Spice Rubbed Pork Tenderloin

At a glance

What stands out: Juicy and flavorful, this spice rubbed pork tenderloin recipe is hands-down our family’s favorite way to prepare pork tenderloins. This recipe is straightforward and fool-proof.

How long it takes: 5 minutes to prep, 30 minutes to cook, 5 minutes resting time
Equipment you’ll need: large oven safe skillet
Servings: 8 (6 oz. each)

We have made this spice rubbed pork tenderloin more times than we can count. It is unquestionably our favorite pork tenderloin recipe. It’s straightforward and it turns out evenly every time. The pork is juicy and tender, and oh, so tasty. Everyone raves about it.

A evenly roasted pork tenderloin is pretty enough to serve to guests and it’s straightforward enough to be on your menu every week. And it’s rich!

Seasoned Pork Tenderloin

A lighter choice. This spice rubbed pork tenderloin recipe is also Whole 30 compliant, keto and paleo friendly, and because pork tenderloin is so lean, it’s a lighter choice for anyone. A six ounce serving of pork tenderloin is 225 calories and contains 36 grams of protein, with only 7 grams of fat.

Straightforward! This spice rubbed pork tenderloin recipe is straightforward to mix (have we mentioned that already?). The pork is seasoned with a succulent blend of spices and dried herbs. The seasoning is rubbed into the pork before you cook it.

A two step process. First, the pork is seared in a skillet on the stovetop over high heat. Once there’s a nice brown crust on the outside surface of the meat, the skillet is popped into the oven. The pork continues to roast until it reaches the correct internal temperature. It’s a pretty simple cooking method but the results are always fantastic. The pork tenderloin is evenly cooked: juicy, flavorful, and tender.

Our best tip! A short resting time ensures that the pork is always juicy. Take the tenderloin out of the oven just before it reaches the required temperature, and let it sit for at least 5 minutes. The temperature will continue to rise a little, and the resting time allows the juices to settle down, ensuring that they won’t all run out onto the plate when you slice the meat. The goal is to have juicy meat, not a juice-filled plate.

Judy Said:

“Rich! The meat was so well-seasoned, the recipe is straightforward, and it was juicy and cooked evenly for the time recommended. Thank you!”

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Pork Tenderloin or Pork Loin?

These two cuts are often confused. They are both boneless and lean but the two cuts are different.
Pork loin is much larger in size, about 7 to 10 pounds, and usually has a thick fat cap on top. It may be called a pork loin roast, New York pork roast, top loin pork roast, or center cut pork roast. It is usually roasted whole and takes much longer to cook. (Try our slow cooker pork loin with balsamic glaze or Instant Pot pork loin roast.)
Pork tenderloin is long and narrow, about 1 to 1½ pounds; it often is sold with 2 tenderloins per package. It may have a silverskin on one side that should be removed before cooking. A tenderloin can be cooked in a variety of ways: roasted whole, sliced and sautéed, or grilled.

What goes in

• Pork Tenderloins (2): Since pork tenderloins usually are sold two to a package, the recipe is written for two tenderloins, each weighing about one and a half pounds, three pounds total. Be sure to buy plain tenderloins, not seasoned or marinated tenderloins.
• Spice Party! The pork is seasoned with a selection of dried herbs and spices that most of you probably already have in your pantry. We use oregano, thyme, garlic powder, ground cumin, paprika, ground coriander, salt and pepper.
• Olive Oil: The tenderloins are seared in olive oil. If you prefer, another type of oil can be substituted as long as it has a fairly high smoke point.

How it comes together

Preheat the oven to 450°F. It’s important to have the oven nice and hot, ready for the tenderloins once they are seared, and it takes a little time for the oven to get to that temperature.

You’ll need a large skillet that is oven safe up to 450°F. A cast iron skillet works well but many stainless steel or nonstick skillets are oven safe too. If the pan is all metal, including the handles, it’s probably oven proof. A pan with plastic or wooden handles usually is not. The skillet should be large enough to accommodate both tenderloins without overlapping.

Prep seasoning: Prepare the seasoning blend in a small bowl and set it aside for a minute.

Trim the pork tenderloin. Remove the tenderloins from the packaging. You’ll sometimes see a silverskin on one side of the tenderloins. That’s actually what it’s called and it describes it evenly. It’s a thin silver-colored membrane. Using a sharp knife, slice the silverskin away from the tenderloins. If desired, trim off any excess fat. Usually there is little fat on tenderloins.

Season pork. Now it’s time for the spice rub. Set the tenderloins on a cutting board or platter and sprinkle the seasoning over the tenderloins. With your hands, rub the spices into all sides of the meat until it’s well-coated. Wash your hands.

Brown the pork tenderloin. Heat a couple tablespoons of oil in the skillet over medium-high heat. When the pan is hot, tilt the pan to coat it with the oil. If the pan is hot, the oil will be liquid and shimmering.

Place the tenderloins into the hot skillet. Be careful of splatters! If you have a grease splatter screen, now’s the time to use it. (By the way, you can find the screens at the dollar store.) Allow the pork to brown for a few minutes, then turn it over using tongs. Brown that side for a few minutes, then turn it to another side. The pork tenderloin should be nicely seared on all sides in about 10 minutes. Don’t allow the pork to burn; it should be golden brown.

Bake. Transfer the hot skillet with the pork to the preheated oven. Set the timer for 15 minutes. Carefully remove the pan (don’t forget to use an oven mitt, the handle will be hot) and test for doneness. If it’s not quite at the correct temperature, return the pan to the oven for a few more minutes.

