This pork tenderloin roast is very simple to make. Just rub the pork with a tasty rub, sear it quickly, and then bake it.
I often roast two tenderloins at once because the first one is so juicy and tasty, and the second one tastes just as good the next day.
Although I usually like cuts with a lot of fat, like baked pork chops or pork shoulder (used in this pork roast and these pork shoulder steaks), this roasted pork tenderloin tastes great. Its a lean but tender and flavorful cut as long as you dont overcook it.
A nice variation on this recipe is this bacon-wrapped pork tenderloin. The bacon adds fat and flavor, greatly elevating the meat. [feast_advanced_jump_to].
Youll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Heres an overview of what youll need:
There are two main ways to vary this recipe. One is to use different fats for sauteing the tenderloin. For example, instead of avocado oil, you could use ghee. I like the nutty flavor it adds.
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.
This is such an easy recipe. The pork is just rubbed with a dry rub, seared quickly in a skillet, and then put in the oven to finish cooking. The detailed instructions for making this recipe are listed in the recipe card below. Heres an overview of the steps:
You start by mixing together the salt, pepper, and spices in a bowl. Rub this seasoning mixture all over the pork.
If your oven is 450°F and the size of your food, it should take 20 to 30 minutes to cook all the way through. You can leave it in the skillet if its ovenproof or transfer it to a roasting pan:
A 1.3 lb pork tenderloin is a great option for a quick weeknight dinner. It’s a lean, tender cut that cooks up fast. But determining the right cook time can be tricky with pork. Undercook it and you risk foodborne illness, overcook it and you end up with dry, tough meat. Follow this guide to learn foolproof techniques for cooking a 1.3 lb pork tenderloin perfectly every time.
Choosing the Right Size
Pork tenderloins usually range from 1-2 pounds. A 1.3 lb tenderloin provides adequate portions for about 3-4 people without too many leftovers. Larger roasts take more time to cook through while smaller pieces can dry out fast. Aim for a tenderloin around 1.25-1.5 lbs for the ideal weeknight dinner size.
Prepping the Pork Properly
Before cooking, trim off any excess fat or silver skin – this inedible membrane won’t break down during cooking. Rinse the tenderloin and pat dry with paper towels. Rub lightly with olive oil and season all over with salt, pepper and any other spices you desire. Let sit at room temperature 30 minutes before cooking.
Determining Doneness
The biggest mistake people make is overcooking pork. Use an instant read meat thermometer to check for doneness. Insert into the thickest part, avoiding any bones.
For ideal juiciness and flavor, cook until it reaches an internal temp of 145°F. At this stage, the pork will be slightly pink but perfectly safe to eat.
If you prefer well-done, aim for 160°F internal temperature. Always allow the pork to rest 5-10 minutes before slicing into it.
Oven Roasting Method
A simple oven method works great for a 13 lb tenderloin Preheat your oven to 400°F. Place the seasoned pork on a rimmed baking sheet or in an oven-safe pan.
Roast for approximately 25-35 minutes, until it reaches the desired internal temperature. Smaller tenderloins may cook faster. Use your meat thermometer to monitor doneness.
Once it reaches 145°F, remove it from the oven, tent with foil and allow it to rest before serving.
Pan Searing Technique
For a crispy exterior, try searing the pork on the stovetop before finishing it in the oven.
Heat an ovenproof skillet over medium-high heat. Add a teaspoon of oil or butter. Sear the seasoned tenderloin for 2-3 minutes per side, until nicely browned.
Transfer the skillet to the oven, preheated to 400°F. Roast for 10-15 minutes until it reaches the target internal temperature.
Let it rest 5 minutes then slice and serve.
Grilling for Maximum Flavor
Grilling imparts delicious smoky flavor to pork tenderloin. Prepare your grill for direct high-heat cooking. Clean and oil the grates.
Season the pork all over. Place it directly over the hot grates. Grill for 6-8 minutes, flipping halfway through. Move it to indirect heat, close the lid, and grill 10-15 minutes more until it reaches 145°F.
Let rest before slicing into juicy grilled pork medallions.
Slow Cooker Method
While the slow cooker isn’t ideal for quick-cooking pork tenderloin, you can still make it work with a few tweaks.
Sear the seasoned tenderloin in a hot skillet first, 2 minutes per side. This prevents it from overcooking.
