roasted pork tenderloin

This is the juiciest baked pork tenderloin recipe ever. It's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!
If you love this recipe as much as we do, make sure to give it a 5-star review in the comments below!

Juiciest Baked Pork Tenderloin

pork tenderloins (about 1 lb each)

paprika

EACH: onion powder and garlic powder

EACH: oregano, salt, and pepper

cooking oil

beef broth

apple cider vinegar

butter (can sub ghee

parsley,

Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.

Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.

Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.

Move the pork to a baking dish. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck on bits (see notes) then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.

Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.

Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

https://content.jwplatform.com/videos/jy4voTYW.mp4

A roasted pork tenderloin meets a mouth watering maple rosemary glaze and it's a match made in heaven. Here's how to cook your baked pork tenderloin so it's tender and juicy.

Roast Pork Tenderloin

lb. baby potatoes, quartered

Kosher salt

black pepper

pork

maple syrup

garlic,

mustard

rosemary,

red pepper flakes

What's your favorite vegetable to add in with your roasted meats?

Delicious! I used about 1T of oil with the potatoes and only 2T in the sauce...1/2 cup is not needed. I added a bit more maple syrup and mustard. I cooked the potatoes for 25 minutes and then added the tenderloin and cooked for another 20 minutes and served it with green beans. Easy, healthy and delicious!

Contradiction in cooking instructions.  I cooked my potatoes for 30 minutes and they were starting to get mushy, therefore I removed them from oven.  Put tenderloin in a roasting pan and cooked for about 30 minutes, which was slightly more than it neede.  I like my pork to be pink in the middle and tender.

Quick, easy and delicious. I used only a 1 lb pork tenderloin. I also used sweet potatoes. All cooked at same time. My husband loved it. I just added a salad. Dinner ready in less than 30 minutes. I cooked it at 400 on regular roast in my Wolf oven. I will definitely make again.

Tried this this evening. Definitely the video is correct. The roast was done much sooner than the potatoes when I cooked as per written instructions. Agree with other comments, a little too much oil for the pork! I can see the potential in this for sure. The pork nevertheless is still good however overcooked, luckily I didn't leave it in the full 60 mins. time. Potatoes are tasty too! Next time I'm sure it will be more than a 3 ⭐.

Thus is a good recipe, Roast the potatoes at 400 degrees for 40 minutes, then add the tenderloin and roast for an additional 20 minutes, just as it says.

Too much oil in the sauce. Diluted the flavors.  Cool for 30 minutes, then cook for fineness.  Add Brussels sprouts. Tasty addition.

I made this for Christmas today. Perfect! Especially for a small family!

Just made it. Half the potato were done in an hour and fifteen minutes. Roast barely reached 135 in the center. The only real flavor was garlic. Sounded good but turned out to be pretty sad.

I made this last month and it was so flavorful.  The 2nd night, my boyfriend said, "I can't wait to eat leftovers!" He's not a leftovers kind of guy.  I'm making it again tonight. We love this recipe over the others because of the whole mustard seed and garlic. Thank you!

Flavor has potential but that much olive oil just weakened it something fierce.

https://streaming.hearstdigitalstudios.com/b17e9d74-f7d4-4a6f-abc0-0e717950c1f1/video_rover_16x9_1080p_hd_1572618260_66125.mp4

This easy Roast Pork Tenderloin is a fully complete meal.

This Roast Pork Tenderloin Is Calling Our Name

This simple Roasted Pork Tenderloin is an easy way to prepare a lean protein for dinner, that's flavorful and pairs well with many different sides. It only takes 20 minutes to cook!

Roasted Pork Tenderloin

pork tenderloins (2.5lbs total*)

pork marinade

salt

pepper

Preheat the oven to 450F.

Season and flavor the pork however you desire. Sometimes I do a marinade beforehand, but you can also do a quick rub with sazon seasoning, or simply sprinkle on some salt and pepper.

Heat a large ovenproof skillet (I prefer cast iron) over medium high heat until it starts to smoke, then sear the pork on each side for about 60-90 seconds, until brown on the outside. Don't cook the pork for more than 3 minutes total on the stove.

Place the entire skillet into the oven. Roast for 5 minutes, then flip the pork over.

Cook for an additional 5-10 minutes, until the interior measured at the thickest part reads 140F. It will continue cooking another 5 degrees as it rests.&nbsp;

Remove the pork to a plate and let it rest for 10 minutes, so the juices can redistribute throughout the meat.

Slice into thin pieces, and enjoy!

This was delicious &amp; a super simple recipe to follow!! My 2 year old loved it &amp; she’s super picky!! 

I have cooked pork many ways this is by far the best I've ever had. Thank you for sharing.  I made pork fried rice the next day with the left over. Used the juice to cut back on the soy and absolutely delicious.

Thank you for this easy to follow recipe, that turns out flavorful &amp; very tender meat! I also appreciated how quickly I could get dinner together for the family!

OMG, this has to be the best recipe ever.  I don't care for any kind of dried pork.  Made exactly as recipe said and everyone just LOVED IT.  I just kept saying one more piece.  Juicy, moist and liquid delicious.  AND, it was so easy and fast to make.  Definitely a keeper, thanks.

