Roasted Pork Tenderloin
Juicy, butter-soft pork tenderloin coated in a fragrant garlic-herb rub and roasted until beautifully golden. A foolproof centerpiece that goes from prep to table in under 45 minutes, perfect for both weeknight dinners and holiday spreads.
For 4 servings
- prep · ~5 min
Preheat oven and prep the pork.
1.Preheat oven to 400°F (200°C).2.Trim any silver skin from the pork tenderloin using a sharp knife.3.Pat the tenderloin completely dry with paper towels. - mix · ~2 min
Make the herb rub and coat the pork.
1.In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, black pepper, and smoked paprika into a paste.2.Rub the paste evenly over the entire surface of the tenderloin.TIPRoom temperature pork sears better. Let it sit for 10 minutes after rubbing if you have time. - roast · ~25 min
Roast the pork tenderloin.
1.Place the seasoned tenderloin on a roasting pan or oven-safe skillet.2.Roast for 20-25 minutes, turning the pan halfway through for even browning.3.Check temperature at 20 minutes. Target internal temperature is 145°F (63°C) for juicy, slightly pink pork.TIPUse a meat thermometer. Pork goes from perfectly juicy to dry within minutes — don't rely on time alone. - rest · ~10 min
Rest the meat, then slice.
1.Transfer the roast to a cutting board and tent loosely with aluminum foil.2.Rest for 10 minutes. The internal temperature will rise to 150°F during resting.3.Slice against the grain into ½-inch thick medallions.TIPResting is non-negotiable. Cutting too soon releases all the juices and leaves the meat dry. - serve
Plate and serve.
Arrange sliced medallions on a platter. Spoon any accumulated pan juices over the top and serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the tenderloin bone-dry with paper towels for a better sear and crust.
- 2Let the rubbed pork rest at room temperature for 10 minutes before roasting.
- 3Always use a meat thermometer — pork tenderloin overcooks in minutes.
- 4Rest the cooked tenderloin under foil for exactly 10 minutes to lock in juices.
- 5Slice against the grain into medallions; cutting with the grain makes it chewy.
- 6For extra browning, sear the tenderloin in a hot skillet for 2 minutes per side before roasting.
Adapt it for your goals.
Spice-crusted
Swap the dried herbs for 1 teaspoon each of ground cumin, coriander, and a pinch of cayenne. This gives the pork a warm, smoky, Southwestern character perfect with rice and beans.
balsamic glazedBalsamic glazed
Brush 2 tablespoons of balsamic glaze over the tenderloin in the last 5 minutes of roasting. The sweet-tart syrup caramelizes for a glossy, tangy crust that pairs beautifully with roasted vegetables.
jainJain
This recipe is already suitable for Jain diets as it contains no onion, garlic (substitute garlic with asafoetida/hing), ginger, or root vegetables. Simply use asafoetida powder instead of garlic for a similar aromatic effect.
herb crustedHerb-crusted
Add 2 tablespoons of finely chopped fresh parsley and 1 tablespoon of fresh sage to the herb paste. Fresh herbs provide a brighter, more garden-fresh flavor than dried alone.
Why this is on our healthy list.
Lean Protein Source
Pork tenderloin is one of the leanest cuts of meat, providing high-quality protein for muscle repair and satiety with minimal fat.
Rich in B Vitamins
Pork is naturally rich in thiamin, niacin, vitamin B6, and vitamin B12, which support energy metabolism and nervous system function.
Low Carb & Keto-Friendly
With no added sugars or starches, this dish contains virtually zero carbohydrates, making it an excellent choice for low-carb and ketogenic diets.
Frequently asked questions
Without a thermometer, use the 'touch test' — the meat should feel firm yet slightly springy, like the fleshy part of your palm when you touch thumb to pinky. However, a thermometer is strongly recommended for safety and perfect doneness.
