Oven Roasted Pork Tenderloin

Pork tenderloin is seared in a hot pan and then roasted in the oven, guaranteeing every bite is succulent and flavorful!

Pork tenderloin is such an easy cut of meat to work with and makes an elegant meal to serve guests. 

It is also incredibly moist and delicious when cooked correctly. I prefer to sear it first before placing it in the oven. This way the meat gets browned and caramelized a bit on the outside and stays succulent on the inside!

This recipe for boneless pork tenderloin is simply made with mustard, garlic, and some herbs. However, it is very adaptable. Use any spice rubs or marinades you have on hand.

The same goes for the sauce/gravy. You can deglaze the pan with wine or balsamic vinegar. You can add cream for richness or mushrooms for a savory umami flavor.

Whatever way you decide to season your pork tenderloin, you will be sure to have a crowd pleaser!

How to Roast Pork Tenderloin

Start by preheating your oven to 400°F. Also, place a cast iron or oven-safe skillet over medium heat on the stove.

Then season a small to medium pork tenderloin with salt and pepper, minced garlic, dry mustard, and herbs of your choice. To save time, season the pork ahead of time and keep in the fridge.

Next, add olive oil to the now hot pan and when the oil starts to shimmer, place in the pork. Let it sit for 2 minutes or until it sears to a nice golden brown, then use tongs to rotate the pork. Do this until all the sides are evenly browned.

Now transfer the skillet straight into the oven. The pork will continue to cook for 8-20 minutes depending on the size of the tenderloin.

As for how to know when the pork is cooked, according to the USDA, pork is safe to eat when the internal temp is 145°F. At this point, the pork will still be slightly pink.

I prefer my meat a little more cooked than that so I wait until it reaches 155°-160°F. However, if I’m going to reheat the pork or cook it longer in a sauce then 145°F is perfect!

Transfer the pork to a plate or cutting board and let it rest for 10 minutes before slicing it. The resting period allows the liquid in the meat to get reabsorbed keeping it juicy.

While the pork rests, you can make a sauce directly in the same skillet. Place the skillet back on the stove over medium-high heat and add some flour. Sauté the flour until it starts turning lightly golden. Scrape up all the browned bits while you stir.

Finally, deglaze the pan by whisking in some hot broth. Bring it to a simmer allowing the sauce to thicken. Take off heat and season with salt and pepper if needed.

Then slice the pork against (or perpendicular) to the grain into 1/4 inch thick slices. Pour the gravy over the pork or serve it on the side.

To learn how to properly slice meat, check out the videos “How to Cut Meat Against the Grain” by Butcher Ray Venezia or Cooking Light.

Enjoy this roasted pork with a creamy mushroom risotto or pasta, polenta, or buttered mashed potatoes! And don’t forget to save leftovers for sandwiches or wraps.

Next time you need a quick but impressive meal, try out this versatile and easy pork tenderloin which is sure to be a crowd pleaser!

Here are some more roasted meal ideas

Oven Roasted Turkey Breast with Gravy
Savory and succulent turkey breast with a crispy skin.
Check out this recipe
Joby's Test Kitchen cast iron skillet with roast turkey breast
Chicken Breast with Gravy
An easy and tasty chicken breast recipe with a simple pan gravy.
Check out this recipe
Joby's Test Kitchen cast iron skillet with baked seasoned chicken breasts.

Joby's Test Kitchen oven roasted pork tenderloin sliced on cutting board.

Oven Roasted Pork Tenderloin

Joby’s Test Kitchen
This simple roast pork tenderloin is easy to prepare and makes an elegant meal to serve guests. 
Prep Time 17 minutes
Cook Time 28 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 5
Calories 213 kcal

Ingredients
  

Tenderloin

  • 1 (1-1½ lb) pork tenderloin
  • 1 tsp salt
  • 2-4 cloves garlic, crushed
  • 1 tsp dijon mustard, optional
  • 1-2 tsps minced fresh herbs like thyme, parsley, or rosemary, optional
  • ½ tsp ground black pepper
  • olive oil

Pan Sauce

  • 2-3 tsps flour
  • ½ cup chicken broth, heated
  • salt and pepper to taste
  • 1-2 sprigs fresh parsley, minced, optional

Instructions
 

Tenderloin

  • Preheat oven to 400°F and place a cast iron or oven-safe skillet over medium heat.
  • Meanwhile, season the pork with salt, pepper, garlic, mustard, and herbs if using. This can also be done several hours in advance so the pork has more time to marinate.
  • Drizzle some oil into the now hot skillet. Increase heat to medium-high and when it starts to shimmer add the pork and sear it on all sides, about 2 minutes on each side.
  • Transfer the hot skillet straight into the oven and continue to cook for 10-20 minutes or until the meat's temp is 145°F-160°F (see “Notes” below). Transfer pork to a plate or cutting board and let rest for 10 minutes.

Pan Sauce

  • While the pork is resting, place the skillet back on the stove over medium-high heat and add the flour. Stir while scraping up all the browned bits. Deglaze the pan by whisking in the hot broth. Bring to a simmer.
  • When the sauce has thickened, take off heat and add salt and pepper if needed.
  • Slice pork against the grain into ¼ inch thick pieces. Pour the sauce over the pork or serve it on the side.

Notes

Cooking Time: This will depend on the size of your pork. If it’s small, it may be done in 6-8 minutes. For a larger tenderloin, it may take up to 15-20 minutes.
Pork Temperature: According to the USDA, pork is safe to eat when the internal temp is 145°F. At this point, the pork will still be slightly pink. If you prefer it more cooked, leave it in the oven until the temp reaches 155°F-160°F. However, if you plan to reheat the pork in a sauce, then 145°F is perfect. 
 
Keyword herbs, pork, roast

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