A favorite easy weeknight dinner, this Roasted Pork Tenderloin is rubbed with herbs and spices, seared in a cast-iron skillet and roasted in the oven with flavorful citrus juices. (low-carb, gluten free, paleo)
Roasted pork tenderloin has always been a weeknight staple in my house. It’s a budget-friendly and inexpensive cut of meat that’s lean and super easy to make!
This recipe requires no marinating which is perfect for those weeks where you’re super busy and forget to plan ahead. (aka most days in my house)
Instead, we’re using a simple dried rub of my favorite herbs and spices, searing the pork to create some beautiful caramelization on the outside, and then finishing it off in the oven with some squeezed oranges and lemons to create a beautiful citrus juice glaze. So good!
Pork tenderloin recipe ingredients
For this recipe, you’ll need 2 pork tenderloins that weigh a total of about 2 1/2 pounds. Most grocery stores sell them in packs of 2, which is perfect for this recipe.
You’ll also need a few herbs and spices to create an easy dry rub. Simply add chili powder, kosher salt, smoked paprika, dried thyme, ground cumin, crushed red pepper flakes and onion powder in a small bowl and mix to combine.
Last but definitely not least, you’ll need some cooking oil and 2 types of citrus fruits – an orange and a lemon.
Before you get cooking, make sure to pat the tenderloins completely dry with paper towels. Then season them on all sides with the dry rub.
How to cook pork tenderloin
Step 1: Heat a large cast iron skillet or Dutch oven over medium-high heat. Add in oil to coat the bottom of the pan and then add the seasoned pork tenderloins.
Step 2: Sear the pork for about 1 1/2 minutes per side, until every side has a good sear on it.
Step 3: Remove the skillet from the heat and squeeze in the juice of one orange and one lemon. Add the fruit rinds to the skillet and bake everything in 375°F oven for 20-25 minutes, or until the internal temperature of the pork reaches 140°F.
Step 4: Transfer the pork to a cutting board and let it rest for 5 minutes. Slice and serve immediately with the juices from the skillet.
Tips for making the best pork tenderloin
Get a good sear. Make sure your skillet is hot before adding the pork. This will help create that beautiful and delicious caramelization on the outside that creates a ton of flavor!
Use a meat thermometer to check the internal temperature of the pork. Not only will this help you determine if the pork is underdone, but it will also help you make sure it’s not overcooked! Here’s my favorite in-oven meat thermometer.
Let it rest. After removing the pork from the oven, transfer it to cutting board and let it rest for 5 minutes. This will help redistribute and lock in all the moisture so that when you go to slice it, the juices don’t run out.
What to serve with roasted pork tenderloin
To turn this tenderloin into a full meal, here are a few of my favorite side dishes to serve with it:
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