Perfect Roasted Pork Tenderloin is so easy to prepare and the result is an incredibly tender &amp; juicy meal!

Perfect Roasted Pork Tenderloin

pork tenderloin

olive oil

onion (diced)

mushrooms

thyme

salt and ground pepper

white wine

chicken broth

Worcestershire sauce

butter (softened)

all purpose flour

parsley

Preheat oven to 400° F. Line a baking sheet with foil

Season the pork with salt and pepper (add chopped fresh herbs if desired).

Heat oil and brown the pork evenly in a frying pan. Place on baking sheet.

Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F (While the tenderloin is cooking, begin to prepare the mushroom sauce)

Allow to rest for at least 5 minutes before slicing.

Pork Tenderloin

Saute onion in oil until softened, about 3-5 minutes.

Add mushrooms, thyme and salt and pepper. Cook till mushrooms have released juices.

Add the wine to deglaze and loosen any bits off pan. Add the chicken broth and Worcestershire sauce and bring to a low boil for 2-3 minutes.

Melt butter. Add the flour and parsley to melted butter.

Whisk into broth and bring to a boil.  Let cook 1 minute.

Simmer until thickened and serve over sliced tenderloin.

Mushroom Sauce

Pork and Sauerkraut from Delish.com is an easy, hearty meal for the winter months. We use a pork tenderloin, one of our favorite pork cuts, and braise it in a beer, kraut, apple mixture.

Pork & Sauerkraut

(3-lb.) pork tenderloin

butter

onion,

brown sugar

c. beer or cider

tart apple, thinly sliced

caraway seeds, optional

lb. sauerkraut, drained

Best Pork tenderloin and sauerkraut I've ever eaten. I usually don't care for sauerkraut but this was awesome. Made it for New Year's day dinner.

This recipe made the best and most tender and moist pork roast we've ever had. Thanks for sharing it.

I never have written a review, but i have to with this recipe.  I have made country ribs and kraut for years.  always good.  crock pot.  But i had loin in freezer so i tried this recipe.  i used an old cast iron pot with lid and did made it cooked in oven 350. 45 min then turned off oven.  left in another 15 min to keep warm.    Best we have ever had.  this is now forever out pork and kraut .  delicious!!!!!   shi

Maybe personal preference but if you let your pork cook til its 165 its going to be way overdone. I like to pull it out at 145.

Love the idea I used what I had 1st I turned my already cooked pork loin into pulled pork and added apple butter and sauerkraut and a lil apple cider and 2 tbs of butter let it bake in this mixture and it came out really good just had it on a bun was really good just wanted to do something different then jus bbq this time and it came out great turned my dry few days old half a porkloin into a great meal and wasn’t dry

This was the best sauerkraut!  I used hard lemonade instead of your suggestion. I'll be making a lot of this !

Made this for new year's.... Loved it. Used frozen blueberries & ACV no apple avail. AMAZING

I’ve made this twice. My new go to menus. Easy and delishes

This was a change up from our usual NYD ribs and sauerkraut. It was a huge hit!

This was delicious and ridiculously easy!

Definitely a hit at my house. Making it again tonight! No caraway or sugar added though and still delicious for a cool night.

https://streaming.hearstdigitalstudios.com/1a940f81-5d53-4e48-8e55-8e5920af3713/video_rover_16x9_1080p_hd_1541428216_80937.mp4

This recipe is so simple, yet so sophisticated.

This Crock-Pot Pork Roast Is Unbelievably Tender

Perfectly tender Honey Dijon Garlic Roasted Pork Tenderloin only requires a few ingredients and a few minutes of your time to get roasting in the oven. It&#x27;s a flavorful, juicy pork tenderloin that your family will love!

Honey Dijon Garlic Roasted Pork Tenderloin

whole grain dijon mustard

honey

garlic (crushed)

Heat skillet. Preheat oven

Heat a cast iron skillet or oven safe skillet to high heat. Preheat oven to 400 degrees F.

Make honey dijon garlic sauce

Meanwhile, in a small bowl whisk together dijon mustard, honey, garlic, salt, and pepper. Rub each pork tenderloin with the sauce until thoroughly coated.

Sear, then roast pork tenderloin

Pour olive oil into the skillet. Sear tenderloins on each side, using tongs to turn. Use any remaining sauce to coat the pork again. Once the outside is seared, slide the skillet into the preheated oven and roast until the pork reaches an internal temperature of 145 degrees F, about 10 to 15 minutes.

Let rest. Serve

Let rest for 5 minutes before slicing and serving.

A super easy pork tenderloin recipe, this pan-seared oven-roasted pork tenderloin is done in 30-minute.  A great budget-friendly healthy dinner for two, you will repeat over and over.

Pan Seared Oven Roasted Pork Tenderloin

kosher salt (to taste)

pepper (coarse ground)

vegetable oil

Trim the pork tenderloin well. Remove the “silver skin” and any trim-able fat. Preheat over to 375° convection or 400° in a regular oven.

Salt and pepper all sides. I like to use my Homemaked Seasoning 7:2:2 which also has garlic powder.

