Its Time For The Reverse Sear
8) Preheat the oven to 475°F.
9) Put the roast onto a clean baking sheet, or rinse out the roasting pan it was previously in and use that. Put it into the hot oven for 13-17 minutes, uncovered. You want the outside to get really nice and brown and the fat to get crunchy.
10) Carve immediately and serve. Dont rest it when you take it out. It already rested earlier. Just get carving and eating!
Tip: Use an inexpensive electric carving knife like this one to carve roasts. It shreds the meat less and you can get thin slices with an even thickness.
Isnt that the coolest way to roast pork? Its low and slow so that its tender and juicy, just the way you want it. And the outside is all brown and crunchy and full of flavor. Im never going to roast pork another way.
How To Roast Pork Tenderloin Recipe In Oven
- Try to bring your pork out of the fridge about 1 hour before cooking. Allowing the pork to slightly come to room temperature will allow the center to cook more evenly.
- Searing the outside of the pork tenderloin or pork loin on a hot skillet will help keep the juices in. Thus, a more tender center.
- Invest in a thermometer. This will allow you to monitor the internal temperature of the pork accurately.
- Use your favorite seasonings. Theres so many possibilities for making your pork flavorful.
- The rest of the pork tenderloin recipe details on how to make pork roast are in the recipe box below. Enjoy!
- Heres our complete list of all our popular> pork recipes.
Did You Make This Recipe
Tag @cookthestory on Instagram and hashtag it #cookthestory
Disclosure: This post contains Amazon affiliate links. If you click on one and buy something, I receive a small commission at no additional cost to you. All opinions are my own.
This post originally appeared in December 2014 and was revised and republished in October 2022.
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What To Serve With This Recipe
You probably wont eat your tenderloin alone. Side dishes are key here. My favorites, in no particular order, include:
- Company Potatoes. This is kind of a no-brainer. Especially if were havingwait for itcompany! Ill roast up several of these tenderloins with a big batch of these crunchy/cheese/melt-in-your-mouth potatoes. Just make sure everyone wears their elastic pants and leaves room for seconds.
- If youre looking for a satisfying side with lots of leftovers, then this Creamy Sweet Macaroni Salad is just the ticket. Plus, you can make it ahead of time or while the tenderloin is doing its thang in the oven.
- Easy Creamy Macaroni and Cheese just goes good with everything. I mean, its mac n cheese people. Thats a given.
- For something simple and delicious , look no further than this Lemon Parmesan Roasted Asparagus. Its sure to please everyone at your dinner table.
Heres How You Make It
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Should A Pork Tenderloin Be Covered When Baking
A pork tenderloin should be covered when baking, according to some chefs. Some reasons include that pork is high in moisture and can easily absorb any excess liquid, which could lead to an unpleasant odor or wetness in the finished product. Additionally, uncovered meat can also cause bacteria to grow and cause spoilage.
Pork Tenderloin Internal Temperature
Pork is a little finicky to prepare. Undercooking can lead to illness while overcooking will lead to tough, flavorless meat.
Many folks insist that you must cook all pork until it reaches 145 degrees internally. However, this preparation method removes the pork from the oven at a much lower temperature. As the meat rests, the internal temperature continues to rise. This is called carry-over cooking.
Carry-over cooking occurs when the ingredients are removed from the heat source , but the cooking continues as the temperature is released from the meat.
Depending on the recipe, the internal temperature of the food can increase by 5-25 degrees in a matter of minutes during carry-over cooking. This method is 100% safe and the risk of foodborne illness is no more than any other preparation method.
Depending on the weight and thickness of your pork tenderloin and how you like your meat prepared, you may choose to roast it a little longer or allow it to rest longer than noted. Please see the notes in the recipe card below!
With all of that said, this is where a meat thermometer comes in handy! Seriously, it will make life so much easier.
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Easy Tenderloin Roast For A Crowd
Order half a pound of meat for each person you will serve. Remove the silver skin or have a butcher do it.
When you are ready to cook, generously season the roast with salt and coarse black pepper and any spices you’d like to add. That means using enough salt to create a crust when you sear the meat. That is often where home cooks skimp. Don’t do it. Your mix can include sugar and onion powder. Create your own blend. This seasoning adds balance and creates the crust as you sear in the juices.
Preheat the oven to 400 degrees.
Use a thick bottom skillet, such as cast iron, to sear the meat. You want the heat to be retained when the meat hits the pan. Heat some cooking oil in the pan and then sear every corner of the meat to create that crust. Tie up the roast with fresh thyme and rosemary. If you used cast iron, put that in the oven. If not, put the meat it in a roast pan.
Cook the roast for 15 minutes per pound if you want a rare roast. You look for an internal temperature of 120 with your meat thermometer. Let it reach 125-130 degrees for medium and 135 degrees for well.
