I finally nailed How To Make Pork Tenderloin with a spice rub so good guests will be sneaking second helpings before you even slice.
I adore this roasted pork tenderloin because smoked paprika and kosher salt make a crust I want to eat with my fingers. I love how the aroma ruins my concentration and pulls everyone to the kitchen.
I’m obsessed with how the inside stays juicy while the outside gets that cheeky, charred kiss. I don’t fuss over it, I just make it.
And I keep it in my go-to list next to The Best Pork Tenderloin Recipes and my bookmarked Pork Tenderloin Seasoning Recipes. I want to make this every weekend.
My kind of mess. I am not subtle anymore, seriously.
Ingredients
- Pork tenderloins: juicy protein, great roast texture, easy to slice.
- Kosher salt: brings out meatiness, makes the pork sing.
- Black pepper: little bite and warmth, keeps it interesting.
- Smoked paprika: adds gentle smoke and warm red color.
- Italian seasoning: herb blend that smells homey and savory.
- Garlic powder: cozy garlicky depth without fresh clove fuss.
- Ground coriander: citrusy, nutty note that lightens the meat.
- Crushed rosemary: piney, fragrant pops when you bite in.
- Brown sugar: sweet caramel crust, balances the savory.
- Olive oil: helps everything stick and crisps the outside.
- Basically Dijon mustard: tangy, sharp kick if you want it.
- Fresh parsley: bright green finish, freshens each rich bite.
Ingredient Quantities
- 2 pork tenderloins (about 1 to 1 1/4 lb each, total ~2 to 2 1/2 lb)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp smoked paprika
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp dried rosemary, crushed between your fingers
- 1 tbsp brown sugar, packed
- 2 tbsp olive oil
- 1 tbsp Dijon mustard (optional but real nice)
- Fresh parsley for garnish (optional)
How to Make this
1. Preheat oven to 425°F. Pat the pork tenderloins dry with paper towels and trim any silvery membrane or excess fat.
2. In a small bowl mix 2 tsp kosher salt, 1 tsp black pepper, 1 tbsp smoked paprika, 1 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp ground coriander, 1 tsp crushed dried rosemary, and 1 tbsp packed brown sugar. Rub the sugar between your fingers so it breaks up.
3. Brush the pork lightly with 2 tbsp olive oil and if you like, spread 1 tbsp Dijon mustard over each tenderloin for extra tang. Then rub the spice mixture all over the pork, pressing it in so it sticks.
4. Heat a large oven safe skillet over medium-high heat until hot. Add a little oil if the pan looks dry, then sear the tenderloins 2 to 3 minutes per side until nicely browned. Don’t skip this step, it locks in flavor.
5. Transfer the skillet straight to the preheated oven and roast uncovered for about 12 to 18 minutes, depending on thickness, until an instant read thermometer in the thickest part reads 145°F. Start checking at 12 minutes.
6. Remove pork from oven and transfer to a cutting board. Tent loosely with foil and let rest for 5 to 10 minutes so the juices redistribute.
7. Slice the tenderloins into 1/2 inch thick medallions across the grain. If you cut too thick its chewy, too thin and it falls apart, aim for even slices.
8. Spoon any juices from the cutting board over the slices. Garnish with chopped fresh parsley if you want a fresh color and serve right away.
9. Leftovers keep well in the fridge for 3 to 4 days, slice before storing so it reheats evenly. Reheat gently in a skillet with a splash of water or broth to keep it juicy.
10. Quick tip: if you want a little glaze, mix 1 tbsp honey with 1 tsp Dijon and brush over the pork during the last 2 minutes of roasting. It gives a nice sticky finish without burning.
Equipment Needed
1. Oven (preheated to 425°F)
2. Large oven safe skillet (cast iron is great)
3. Instant read thermometer
4. Cutting board
5. Chef knife
6. Paper towels
7. Small mixing bowl and measuring spoons
8. Silicone spatula or tongs
9. Aluminum foil
FAQ
Juicy Roasted Pork Tenderloin Recipe Substitutions and Variations
- Kosher salt: use fine sea salt or table salt (use about half the amount if using table salt cause it’s saltier).
- Smoked paprika: regular sweet paprika works, or try chipotle powder for a smokier, spicier kick.
- Brown sugar: swap with honey or maple syrup for moisture and a different sweetness, or plain white sugar if that’s all you got.
