We like simple recipes.
That’s why this roasted pork tenderloin recipe is a favorite around here — You need a hot pan, spice rub and pork.
Here, we’ve seasoned our pork with one of our favorite dry rubs. It’s called Adoro and is from our local spice and tea shop. It is a zesty blend of red pepper flakes, garlic powder, salt and various other seasonings. If you can’t find this blend, use one you have already.
How to Make the Best Roasted Pork Tenderloin
Pork tenderloin is lean and has almost no fat. So, keeping it moist and juicy can be tricky. That is, unless you know these secrets for juicy roasted pork tenderloin. (We’ve also shared these in our Perfect Roasted Pork Tenderloin Recipe with Apples and Onions).
Pork Tenderloin Recipe Secret 1: Sear It First
Before roasting, we always sear our pork tenderloins on all sides first. To do this, we pat the pork dry, rub with a little oil then season with salt. Throw it into a hot pan and sear all sides until they’re golden brown. This adds color, flavor and keeps juices inside the tenderloin.
Pork Tenderloin Recipe Secret 2: Don’t Overcook
We know that sounds sort of obvious, but we’ve all been served overcooked (and dry) pork tenderloin, right? Here’s the deal. Keep your oven temperature high (we go for a 425 degree oven). Then, only roast the pork for 10 to 15 minutes.
That’s really all you need. We cook our pork until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F (63 and 65 degrees C). That will mean that the pork will be juicy and slightly pink in the middle. If you’re not a fan of the pink, cook a little longer, but be careful not to overdo it.
Make a Quick Pan Sauce
Once the pork is cooked, we like to transfer to a plate and make a really quick pan sauce.
To do this, using the same skillet you cooked the pork in, add about 3/4 cup of liquid. You could use apple cider (that is what we did), wine, chicken stock, vegetable stock or even beef broth. Cook that liquid until reduced by half then add a tablespoon of butter.
That’s it. Easy, right?
Now, we realize you may already have a bunch of half-used spice rubs in your pantry, here are a few suggestions for how to use them in this recipe. Basically, this recipe calls for 3 things: pork, spice rub, and a deglazing liquid for making the pan sauce.
- A Spicy rub with pepper, garlic, maybe some chipotle + Apple Cider, Apple Juice or Cranberry Juice
- Chicken Seasoning + Chicken Stock
- Steak Seasoning + Red Wine or Beef Broth
- Rosemary or Thyme Blends + Dry White Wine, Dry Red Wine, Beef Broth or Chicken Stock
- 2 (1- to 1-1/2-pound) pork tenderloins
- 2 tablespoons dry spicy seasoning blend/rub of your choice
- 2 tablespoons canola or vegetable oil
- 3/4 cup apple cider
- 1 tablespoon unsalted butter
- Heat oven to 425 degrees F (220 degrees C).
- Trim each tenderloin of any silver skin (this can be tough when cooked, just use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels. Then, roll in seasoning blend/rub.
- Heat a tablespoon of oil in a large cast iron skillet or heavy-bottomed oven-safe frying pan over medium heat. You will know when the pan is ready when the oil shimmers.
- Add the pork tenderloins and cook, turning occasionally, until evenly browned all over. This should take about 2 minutes per side.
- Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F (63 and 65 degrees C).
- Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
- While pork is resting, place the skillet over medium heat, add apple cider and simmer until reduced by half. Add butter then serve drizzled over pork.