Crispy Roasted Pork Tenderloin

If you ask me, pork tenderloin is one of the smartest cuts of meat to keep in your dinner rotation.

This simple roasted version delivers a satisfying main course that comes together in about 30 minutes. The lean meat gets seasoned with everyday spices and roasted until it’s juicy and perfectly cooked through.

It’s straightforward enough for a Tuesday night but nice enough when you have company coming over. A quick sear on the stovetop followed by time in the oven gives you meat that’s browned on the outside and tender on the inside.

It’s the kind of recipe that makes you look like you know what you’re doing in the kitchen, even on busy weeknights.

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What Kind of Pork Tenderloin Should I Use?

Pork tenderloin is usually sold in packages of one or two pieces at the grocery store, and you’ll typically find them weighing anywhere from 1 to 1.5 pounds each. For this recipe, you can use either one large 2-pound tenderloin or two smaller ones that add up to about 2 pounds total. When shopping, look for pork that’s pink in color with a small amount of marbling, and avoid any packages with excess liquid or an off smell. If you can only find smaller tenderloins, just adjust your cooking time slightly since they’ll cook a bit faster than a larger piece.

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Options for Substitutions

This pork tenderloin recipe is pretty straightforward, but here are some swaps you can make if needed:

• Pork tenderloin: Don’t confuse this with pork loin – they’re different cuts. Tenderloin is smaller and more tender, so stick with it for this recipe. If you can only find a smaller or larger piece, just adjust the cooking time accordingly (about 20 minutes per pound).
• Italian seasoning: If you don’t have Italian seasoning, make your own by mixing equal parts dried basil, oregano, and thyme. Works just as well.
• Smoked paprika: Regular paprika works fine if that’s what you have. You’ll lose a bit of that smoky flavor, but the dish will still taste great.
• Ground coriander: Not a fan of coriander? Try ground cumin instead for a warmer, earthier flavor, or just leave it out and add a bit more garlic powder.
• Dried rosemary: Fresh rosemary is actually better here if you have it – use about 1 tablespoon of finely chopped fresh rosemary instead of the dried version.
• Olive oil or avocado oil: Any neutral cooking oil with a high smoke point will work, like vegetable or canola oil.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting pork tenderloin is overcooking it, which turns this lean cut dry and tough – pull it from the oven when your instant-read thermometer hits 140°F, then let it rest for 5-10 minutes to reach the safe temperature of 145°F while staying juicy.

Skipping the searing step is another common error, so make sure to brown all sides of the tenderloin in a hot pan before roasting to develop a flavorful crust and lock in moisture.

Don’t forget to remove the silver skin (that thin, shiny membrane) before seasoning, as it becomes chewy and unpleasant when cooked, and always let your pork rest before slicing – cutting into it immediately causes all those delicious juices to run out onto your cutting board instead of staying in the meat.

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What to Serve With Roasted Pork Tenderloin?

Roasted pork tenderloin pairs really well with simple roasted vegetables like carrots, Brussels sprouts, or green beans tossed in olive oil and salt. I love serving it alongside creamy mashed potatoes or garlic herb rice to soak up any juices from the meat. A fresh arugula salad with lemon vinaigrette adds a nice peppery contrast to the savory pork, or you could go with roasted sweet potatoes for something a bit heartier. If you want to keep things easy, a warm dinner roll or crusty bread on the side is always a good call.

Storage Instructions

Store: Leftover pork tenderloin keeps really well in the fridge for up to 4 days. Just slice it up and store in an airtight container, or keep it whole if you prefer. I like to slice mine ahead of time so it’s easy to grab for quick lunches or dinners throughout the week.

Freeze: This pork freezes great for up to 3 months. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil, or store sliced portions in freezer bags. Thaw overnight in the fridge when you’re ready to use it.

Reheat: Warm up sliced pork in the microwave for about 30-60 seconds, or heat it gently in a skillet over medium-low heat with a splash of broth to keep it moist. You can also enjoy the slices cold in salads or sandwiches, which is honestly one of my favorite ways to use leftovers.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1300
• Protein: 170-185 g
• Fat: 44-50 g
• Carbohydrates: 3-5 g

Ingredients

For the spice rub:

• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1 tsp ground coriander
• 1 tsp garlic powder (freshly ground preferred)
• 1/2 tsp dried rosemary
• 1 tsp kosher salt

For the pork:

• 2 tbsp olive oil or avocado oil
• 2 lb pork tenderloin (room temperature)

For serving:

• fresh Italian parsley (optional but recommended)

Step 1: Preheat Oven and Prepare Pork

• 2 lb pork tenderloin (room temperature)
• 1 tbsp olive oil or avocado oil

Preheat your oven to 400˚F (200˚C) with the rack in the center position.