Once it reaches the temperature, remove the meat to a cutting surface and let it rest. This is how you retain all the juices which distribute through the meat after the cooking.
Add butter before serving.
Juicy Primavera Pork Tenderloin
Celebrate spring with this Juicy Primavera Pork Tenderloin stuffed with all your favorite springtime veggies and drizzled in a flavorful Italian marinade. It’s pretty enough to serve to guests but easy enough to make for a quick and healthy weeknight dinner. It’s the ultimate spring pork recipe!
It’s spring! Let’s celebrate with a juicy and totally delicious Primavera Pork Tenderloin recipe that’ll knock your socks off.
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How To Prep Asparagus
The ends of asparagus can be tough and woody. While you can cut the ends, cutting them does not always remove the woody part. The best way to prep asparagus is to snap the ends off. Hold a spear with one hand at the very bottom and the other in the middle. Bend the asparagus until it snaps. It will snap just above the woody part. If it does not snap easily, move your hand in the middle a little closer to the tip and try again.
There is something very satisfying about snapping the ends off of asparagus. It’s fun!
Why You’ll Crave It
What sets apart this roasted pork tenderloin from the rest is the fact it’s made in a single baking dish in the oven with no need to pan sear it in a skillet beforehand, which means you’ll never have overcooked or dry tenderloin. This easy method also has way fewer dishes on busy weeknights.
The buttery juices in this pork tenderloin recipe are irresistible over mashed potatoes, and the homemade spice rub is sweet and savory and packed with flavor from everyday pantry ingredients, so a comforting family meal is effortless. And it goes with everything!
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Can I Freeze This
- Yes! However, youll need to freeze it before baking, though. Once cooked, freezing this dish will change the texture of the pork and potatoes significantly, so I dont recommend it at all.
- Nonetheless, freezing the raw tenderloin brushed with honey and spices can help you prep ahead for your holiday dinner. All you have to do is wrap it in aluminum foil and then in plastic wrap before placing it in a freezer-friendly container or bag. You can freeze it for up to 2 months.
- Transfer it to the fridge a day before baking so it thaws fully and then bake it as usual with the potatoes.
Pork Tenderloin Vs Pork Loin
Pork tenderloin and pork loin are two different cuts of meat that need to be cooked differently.
The tenderloin comes from a muscle that runs along the spine. It is not a well-used muscle, so it is very tender. It is long, thin, and very lean.
Pork loin is often referred to as a rib roast and comes from the rib section. It is a large cut that can be bone-in or boneless and is often sold with a thick fat-cap on it.
In this recipe, we use pork tenderloin.
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What To Look For In A Tenderloin
Pork tenderloin is often sold in individual packages in the meat section of the grocery store. An individual tenderloin isnt very much meat it usually weighs about 1 to 1 1/2 pounds. So youll often find two tenderloins in one package. If you come home with two, just cook both. Leftovers keep beautifully and are great in sandwiches. Or freeze one, if two is more than you can eat within a few days.
Pork tenderloins are also often sold packaged in a marinade. Personally, I avoid these, as I would prefer to season the meat myself . Its very quick and easy to roll a pork tenderloin in some salt and spices, or to create a paste of garlic and ginger to rub all over it.
What Is Pork Tenderloin
Pork tenderloin is a boneless, extra lean cut of meat with an excellent nutritional profile. Its extremely tender , which makes cooking a breeze. Plus, it can easily be seasoned in a wide variety of ways.
One of my favorite ways to prepare pork tenderloin is to sear and roast it. Searing pork tenderloin is the best way to get that crusty outer layer that locks in juices and tons of flavor!
I went with a simple yet flavor-packed rub, blending sage, garlic, onion, and paprika. With the addition of fresh rosemary, the only thing that may rival the taste is the cozy smell that fills your kitchen!
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How Are Pork Tenderloin And Pork Loins Different
Theres a few things to think about when making roast pork tenderloin vs pork loins. Dont confuse these two cuts. They vary in size and thickness. So youll have to be flexible and adjust cooking times depending on the size of the pork.
- Tenderloins are thinner and more tender, thus the tender. They cook quicker than regular pork loins. They are usually also smaller, ranging from 1-2 pounds.
- Pork loins are thicker and often times more lean, thus resulting in a tougher cut of meat if you overcook it.
- Cooking times will vary greatly, particularly if you bought the tenderloin, which cooks much faster. So cook your loin roast longer if its large or thick. If youre cooking with pork tenderloin, then the cooking times will be quicker.
- If you are unsure on how long to cook your roast, cook the pork loin until it reaches an internal temperature of 145°F in its thickest part.
