Pork tenderloin is one of the most underrated stars of the kitchen. It’s lean yet succulent, quick to cook yet impressive enough for a special occasion, and it happily takes on whatever flavors you throw its way. Whether you’re looking for a cozy weeknight dinner or a show-stopping centerpiece for guests, this recipe will make pork tenderloin your new go-to.
Picture this: a golden-brown crust that crackles ever so slightly under your knife, giving way to melt-in-your-mouth slices of juicy, tender meat. Aromas of garlic, herbs, and warm spices drift through the kitchen, drawing everyone closer. With each bite, you taste the perfect balance of savory seasoning, natural pork sweetness, and just enough richness to keep you coming back for more.
Ingredients
- 1 ½ lbs pork tenderloin (trimmed of silver skin)
- 2 tbsp olive oil (divided)
- 2 cloves garlic, minced
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp smoked paprika (or regular paprika)
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried rosemary (or 1 tbsp fresh)
Optional Glaze or Seasoning Variations
- Honey Garlic: 2 tbsp honey + 1 tbsp soy sauce + 1 extra clove garlic, minced
- Herb-Crusted: Extra 1 tbsp fresh parsley + 1 tbsp fresh rosemary, finely chopped
- Balsamic Glaze: 2 tbsp balsamic vinegar + 1 tbsp brown sugar, reduced into a syrup
Instructions
- Marinate for Depth of Flavor
Pat the pork dry with paper towels. In a small bowl, mix 1 tbsp olive oil, garlic, salt, pepper, paprika, thyme, and rosemary. Rub this mixture evenly over the pork. Cover and refrigerate for at least 30 minutes (or up to 4 hours) for maximum flavor infusion. - Preheat and Prepare
Preheat your oven to 400°F (200°C). Take the pork out of the fridge 15 minutes before cooking to remove the chill, ensuring even cooking. - Sear for a Golden Crust
Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the pork and sear for 2–3 minutes per side until it’s beautifully golden all over. - Roast to Perfection
Transfer the skillet to the preheated oven. Roast for 12–15 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer. - Rest Before Slicing
Remove the pork from the oven and place it on a cutting board. Tent loosely with foil and let it rest for 5–7 minutes—this locks in the juices so every bite is tender. - Slice and Serve
Slice into ½-inch thick medallions and serve immediately, either as-is or with your choice of glaze or sauce.
Helpful Tips for Perfect Pork Tenderloin
- Marinating: Even 30 minutes makes a difference, but a few hours will take the flavor deeper into the meat.
- Searing: Don’t skip this—it’s the secret to that irresistible crust and extra flavor.
- Roasting Time: Pork tenderloin cooks quickly, so keep an eye on it to prevent overcooking.
- Resting: This step is non-negotiable. Resting lets the juices redistribute, keeping the meat tender and moist.
- Flavor Variations: Switch up your seasoning based on the occasion. Honey garlic is great for a sweet-savory twist, herb-crusted brings freshness, and balsamic glaze adds a tangy richness.
Pork tenderloin is the kind of dish that will make you wonder why you didn’t cook it more often before. It’s simple, elegant, and adaptable—just the way a perfect recipe should be. Give it a try, make it your own with your favorite flavors, and don’t forget to share your beautiful creations with friends and family. Because food this good deserves to be enjoyed together.