The result is wonderfully juicy and delicious, and even the leftovers are great, so I often roast two tenderloins at a time. While I typically prefer relatively fatty cuts such as baked pork chops or pork shoulder (used in this pork roast and in these pork shoulder steaks), I enjoy this roasted pork tenderloin thanks to its amazing flavor. It’s a lean but tender and flavorful cut as long as you don’t overcook it. A nice variation on this recipe is this bacon-wrapped pork tenderloin. The bacon adds fat and flavor, greatly elevating the meat.
Instructions
Recipe Card
Avocado oil: This neutral-tasting oil has a high smoke point, making it ideal for high-heat roasting. To season: I use quite a few spices, and they impart wonderful flavor to the pork. I use Kosher salt, black pepper, garlic powder, dried oregano, ground cumin, dried thyme, and smoked paprika. Fresh pork tenderloin: Pick one that weighs about 1.25 pounds. I get them at my local supermarket or at Whole Foods.
Another way to vary this recipe is to experiment with different seasonings. Good options that I tried and liked include onion powder and dried coriander. I sometimes add ½ teaspoon of each. You start by mixing together the salt, pepper, and spices in a bowl. Rub this seasoning mixture all over the pork. Sear the tenderloin in a hot skillet on all sides. Let it rest before slicing. Look how gorgeous it is when it’s done! To use this method, mix the spices with two tablespoons of olive oil: Dry the tenderloin using paper towels and coat it with the mixture: Place it on a rack fitted into a rimmed, foil-lined baking sheet. Bake it in a 425°F oven until it reaches 145°F, about 30 minutes for a 1.25-pound tenderloin. As you can see in the photo below, it emerges from the oven beautifully browned:
Roasted peppers Buffalo cauliflower Carrot chips Roasted broccoli Roasted cabbage Roasted yellow squash
Alternatively, I serve it with a vegetable I can quickly steam or saute, such as:
Steamed broccoli Steamed carrots Steamed cabbage Sauteed spinach (shown in the photo below)
The leftovers can become dry when reheated, so reheat them gently, covered, in the microwave at 50% power, or serve them cold straight out of the fridge. I like serving them with sriracha mayo and sliced tomato in a sandwich made with 90-second bread or in a lettuce sandwich. Alternatively, I make a plate of sliced cold tenderloin, veggies, and pickles, as shown in the photo below. Sometimes, I spread the pork slices with Dijon mustard for added moisture and flavor.
