-oven meat thermometer is recommended to monitor doneness without overcooking. Rest the pork for five minutes after roasting before slicing to lock in juices.
Ingredients
- 1 tablespoon chili powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon thyme dried
- 1 teaspoon cumin ground
- 1 teaspoon red pepper flakes crushed
- 1 teaspoon onion powder
- 2 1/2 pounds pork tenderloin boneless
- 2 tablespoons olive oil
- 1 orange quartered
- 1 lemon halved
- cilantro for garnish, or parsley; chopped
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
- Use a hot skillet to sear the pork for a well-browned and flavorful crust.
- Monitor internal temperature with a meat thermometer to avoid under- or overcooking; 140°F is the target doneness.
- Let the pork rest for 5 minutes after roasting so the juices redistribute and the meat remains moist.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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