1-2 teaspoon vegetable oil in an oven-safe pan (cast iron is good here) over medium-high heat until hot.

Sear all sides (3) of the tenderloin for approximately 2 minutes per side. Get close to the final color you want.

Optional. While searing, crush 2 cloves garlic and add to 1 tablespoon olive oil. Add to the tenderloin just before moving it to the oven.

When searing is done, remove from heat and coat with the olive oil/garlic mixture if you are using the garlic. You can add other spicing at this time if you want.

Using a meat thermometer, cook until an internal temp of 140°-150°. About 15-20 minutes.

Tent lightly with foil and rest for 5 minutes before slicing and serving.

&nbsp;A 30-minute dinner, all cooked in the same pan, this Pan Roasted Pork Tenderloin packs flavor, color AND convenience into your dinnertime routine!

Pan Roasted Pork Tenderloin

Tbs vegetable oil

½ tsp cracked pepper

garlic powder

Tbs crushed garlic

red (yellow and green bell peppers)

Tbs all purpose flour

chicken stock

Salt and pepper

Preheat oven to 425°F.

Heat the vegetable oil in a large ovenproof skillet over medium-high heat,

Add 1 tablespoon oil to pan; swirl to coat. Combine the salt, pepper, garlic powder and thyme in a small bowl, and sprinkle pork with salt, pepper, garlic powder and thyme.

Add pork tenderloin to the skillet and brown on all sides.

Cover skillet with oven safe lid and bake at 425°F for 10 minutes.

Meanwhile, cut bell peppers into strips, sprinkle with salt and pepper, and the garlic and add to the skillet with the pork.

Cook pork and vegetables together, until vegetables are soft, and the pork is cooked (thermometer needs to read 145°F), about 10-15 minutes.

Remove skillet from oven, and remove pork and vegetables to a plate, and keep warm.

Place the skillet on the stove, and heat to medium high.

Sprinkle the surface with the flour and whisk in the chicken stock gradually. Season with salt and pepper and cook until gravy is thickened.

Slice the pork tenderloin and pour gravy over the top.

Devour.

Tender and juicy roasted pork tenderloin is paired with a creamy mustard sauce for an easy dinner that&#039;s full of flavor.

Roasted Pork Tenderloin with Mustard Sauce

soy sauce

bourbon

Vegetable oil

sour cream,

mayonnaise,

Dijon mustard

rosemary

Combine soy sauce, bourbon and brown sugar in a large Ziploc bag or dish. Add pork to the marinade and refrigerate for at least 1 hour (or up to overnight).

MARINATE THE PORK:

Place a large cast iron (or other oven-safe) skillet in a cold oven. Preheat the oven (and the skillet) to 450 degrees F.

Remove the pork from the marinade. Pat dry; season liberally with salt and pepper on all sides.

Carefully remove the hot skillet from the oven. Add 1-2 teaspoons of vegetable oil to the skillet and swirl to coat the bottom of the pan. Place the pork in the skillet and return to the oven for 10 minutes. Turn the pork over, reduce the oven temperature to 400 degrees F, and continue roasting the pork for about 10-15 more minutes. The pork is done when it reaches an internal temperature of 140-145 degrees F in the thickest part (about 20-25 minutes total).

Allow the pork to rest for 5-10 minutes before slicing. Meanwhile, prepare the mustard sauce.

ROAST THE PORK:

In a small bowl, stir together the sour cream, mayonnaise, Dijon and rosemary. Serve with sliced pork.

PREPARE THE SAUCE:

Coated with a spiced rub and roasted to perfection, this recipe for roast pork tenderloin is one to keep on hand. It's versatile, quick-cooking and can be used for a variety of meals.

Spice-Roasted Pork Tenderloin

brown sugar or coconut sugar

chili powder

ginger

smoked paprika

cinnamon

nutmeg

Heat oven to 375°F (190°C) with rack set in middle position. Line a baking sheet with a wire rack

Heat vegetable oil in a 12-inch skillet over medium-high until just before shimmering. Add tenderloin, reduce heat to medium and sear until browned on all sides, 8–10 minutes. Transfer tenderloin to a plate and let cool slightly.

Combine sugar, chili powder, ginger, rosemary, garlic, pepper, salt, paprika, cinnamon, and nutmeg; set aside.

Rub spice mixture all over tenderloin; transfer to prepared baking sheet.

Roast tenderloin until a thermometer inserted in the center register 145°F (62.7°C), 15–20 minutes. Loosely cover tenderloin with foil and let rest 10 minutes.  

Baked pork tenderloin cooks in just 15 minutes! Juicy inside with a smoky rub, it&#39;s great for both healthy weeknight meals and dinner parties.

Baked Pork Tenderloin

pork tenderloin (about 1 pound; or double the recipe to cook 2 tenderloins)

brown sugar (light

kosher salt

cumin

dry mustard powder

chipotle chile powder (for less heat, substitute regular chili powder)

canola oil

Place a rack in the center of your oven and preheat the oven to 400 degrees F. With a sharp knife, cut away and discard the silver skin (tough membrane) from the pork.

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