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Oven Roasted Pork Tenderloin with Dry Rub
This Oven Roasted Pork Tenderloin recipe is one of our family's top 5 favorites! Thanks to the flavorful mix of seasonings in the dry rub and our easy cooking instructions, this recipe turns out perfectly every time.
Ingredients
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano (crushed in hand)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground thyme
- 1 1/4 pounds pork tenderloin (trimmed; see Cooking Notes)
- 1 teaspoon avocado oil (sub: olive oil)
Instructions
- Preheat the oven to 450° F. Cover a rimmed baking sheet with foil or parchment paper for easy clean up.
- In small bowl stir together salt, garlic powder, oregano, cumin, coriander, and ground thyme until well combined.
- Place the pork tenderloin on the baking sheet. Pat dry with a paper towel and then rub oil on all sides. Sprinkle the seasoning mixture on all sides and rub in (and roll it around in any excess rub mixture on the pan).
- Bake for about 20-25 minutes, just until it reaches an internal temperature of 140-145°F. Timing depends on the size of your pork tenderloin, so use a meat thermometer for best results. Note: It will still be slightly pink inside.
- Cover with foil and let it rest for 5-10 minutes so the juices redistribute. (The temperature will also rise another 5°F during this time.)
- Slice on an angle and serve.
Freezer Instructions
Freeze For Later: Follow Steps 2-3. 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 over night in the refrigerator (or use one of these safe thawing methods). Follow Steps 1 and then 4-6.
Notes/Tips
- Trimming Pork Tenderloin: Use a sharp knife to remove any excess fat or the silverskin (white connective tissue), if it’s left on there. To do so, slide the tip of a small sharp knife just under the silverskin to lift a bit of it, then angle the knife slightly upward (so you don’t cut into the meat) and slide it along the length to remove the strip.
- Sodium Note: Some pork tenderloin is injected with additives, including sodium. Always read the ingredients and look for one without any additives. If yours does have sodium in it, I would significantly reduce the salt in this recipe.
- Pan-Searing Option: If you'd like, you can sear the pork on all sides before baking. (I never do this step because the recipe is so easy and delicious without it.) Here's how: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat 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. Then, bake until internal temperature reaches 140-145°F.
- You may want to try our Air Fryer Pork Tenderloin or Grilled Pork Tenderloin methods instead.
Nutrition
Calories: 184 kcal (9%) | Carbohydrates: 1 g | Protein: 29 g (58%) | Fat: 6 g (9%) | Cholesterol: 92 mg (31%) | Sodium: 365 mg (16%) | Fiber: 0.3 g (1%) | Sugar: 0.03 g
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