Herb Rubbed Roast Pork Tenderloin
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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.
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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Herb Rubbed Roast Pork Tenderloin
- Prep Time: 5 minutes
- Cook Time: 20 Minutes
- Total Time: 25 minutes
- Yield: 4–6 Servings 1x
- Category: Main Dish
- Method: Stovetop, Oven
- Cuisine: American
Ingredients
For the Spice Rub:
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 2 teaspoons ground paprika
- 1 teaspoon dried savory
- 1 teaspoon mustard powder
- 1/2 teaspoon ground white pepper
For the Pork:
- 2 pieces pork tenderloin (about 2 – 2 1/2 pounds total), trimmed
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F. Combine spice rub ingredients (kosher salt through white pepper) in a small bowl. Rub spice mixture all over pork.
- Heat oil in a large, oven-proof skillet over medium-high heat. Sear pork until nicely brown all over, about 2 minutes per side.
- Transfer skillet to preheated oven and bake until the internal temperature of the pork reaches 145°F, about 15-20 minutes.
- 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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Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
2 Comments
Ela Karpińska
Hello from Poland 🙂
I really like this recipe but tell me what is this that you gave on rice on this pic? Because it looks tasety too 😉
BigFlavorsFromATinyKitchen
Hi Ela! It was a delicious ratatouille – you can find the recipe here: https://bigflavorstinykitchen.com/2014/01/ratatouilles-ratatouille.html – it really went with the pork perfectly. Hope you enjoy 🙂