Craving a no-fuss dinner that still has a special fee? Put your cast iron skillet to work for this Oven Baked Pork Tenderloin recipe. Juicy, flavorful and ready in under an hour. No marinades, no stress, just simple pantry spices and big flavor. You’ll find this Dry Rub for Pork Tenderloin downright irresistible.
If you’re craving a dinner that feels special but doesn’t take all night, this Oven Baked Pork Tenderloin is about to be your new go-to. With just a few simple spices, you can turn a plain cut of pork into something juicy and flavorful.
Just trim the pork, apply the dry rub, and your pre-heated cast iron skillet does the searing for you. The result? Pork that’s tender on the inside, beautifully seasoned on the outside and perfect for a feel fancy family dinner to hosting friends, and it’s all without stress.
Easy Dry Rub for Pork Tenderloin
More than likely you have all of these spices in your pantry to make this dry rub. A simple recipe I learned in Culinary School, it has become my go to. What makes this a wow-factor is the use of Smoked Paprika. It’s a wonderful spice that brings a rich color and a bit of smokiness. Cinnamon and cumin join in to add a fabulous depth of flavor. You’ll find all of the ingredients below.
This dry rub, rather than a long liquid marinade, makes this ideal for a weeknight dinner.
Why This Oven Baked Pork Tenderloin Method Works So Well
- Easy .. easy .. easy. Pre-heating your cast iron skillet in the oven sears the pork tenderloin when it hits the skillet. A good sear will keep those juices inside for a tender juicy pork roast.
- Hard to mess this one up. Unless you forget to set the timer. The oven will be kind to even a tender cut like tenderloin, as long as you don’t over cook it. And it will be totally yummy.
- Leftovers: This oven baked pork tenderloin calls for two pounds of meat. Which most certainly means you’ll have some delicious leftovers. Either with a gentle reheat or by turning it into sandwiches.
- Entertaining: Pork tenderloin is a great choice for entertaining. Your guests will rave over this one.
- Shake Things Up: If you’re looking to shake up your chicken or pork chop routine… this oven pork tenderloin is the answer.
- Easy Clean Up: This is a one pan meal.
Pro-Tip: When cooking any meat recipe, please use a digital instant read meat thermometer. Pull the pork tenderloin out of the oven at 135 or 140 degrees.
Ingredients You’ll Need:
- Two Pounds Pork Tenderloin: Pork tenderloin is one of the most tender cuts of meat on the animal. It comes from the loin muscle, a muscle that doesn’t get much exercise. Which means it can be cooked quickly and stay tender. Pork tenderloins are routinely about one pound each, so you may find tenderloins packaged in pairs.
- Baker’s Twine: Also known as cooking twine or kitchen twine. We’ll tie the two pork tenderloins together for a fancy and tidy appearance.
- Olive Oil: We’re going to preheat the cast iron skillet in the oven. Adding olive oil, once the pan is searing hot will sear the pork tenderloin once you place it in the pan. Love this idea and method.
- Dry Rub For Pork Tenderloin: Salt, smoked paprika, cumin, oregano, garlic powder and cinnamon.
How To Oven Bake Pork Tenderloin with Dry Rub
- Step 1: Ten to fifteen minutes before you plan on cooking the pork tenderloin, preheat the oven to 400 degrees and place your cast iron skillet on the rack to preheat along with the oven. Trim the ends off the tenderloins and using kitchen twine to tie the two tenderloins together. Use scissors to cut the extra lengths of twine from the ties.
- Step 2: Pat the tenderloins dry with a paper towel. Rub a small amount of oil over the meat and use your fingers to generously apply and massage the dry rub for the pork tenderloin all over the meat.
- Step 3: Using heavy oven mitts, carefully remove the hot skillet from the oven. Swirl in the remaining olive oil, and place the tenderloin in the hot pan. Cook for 10 minutes, then turn the pork tenderloin over and let it cook another 10 minutes, or until an instant read digital meat thermometer reads 135 – 140 degrees.
- Step 4: Remove the cooked meat to a cutting board and tent with foil for 10 minutes. This carry-over rest time will allow the pork to continue to cook and help distribute juices. Slice tenderloin ½ inch thick and serve.
Pro Tip: Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.
Tips for Success
- If there’s a large amount of silver skin on the tenderloins, use a sharp knife to slice it off.
- Tie the twine pretty tight around the two pieces of pork. This will keep the nice and snug for more even cooking.
- Don’t skip rubbing a little oil on the meat before adding the dry rub. It will help the rub stick to the meat instead of falling off in the pan.
- When you’re shopping for this recipe, pick up a bag of slider buns. These little sliced pork medallions make a great sandwich. All you need is a smear of mayo, a leaf of lettuce and a slice of pork.