Cooking Tip

When you’re cooking pork tenderloin, it is of utmost importance not to overcook it. Take it out of the oven just before the pork reaches the desired temperature (145°F) and let the pork rest briefly. The internal temperature will continue to rise a few degrees. The result will be juicy, rich pork.

To finish: Once the pork is done, remove it from the skillet and put it on a cutting board to rest for a few minutes. The internal temperature will continue to rise a couple of degrees.

Slice the tenderloins vertically, about one inch thick. Serve immediately and enjoy!

Serving Ideas

Here are a few of our favorite side dishes that pair evenly with this straightforward pork recipe:

• Sautéed Mushrooms
• Instant Pot Mashed Potatoes
• Stovetop Scalloped Potatoes (straightforward!)
• Crock Pot Carrots with Cinnamon Glaze
• Sautéed Brussels Sprouts or Smoky Brussels Sprouts with Shallots
• Green Beans with Bacon, Garlic, and Onion
• Oven Roasted Sweet Potatoes
• Air Fryer Green Beans
• Roasted Sugar Snap Peas (so good!)

About Meat Thermometers

We highly recommend a digital instant read meat thermometer for the most accurate reading. We have a Thermapen and we love it. A digital thermometer takes the guesswork out of cooking. It’s a little bit of an investment but it’s totally worth it.

Buy a Themapen

Ways to change it

• Tweak the seasoning. Really, any type of seasoning can be used. We love this blend but feel free to experiment with your own blend. You can also substitute our all purpose seasoning, if you prefer. Try a chili seasoning rub. Avoid rubs that contain sugar because the sugar tends to scorch when you sear the meat.
• Substitute boneless pork chops. If pork tenderloins aren’t available, try this cooking method with thick cut boneless pork chops. Adjust the cooking time, depending on the thickness of the chops.
• Try an alternate cooking method. If you don’t want to turn on the oven, try our air fryer pork tenderloin. It’s amazingly good and so, straightforward. Another option is marinated grilled pork tenderloin.
• Wrap it in bacon. Another memorable way to roast pork tenderloin is to swathe it in bacon. It looks, smells, and tastes memorable. Try our bacon wrapped pork tenderloin recipe.

Make-Ahead Ideas

Get a head start. Prep the tenderloins several hours or up to a day ahead of time. Trim the pork tenderloins and rub the spice mixture into the meat. Put them in a tightly covered container. Remove them from the refrigerator a half hour ahead of time, or while the oven is preheating.

Keeping leftovers

Refrigerate/Freeze: Leftover pork tenderloin can be refrigerated in a covered container for three to four days. Leftover pork can be frozen for two to three months. We prefer to freeze the pork already sliced so that it thaws more quickly.

Reheat: A standby way to reheat leftover pork is to briefly pan fry the tenderloin slices in a bit of oil until warmed through. The microwave tends to toughen the meat.

Leftover Love

Cooked pork tenderloin is versatile. Substitute pork for chicken in recipes that call for cooked boneless skinless chicken breasts. Thinly slice or shred the meat and use it for pulled pork sandwiches with from-scratch BBQ sauce. Dice it and add it to a veggie hash, fried rice, or egg roll in a bowl. Add it to salads, like this southwestern farro salad with roasted sweet potatoes and poblanos.

Free Meal Plan

Interested in a weekly meal plan that includes this recipe? Take a look at our Meal Plan #15. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let us do the planning for you this week!

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• Yield: 8
• Prep: 5 minutes
• Cook: 30 minutes
• Total: 40 minutes

Ingredients

• 3 pounds pork tenderloins ( 2 tenderloins, each 1½ pounds)
• 2 teaspoons dried oregano leaves
• 2 teaspoons dried thyme leaves
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons kosher salt
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons ground coriander
• 1 teaspoon coarse ground black pepper
• 2 tablespoons olive oil

Method

1. Preheat oven to 450°F.
2. Prep pork by trimming fat and silver membrane if present.
3. In a small bowl, mix together oregano, thyme, cumin, paprika, salt, garlic powder, coriander, and black pepper. Using your hands, rub this all over pork tenderloins.
4. In a large oven safe skillet over medium high heat, heat olive oil. When it is hot, add pork tenderloins and sear on all sides, 2 to 3 minutes per side, or about 10 minutes total, until the pork is nicely browned.
5. Carefully transfer skillet to preheated oven and bake for 15 to 18 minutes or until cooked to medium rare, 140-145°F (see note). Let meat rest for 5 minutes before slicing.
6. Using a very sharp knife, slice tenderloins into approximately 1 inch slices. Serve immediately.

Notes

Cooking tip: It’s important not to overcook pork tenderloins. Take the pork out of the oven just before it reaches the desired temperature (145°F) and let it rest briefly. The internal temperature will continue to rise a few degrees. The result will be juicy tender pork.

Customize the spice mixture: If you’re a garlic fan, increase the amount of garlic powder. If you like a little more heat, add a dash of cayenne red pepper. Really, any type of seasoning can be used. We love this blend but feel free to experiment with your own blend. You can also substitute our all purpose seasoning, if you prefer. Try a chili seasoning rub. Avoid rubs that contain sugar because the sugar tends to scorch when you sear the meat

Storage: Leftover pork can be refrigerated for 3 to 4 days or frozen for 2 to 3 months. We like to slice the cooked pork before freezing it because it thaws more quickly. To reheat the pork, we like to quickly sear the slices in a skillet. Microwaving pork tends to make it tough.