Description
This recipe for pork tenderloin roast delivers a perfectly juicy, tender, and flavorful dish that’s easy to prepare. Seasoned with a blend of spices and roasted to perfection, it’s a versatile main course for weeknight dinners or special occasions.
Ingredients
Scale
- 2 pork tenderloins (about 1 lb each)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp onion powder
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1 tbsp Dijon mustard (optional, for extra flavor)
- 2 tbsp unsalted butter
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet or roasting pan with aluminum foil for easy cleanup.
- Prepare the Tenderloins: Pat the pork tenderloins dry with paper towels. Trim off any silver skin.
- Season the Pork: In a small bowl, mix olive oil, garlic, paprika, thyme, rosemary, onion powder, salt, and pepper. Rub the mixture all over the pork tenderloins. If using, brush the tenderloins with Dijon mustard for added flavor.
- Sear the Pork: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2–3 minutes per side.
- Roast the Pork: Transfer the seared tenderloins to the prepared baking sheet. Place small pats of butter on top of each tenderloin. Roast in the preheated oven for 15–20 minutes, or until the internal temperature reaches 145°F (63°C).
- Rest and Serve: Remove the tenderloins from the oven and let them rest for 5 minutes before slicing. This helps retain the juices. Slice and serve warm.
Notes
- For extra flavor, marinate the pork in the seasoning mix for 30 minutes before cooking.
- Pair with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
- Leftover pork can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 4 oz
- Calories: 230
- Sugar: 0g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 85mg