Pork tenderloin is rubbed with an aromatic spice blend then pan-seared before roasting in the oven until tender and juicy. This easy pork tenderloin recipe will be your new go-to for busy weeknight dinners.
I recently had the wonderful opportunity to attend a farm dinner that featured amazing produce and products from local, family-owned farms here in Michigan. Did you know that Michigan is one of the most agriculturally diverse states in the country, growing over 300 foods and products? There’s a good chance that when you go to the grocery store, you’re buying food from Michigan! The food was so good, it inspired me to create this Easy Roasted Spice-Rubbed Pork Tenderloin.
- Pork tenderloin: Pork is a good source of zinc and potassium and some of the healthiest cuts include tenderloin, loin roast, and Canadian-style bacon.
- Vegetable oil: You could also use olive oil, but you want to avoid using oils with low smoke points, like sunflower oil.
- Spice rub: I made my rub with a delicious blend of spices including garlic and onion powder, cumin, brown sugar, salt, fennel, coriander, smoked paprika, pepper, and cayenne.
How to make Easy Roasted Spice-Rubbed Pork tenderloin
To start your spice-rubbed pork tenderloin, create the spice rub. If you have whole coriander and fennel seed, I recommend toasting in a pan before grinding with a mortar and pestle.
Then add the ground coriander and fennel to a large baking dish with salt, pepper, and cayenne.
Then add the smoked paprika and brown sugar.
Finish your spice rub with the garlic and onion powder.
Use a fork to evenly mix all of your spices together.
Then take your pork tenderloins, patting them dry first, and roll and coat in the spices. Make sure you get all sides!
Then in a large, oven-safe skillet, heat your oil over medium-high heat.
Add the tenderloin and sear, using tongs to rotate until it’s seared on all sides, about 1-2 minutes. Searing the tenderloin helps to lock in the moisture before you finish cooking in the oven.
Once seared, toss your tenderloin in the oven at 450 for about 20 mintues, until the meat reaches an internal temperatue of 140.
Once you take it out of the oven, let your tenderloin rest for about 10 minutes before cutting.
Delicious with almost any of your favorite side dishes, serve and enjoy your Easy Roasted Spice-Rubbed Pork Tenderloin!
Frequently Asked Questions:
Do you cook a pork tenderloin in the oven covered or uncovered?
If you don’t sear your tenderloin to keep the moisture in, then you’ll want to cover it with tin foil.
How early should you season pork?
At least 30 minutes before to let the meat marinate.
Why is my pork tenderloin dry?
If your pork turns out dry, there’s a good chance it’s overcooked. I recommend using a meat thermometer to make sure it’s fully cooked without over doing it.
Recommended Side Dishes
- Roasted Vegetables Provencal Style
- Greek Herb Salad with Feta
- Sauteed Swiss Chard with Lemon and Garlic
- Roasted Cauliflower with Parmesan
- Roasted Brussel Sprouts
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A delicious, relatively fast meal that will please the whole family, my Easy Roasted Spice-Rubbed Pork Tenderloin will quickly become your go-to meal for busy nights.
Your fork is waiting.
Easy Roasted Spice-Rubbed Pork Tenderloin
- 2 tablespoons vegetable oil
- 2 pork tenderloins
- Pre-heat oven to 450 degrees.
- In a long baking dish, mix together all of the spices with a fork until evenly blender. Pat the pork tenderloin dry with paper towel then place in the baking dish. Using your hands, coat the pork tenderloin on all sides evenly with the spice mixture.
- Heat a large, oven-proof pan over medium-high heat. Add the vegetable oil then place the pork tenderloin in to sear. Using tongs, carefully rotate the pork tenderloin until all sides are browned, about 1-2 minutes per side.
- Place the skillet in the oven and roast until the pork tenderloin reaches an internal cooking temperature of 140 degrees, about 20 minutes. Remove from oven and let rest 10 minutes before slicing.
Disclosure: This recipe is written in partnership with Michigan Ag Council. All thoughts are my own. Thank you for supporting the brands that make The Lemon Bowl possible.