Baked Porked Tenderloin with Dry Rub
Inside: A simple rub for pork tenderloin to season the meat. Plus how to make pork tenderloin in the oven in under 30 minutes.
Baked pork tenderloin makes a quick and easy weeknight family dinner. The meat is tender, juicy, and perfectly cooked, and the pork tenderloin rub with fresh citrus juice and cilantro makes a tangy, savory, mouthwatering bite.
Pork tenderloin is one of the best weeknight meal options. One tenderloin usually weighs between ¾-1¼ pounds, so it’s the perfect size for a small family, feeding 2 to 4, depending on appetites. It’s also the leanest and most tender cut on the pig, requiring minimal prep and no fussing.
I cook pork tenderloin in many ways, including this famous Instant Pot BBQ Pulled Pork Tenderloin, French-inspired Pork Tenderloin with Port and Prunes, and this Tandoori Marinated Grilled Pork. This baked pork tenderloin recipe is one of the most straightforward and versatile.
Plus, this cut is relatively inexpensive. I buy mine at Costco, where it comes in a pack of 4 tenderloins (about 5 pounds of meat), and it’s usually around $16. That averages $4 for one pork tenderloin. Super cheap.
Why you’ll love this recipe:
- This recipe is melt-in-your-mouth tender, juicy and flavorful.
- It’s a great last-minute meal, requiring only 5 minutes of prep and 20-25 minutes of baking time.
- Baked pork tenderloin is lean and healthy, so it’s perfect if you’re watching your diet.
- Leftovers are great the next day in sandwiches or salads.
- The recipe can easily be doubled, tripled and quadrupled for more guests.
- You can customize the dry rub for pork tenderloin to suit your tastes.
Ingredients:
- Pork Tenderloin is one of the leanest cuts of pork, so it’s a healthy choice for dinner. Note that pork tenderloin and pork loin are two different cuts. Pork loins are larger and take longer to roast.
- Olive Oil–You can use an everyday oil because you only need a small amount. It helps the pork tenderloin rub stick to the meat.
- Sweet Paprika–you could swap it for smoked paprika if you prefer.
- Kosher Salt–I use Diamond Crystal kosher salt. Morton’s is another popular brand, but it’s saltier by volume than Diamond Crystal, and you’ll need to use about ⅓ less. Don’t use iodized salt; it’s not the same thing.
- Black Pepper–freshly ground has the most potent flavor.
- Garlic Powder–you can use fresh garlic, too, but the fresh can become bitter when roasted at a high heat. Garlic powder adds the flavor without the bitterness.
- Onion Salt–for another layer of allium flavor. You can also substitute for onion powder.
- Cayenne Pepper–for a touch of spice.
- Dried Oregano–don’t substitute fresh oregano as it can be overpowering.
- Dried Thyme–you can also substitute freshly chopped thyme if you have it.
- Lime–adding a bit of juice to the pan after the baked pork tenderloin has cooked will loosen the fond to become part of the sauce.
- Cilantro–adds a touch of freshness to the dish.
Step-by-step instructions:
- Place the tenderloin on a rimmed baking sheet and pat the meat dry on both sides with paper towels.
2. In a small bowl, combine the paprika, kosher salt, black pepper, garlic powder, onion salt and cayenne pepper.
3. Brush the olive oil over both sides of the meat, then sprinkle the spice rub over and pat it into the flesh so that the tenderloin is evenly coated.
4. Bake the pork tenderloin in a preheated 400° F. oven. The high heat will sear the meat, giving it a nice crust and sealing in the natural juices. Bake for 20-25 minutes or until the internal temperature reaches 140°. Use a meat thermometer to check the temperature when it comes out of the oven.
Carryover cooking will take the next 5° to the food-safe temperature of 145° for pork.
If you don’t have an instant-read thermometer, I recommend the Thermapen One {my affiliate link}.
5. Transfer the baked pork tenderloin to a cutting board to rest. Squeeze the juice of a lime over the drippings and seasonings left on the baking pan. Stir with a wooden spoon to scrape up the browned bits and fond.
6. Add freshly chopped cilantro and stir it into the sauce.
7. Pour the pan juices over the baked pork tenderloin and serve.
Pro-Tips:
- Take note of the weight of your tenderloin. If it’s smaller, say ¾ pound, it may only need 18-20 minutes to cook. A 1¼ pound pork roast can go 22-25.
