Roasted Pork Tenderloin

Name: Roasted Pork Tenderloin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pork tenderloins (about 1.25 lb / 570 g total); 1 tbsp olive oil; 4 cloves garlic, minced; 1 tbsp fresh rosemary, chopped (or 1 tsp dried); 1 tsp fresh thyme leaves (or ½ tsp dried); 1 tsp coarse salt; ½ tsp black pepper; ½ tsp smoked paprika; Optional: roasted vegetables or mashed potatoes, to serve

Prep Time: 10 min Cook Time: 25 min Servings: 4 Easy

🔥 Hot

Alex Chen

Ingredients

Pork & rub

2 pork tenderloins (about 1.25 lb / 570 g total)
1 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tsp fresh thyme leaves (or ½ tsp dried)
1 tsp coarse salt
½ tsp black pepper
½ tsp smoked paprika

To serve

Optional: roasted vegetables or mashed potatoes, to serve

Instructions

Preheat the oven to 425°F (220°C). Pat the pork tenderloins completely dry with paper towels - a dry surface is essential for a good crust. Trim off any silver skin with a sharp knife.

Pork tenderloins patted dry on a cutting board with paper towels

In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, black pepper and smoked paprika into a paste. Rub it all over the tenderloins, coating every side.

Garlic-herb paste being rubbed over a pork tenderloin

Heat a large oven-safe skillet over medium-high heat. Sear the tenderloins for 2 minutes per side, until deeply browned on all sides. This builds flavor through the Maillard reaction.

Pork tenderloin searing brown in a hot cast-iron skillet

Transfer the skillet directly to the hot oven. Roast for 12-15 minutes, until a meat thermometer in the thickest part reads 145°F (63°C) - the pork will be slightly pink and juicy inside.

Skillet of pork tenderloin roasting in the oven

Move the tenderloins to a cutting board and tent loosely with foil. Let them rest for 5-10 minutes - this is non-negotiable. Resting lets the juices redistribute so they do not flood out when sliced.

Roasted pork tenderloin resting under foil on a cutting board

Slice the tenderloins into ½-inch (1 cm) medallions. Serve with the resting juices spooned over, alongside roasted vegetables or mashed potatoes. The pork should be tender, juicy and faintly pink.

Sliced roasted pork tenderloin medallions plated with roasted vegetables

Personal Tips

Use a meat thermometer - it is the single biggest difference between juicy and dry pork. Pull the tenderloin at 145°F (63°C); it will rise a few degrees while resting. Cooking to the old 160°F (71°C) standard guarantees dry, tough meat.
Rest the meat for at least 5 minutes before slicing. Cutting immediately lets the juices pour out onto the board, leaving the pork dry. Resting redistributes them throughout the meat.
Sear before roasting for a flavor-packed crust. The hot skillet browns the outside through the Maillard reaction in 2 minutes per side - far less than roasting alone, which dries the surface before it browns.
Pork tenderloin is not pork loin. Tenderloin is small (¾ lb each), cooks fast and stays juicy. Pork loin is a large roast that needs a different time and temperature. Do not swap them in this recipe.
The slight pink in the center is safe and correct. The USDA updated its safe pork temperature to 145°F (63°C) in 2011. Pink does not mean undercooked - it means juicy. Carryover cooking finishes it during the rest.

Nutrition (per serving)

220 kcal

Calories

30g

Protein

Carbs

10g

Fat

Fiber

Nutrition (per serving): 1 serving (approximately 140g) | USDA FoodData Central

Frequently Asked Questions

What temperature should pork tenderloin be cooked to?

145°F (63°C) measured in the thickest part with a meat thermometer. The USDA lowered the safe temperature from 160°F to 145°F in 2011. At 145°F the pork is safe, juicy and slightly pink. Let it rest 5 minutes before slicing.

How do I keep pork tenderloin from drying out?

Three things: do not overcook (pull at 145°F / 63°C), rest the meat 5-10 minutes before slicing, and sear at high heat for a crust that locks in moisture. A meat thermometer is the only reliable way to avoid overcooking.

Can I skip the stovetop sear and just roast?

Yes, but you lose the flavorful crust. Roast at 425°F (220°C) for 20-25 minutes. The sear takes 6 minutes and adds significant depth through browning, so it is worth the extra step when you have time.

How long should pork tenderloin rest?

At least 5 minutes, ideally 8-10 minutes, loosely tented with foil. Resting lets the juices redistribute and the internal temperature equalizes. Cutting earlier causes the juices to run out, leaving the meat dry.

Is pink pork safe to eat?

Yes, at 145°F (63°C). The USDA confirmed in 2011 that pork is safe at this temperature with a 3-minute rest. A slight pink center is a sign of juicy, correctly cooked pork, not undercooking. Use a thermometer to be certain.

Can I marinate pork tenderloin ahead of time?

Yes, rub it up to 24 hours ahead and refrigerate. Bring it to room temperature for 20 minutes before cooking so it roasts evenly. Tenderloin is lean, so avoid highly acidic marinades for more than a few hours or the texture can become mushy.

Dietary Restrictions

Not Suitable For

Vegan (contains pork)
Pork-free diets

Modifications

The recipe is naturally gluten-free and dairy-free
For a low-sodium version, reduce the salt to ½ tsp and omit smoked paprika
Swap pork for firm tofu or tempeh with the same herb rub for a vegetarian version

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