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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 the story about grandmother, Mira, and I definitely love cooking pork! It’s so fast and always delicious. That cauliflower parsnip puree sounds like the best side dish too!
I love the sound of a cauliflower and parsnip puree. We don’t eat meat any more, but we will be cooking meat for guests at Christmas and this looks really easy.
I can’t believe this pork is ready in less than a half hour! It looks delicious, Mira! Roasts like this are one of my favorite meals to prepare. They’re always so warm and comforting. Pinned!
Are you too young to remember the days when we were instructed to cook the bleep out of pork? Thankfully food safety wised up on that front. I love pork tenderloin! Your spices and side dish are wonderful! Pinned!
Oh,no I do remember those days! It tastes much better cooked “the new way” ! Thanks Annie!
This pork looks so juicy and flavorful! Love the spices! So sweet about your grandmother 🙂 She is going to love this!
This pork looks absolutely mouth watering delicious! And a pork roast is such a better value than a beef roast at the grocery store. Will be making this!
Sounds good and nice and simple too. Thank you.
Thanks Liz!
Aww reading your words about your Grandma was heartwarming and I LOVE that this recipe is for her!! Porksgiving is something I can totally support! I LOVE pork tenderloin and this one looks fabulous, Mira! Perfect for a nice meal or for the holiday table! Cheers to you and your wonderful Grandmother! <3
I love pork and this roast has my stomach growling! I can’t believe how easy it is also. I definitely can’t wait to try it!
Pork tenderloin is my go-to for a quick and flavorful dinner, but I never thought of tenderizing it, I should try this. I love your rub and the puree sounds so good!