What to Serve It With
- In my humble opinion a tossed salad is a perfect choice for sliced medallions of pork tenderloin. It’s make ahead, it’s healthy and it brings a colorful, fresh meal to the table.
- Mashed Potatoes are always a good choice for Pork Tenderloin. Take a look at my recipe for Make Ahead Sour Cream Mashed Potatoes.
- Vegetables: Green beans are a great choice, or try this easy Microwave Cauliflower recipe.
Make Ahead, Storage and Reheating
- Make Ahead: For an even deeper flavor, prep the pork tenderloins and apply the rub up to 24 hours in advance. Cover the tenderloins with foil or plastic wrap and refrigerate until ready to cook. Let the pork sit at room temperature for about 30 minutes before starting the cooking process. Make ahead pork tenderloin for weeknight dinners is such an life-saver.
- Leftovers: Store any leftover cooked pork tenderloin in an air tight container in the refrigerator for up to 3 days. Gently reheat in the microwave. The 50% power feature is your best friend. Reheat in 30 second increments to avoid flash cooking, and over cooking. You want to warm the pork, not re-cook it.
- Freezing: I’m not crazy about the texture of pork tenderloin once it’s been frozen and thawed. But you can freeze leftovers. Wrap tightly with plastic wrap, then wrap in foil. It will keep in the freezer for up to three months. Let pork tenderloin thaw in refrigerator overnight, then reheat.
FAQ’s
It doesn’t take long. Simply coat the pork tenderloin with the dry rub and gently massage it into the meat. Just make sure it’s well coated and don’t worry if there’s some loose spices.
Pull once the digital read meat thermometer reads 135 degrees, for a finished 140 degree internal temperature. The best internal temperature for pork tenderloin to stay juicy is to keep it inbetween 140 – 145 degrees without going over 145 degrees.
Oven Baked Pork Tenderloin Recipe
I hope you give this recipe a try. Oven roasting pork tenderloin is a super easy way to get a fancy feel dinner on the table in a short amount of time.
More Pork Tenderloin Recipes
And if you’re looking for a great pork recipe for entertaining, take a look at this Roast Rack of Pork. It’s a show stopper and an easy recipe to make. And don’t miss my Pork Category, you’ll find lots of great recipes.
Think outside the pork roast and consider this recipe for Boneless Turkey Breast Roast. It’s not just for Thanksgiving. An easy recipe for a family dinner.
Oven Baked Pork Tenderloin with Easy Pork Tenderloin Dry Rub
Ingredients
- 2 pork tenderloins about 2 pounds total. Ends trimmed and tied together with twine
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Kosher salt
- 2 teaspoons Smoked paprika
- 2 teaspoons Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano Either Mediterranean or Mexican Oregano work here.
- ¼ teaspoon Cinnamon
Instructions
- Preheat the oven to 400°. Set a cast iron skillet in the oven and let it heat as the oven heats.
- In a small bowl, mix the pork tenderloin dry rub ingredients: salt, smoked paprika cumin, garlic powder, oregano and cinnamon.
- Rub the pork lightly with some of the olive oil. Sprinkle the dry rub all over the pork and gently rub it into the meat. Carefully remove the cast iron skillet from the oven and swirl in the remaining olive oil. Place the tenderloins in the cast iron skillet. You may have to bend them a bit to fit.
- Roast the tenderloins for about 20-25 minutes, until an instant-read thermometer inserted into the centers registers 135 – 140°.
- Transfer the tenderloins to a cutting board, tent with foil and let rest for 5 minutes. Slice the tenderloins ½ inch thick and serve.
Notes
- If there’s a large amount of silver skin on the tenderloins, use a sharp knife to slice it off.
- Tie the twine pretty tight around the two pieces of pork. This will keep the nice and snug for more even cooking.
- Don’t skip rubbing a little oil on the meat before adding the dry rub. It will help the rub stick to the meat instead of falling off in the pan.
- When you’re shopping for this recipe, pick up a bag of slider buns. These little sliced pork medallions make a great sandwich. All you need is a smear of mayo, a leaf of lettuce and a slice of pork.
Nutrition
Oven Baked Pork Tenderloin … Its Whats for Dinner
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Pork tenderloin is SO versatile, isn’t it? And SO good! Love the spice rub you’re using — this is perfect comfort food. Thanks!
Yum. Sounds like oven roasting the tenderloin is pretty easy and it sure looks great! I can’t wait to make this recipe.
We are big fans of pork tenderloin but don’t think we have any right now. Your spice package sounds very good and I like the idea of tying them together – will try that next time I grill some, assuming I can get them. We had early summer weather a few weeks ago but are now back to early spring with night temps in the 30’s.