Trim away any excess fat or silver skin from the pork tenderloin and pat it dry with paper towels.

Pierce the pork all over with a fork, then rub it evenly with 1 tablespoon of olive oil or avocado oil.

This helps the seasoning stick and promotes even cooking.

Step 2: Season the Pork

• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 tsp smoked paprika
• 1 tsp Italian seasoning
• 1 tsp garlic powder (freshly ground preferred)
• 1 tsp ground coriander
• 1/2 tsp dried rosemary
• pork tenderloin (prepared from Step 1)

In a small bowl, mix together the kosher salt, ground black pepper, smoked paprika, Italian seasoning, garlic powder, ground coriander, and dried rosemary.

Sprinkle this seasoning blend evenly over the prepared pork tenderloin.

Use your hands to firmly rub the spices into the meat, ensuring it is thoroughly coated.

Step 3: Sear the Pork Tenderloin

• 1 tbsp olive oil or avocado oil
• seasoned pork tenderloin (from Step 2)

Heat the remaining 1 tablespoon of olive oil or avocado oil in a large oven-safe pan over medium-high heat.

Once the oil is shimmering, add the seasoned pork tenderloin.

Sear the meat, turning as needed, until it is browned on all sides—this should take about 6 minutes total, resulting in a flavorful crust.

Step 4: Roast the Pork in the Oven

• seared pork tenderloin (from Step 3)

Transfer the pan with the seared pork tenderloin into the preheated oven.

Bake uncovered for 13–15 minutes, flipping the tenderloin halfway through for even cooking.

The pork is ready when a thermometer inserted in the thickest part registers at least 145˚F (63˚C) for medium-rare or 160˚F (71˚C) for well done.

I like to check with an instant-read thermometer to ensure perfect doneness every time.

Step 5: Rest, Slice, and Garnish

• fresh Italian parsley (optional but recommended)

Transfer the roasted pork tenderloin onto a cutting board and let it rest for 5–10 minutes, which allows the juices to redistribute and keeps the meat tender.

Slice the pork into rings and garnish with freshly chopped Italian parsley if desired.

Serve immediately and enjoy!

Crispy Roasted Pork Tenderloin

Delicious Crispy Roasted Pork Tenderloin recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Calories 1250 kcal

Ingredients

  

For the spice rub:

• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1 tsp ground coriander
• 1 tsp garlic powder (freshly ground preferred)
• 1/2 tsp dried rosemary
• 1 tsp kosher salt

For the pork:

• 2 tbsp olive oil or avocado oil
• 2 lb pork tenderloin (room temperature)

For serving:

• fresh Italian parsley (optional but recommended)

Instructions

 

• Preheat your oven to 400˚F (200˚C) with the rack in the center position. Trim away any excess fat or silver skin from the pork tenderloin and pat it dry with paper towels. Pierce the pork all over with a fork, then rub it evenly with 1 tablespoon of olive oil or avocado oil. This helps the seasoning stick and promotes even cooking.
• In a small bowl, mix together the kosher salt, ground black pepper, smoked paprika, Italian seasoning, garlic powder, ground coriander, and dried rosemary. Sprinkle this seasoning blend evenly over the prepared pork tenderloin. Use your hands to firmly rub the spices into the meat, ensuring it is thoroughly coated.
• Heat the remaining 1 tablespoon of olive oil or avocado oil in a large oven-safe pan over medium-high heat. Once the oil is shimmering, add the seasoned pork tenderloin. Sear the meat, turning as needed, until it is browned on all sides—this should take about 6 minutes total, resulting in a flavorful crust.
• Transfer the pan with the seared pork tenderloin into the preheated oven. Bake uncovered for 13–15 minutes, flipping the tenderloin halfway through for even cooking. The pork is ready when a thermometer inserted in the thickest part registers at least 145˚F (63˚C) for medium-rare or 160˚F (71˚C) for well done. I like to check with an instant-read thermometer to ensure perfect doneness every time.
• Transfer the roasted pork tenderloin onto a cutting board and let it rest for 5–10 minutes, which allows the juices to redistribute and keeps the meat tender. Slice the pork into rings and garnish with freshly chopped Italian parsley if desired. Serve immediately and enjoy!