Servings: 6

Easy Roasted Pork Tenderloin

Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
A quick and easy way to prepare pork tenderloin. Great meal for the holidays. I served mine with parsnip-cauliflower puree.
5 from 5 votes
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For the tenderloin:

  • 1 pork tenderloin — (1 - 1 1/2 lb)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 springs fresh thyme
  • 1 tsp savory seasoning — (like summer savory or just use Italian seasoning and skip the fresh thyme)
  • 1/2 tsp ground coriander
  • 1-2 tbsps vegetable oil for cooking

For the cauliflower-parsnip puree:

  • 1 small head of cauliflower — , cut into florets
  • 2 medium parsnips — , peeled
  • salt and pepper to taste
  • 2 tbsps butter
  • 3 oz cream cheese


For the cauliflower-parsnip puree:

  1. Place cauliflower and parsnips in a medium sauce pan. Cover with water. Bring to a boil and simmer until vegetables are tender. Drain well. Transfer to a blender. Add salt, pepper, butter and cream cheese. Blend until smooth. Season with more salt and pepper if needed.

For the pork tenderloin:

  1. Preheat oven to 400F. Place rack in the middle.
  2. Trim tenderloin of silver skin and fat. Pierce with a fork or blade tenderizer a few times.
  3. In a bowl combine seasonings. Rub them into the meat until evenly coated.
  4. Heat 1-2 tbsps vegetable oil in oven safe skillet (or cast iron skillet). Add tenderloin and cook until it is evenly browned on all sides (5-6 minutes).
  5. Place in the oven and bake for 15 more minutes, flipping the meat once halfway through.
  6. Bake until the pork's internal temperature reads between 145 F (medium rare) and 160 F (medium) Transfer to a cutting board and let it rest 5-10 minutes.
  7. Slice and serve.
Course: Main Course

Nutrition Information

Calories: 503, Fat: 19g, Saturated Fat: 8g, Cholesterol: 222mg, Sodium: 650mg, Potassium: 1620mg, Carbohydrates: 14g, Fiber: 4g, Sugar: 4g, Protein: 65g, Vitamin A: 325%, Vitamin C: 44%, Calcium: 66%, Iron: 3.7%