This delicious recipe for roasted pork tenderloin (without searing) is a great weeknight meal! It takes about an hour from start to finish, but there's very little hands-on time. It's an easy way to make a delicious meal.
Pork tenderloin is a lean cut of meat, so it's essential to prepare it correctly to lock in flavor and tenderness. You'll roast the pork quickly at a high temperature and coat it with a tangy spice rub to achieve this.
If you love pork recipes, try my Garlic Parmesan Pork Chops and Roasted Apple Cider Pork Tenderloin as well.
Why You'll Love Roasting Pork Tenderloin
- I'll show you how to cook pork tenderloin in the oven without searing and a fantastic pork tenderloin rub that you can use on any kind of pork!
- This is the best way to cook pork tenderloin - it's fast, easy, and results in the juiciest pork loin!
- This recipe has maximum flavor for minimum effort.
Pork Tenderloin Ingredients & Substitutions
- Pork Tenderloin - also called a pork fillet, this long cut of pork produces delicious, juicy slices of meat.
- Olive Oil - you can swap the olive oil for avocado oil, rapeseed oil, or any other type of high smoke point oil you'd like to use. I do not recommend using butter.
- Seasonings - use onion powder, garlic powder, paprika, kosher salt, chili powder, dried thyme, dried oregano, and ground black pepper to season the pork. If you'd like less spiciness, leave chili powder out of the spice mixture. If you'd like to add more heat, add ½ teaspoon of cayenne pepper to the blend.
See the recipe card for quantities.
Pork Tenderloin FAQs
No, I don't cover the tenderloin in foil while roasting. The olive oil and spice blend helps to lock in juiciness, and leaving the tenderloin uncovered helps it develop a lovely crust.
Tenderloin benefits from being cooked hot and quickly (which is why I like to roast it at 450). Because tenderloins are so thick, they take a while to cook at lower temperatures, which dries out the meat.
The short answer is yes. The long answer is that allowing meat to rest after cooking means it has a chance to redistribute all the moisture. When you slice into roasted meat too soon, liquid gushes out. The meat will stay juicy if you allow it to rest for 10 minutes!
What to Serve with Pork Tenderloin
Additionally, lots of sauces pair well with pork, like chimichurri and Tzatziki. You can also serve it with a few teaspoons of Dijon mustard or wholegrain mustard.
This no sear pork tenderloin recipe is one of the easiest (and best) ways to cook a tenderloin! If you try this recipe, leave a comment and a star rating below!
Oven Roasted Pork Tenderloin
Ingredients
- 1 ½ pound pork tenderloin
- 1 ½ tablespoons olive oil
- 1 tablespoon onion powder
- ½ tablespoon garlic powder
- ½ tablespoon paprika
- 2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 450 degrees F.
- Remove pork tenderloin from the refrigerator. Remove it from the packaging and let it rest at room temperature for 20 to 25 minutes. Pat the tenderloin dry with paper towels.
- Combine the onion powder, garlic powder, paprika, salt, chili powder, thyme, oregano, and black pepper in a small bowl. Stir to combine.
- Then rub the pork with olive oil and pierce with a fork several times on both sides.
- Sprinkle the spice blend over the tenderloin and rub it in with your hands.
- Place the tenderloin on a sheet pan with a wire rack or roasting tray.
- Bake for 20 minutes or until the tenderloin reaches an internal temp of 145 to 160 degrees F, on an instant-read thermometer, in the thickest part of the meat.
- Remove from the oven and allow the tenderloin to rest on a cutting board for 10 minutes before slicing.
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