Oh, the joy of discovering a dish that feels like a warm embrace on a chilly evening! This Juicy Oven Baked Pork Tenderloin is like a beloved novel—familiar yet full of surprises. I stumbled upon this gem after a weekend trip to the countryside, where my senses were dazzled by the crisp air and the scent of roasting meats wafting from every home. It’s a recipe that promises tender, succulent bites, and maybe a little bit of nostalgia, all baked to golden perfection.
Steps
- Preheat your oven to 400°F, ensuring the rack is in the middle position. Trim any excess fat or silver skin from the pork tenderloin and pat it dry with a paper towel.
- In a small bowl, mix sea salt, freshly ground black pepper, Italian seasoning, garlic powder, and ground coriander to create a dry rub.
- Use a fork to pierce the pork tenderloin all over, then coat it with 1 tablespoon of oil. Sprinkle the dry rub evenly over the meat and massage it in until well-coated.
- Heat 1 tablespoon of oil in a large oven-safe pan over medium-high heat. Once the oil is hot, add the pork and sear it, browning it on all sides, which should take about 6 minutes in total.
- Transfer the pan to the oven and bake the pork uncovered for 13-15 minutes, flipping it halfway through. Continue baking until the internal temperature reaches at least 150°F.
- Remove the pork from the oven and let it rest on a cutting board for 5-10 minutes to allow the juices to redistribute. Finally, slice the tenderloin into medallions and serve.
Ingredients
- 1 1/2 lb pork tenderloin
- 2 tablespoons olive oil (or vegetable oil, or avocado oil)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
Nutritional Values
Calories: 1084 kcal | Carbs: 4 g | Protein: 140 g | Fat: 52 g | Saturated Fat: 12 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 28 g | Trans Fat: 0.4 g | Cholesterol: 444 mg | Sodium: 2684 mg | Potassium: 2752 mg | Fiber: 1.2 g | Sugar: 0.16 g | Vitamin A: 60 IU | Vitamin C: 0.8 mg | Calcium: 84 mg | Iron: 8 mg
FAQ
- What is the best way to prepare pork tenderloin for roasting?
- To prepare pork tenderloin for roasting, first preheat your oven to 400°F. Trim any excess fat and silver skin, then pat the meat dry. Pierce the tenderloin with a fork to allow the seasoning to penetrate deeply, and rub it with olive oil before applying a dry rub made of salt, black pepper, Italian seasoning, garlic powder, and ground coriander.
- How do I ensure my pork tenderloin is cooked perfectly?
- Cook the pork tenderloin in a preheated oven at 400°F for 13-15 minutes, flipping it halfway through. Use an instant-read thermometer to check the internal temperature, which should reach at least 150°F. Let the meat rest for 5-10 minutes before slicing to allow the juices to redistribute.
- Can pork tenderloin be frozen for later use?
- Yes, pork tenderloin can be frozen. Once cooled to room temperature, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
- What sides complement roasted pork tenderloin?
- Roasted pork tenderloin pairs well with a variety of sides. Popular choices include roasted vegetables like carrots and broccoli, creamy mashed potatoes, or a fresh salad such as a Caesar or arugula beet salad. Rice dishes like risotto or cilantro lime rice also make excellent accompaniments.
- What is the difference between pork tenderloin and pork loin?
- Pork tenderloin and pork loin are both lean cuts of meat but differ in size and shape. Pork tenderloin is smaller and thinner, usually weighing between 1 to 1 1/2 pounds, while pork loin is larger, weighing between 2 to 5 pounds. They should not be used interchangeably in recipes.
Tips
- Trim Silver Skin Carefully: When preparing pork tenderloin, ensure you remove the silver skin. Insert the tip of your knife under the silver skin and slide it along the meat while gently pulling the silver skin away. This will help the seasoning penetrate better and result in a more tender dish.
- Use a High Smoke Point Oil: When searing the tenderloin, choose an oil with a high smoke point, like extra light olive oil or avocado oil. This prevents the oil from burning, ensuring a perfect sear on the meat.
- Check Internal Temperature: To achieve perfectly cooked pork tenderloin, use an instant-read thermometer to check the internal temperature. The USDA recommends cooking pork to 145°F and letting it rest for a few minutes. This will result in meat that’s juicy and slightly pink in the center.
- Let the Meat Rest: After removing the pork from the oven, allow it to rest for 5-10 minutes. This resting period lets the juices redistribute throughout the meat, ensuring each slice is succulent and flavorful.
Equipment
- Instant-read thermometer – Essential for ensuring the pork tenderloin reaches the perfect internal temperature.
- Large oven-safe pan (such as a cast iron pan or Dutch oven) – Necessary for searing the pork on the stovetop and then transferring it to the oven.
- Sharp knife – For trimming the silver skin and fat from the pork tenderloin.
