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If you’ve been craving a home-cooked dinner that feels special but doesn’t take much time, this one is perfect. This roasted pork tenderloin turns out juicy, tender, and full of flavor every time. It’s one of those meals that remind you why cooking at home feels so grounding.
All you need is a few pantry spices, a skillet, and 30 minutes. It’s simple enough for a weeknight and special enough for a Sunday table.
Why You’ll Love This Recipe
- Budget-friendly and full of flavor
- Quick, healthy, and high in protein
- Made with simple, real ingredients
- No marinating or complicated steps
- Great for family dinners or meal prep
What You’ll Need
For the pork tenderloin:
- 1 pork tenderloin (1 to 1 ½ lb)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp savory seasoning or Italian seasoning
- ½ tsp ground coriander
- 2 fresh thyme sprigs (optional)
- 1–2 tbsp olive oil or vegetable oil for cooking
For the cauliflower-parsnip puree (optional), serve with roasted zucchini and peppers or oven fries instead:
- Salt and pepper to taste
- 1 small head cauliflower, cut into florets
- 2 medium parsnips, peeled
- 2 tbsp butter
- 3 oz cream cheese
How to Make Roasted Pork Tenderloin
Step 1. Preheat the oven.
Set your oven to 400°F (200°C). Place a rack in the center.
Step 2. Prepare the pork.
Trim the pork tenderloin of any silver skin or extra fat. Pierce it a few times with a fork or blade tenderizer. This helps the flavors absorb better.
Step 3. Season.
In a small bowl, mix 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp savory seasoning, and ½ tsp coriander. Rub this mix evenly over the meat.
Step 4. Sear the tenderloin.
Heat 1–2 tbsp oil in a large oven-safe skillet (like cast iron) over medium-high heat. Add the pork and sear for 5–6 minutes, turning it to brown all sides.
Step 5. Roast.
Transfer the skillet to the oven and bake for about 15–18 minutes, flipping once halfway through. Cook until the internal temperature reaches 145°F for medium-rare or 160°F for medium.
Step 6. Rest.
Remove from the oven and transfer to a cutting board. Let it rest for 5–10 minutes before slicing. This keeps it juicy.
Step 7. Make the puree.
While the pork cooks, add 1 small cauliflower head and 2 peeled parsnips to a saucepan. Cover with water and bring to a boil. Cook until fork-tender, then drain. Transfer to a blender and add 2 tbsp butter, 3 oz cream cheese, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Making Parsnip Puree
Step 8. Serve.
Slice the pork and serve it with a generous spoonful of the cauliflower-parsnip puree. Add a green salad or roasted vegetables on the side if you like.
Recipe Tips
- Leftovers reheat well and make great sandwiches or grain bowls.
- Don’t overcook. Pork tenderloin cooks quickly and stays juicy at 145°F.
- Resting is important. It locks in the juices before slicing.
- Use a cast iron skillet for best browning.
- You can swap parsnips for potatoes, celery root, or carrots.
FAQ
Yes, but it’s thicker and will take about 30-35 minutes to cook.
Yes. Skip the butter and cream cheese in the puree and use olive oil and a little unsweetened almond milk or just serve the pork tenderloin with a different sice.
Between 145°F (63°C) and 160°F (70°C), depending on your preference.
How to Serve
This pork tenderloin pairs beautifully with simple sides like:
- Mashed potatoes or root vegetable puree
- Green beans or roasted broccoli
- Fresh mixed salad with vinaigrette
- Crusty bread and a light red wine
It’s the kind of meal that feels nourishing and balanced-perfect for a cozy evening at home.
Pin For Later
Easy Roasted Pork Tenderloin
Ingredients
Pork Tenderloin
- 1 pork tenderloin, 1 to 1 1/2 lb
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp savory seasoning or Italian seasoning
- 1/2 tsp ground coriander
- 2 fresh thyme sprigs, optional
- 1 to 2 tbsp olive oil or vegetable oil for cooking
Cauliflower Parsnip Puree
- 1 small head cauliflower, cut into florets
- 2 medium parsnips, peeled
- 2 tbsp butter
- 3 oz cream cheese
- Salt and black pepper to taste
Instructions
- Season the pork.Trim the silver skin from a 1 to 1.5 pound pork tenderloin. In a small bowl, mix 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon savory seasoning, 1/2 teaspoon ground coriander, and the thyme. Add 2 tablespoons olive oil and stir to form a paste. Coat the tenderloin on all sides.
- Sear.Heat a large oven safe skillet over medium high heat. Add a drizzle of oil if needed. Place the seasoned tenderloin in the hot pan and sear for 5 to 6 minutes total, turning to brown it evenly.
- Roast.Transfer the skillet to a preheated 400 F oven. Roast for 15 to 18 minutes, flipping the pork once halfway through. Cook until the internal temperature reaches 145 F for juicy, slightly pink slices or up to 160 F if you prefer it more done.
- Rest and slice.Remove from the oven and let the tenderloin rest for 5 to 10 minutes. Slice into rounds and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love pork!!!! and that parsnip-cauliflower puree!!!! WOW! delicious!!!
very nice it looks very yummy
It sounds like an incredible dinner, and so easy and flavorful! I loved reading about your grandmother as well 🙂 she sounds wonderful!
Love your use of coriander in the rub for this tenderloin – and it comes together so quickly – giving you more family time! Also I LOVE that cauliflower and parsnip puree, Mira!
This definitely inspires me Mira!! I adore that you made this in honour of your grandmother. And that pork! It looks so juicy and tender – perfectly cooked! 🙂
Thanks Nagi!
It looks absolutely tasty and healthy! Perfect dinner idea for two!! 🙂
Mira this is such a delicious meal to have on the holiday table, love the idea of making cauliflower and parsnip puree on the side to make it lighter!