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Preheat the oven to 450° F.
In small bowl mix dry ingredients–garlic powder, oregano, cumin, coriander, ground thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning.
Rub the pork with the seasoning over all sides of the meat, pressing gently so the seasoning adheres well to the tenderloin. (Freezing instructions begin here.)
Optional Step (If freezing, skip this step!): In a large skillet (or oven-safe pan) over medium-high heat, heat the oil until it’s shimmering. Carefully place tenderloin in the hot pan using tongs and cook for 1-2 minutes on each side, until the meat is browned evenly.
Transfer the pork to a roasting pan (or if it’s in an oven-safe pan, place direction in the oven) and bake until it reaches an internal temp of 145°F. This will take about 20 minutes. It will still be slightly pink inside.
Let meat rest for 5-10 minutes so juices redistribute. Slice on an angle and serve.
Freeze For Later: Follow Steps 2-3. (Skip step 4, as it’s not safe to partially cook food and then freeze it.) Place the seasoned pork tenderloin in a gallon-sized freezer bag, squeeze out the air and seal tightly, and freeze for up to 3 months.
Prepare From Frozen: Thaw the meal using one of these safe thawing methods. Then, roast in the oven or grill according to recipe directions, making absolutely sure to cook until it reaches the USDA’s recommendation of a safe internal temperature (145° F).