- Dijon mustard: use whole grain mustard or plain yellow mustard, or even a spoonful of mayo for creaminess if you want.
Pro Tips
1) Let the pork come to room temp for 20 minutes before cooking, it helps cook more even. Don’t skip patting it dry first, moisture = no good sear.
2) Use a hot pan and get a real crust when searing, but don’t char it to death. If the spices start to burn, turn heat down a notch and finish in the oven.
3) Invest in a cheap instant read thermometer and trust it. Pull at 143 to 144°F, tent and rest 5 to 10 minutes, carryover will bring it to 145. Slicing too soon = dry meat.
4) If you want juicier leftovers, slice before storing and pack with a little of the pan juices or a splash of broth. Reheat gently in a skillet with a few drops of water, not the microwave on high, or it’ll get rubbery.
Juicy Roasted Pork Tenderloin Recipe
I finally nailed How To Make Pork Tenderloin with a spice rub so good guests will be sneaking second helpings before you even slice.
6
servings
294
kcal
Equipment: 1. Oven (preheated to 425°F)
2. Large oven safe skillet (cast iron is great)
3. Instant read thermometer
4. Cutting board
5. Chef knife
6. Paper towels
7. Small mixing bowl and measuring spoons
8. Silicone spatula or tongs
9. Aluminum foil
Ingredients
-
2 pork tenderloins (about 1 to 1 1/4 lb each, total ~2 to 2 1/2 lb)
-
2 tsp kosher salt
-
1 tsp freshly ground black pepper
-
1 tbsp smoked paprika
-
1 tsp Italian seasoning
-
1 tsp garlic powder
-
1 tsp ground coriander
-
1 tsp dried rosemary, crushed between your fingers
-
1 tbsp brown sugar, packed
-
2 tbsp olive oil
-
1 tbsp Dijon mustard (optional but real nice)
-
Fresh parsley for garnish (optional)
Directions
- Preheat oven to 425°F. Pat the pork tenderloins dry with paper towels and trim any silvery membrane or excess fat.
- In a small bowl mix 2 tsp kosher salt, 1 tsp black pepper, 1 tbsp smoked paprika, 1 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp ground coriander, 1 tsp crushed dried rosemary, and 1 tbsp packed brown sugar. Rub the sugar between your fingers so it breaks up.
- Brush the pork lightly with 2 tbsp olive oil and if you like, spread 1 tbsp Dijon mustard over each tenderloin for extra tang. Then rub the spice mixture all over the pork, pressing it in so it sticks.
- Heat a large oven safe skillet over medium-high heat until hot. Add a little oil if the pan looks dry, then sear the tenderloins 2 to 3 minutes per side until nicely browned. Don’t skip this step, it locks in flavor.
- Transfer the skillet straight to the preheated oven and roast uncovered for about 12 to 18 minutes, depending on thickness, until an instant read thermometer in the thickest part reads 145°F. Start checking at 12 minutes.
- Remove pork from oven and transfer to a cutting board. Tent loosely with foil and let rest for 5 to 10 minutes so the juices redistribute.
- Slice the tenderloins into 1/2 inch thick medallions across the grain. If you cut too thick its chewy, too thin and it falls apart, aim for even slices.
- Spoon any juices from the cutting board over the slices. Garnish with chopped fresh parsley if you want a fresh color and serve right away.
- Leftovers keep well in the fridge for 3 to 4 days, slice before storing so it reheats evenly. Reheat gently in a skillet with a splash of water or broth to keep it juicy.
- Quick tip: if you want a little glaze, mix 1 tbsp honey with 1 tsp Dijon and brush over the pork during the last 2 minutes of roasting. It gives a nice sticky finish without burning.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 177g
- Total number of serves: 6
- Calories: 294kcal
- Fat: 15.2g
- Saturated Fat: 4.4g
- Trans Fat: 0.02g
- Polyunsaturated: 1.65g
- Monounsaturated: 6.3g
- Cholesterol: 119mg
- Sodium: 874mg
- Potassium: 719mg
- Carbohydrates: 2.1g
- Fiber: 0.1g
- Sugar: 2.1g
- Protein: 36.6g
- Vitamin A: 200IU
- Vitamin C: 0.5mg
- Calcium: 30mg
- Iron: 1.2mg