Spice Rubbed Pork Tenderloin Recipe

I have made this spice rubbed pork tenderloin more times than I can count. It is unquestionably our favorite pork tenderloin recipe. It’s easy and it turns out perfectly every time. The pork is juicy and tender, and oh, so tasty. Everyone raves about it.

A perfectly roasted pork tenderloin is pretty enough to serve to guests and it’s easy enough to be on your menu every week. And it’s delicious!

About This Pork Tenderloin Recipe

Pork tenderloin is a healthy choice. This spice rubbed pork tenderloin recipe is also Whole 30 compliant, keto and paleo friendly, and because pork tenderloin is so lean, it’s a healthy choice for anyone. A six ounce serving of pork tenderloin is 225 calories and contains 36 grams of protein, with only 7 grams of fat.

The recipe is easy. This spice rubbed pork tenderloin recipe is easy to make (have I mentioned that already?). The pork is seasoned with a succulent blend of spices and dried herbs. The seasoning is rubbed into the pork before you cook it.

The cooking method is a two step process. First, the pork is seared in a skillet on the stovetop over high heat. Once there’s a nice brown crust on the outside surface of the meat, the skillet is popped into the oven. The pork continues to roast until it reaches the correct internal temperature. It’s a pretty simple cooking method but the results are always fantastic. The pork tenderloin is perfectly cooked: juicy, flavorful, and tender.

A short resting time ensures that the pork is always juicy. When you take the tenderloin out of the oven, you let it sit for 5 minutes. This allows the juices to settle down a little bit, ensuring that they won’t all run out onto the plate when you slice the meat. The goal is to have juicy meat, not a juice-filled plate.

Pork Tenderloin or Pork Loin?

These two cuts are often confused. They are both boneless and lean but the two cuts are very different.
Pork loin is much larger in size, about 7 to 10 pounds, and usually has a thick fat cap on top. It may be called a pork loin roast, New York pork roast, top loin pork roast, or center cut pork roast. It is usually roasted whole and takes much longer to cook.
Pork tenderloin is long and narrow, about 1 to 1½ pounds; it often is sold with 2 tenderloins per package. It may have a silverskin on one side that should be removed before cooking. A tenderloin can be cooked in a variety of ways: roasted whole, sliced and sautéed, or grilled.

How To Make This Pork Tenderloin Recipe

Preheat the oven to 450°F. It’s important to have the oven nice and hot, ready for the tenderloins once they are seared, and it takes a little time for the oven to get to that temperature.

You’ll need a large skillet that is oven safe up to 450°F. A cast iron skillet works well but many stainless steel or nonstick skillets are oven safe too. If the pan is all metal, including the handles, it’s probably oven proof. A pan with plastic or wooden handles usually is not. The skillet should be large enough to accommodate both tenderloins without overlapping.

Prep seasoning: Prepare the seasoning blend in a small bowl and set it aside for a minute.

Trim the pork tenderloin. Remove the tenderloins from the packaging. You’ll sometimes see a silverskin on one side of the tenderloins. That’s actually what it’s called and it describes it perfectly. It’s a thin silver-colored membrane. Using a very sharp knife, slice the silverskin away from the tenderloins. If desired, trim off any excess fat. Usually there is very little fat on tenderloins.

Season pork. Now it’s time for the spice rub. Set the tenderloins on a cutting board or platter and sprinkle the seasoning over the tenderloins. With your hands, rub the spices into all sides of the meat until it’s well-coated. Wash your hands.

Brown the pork tenderloin. Heat a couple tablespoons of oil in the skillet over medium-high heat. When the pan is hot, tilt the pan to coat it with the oil. If the pan is hot, the oil will be liquid and shimmering.

Place the tenderloins into the hot skillet. Be careful of splatters! If you have a grease splatter screen, now’s the time to use it. (By the way, you can find the screens at the dollar store.) Allow the pork to brown for a few minutes, then turn it over using tongs. Brown that side for a few minutes, then turn it to another side. The pork tenderloin should be nicely seared on all sides in about 10 minutes. Don’t allow the pork to burn; it should be golden brown.

Bake. Transfer the hot skillet with the pork to the preheated oven. Set the timer for 15 minutes. Carefully remove the pan (don’t forget to use an oven mitt, the handle with be very hot) and test for doneness. If it’s not quite at the correct temperature, return the pan to the oven for a few more minutes.

To finish: Once the pork is done, remove it from the skillet and put it on a cutting board to rest for a few minutes. The internal temperature will continue to rise a couple of degrees.

Slice the tenderloins vertically, about one inch thick. Serve immediately and enjoy!

Serving Ideas

Here are a few of my favorite side dishes that pair perfectly with this easy pork recipe:

• Sautéed Mushrooms
• Instant Pot Mashed Potatoes
• Stovetop Scalloped Potatoes (so easy!)
• Crock Pot Carrots with Cinnamon Glaze
• Sautéed Brussels Sprouts or Smoky Brussels Sprouts with Shallots
• Green Beans with Bacon, Garlic, and Onion
• Oven Roasted Sweet Potatoes
• Air Fryer Green Beans
• Roasted Sugar Snap Peas (so good!)

Recipe Variations

• Tweak the seasoning. The easiest way to make this your own recipe is to tweak the seasoning blend. Really, any type of seasoning can be used. We really love this blend but feel free to experiment with your own blend. You can also substitute my all purpose seasoning, if you prefer. Try a chili seasoning rub. Avoid rubs that contain sugar because the sugar tends to scorch when you sear the meat.
• Substitute boneless pork chops. If pork tenderloins aren’t available, try this cooking method with thick cut boneless pork chops. Adjust the cooking time, depending on the thickness of the chops.
• Use your air fryer. If you don’t want to turn on the oven, try my air fryer pork tenderloin. It’s amazingly good and so, so easy.
• Wrap it in bacon. Another amazing way to roast pork tenderloin is to swathe it in bacon. It looks, smells, and tastes amazing. Try my bacon wrapped pork tenderloin recipe.

More Pork Tenderloin Recipes

Because it’s boneless and lean, pork tenderloin is super versatile. It cooks up fast and is perfect for quick dinners. Here are a few more recipes to tantalize your taste buds! Pork tenderloin with apples and onions or pork tenderloin with port wine sauce and roasted grapes are easy and delicious. The apricot glaze on these grilled pork kebabs is simply amazing. And if you’re looking for a really quick way to prepare pork tenderloin, try these pork medallions with lemon garlic sauce. The thin slices of pork cook up in no time.

Make-Ahead Ideas

Get a head start: Prep the tenderloins several hours or up to a day ahead of time. Trim the pork tenderloins and rub the spice mixture into the meat. Put them in a tightly covered container. Remove them from the refrigerator a half hour ahead of time, or while the oven is preheating.

Storage & Reheating Tips

Refrigerate/Freeze: Leftover pork tenderloin will keep in the fridge for three to four days in a covered container. Leftover pork can be frozen for two to three months. I prefer to freeze the pork already sliced so that it thaws more quickly.

Reheat: The best way to reheat leftover pork is to briefly pan fry the tenderloin slices in a bit of oil until warmed through. The microwave tends to toughen the meat.

Leftover Love

Cooked pork tenderloin is super versatile. Substitute pork for chicken in recipes that call for cooked boneless skinless chicken breasts. Thinly slice or shred the meat and use it for pulled pork sandwiches with homemade BBQ sauce. Dice it and add it to a veggie hash, fried rice, or egg roll in a bowl. Add it to salads, like this southwestern farro salad with roasted sweet potatoes and poblanos.