This Roasted Pork Tenderloin recipe is the perfect weeknight dinner or special occasion meal. With a simple yet flavorful seasoning mix of Italian seasoning, garlic powder, and ground coriander, the pork is seared for a golden-brown crust, then roasted to perfection for a juicy, tender interior. Pork tenderloin is an easy-to-cook, lean protein that’s both delicious and versatile. Perfect for pairing with mashed potatoes, roasted vegetables, or a fresh salad, this recipe offers the ideal combination of ease and taste. Whether you’re cooking for a family dinner or a holiday meal, this roast pork tenderloin will be a crowd favorite.

Ingredients:

1 tsp sea salt (or to taste)
1/2 tsp black pepper, freshly ground
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp ground coriander
2 tbsp olive oil (or vegetable oil, or avocado oil)
1 1/2 lb pork tenderloin (trimmed of fat and silver skin)

Instructions:

Preheat your oven to 400°F with the rack positioned in the middle.
Trim the pork tenderloin of any fat and silver skin. Pat it dry with paper towels. Pierce the tenderloin all over with a fork and rub with 1 tablespoon of oil.
In a small bowl, mix together the sea salt, black pepper, Italian seasoning, garlic powder, and ground coriander. Sprinkle the spice mixture evenly over the tenderloin and rub it into the meat with your hands.
Heat 1 tablespoon of oil in a large oven-safe skillet (such as cast iron or a Dutch oven) over medium-high heat. Once hot, add the pork tenderloin and brown it on all sides, about 6 minutes total.
Transfer the skillet to the oven and bake the pork uncovered for 13-15 minutes, flipping halfway through. The pork should reach an internal temperature of 150°F.
Remove the tenderloin from the oven and let it rest for 5-10 minutes. Slice into medallions and serve.

Why You’ll Love This Recipe

This roasted pork tenderloin recipe is incredibly easy to make, yet results in a perfectly juicy and flavorful dish every time. The dry rub, with its blend of Italian seasoning, garlic powder, and ground coriander, adds a delicious depth of flavor to the pork, while the high heat roasting ensures a beautifully browned exterior with a tender, succulent interior. It’s the perfect dinner option for a weeknight meal or special occasion!

Tips

Let the pork rest after roasting. This helps the juices redistribute, keeping the meat moist and tender.
Sear the pork in a hot pan before roasting to lock in flavor and create a crispy outer layer.
If you don’t have a meat thermometer, you can cut into the thickest part of the pork to check for doneness. The meat should be slightly pink but not raw.

Variations and Substitutions

Spices: Feel free to get creative with the seasoning! You can use paprika, thyme, rosemary, or cumin to give the pork different flavor profiles.
Oil: If you prefer, substitute avocado or vegetable oil for olive oil. They both work great for high-heat cooking.
Herbs: You can add fresh herbs like rosemary or thyme directly onto the pork before roasting for added fragrance and flavor.

FAQs

Q: Can I use a different cut of pork? A: Yes! This recipe works well for pork loin or pork chops as well. Just adjust cooking times based on the thickness of the meat.

Q: How can I make this recipe more flavorful? A: You can marinate the pork tenderloin for several hours before roasting to let the flavors soak in. Alternatively, try adding a glaze or sauce during the last few minutes of roasting, like a balsamic reduction or apple cider glaze.

Serving

Serve this roasted pork tenderloin alongside mashed potatoes, roasted vegetables, or a fresh salad for a complete meal. The tender slices of pork are perfect for pairing with your favorite sides.

Suggestions

For an extra layer of flavor, drizzle some apple sauce or a garlic butter sauce over the medallions before serving. You can also pair this with a nice glass of red wine, like Pinot Noir or Merlot, for a well-rounded dining experience.