Roasted Pork Tenderloin Recipe

Name: Roasted Pork Tenderloin Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 (4 oz portions)
Ingredients: 1 tsp sea salt; 1/2 tsp black pepper; 1 tsp Italian seasoning; 1 tsp garlic powder; 1 tsp ground coriander; 2 Tbsp olive oil (extra light); 1 1/2 lb pork tenderloin*

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5.0

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Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 (4 oz portions)
Calories
271 kcal
Course
Main Course
Cuisine
American

Roasted Pork Tenderloin Recipe

Colin Brown

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Piercing the tenderloin all over with a fork and then searing it, produces a lovely crust and super flavorful, juicy, and tender meat. The quick prep makes this a perfect option for unexpected company or a hungry family.

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Ingredients

Servings

1 tsp sea salt or to taste
1/2 tsp black pepper freshly ground
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp ground coriander
2 Tbsp olive oil (extra light) or vegetable oil, or avocado oil**
1 1/2 lb pork tenderloin*

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Instructions

Preheat oven to 400°F with the rack positioned in the middle.
Trim the tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork tenderloin all over with a fork and rub with 1 Tbsp oil.
Combine your seasonings and sprinkle the dry rub onto the tenderloin, then use your hands to rub the spices into the tenderloin until evenly coated.
Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a Dutch oven will work). Once the oil is hot, add pork and brown on all sides (6 minutes total).
Place in the oven and bake uncovered at 400°F for 13-15 min, flipping the tenderloin over halfway through baking. Bake until the center of the pork registers at least 150℉ then transfer to a cutting board and let meat rest for 5-10 min. Slice into medallions and serve.

Notes

*Pork tenderloin and pork loin are both lean cuts of meat, but they differ significantly in shape and size and should not be used interchangeably in recipes. Pork tenderloin is smaller and thinner, typically weighing between 1 to 1 1/2 pounds. In contrast, pork loin is larger, usually weighing between 2 to 5 pounds. For this recipe, you want to use pork tenderloin.
**Oil used should have a high smoke point. The smoke point of extra light olive oil is typically around 465°F while avocado oil is typically around 500°F.
**Oil used should have a high smoke point. The smoke point of extra light olive oil is typically around 465°F while avocado oil is typically around 500°F.
***Pork tenderloin is very juicy and does not need a sauce, but it is also really good served with A1 or BBQ sauce.

Nutrition Information

Show Details

Serving 1serving Calories 271kcal (14%) Carbs 1g Protein 35g (70%) Fat 13g (20%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.1g Cholesterol 111mg (37%) Sodium 671mg (28%) Potassium 688mg (20%) Fiber 0.3g (1%) Sugar 0.04g (0%) Vitamin A 15IU (0%) Vitamin C 0.2mg (0%) Calcium 21mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 4(4 oz portions)

Amount Per Serving

Calories 271 kcal

% Daily Value*

Serving	1serving
Calories	271kcal	14%
Carbs	1g
Protein	35g	70%
Fat	13g	20%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	0.1g	5%
Cholesterol	111mg	37%
Sodium	671mg	28%
Potassium	688mg	15%
Fiber	0.3g	1%
Sugar	0.04g	0%
Vitamin A	15IU	0%
Vitamin C	0.2mg	0%
Calcium	21mg	2%
Iron	2mg	11%