Easy Roasted Pork Tenderloin

Sliced roasted pork tenderloin arranged on a wooden cutting board with pan juices.

5 from 5 votes

Easy Roasted Pork Tenderloin

Juicy and flavorful roasted pork tenderloin made with simple seasonings and cooked in under 30 minutes. A quick, budget-friendly dinner paired with a creamy cauliflower-parsnip puree.

Prep Time10

Cook Time25

Total Time25

Course: Main Course

Servings:

Author: Lyubomira from CookingLSL

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

US Customary - Metric

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

Pork tenderloin cooks quickly. Avoid overbaking to keep it juicy.

A cast iron skillet gives the best crust.

Leftovers are great in salads, sandwiches, or grain bowls.

Nutrition