Savory, moist, and perfectly tender, this Baked Pork Tenderloin is the perfect entrée for any occasion.
Most people think chicken or beef is the perfect protein, but it’s my opinion that pork is the unsung hero of the meat world. Sure, everyone loves bacon, and maybe you regularly enjoy a ham sandwich at lunch, but pork is so much more than a lunch meat or breakfast side. I remember growing up watching The Brady Bunch and hearing there was nothing more American than pork chops and applesauce, a dish so popular on the show that it became a pop culture joke for decades.
When it comes to pork, however, there is no more perfect cut than a deliciously prepared pork tenderloin. It works for a summertime barbecue just as well as a Christmas dinner. Plus, it pairs with so many side dishes. And when done right, it melts in your mouth. But that’s the problem: it’s hard to get it just right. I love pork tenderloin, but it took me a very long time to learn how to properly prepare it. I tried everything: different seasonings, different cooking methods. Some were great, others crashed and burned. When I found this pork tenderloin recipe, I knew I could stop looking. It was so simple and gave me fantastic results.
Is This Baked Pork Tenderloin Healthy?
As with most things, baked pork tenderloin is healthy in moderation. Terderloin is a great source of protein, and it’s both low in cholesterol and saturated fats. It’s also a good source of vitamins and minerals, such as B vitamins and iron. With only a few ingredients, this recipe for baked pork tenderloin has very few areas to make it unhealthy.
The Secret To Perfectly Moist Pork Tenderloin
The tenderloin comes from a lean section of the pig, which means it is easy to overcook and dry out. So, you have to be precise with your technique. Start off by cooking it at 400°F for only ten minutes to crisp up the outer layer. This will help trap in the moisture. Then, lower your temperature to 350°F to slow the cooking process. The length of the cooking time will depend on the weight of your pork tenderloin. Check the internal temperature of your pork tenderloin, and when it hits 145°F, remove it from the oven. Cover it with tin foil to allow its residual heat to finish it off. This process ensures that the moisture in your meat is retained and each bite is tender and delicious.
How Do I Store Leftovers?
If you have leftovers or are cooking in advance, let your pork tenderloin cool before putting it into an airtight container. It will last up to 4 days in the fridge, or in the freezer for up to 3 months (just be sure to store in an airtight, freezer-safe container). If you decide to freeze your pork tenderloin, be sure to thaw it in the refrigerator before reheating. To do so, put it in the oven at 350°F for roughly 10 minutes or until the internal temperature of your pork tenderloin has once again reached 145°F.
Serving Suggestions
Pork tenderloin is a versatile main dish that can be served with so many vegetable dishes. Some of my favorite options include Rosemary-Roasted Potatoes, Sautéed Green Beans, or blanched broccoli. The light flavor of pork with the savory seasoning in the rub means you can also pair it with an assortment of fruits. Hey, maybe you can even make the Brady Bunch proud by adding a little applesauce.
Recipe
Ingredients
- 4-5 pounds pork tenderloin
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Instructions
- Preheat your oven to 400°F to start the cooking process.
- Generously rub the pork tenderloin with olive oil, followed by an even coating of salt, pepper, garlic powder, and onion powder.
- Place the seasoned pork tenderloin in a roasting pan, fat-side up, to ensure a moist and flavorful roast.
- Roast at 400°F for 10 minutes to create a delicious crust.
- Reduce the oven temperature to 350°F and continue to roast the pork tenderloin for about 20 minutes per pound, until the internal temperature reaches 145°F.
- Remove the pork tenderloin from the oven and cover it loosely with foil, allowing it to rest for 10 minutes so the juices can redistribute.
- Slice the rested pork tenderloin on a cutting board and serve it warm.
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