- Hope you enjoy our oven roast pork loin recipe with your family. Its a great dish when paired with simple veggies or even a backed potato! More Oven Roast Recipes, Soup and Stew Recipes, Appetizer Recipes
Roasted Sirloin With Thyme Au Jus
For the roast
3 1/2 tablespoons kosher salt
1 1/2 tablespoons fresh thyme, coarsely chopped
1 1/2 teaspoons brown sugar
1/2 teaspoon course ground black pepper
1/4 teaspoon dry mustard
2 tablespoons fresh thyme, chopped
1 pinch kosher salt
1 teaspoon butter
Mix all the dry ingredients together. Generously season the outside of the roast with the dry rub. If time permits, allow it to marinate in rub for 24 hours.
Preheat oven at 450 degrees. Place roast in a roasting pan with a roasting rack with the fat side up for approximately 1 hour or until roast reaches an internal temperature of 125 degrees to achieve medium rare. Remove roast from roasting pan and allow it to rest for 10-15 minutes prior to carving.
To make the au jus: Drain fat from the roasting pan and place the pan on the stovetop over medium high heat. Add red wine and scrap bits off the bottom of the pan. Reduce wine by half, add stock and reduce by half. Add thyme, salt and butter.
Carve roast to desired thickness and serve with au jus.
Makes 6-8 servings.
From chef Nick Rabar, Journal archives 2014
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What Should Pork Tenderloin Look Like When Done
Your oven baked pork tenderloin is safe to consume when a thermometer inserted into the thickest part of the meat registers 145 degrees F. This means it will be slightly pink inside which is OKAY.
This 145-degrees temperature is 15 degrees less than the old standards of 160 degrees F which would mean the pork would be completely cooked through without any pink. The research shows, however, that 145 degrees F is the same safety-wise as cooking pork to 160 degrees F AND yields much more tender pork.
This is what your pork will look like with the allotted 5-minute resting time:
- take pork out at 145 F, will rise to 150 F slices will be somewhat pink and moist
- take pork out at 150 F, will rise to 155 F slices will be a little pink and moist
- take pork out at 160 F, will rise to 165 F slices will not be pink but still should be relatively moist
How To Prepare Pork Tenderloin
As mentioned before, pork tenderloin is a very lean cut of meat but what exactly does that mean? In addition to being a low-fat choice of protein, it is also very low on flavor. If you want a flavorful pork tenderloin, we recommend marinating it or seasoning it heavily. The good news is that since it is so mild, pork tenderloin takes on flavor easily you just have to give it a little time. While you can certainly add flavor by using a spice rub, we love adding flavor by marinating pork tenderloin in one of our 3 delicious pork tenderloin marinades Balsamic and Rosemary , Maple Dijon , or Sesame Ginger ! Allow your pork to marinate for at least 30 minutes, or, if you have the time, up to 24 hours.
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What People Are Saying About This Recipe
This was the most tender, melt in your mouth, tenderloin I have ever made. The outsides were nicely browned and there was juices around the meat. Will definitely make this again!! Next time I will add garlic cloves and lemon slices to the baking dish, too, along with the lemon and orange slices. Cynthia
I make this recipe about three or more times a month. Its so good and is heavenly with a homemade blue cheese or cilantro lime sauce. SO GOOD! I use a meat thermometer to check if the pork is done and if not, I only have to add a few extra minutes. Love, love, love this one. Liz
We have made this recipe a few times now. It is so easy and absolutely delish! The rub has a nice kick and we love that no marinating or searing is needed. Tonight well be pairing it with roasted sweet potatoes and an italian chopped salad. Can we all say yum! Diane
How To Cook Pork Tenderloin
Cooking pork tenderloin is very simple to do. Here are some tips and tricks for the best oven baked pork tenderloin every time:
- Brine for juiciness: Mix the kosher salt with warm water in order to dissolve the salt, then mix in the cider vinegar, brown sugar and ice cubes. Add the pork and brine for 20 minutes. Make sure both of the pork tenderloin pieces are completely emerged in the brine. The brining not only increases the moisture capacity of the pork, but also brings the pork to room temperature so it cooks more evenly instead of drying out the outside while waiting for the inside to cook.
- Dry before seasoning: When your pork is done brining, rinse in cool water and pat dry with paper towels. If you dont rinse your pork, it will be too salty so dont forget this step! It is important the pork is quite dry after brining so the rub will stick to the pork.
- Season generously: Mix chili powder, garlic powder, salt, onion powder, smoked paprika and pepper together then rub onto all sides of the pork. These spices great a wonderful flavor base for any flavor direction you want to go or you can swap them out for your favorite blends such as curry powder, Cajun seasoning, Chinese 5 spice, etc. We are going to hold the herbs until later because we dont want them to burn when we sear the pork.
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