30 Minute, Simple Roasted Pork Tenderloin Recipe

How to cook juicy pork tenderloin in under 30 minutes. Jump to the Simple Roasted Pork Tenderloin Recipe or read on to see our tips.

How to cook juicy pork tenderloin (pork fillet) in under 30 minutes.

We like simple recipes. That’s why this roasted pork recipe is a favorite around here — You need a hot pan, spice rub and pork tenderloin (also called pork fillet outside the US).

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 Pork Tenderloin in Under 30 Minutes

Pork tenderloin is lean and has almost no fat. So keeping it moist and juicy can be tricky. That is, unless you know these steps for juicy roasted pork tenderloin.

How to Make the Best Pork Tenderloin without a Recipe in Under 30 Minutes

WATCH: We’ve also shared these tips in our Perfect Roasted Pork Tenderloin Recipe Video. The video shows you how we make our pork tenderloin with apples and onions. It’s delicious!

You really don’t need a specific recipe for this, only the steps for cooking it best. The flavors are up to you — we’ve given a few suggestions below.

Step 1: Season

Pat the pork dry — meat that is not dry won’t sear — then season with salt and pepper or your favorite spice rub.

Step 1: Season

Step 2: Sear

Before roasting, we always sear the pork on all sides first. After seasoning, throw it into a hot pan — we love our cast iron skillet for this. Sear all sides until they’re golden brown.

Step 2: Sear

Step 3: Finish in the Oven

Finish cooking the pork in the oven. We keep the oven temperature high and roast the pork for 10 to 15 minutes.

Cook 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.

Lemon Chicken RecipeYOU MAY ALSO LIKE: In our recipe for Lemon Chicken, we use the same method: Season, sear, and then finish in the oven until cooked through. It makes chicken that’s perfectly cooked and juicy with crispy skin.

Step 4: Make a 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.

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

Recipe updated, originally posted January 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

30-Minute, Simple Roasted Pork Tenderloin Recipe

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The spice blend you use is up to you, we love using a spicy steak spice blend for this. The spice, usually from red pepper flakes, works really well with the sweeter apple cider used in the pan sauce that can be drizzled over the pork when serving. We love to serve this pork over polenta or mashed potatoes.

Makes 4 to 5 Servings

You Will Need

2 (1 to 1 1/2-pound) pork tenderloins (also called pork fillet)

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

Directions

  • Prepare Pork
  • Heat oven to 425 degrees F.

    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.

    • To Finish
    • 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.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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26 comments… Leave a Comment
  • Joy March 29, 2017, 7:27 pm

    I made this a few weeks ago for my family, using Jamaican Jerk seasoning. My family loved it-their only complaint was that there wasn’t more. Made it again tonight but couldn’t find this page. Did what I could from memory (forgot to add butter to the sauce). Scoured the internet, until low and behold, finally found this recipe. Made sure I saved to bookmarks this time.

    Reply
  • Rose Aney October 26, 2016, 5:15 am

    I already cut my pork like pork chops can i still sear them and rub them and roast them..i need to know as soon as possible..if not how can i get them juicy. Can i still use apple cider ..thank you i really do need some help.

    Reply
    • Joanne January 4, 2017, 2:31 pm

      Hi Rose, If you have already cut the pork into smaller portions, the cooking times will be very different than in our recipe. We do recommend searing them, but depending on how thin the pork has been cut, the baking time will likely need to be much less.

      Reply
  • Jackie October 24, 2016, 9:59 pm

    I just made this recipe the other night and it was great. I had struggled with the tenderloin drying out when I followed recipes which require a longer cook time at a lower temp. The searing and higher heat worked out well.

    Reply
  • Brian E Seeger June 3, 2016, 4:07 am

    I am preparing to cook a pork loin and was wondering how it would work to slice it into thick steaks and then sear them well on both sides. Would it help keep the juices in and make them tender if I baked them off at 425 for 25-30 minutes?

    Reply
    • Joanne June 3, 2016, 5:33 pm

      Hi Brian, I am assuming you mean a pork loin that’s about 2 pounds. If this is the case, I would actually keep the loin intact and just roast for a longer period of time. If there is a more fattier side, definitely sear that in the pan until browned and some of the fat has rendered. Then roast in the oven for 25 to 30 minutes, flip and roast another 20 to 30 minutes until done.

      Reply

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