Here’s a classic, no-fail method, plus a few variations you can try.
🐖 Perfect Roasted Pork Tenderloin
Ingredients
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1–1.5 lb (450–680 g) pork tenderloin (not pork loin — smaller and leaner)
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2 tbsp olive oil
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1 tsp salt
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½ tsp black pepper
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp smoked paprika (or regular)
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1 tbsp Dijon mustard (optional — adds great flavor)
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1 tbsp brown sugar or honey (optional — balances the seasoning)
Instructions
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Preheat oven to 400°F (200°C).
Line a baking sheet with foil or parchment for easy cleanup. -
Trim & season:
Trim away any silver skin from the tenderloin.
Rub it all over with olive oil, then coat evenly with salt, pepper, and seasonings (and mustard + brown sugar, if using). -
Sear (for flavor):
Heat a skillet over medium-high heat. Add a bit of oil and sear the pork on all sides (about 1–2 minutes per side) until nicely browned. -
Roast:
Transfer the skillet (or move to a baking sheet) and roast in the oven for 15–20 minutes, or until the internal temperature hits 145°F (63°C). -
Rest:
Remove from oven, tent loosely with foil, and let rest for 5–10 minutes before slicing.
→ This lets the juices redistribute and keeps it tender. -
Slice & serve:
Cut into ½-inch medallions and serve with your favorite sides or sauce.
🍯 Optional Glaze or Sauce Ideas
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Honey Garlic Glaze: 2 tbsp honey + 2 cloves garlic + 1 tbsp soy sauce (brush on during last 5 minutes).
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Balsamic Glaze: ¼ cup balsamic vinegar + 1 tbsp brown sugar — simmer until thickened and drizzle over.
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Apple Cider Sauce: Deglaze the pan with ½ cup apple cider + 1 tsp Dijon for a fall-inspired flavor.
💡 Tips
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Don’t overcook! Pork tenderloin dries out fast — pull it at 145°F and let it rest.
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You can also grill or pan-roast it — just sear on all sides, lower the heat, cover, and cook until done.
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Marinate it for 2–4 hours before cooking for even more flavor (try soy, garlic, and brown sugar).
Would you like me to give you a marinated, grilled version (sweet + smoky) or a herb-crusted roasted version (garlic + rosemary + butter)?
