Pork Tenderloin in the Oven
Let Me Tell You About This Pork Tenderloin Thing…
Okay, you know that feeling when you can’t decide what to cook but you want something that looks like you tried a little? That’s how I ended up making pork tenderloin in the oven for the first time—totally on a rainy Tuesday night, couldn’t be bothered with fancy stuff (ha, and there’s absolutely nothing wrong with a pizza night, just for the record!). Anyway, it turned out so good my kids actually came back for seconds, which is, frankly, as rare as a sunny summer in Manchester.
Not to brag, but this pork tenderloin has kinda become my go-to dinner party move, especially when I forgot to plan ahead. And oh, once I tried making it with a red wine reduction; it went… let’s just say, slightly sideways, but lessons were definitely learned. More on that later!
Why I Think You’ll Dig This Pork Tenderloin
I make this when I want to feel like I’ve got my act together, but I haven’t actually spent all day in the kitchen (because who has time for that every week?). My family goes nuts for it, seriously—my youngest called it “the good meat” once. Plus, it’s super customizable; I swap in whatever seasonings are hiding at the back of my spice cupboard if I’m out, and honestly, the oven does most of the work.
I used to worry about pork drying out, but after a few not-so-juicy attempts, I figured out a trick with foil—and hey, if I can master it, you totally can.
The Ingredients (and a Few Little Substitutions)
- Pork tenderloin (about 1.5 lbs or 700g)—I pick up whichever brand’s cheapest at the shop. My grandmother swore by Smithfield, but Aldi’s works just fine.
- 2-3 tablespoons olive oil (or, I sometimes grab vegetable oil if I’m out; can’t really tell the difference)
- 3 cloves garlic, minced (jarred stuff in a pinch—nobody will notice)
- 1 teaspoon dried thyme (I’ve used rosemary before, which is nice but a bit woodsy if you overdo it.)
- 1 teaspoon smoked paprika (plain paprika if that’s all you’ve got!)
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- Optional: a squeeze of fresh lemon or a splash of apple cider vinegar (adds a little zing—sometimes I skip it, out of sheer laziness)
Here’s How I Throw It Together
- Preheat your oven to 425F (220C). Sometimes I forget and do it halfway through prepping, no harm done.
- Pat your pork dry with some kitchen roll, then plonk it on a cutting board. If there’s silver skin (that shiny bit), trim it off with a small knife—not essential, but makes for a better bite.
- Mix up your rub: In a little bowl, stir together olive oil, garlic, thyme, paprika, salt, and pepper. Add that squeeze of lemon if you feel fancy.
- Give the pork a good rub-down with all that mixture, really get it into all the nooks. (I usually get my hands messy here, but hey, nothing some soap can’t fix.)
- Brown the pork: Heat a big skillet (cast iron if you’ve got it; otherwise, regular pan is fine) over med-high. Sear the tenderloin for about 2-3 minutes per side, until golden. It’s noisy and a bit smoky, but worth it.
- Transfer the pork into a roasting tray or even just leave it in the (oven-safe) skillet.
- Roast, uncovered, 16-20 minutes—about 20 if you want it done through. Or, until the temp hits 145F (63C) in the thick bit.
- Rest, rest, rest! This is where I used to mess up. Cover loosely with foil and let the pork hang out for at least 5-10 minutes, otherwise you’ll end up with a cutting board full of juice and sad, sorta-dry meat.
- Slice & serve. Snack on an end piece—chef’s privilege. Then let everyone else at it.
Stuff I’ve Learned (Ignore at Your Peril, or Don’t…)
- Actually, I find it works better if I use the meat thermometer (even if I moan about cleaning it later). Pork goes from juicy to shoe leather fast.
- Once, I skipped the browning step and yeah, everything tasted sort of alright? But nothing like that golden crust—don’t skip it unless your smoke alarm is especially touchy.
- Spice combos are totally up to you; one friend tried it with cumin and honey and said it was amazing. I still haven’t dared.
Tiny Experiments: Variations I’ve Tried So You Don’t Have To
- Wrap the pork in bacon: really good, but a bit much with smoked paprika—pick one, not both.
- Swap thyme with Italian herbs: made it a bit like a pizza topping, oddly, but my son liked it, so, win?
- Attempted a hoisin glaze once… yeah, not my proudest. Went weirdly sweet so now I stick to savory.
Don’t Sweat It if You’re Missing Fancy Gear
Don’t have a roasting tray? Neither did I for ages—I just use a big pyrex dish. Meat thermometer is helpful, but you can always stick a sharp knife in and check if the juices run mostly clear (not an exact science, but it works in a pinch).
How to Store (though it rarely lasts more than a day here!)
If you miraculously have leftovers, fridge in an airtight box for 2-3 days. I slice it up before storing, easier for lunch sandwiches. You can reheat gently in the microwave, but honestly, it’s best eaten cold or at room temp the next day. Or on a salad.
What We Eat With It (Traditions and Odd Combos)
This pork—well, it’s the star next to roast potatoes and green beans, at least in my house. Thanksgiving, we sometimes do mash and gravy (I know, a bit unorthodox for pork, but whatever works). One time I served it with this zucchini bread recipe (don’t ask me why—it was a hit!)
Mistakes I’ve Made (Consider These Pro Tips)
- I once tried rushing the resting step because we were starving—big mistake. Seriously, don’t skip it. The juices need time.
- If you forget to dry the pork, the crust won’t form. I still forget sometimes, but it really helps.
- Browning in a cold pan does zero favors for flavor.
FAQ – People Always Ask These (And I Don’t Blame Them)
- Can I cook pork tenderloin in the oven without browning it first?
Sure, you can, but I’d never skip it unless you have to. The flavor isn’t quite the same, but it’ll still be edible—just a bit less, you know, wow. - Is pork safe at 145°F? Feels low!
Totally safe! The USDA says so (see here). It’s okay if there’s a slight pink blush in the center, promise. - What can I substitute for paprika?
Honestly, I’ve used chili powder or just left it out. Or smoked salt, if you’re feeling posh. - Do I need a rack in my tray?
Nah. I never use one. If anything, I think it keeps the bottom extra juicy (but if you have one, good on ya). - How do I keep pork tenderloin from drying out?
Don’t overcook it, and let it rest—learned that the hard way. - Can you freeze cooked pork tenderloin?
I have, and it’s okay. Best wrapped in foil then in a bag. Thaw overnight in the fridge or it goes a bit watery.
There you go. Next gloomy Tuesday, give it a whirl. And if you somehow manage to have leftovers, try making tacos the next day—honestly, that’s my secret favorite part. If you want more fun, quirky pork ideas, check out Serious Eats’ guide (they’re more precise than me, but still, good info).
So, that’s my rambling, slightly-over-enthusiastic take on Pork Tenderloin in the Oven. Let me know if you try it or, dare I say, improve it!
Ingredients
- 1.5 lbs pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 tablespoon Dijon mustard
Instructions
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1Preheat the oven to 425°F (220°C).
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2Pat the pork tenderloin dry with paper towels. Rub with olive oil.
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3In a small bowl, mix salt, pepper, garlic powder, dried thyme, and paprika. Evenly coat the pork with the spice mixture.
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4Brush the pork with Dijon mustard.
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5Place pork in a roasting pan. Roast for 25 minutes or until the internal temperature reaches 145°F (63°C).
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6Let the pork rest for 5-10 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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