- Please wait until the meat rests before carving it. This will allow the juices to be redistributed in the tenderloin roast. Use a sharp knife to slice it into ½”-¾” medallions.
Swaps and Variations:
- Mix in 1 tablespoon of brown sugar to add a bit of sweetness to the rub for pork tenderloin.
- Swap lemon juice for the lime and use fresh parsley instead of cilantro for a different flavor.
- Substitute chicken broth or white wine for the citric juices for a different flavor profile.
- Add a tablespoon of butter to any pan sauce variations to give it a rich, velvety finish.
- Make it a sheet-pan dinner. Cut vegetables like potatoes, cauliflower, broccoli, sweet peppers or zucchini into large chunks. Toss them with olive oil, salt and pepper and arrange them on the sheet pan around the cut of meat to roast. The vegetables will cook in the same amount of time.
FAQs
I prefer to bake pork tenderloin at a higher temperature to seal the juices quicker and develop a golden crust. You can bake it at a lower temperature, but it may take longer.
Depending on the weight of your roast, it can bake for 18-25 minutes to reach the food-safe temperature of 145° F. I usually remove it at 140° because the temperature rises even after you remove it from the oven, quickly taking it from perfect to overdone. Factoring in a 5° rise gives you a built-in buffer.
Storage:
- Leftovers of the roasted pork tenderloin can be stored in the fridge for 3-5 days, wrapped tightly in foil or an airtight container.
Reheating:
- Reheat already-sliced cooked pork, loosely wrapped in foil, at 350° for about 8-10 minutes or until it’s warmed through.
- For leftover baked pork tenderloin that hasn’t already been sliced, increase the reheating time to 12-15 minutes. It will take longer to warm through the center.
More easy pork recipes:
- Pork Chops with Pan Gravy
- Pork Lo Mein Stir Fry
- Hatch Green Chile Pulled Pork
- Grilled Pork Tenderloin Recipe
Baked Pork Tenderloin with Dry Rub
INGREDIENTS:
- 1 pound pork tenderloin
- 2 teaspoons olive oil
- ¾ teaspoon sweet paprika
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion salt
- ¼ teaspoon black pepper
- ¼ teaspoon oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne or skip if you're sensitive to spice
- 1½ tablespoons lime juice
- 2 tablespoons chopped cilantro
DIRECTIONS:
- Preheat the oven to 400° F.
- Place 1 pound pork tenderloin on a baking sheet and pat dry completely with paper towels. Drizzle 2 teaspoons olive oil over all sides of the pork tenderloin and brush it on to coat the meat. Set aside.
- In a small bowl combine ¾ teaspoon sweet paprika, ½ teaspoon kosher salt, ½ teaspoon garlic powder, b¼ teaspoon black pepper, ¼ teaspoon onion salt, ¼ teaspoon oregano, ¼ teaspoon dried thyme and ¼ teaspoon cayenne (if using). Whisk to combine.
- Sprinkle the spice rub over the tenderloin and pat it into the flesh so the meat is evenly coated. Bake for 20-25 minutes or to your desired doneness.
- Transfer the pork to a cutting board to rest.
- Meanwhile add 1½ tablespoons lime juice, and 2 tablespoons chopped cilantro to the roasting pan stir to combine.
- Slice the pork tenderloin into ½" to ¾" slices and transfer to a serving platter. Drizzle the pan sauce over the sliced pork to serve. Garnish with extra cilantro and lime wedges.
RECIPE VIDEO:
NOTES:
- For a hint of sweetness, add, 1 tablespoon of light brown sugar to the spice rub.
- For a velvety pan sauce, whisk a tablespoon of butter into the baking pan with the lime juice and whisk until it’s emulsified before drizzling over the baked pork tenderloin.
NUTRITION:
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I’m amazed at how simple and flavorful this was. It was a perfect weeknight dinner for me and my husband and I put leftovers on my salad for lunch the next day. Great recipe.
Pork tenderloin is one of my favorites as it is so quick and versatile and I need to make this!!! Friends for dinner night soon and will serve this. Love the roasted vegetables on the side!
What a great go to recipe for a quick dinner. Made this with a sheet pan of roasted vegetables………..yummmmm