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This Roasted Pork Tenderloin is tender, juicy, and packed with flavor. Coated in a simple dry rub and seared to lock in flavor, it’s finished in the oven for a beautifully caramelized crust and perfect doneness. Ideal for weeknight dinners or elegant entertaining.

Ingredients

1½ lb pork tenderloin
1 teaspoon sea salt (or to taste)
½ teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon ground coriander
2 tablespoons extra light olive oil (or vegetable oil, or avocado oil)

Instructions

Preheat the Oven:
Preheat your oven to 400°F (200°C) and position the rack in the center.
Prepare the Pork:
Trim any excess fat and silver skin from the pork tenderloin. Pat it dry with paper towels. Using a fork, pierce the pork all over to help the seasoning absorb. Rub it with 1 tablespoon of oil.
Season the Meat:
In a small bowl, mix together the salt, pepper, Italian seasoning, garlic powder, and ground coriander. Sprinkle the spice mixture evenly over the pork and rub it in well to coat all sides.
Sear the Tenderloin:
Heat the remaining 1 tablespoon of oil in a large oven-safe skillet (cast iron or Dutch oven works best) over medium-high heat. When the oil is hot, add the pork and sear for about 6 minutes total, turning to brown each side.
Roast in the Oven:
Transfer the skillet to the preheated oven and roast the pork uncovered for 13–15 minutes, flipping it halfway through. Roast until the internal temperature reaches at least 150°F (65°C).
Rest and Serve:
Remove the pork from the oven and let it rest on a cutting board for 5–10 minutes before slicing into medallions. Serve warm.

Why You’ll Love This Recipe

Quick and Simple: Ready in under 30 minutes with minimal prep.
Flavor-Packed: A balanced blend of herbs and spices for rich, savory flavor.
Perfectly Tender: Searing and roasting ensures a juicy, well-textured interior.
Versatile: Pairs well with many sides, from vegetables to grains.

Tips

Use a Meat Thermometer: For best results, check doneness at 150–155°F; the pork will continue to cook slightly while resting.
Let It Rest: Resting prevents the juices from spilling out when sliced.
Hot Pan is Key: Make sure your skillet is hot before searing to get a good crust.
Double the Recipe: Easily scale up for a crowd by roasting multiple tenderloins.

Variations and Substitutions

Add a Glaze: Brush with honey mustard or balsamic glaze before roasting for a sweet-savory finish.
Spice It Up: Add smoked paprika or chili powder to the rub for a kick.
Herb Swap: Replace Italian seasoning with rosemary and thyme for a more rustic flavor.
Make It Whole30 or Paleo: Use avocado oil and natural sea salt—this recipe is already clean and compliant.

FAQs

Can I use pork loin instead of tenderloin?
Pork loin is larger and thicker; it requires a longer cooking time and won’t be as tender. Stick with tenderloin for best results.

Can I marinate the pork ahead of time?
Absolutely! You can season and refrigerate the pork for up to 24 hours before cooking to intensify the flavor.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Serving

Serve this roasted pork tenderloin with:

Roasted or mashed potatoes
Steamed or sautéed green beans
A crisp garden salad
Rice or couscous
Roasted Brussels sprouts or carrots

Suggestions

For a Fancy Touch: Drizzle with a simple pan sauce made from the pork drippings, butter, and a splash of broth or wine.
Meal Prep: Slice and store portions for easy protein-packed lunches during the week.
Holiday Option: This makes a beautiful and easy holiday main dish with cranberry or apple compote.