Plate of herb rubbed roast pork tenderloin with ratatouille and rice.
Easy,  Entrées,  Gluten Free,  Recipes

Herb Rubbed Roast Pork Tenderloin

My in-laws were coming over for dinner, so I wanted to make something fairly simple to go alongside our second batch of Ratatouille.

I decided that pork tenderloin would be the way to go, and came up with a spice rub/sear/roast method, similar to the one used for these Pork Asada Tacos with Tomatillo Salsa Verde that I made a while back.

It’s great because it’s a simple way to impart a lot of flavor into a quick-cooking, juicy piece of meat.

Plate of herb rubbed roast pork tenderloin with ratatouille and rice.

The pork was a big hit – the combination of herbs and spices was wonderful. It had just a little bit of kick at the end, perfect for this cold weather we’ve been having lately!

It was really good the first night, but unfortunately didn’t reheat too well a few days later, even though I did it in the oven.

The flavor just wasn’t there after day 1. That happens a lot with pork. Ah well.

One note – you may want to slice each tenderloin in half, if that helps it fit easier into your skillet. I did that and had 4 nice pieces.

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Plate of herb rubbed roast pork tenderloin with ratatouille and rice.

Herb Rubbed Roast Pork Tenderloin

  • Author: Big Flavors from a Tiny Kitchen – Ashley Covelli
  • Prep Time: 5 minutes
  • Cook Time: 20 Minutes
  • Total Time: 25 minutes
  • Yield: 46 Servings 1x
  • Category: Main Dish
  • Method: Stovetop, Oven
  • Cuisine: American

Ingredients

Scale

For the Spice Rub:

For the Pork:

  • 2 pieces pork tenderloin (about 22 1/2 pounds total), trimmed
  • 2 tablespoons olive oil


Instructions

  1. Preheat oven to 375°F. Combine spice rub ingredients (kosher salt through white pepper) in a small bowl. Rub spice mixture all over pork.
  2. Heat oil in a large, oven-proof skillet over medium-high heat. Sear pork until nicely brown all over, about 2 minutes per side.
  3. Transfer skillet to preheated oven and bake until the internal temperature of the pork reaches 145°F, about 15-20 minutes.
  4. Once pork is finished, remove from oven and let rest for 10 minutes before slicing. Enjoy!


Notes

You may want to slice each tenderloin in half, if that helps it fit easier into your skillet. I did that and had 4 nice pieces.

Nutrition

  • Serving Size: About 1/4 pound pork
  • Calories: 216
  • Sugar: 0.2 g
  • Sodium: 702.2 mg
  • Fat: 8.1 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 2.3 g
  • Fiber: 0.8 g
  • Protein: 32.2 g
  • Cholesterol: 98.2 mg

Keywords: pork tenderloin, spice rub

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