This Roasted Pork Tenderloin is rubbed with herbs and spices, seared in a cast-iron skillet and roasted in the oven with oranges and lemon to keep it juicy!
In a small bowl, add chili powder, salt, smoked paprika, thyme, cumin, red pepper flakes and onion powder. Mix together until combined.
Pat the pork tenderloins with paper towels until completely dry. Sprinkle the spice mixture all over the tenderloins and rub it in using your hands.
Preheat oven to 375°F. Heat a large oven-safe skillet or pan (a cast-iron skillet or dutch oven are best) over medium-high heat. Add the olive oil followed by the seasoned pork. Sear the pork on all sides, about 1 1/2 minutes per side.
Remove the skillet from the heat and squeeze the juice of the orange quarters and lemon halves into the skillet. Place the squeezed oranges and lemons into the skillet and bake in the oven for 20-25 minutes, or until the internal temperature of the meat reaches 140°F. (I highly recommend using an in-oven meat thermometer to make sure you don't overcook the pork.)
Remove the skillet from the oven and transfer the pork tenderloins to a cutting board. Let the pork rest for 5 minutes. The pork will continue cooking a little bit during this time and the internal temperature of the meat will reach 145°F.
Slice and serve with the juices from the skillet and a garnish of chopped cilantro or parsley.
Notes
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.