Baked Pork Tenderloin
A quick, flavorful roast that reliably turns out juicy every time with a simple spice rub and minimal fuss, perfect for weeknight dinners.
Ingredients
For the Spice Rub
- 2 tablespoons olive oil or another neutral oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or regular paprika plus a pinch of cayenne for heat
- to taste Salt for low-sodium, reduce salt and add more herbs and citrus zest
- to taste Pepper
Main Ingredients
- 1 piece pork tenderloin about 1 to 1.25 pounds
- optional Fresh herbs for garnish; thyme, parsley, or rosemary work well
Instructions
Preparation
- Before preheating the oven, bring the tenderloin to room temperature (about 15–20 minutes).
- Preheat the oven to 400°F (200°C) and position a rack in the center.
- Pat the tenderloin dry with paper towels.
- In a small bowl, whisk together olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper into a paste.
- Rub the mixture evenly over the entire pork tenderloin.
Cooking
- Place the tenderloin in a baking dish or on a rimmed sheet pan.
- Bake for 25–30 minutes, or until an instant-read thermometer reads 145°F (63°C).
- Remove the pork from the oven and let it rest, tented loosely with foil, for 5–10 minutes.
- Slice across the grain into medallions and garnish with fresh herbs if desired.
Notes
For a deeper flavor, optionally pan-sear the tenderloin 1–2 minutes per side before roasting. Store cooked tenderloin in an airtight container for up to 3–4 days. Avoid microwaving to reheat as it can dry the pork quickly.