Juicy Roasted Pork Tenderloin Recipe

In my How To Make Pork Tenderloin post I share an easy roasted pork tenderloin recipe along with the exact spice rub of kosher salt, black pepper, smoked paprika, Italian seasoning, garlic powder, ground coriander and dried rosemary that adds depth and complexity to the pork.

I love roasting pork tenderloins when I want something that tastes like effort but took almost no time. This Juicy Roasted Pork Tenderloin gets its punch from smoked paprika in a spice rub that smells like fall and then surprises you with bright, savory juices.

It never looks fancy but always steals the show, people lean in and ask what the secret was. If you ever typed How To Make Pork Tenderloin into search and felt lost, this is the one that answers the question without drama.

I honestly think it should be in The Best Pork Tenderloin Recipes, even on weeknights.

Ingredients

• Lean, high protein meat that stays tender when roasted, great source of B vitamins.
• Healthy fat, adds moisture and richness, contains monounsaturated fats and vitamin E.
• Gives warm smoky flavor and color, no heat, adds depth and subtle sweetness.
• Concentrated savory punch, low calorie, brings aromatic garlic flavor without raw bite.
• Enhances meats and spices, helps crust form and balance flavors, not iodized.
• Blend of herbs that adds herby brightness, mostly oregano basil thyme and savory notes.
• Dried rosemary gives piney woodsy aroma, complements pork and withstands oven heat.

Ingredient Quantities

• 2 pork tenderloins (about 1 to 1 1/4 lb each)
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp smoked paprika
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp ground coriander
• 1 tsp dried rosemary

How to Make this

1. Preheat oven to 425°F (220°C). Take the pork out of the fridge 20 minutes before cooking so it loses the chill, and pat both tenderloins dry with paper towels. Trim any silver skin if you see it.

2. In a small bowl mix 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbsp smoked paprika, 2 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp ground coriander and 1 tsp dried rosemary. If the rosemary bits are big, crush them a little with the back of a spoon.

3. Rub 2 tbsp olive oil all over each tenderloin so the spice mix will stick.

4. Press the spice rub onto all sides of the pork, use your hands and make sure both tenderloins are evenly coated, don’t be shy, get it into every nook.

5. Heat an oven safe skillet over medium high heat until it is hot, add a splash of oil if the pan looks dry. Sear each tenderloin about 2 to 3 minutes per side until nicely browned, turn with tongs and don’t move them too early.

6. Transfer the skillet to the preheated oven (or move the tenderloins to a rimmed baking sheet) and roast until an instant read thermometer reads 145°F (63°C) in the thickest part. For 1 to 1 1/4 lb tenderloins plan on roughly 18 to 25 minutes, check early so you don’t overcook.

7. Remove pork from the oven and tent loosely with foil. Let it rest 8 to 10 minutes so the juices redistribute, the internal temp will rise a few degrees, that’s normal.

8. Slice across the grain into medallions, pour any resting juices over the slices. Serve right away, or make a quick pan sauce by deglazing the skillet with a splash of chicken stock or white wine and a pat of butter, scraping up the browned bits.

Equipment Needed

1. Oven-safe skillet (cast iron or stainless steel)
2. Rimmed baking sheet (if you prefer to finish in the oven)
3. Instant-read meat thermometer
4. Tongs
5. Small mixing bowl and measuring spoons
6. Spoon or silicone spatula for mixing and pressing the rub
7. Paper towels
8. Cutting board
9. Sharp chef’s knife
10. Aluminum foil for tenting and resting

FAQ

Juicy Roasted Pork Tenderloin Recipe Substitutions and Variations

• Olive oil: swap with avocado oil, grapeseed oil, or a neutral vegetable oil, or use melted butter for extra richness — they all stand up to high heat.
• Pork tenderloins: you can use a pork loin roast or thick boneless pork chops instead, just adjust cooking time since chops cook faster and loin is larger.
• Smoked paprika: if you don’t have it use regular sweet paprika plus a pinch of cumin or smoked salt, or use chipotle powder or smoked chili powder for that smoky kick.
• Italian seasoning: substitute with a mix of dried oregano, basil and thyme, or use herbes de Provence for a slightly different but very similar flavor.

Pro Tips

– Dry-salt it ahead when you can. Sprinkle about 1/2 to 1 tsp kosher salt per pound, wrap and chill for a few hours or overnight. It firms the meat, seasons deeper, and keeps juices in, dont worry if the surface looks drier, that actually helps the crust.

– Make the tenderloin the same thickness so it cooks evenly. Either butterfly and fold, pound gently, or tie it with kitchen twine into a uniform cylinder. If one end is skinny, the thin part will dry out before the middle is done.

– Try the reverse sear if you want foolproof pink all the way through: roast low and slow first to almost the target temp, then blast on a hot pan for a quick crust. Or if you sear first, make sure the pan is truly smoking hot so you get color fast without overcooking inside.

– Use a good instant-read thermometer and plan for carryover. Pull the pork a few degrees shy of 145°F since it will climb while resting; tent loosely and let it sit 8 to 10 minutes. When you make a pan sauce, finish it by whisking in a cold pat of butter or a splash of cream to make it silky, and always slice thinly against the grain for the most tender bites.