Juicy Roasted Pork Tenderloin Recipe

I swear this might be one of The Best Pork Tenderloin Recipes I’ve made, and the spice rub did something to the meat you won’t believe.

I can’t stop thinking about this juicy roasted pork tenderloin. I’m obsessed with the spice rub, smoked paprika and dried rosemary cut through the pork’s richness and make every bite sing.

I love how the outside forms that sneaky little crust while the inside stays tender and pink. People always ask for my favorite of The Best Pork Tenderloin Recipes and this one sits at the top.

But it’s not showy; it’s honest, bold flavors that do the talking. And the smell of garlic powder and olive oil hitting hot meat?

Unreal. I want it right now.

Seriously bring it.

Ingredients

• Pork tenderloins: the juicy protein centerpiece, moist and pleasantly meat-forward.
• Plus kosher salt: wakes up the pork, makes flavors pop without fuss.
• Black pepper: a sharp bite that keeps things from tasting flat.
• Smoked paprika: adds warm smokiness and pretty red color to the crust.
• Basically Italian seasoning: herb mix that gives rustic, familiar savory notes.
• Garlic powder: fast savory punch, no chopping, always comforting.
• Ground coriander: light citrusy warmth, gentle and a bit exotic.
• Plus dried rosemary: piney aroma that smells like Sunday dinner.
• Olive oil: helps browning and gives the surface a silky sheen.
• Optional brown sugar: sneaky sweetness for caramelized, slightly sticky edges.

Ingredient Quantities

• 2 pork tenderloins (about 1 to 1 1/4 lb each), trimmed of silver skin
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp smoked paprika
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp ground coriander
• 1/2 tsp dried rosemary, lightly crushed between fingers
• 1 tbsp olive oil
• Optional: 1 tsp brown sugar for a touch of sweetness

How to Make this

1. Preheat oven to 425 F and pat the pork tenderloins dry with paper towels; trim any remaining silver skin if needed, it helps with even cooking.

2. In a small bowl mix 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbsp smoked paprika, 1 tsp Italian seasoning, 1 tsp garlic powder, 1/2 tsp ground coriander, and 1/2 tsp dried rosemary lightly crushed between your fingers. If you want a touch of sweetness add 1 tsp brown sugar to the rub.

3. Rub 1 tbsp olive oil all over the tenderloins so the spice mix sticks, then press the spice mix onto the pork, coating evenly on all sides. Don’t be shy, get it well covered.

4. Let the seasoned pork sit at room temperature for 15 to 20 minutes if you have time; this helps it cook more evenly and the flavors sink in.

5. Heat an ovenproof skillet over medium-high heat until hot, add a little oil if the pan looks dry, then sear the tenderloins for 2 to 3 minutes per side until nicely browned. Searing builds flavor so dont skip this step.

6. Transfer the skillet to the preheated oven and roast for about 12 to 18 minutes, depending on thickness, until an instant read thermometer reads 145 F in the thickest part. Start checking at 12 minutes so you dont overcook.

7. Remove the pork from the oven and tent loosely with foil; let it rest for 5 to 10 minutes so the juices redistribute and the meat stays juicy.

8. Slice the tenderloins into medallions against the grain and serve right away. If you want, spoon any pan juices back over the meat for extra flavor.

9. Leftovers keep well in the fridge for 3 to 4 days and are great thinly sliced on salads or sandwiches, just reheat gently so it doesnt dry out.

10. Quick tip: if you like a little char, broil for 1 to 2 minutes at the end but watch it closely, it can go from perfect to burnt fast.

Equipment Needed

1. Ovenproof skillet (cast iron is best, or any heavy skillet that can go from stovetop to oven)
2. Instant-read meat thermometer
3. Cutting board (large enough to rest and slice both tenderloins)
4. Sharp chef’s knife
5. Paper towels (for patting dry and trimming silver skin)
6. Small mixing bowl and spoon (for the spice rub)
7. Tongs (for searing and turning the pork)
8. Aluminum foil (for loosely tenting the rested meat)

FAQ

Juicy Roasted Pork Tenderloin Recipe Substitutions and Variations

• Pork tenderloins: use 2 lbs of boneless pork loin roast cut into 2 pieces, or 6 boneless pork chops if you want quicker cooking times
• Kosher salt: substitute table salt but use about 3/4 the amount, or use sea salt in a 1:1 swap (taste as you go)
• Smoked paprika: use regular sweet paprika plus 1/4 tsp liquid smoke, or chipotle powder for a smokier, spicier kick
• Italian seasoning: swap with equal parts dried oregano and basil, or 1 tsp herbes de Provence for a slightly different flavor
• Optional brown sugar: use honey or maple syrup for sweetness and a nice glaze, or use coconut sugar 1:1 if you want less molasses flavor

Pro Tips

1. Pat the pork super dry and trim any tiny bits of silver skin you missed; wet meat wont sear properly so you’ll lose that nice crust.
2. Press the rub on firmly and let the pork sit at room temp for 15 to 20 minutes so the seasoning sticks and the meat cooks more evenly; don’t skip this if you want consistent doneness.
3. Sear in a screaming hot pan first, then finish in the oven — that quick brown crust adds most of the flavor. If your skillet smokes, lower the heat a bit, you don’t need to char it to death.
4. Use an instant read thermometer and pull the pork at 145 F, then rest 5 to 10 minutes under foil; it will continue to rise a few degrees and stay juicy instead of drying out.
5. If you want a little sweet balance, add that 1 tsp brown sugar only to the outside, not mixed in with salt, otherwise it can draw moisture out. And reheat leftovers gently in a low oven or covered skillet so they don’t get rubbery.