Place in a slow cooker with 1/2 cup broth or barbecue sauce. Cook on HIGH only for 1-2 hours until fork-tender.
Shred with two forks for easy pulled pork sandwiches.
Instant Pot Technique
The Instant Pot speeds up pork tenderloin cooking. Add 1 cup liquid to the pot and place a trivet inside. Season the tenderloin and put it on the trivet.
Close the lid and manually set to HIGH pressure for just 1-2 minutes, then allow natural pressure release. For food safety, ensure it reaches 145°F internally.
Make a quick sauce from the juices while the pork rests. Serve immediately for incredibly tender results.
Choosing Seasonings and Sauces
Simple salt and pepper provides great flavor, but you can also kick things up with:
- Chili powder, cumin, garlic for a Mexican twist
- Italian seasoning, rosemary, oregano for Mediterranean flavor
- Thai curry paste, ginger, garlic, lime
- Balsamic glaze, figs, basil for an elegant dinner
Brushing with barbecue sauce or apricot jam during the last few minutes of cooking gives a nice lacquered finish.
Serving Suggestions
Slices of tender, juicy pork tenderloin make for an easy, satisfying meal. Round it out with savory sides:
- Garlic mashed potatoes or roasted new potatoes
- Sauteed spinach with lemon and pine nuts
- Honey glazed carrots
- Quinoa salad loaded with fresh herbs
Turn extra pork into tacos, sandwiches, pasta tosses or simple salads for easy leftovers. A 1.3 lb pork tenderloin feeds a family when cooked right.
Cooking a 1.3 lb pork tenderloin to juicy perfection is much simpler than you think. With the right size tenderloin, quick cooking method, and accurate temperature monitoring, you can enjoy foolproof results every time. In about 30 minutes, dinner is on the table with this lean and versatile cut.
Alternative Method: Just Bake
Searing the tenderloin before baking it seals in juices and enhances its flavor. But over the years I’ve found that baking it until it’s browned and cooked all the way through gives me the same results with less work.
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:
- It’s important to let the pork rest before cutting it. This lets the juices settle and redistribute, making sure the meat is succulent and juicy.
- Theres no need to cook pork well done. According to the USDA, medium doneness is OK. It should be cooked to 145°F on the inside and then let it rest for 3 minutes. In other words, it might still look pink at 145°F, as the picture below shows.
Ideally, yes, but its not mandatory. Searing it on all sides triggers the Maillard reaction, which is the browning and caramelizing of the meat. This enhances the meats flavor and texture. See the brown spots on the seared tenderloin in the photo below? Theres a lot of flavor in those! Having said that, as explained above, simply roasting the pork in the oven and skipping the skillet produces excellent results.
Initially, you dont. Place it in the hot oven and roast until an instant-read thermometer registers 145°F (medium), 20-30 minutes. If you’re roasting the pork for more than 20 minutes, loosely cover it with foil to keep the top from burning.
It depends on the oven temperature. I like to cook it in a hot 450°F oven. At this temperature, a 1.25-pound tenderloin will need 20-30 minutes in the oven, depending on how hot your oven runs. Its internal temperature should reach 145°F, plus a three-minute rest time, as shown in the photo below:
No. They are different cuts. Pork loin is a large cut that comes from the back of the pig. The tenderloin is a small and narrow cut that comes from the ribcage underneath the backbone. The tenderloin is leaner and more tender. Here, we quickly roast it. You can also cut it into cubes and use them in a quick pork stew or a pork stir-fry, or you can cut them into medallions and fry them in a pan. Pork loin, on the other hand, should be cooked low and slow.
Roasted pork tenderloin pairs well with many side dishes. But because I cook it in a 450°F oven, I like to serve it with a side dish that I can also cook in that oven. So, I often serve it with one of the following:
Alternatively, I serve it with a vegetable I can quickly steam or saute, such as:
The leftovers can be kept in the fridge for three to four days in a container that doesn’t let air in. They can also be frozen for up to three months and thawed in the fridge overnight before being heated up.
If you want to reheat the leftovers, do so gently and cover them in microwave at 50% power. You can also serve them cold straight from the fridge. You can put them on 90-second bread or lettuce for a lettuce sandwich with sriracha mayo and sliced tomato.
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.
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EASY Pork Tenderloin In Oven Recipe – So Simple, So TASTY!
FAQ
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