Let Me Tell You—This Pork Tenderloin Roast Has a Story
Okay, if you’re anything like me, you hear “roast” and think of those slightly nerve-wracking Sunday dinners at your folks’, where everyone is awkwardly waiting for the first person to cut into the meat and either praise or politely pretend it’s not dry. Been there. The first time I made this pork tenderloin roast, I was honestly a bit terrified. My cousin once scorched hers so badly we pretended it was “blackened” on purpose (it was not). Good news: this version is seriously juicy, and I’ve actually come to love making it. Plus, you don’t need to be a kitchen wizard. If you can tie your shoes, you can do this roast—well, maybe not literally, but you get what I mean.
Funny side note: Once I tried to impress my in-laws by using a fancy French thermometer. Turns out, it was set to Celsius and, well, let’s just say we had pork tartare. Still, no one got sick. Anyway, I’ve learned since then!
Why You’ll Love This Pork Tenderloin (No Joke!)
I make this when the week’s been long, and I want something that seems fancier than it actually is. My family goes crazy for it (especially my brother-in-law, who claims he “hates pork”—sure, buddy). Actually, it’s also perfect for those nights when you want to feel like you’ve got your life together, but really just want to eat in your pajamas.
The real win? It cooks up quick, the leftovers taste almost better (probably because someone else does the dishes), and it’s basically foolproof—unless you, like me, misread the oven scale. I did once try to skip the resting time and it came out, well, a little less juicy and a lot more regretful. Don’t do that.
What You’ll Need (Plus My Odd Substitutions)
- 1 pork tenderloin (about 1 to 1.5 pounds)—Honestly, any size works, just adjust cooking time. My grandmother always insisted on farm-raised, but store-bought’s fine.
- 2 tablespoons olive oil—or my neighbor uses avocado oil, and it works in a pinch
- 1 tablespoon Dijon mustard—sometimes I use yellow mustard if we’re out and no one notices
- 2 teaspoons honey (or brown sugar if the honey’s disappeared, which happens often here)
- 2 garlic cloves, minced—jarred garlic works if you’re in a rush
- 1 teaspoon dried thyme—or fresh if you’ve got it growing wild in your garden (I usually don’t)
- 1 teaspoon salt (I like flaky, but table salt is just fine)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, but I love the subtle smoky thing it does)
- Spritz of lemon juice (totally optional, but brightens it if you remember!)
How I Actually Make It (Warts and All)
- Preheat your oven to 425°F (or 220°C—double check your thermometer, trust me). If your oven runs hot, maybe try a touch lower; I’ve had surprises.
- Pat the pork dry with a paper towel. This helps it brown, so don’t skip! I used to until I realized why my roasts weren’t crusty.
- Mix olive oil, mustard, honey, garlic, thyme, salt, pepper, and paprika in a bowl. Slather it over the pork—get your hands in there! This is where I usually sneak a taste (yes, I know it’s raw, but the marinade smells so good I can’t help myself).
- Sear the pork in an oven-safe skillet (a cast iron is ideal, but I sometimes use a cheap pan and it’s fine) over medium-high heat for 2–3 minutes per side. You want a bit of crust but not burned to a crisp. Don’t worry if it looks a bit weird at this stage—it always does, but trust the process.
- Pop the skillet (or transfer to a baking dish if you don’t have oven-safe) straight into your preheated oven. Roast for 15 to 18 minutes until the internal temp hits 145°F. If you’re super nervous, check at 15; overcooked pork is, well, sad.
- Let it rest at least 5–10 minutes under foil. Actually, I find it works better if you wait closer to 15—gives you time for a quick tidy or to pour yourself a glass of something.
- Slice and serve. And just stand back as people marvel at your culinary wizardry!
What I’ve Learned from Doing This a Bunch (Notes)
- If you forget to marinate—don’t sweat it. The quick rub is enough, honestly.
- I used to overcook pork because my mom was convinced pink meant doom. Turns out, 145°F is safe and SO much juicier.
- Sometimes I skip the honey, and just add a pinch more salt and it’s still tasty—but sweeter is better if you ask me.
Things I’ve Tried (Some Good, Some Not So Much)
- Swapping out the mustard for sriracha—pretty bold, but it works if you like heat.
- Using maple syrup instead of honey for a slight Canadian twist. Yummy.
- Once tried stuffing it with apples—honestly, it got a bit mushy and weird. Wouldn’t recommend unless you really love apples in everything.
Do You Need Fancy Equipment? (Eh, Kinda)
- An oven-safe skillet makes life easier, but if you don’t have one, just sear in any pan and then transfer to a baking dish. I once used a foil tray—not ideal, but it worked in a pinch.
- Meat thermometer—helpful, but if you don’t have one, just cut in and check. A little pink is fine, but if it looks like the inside of a strawberry, maybe toss it back in for a couple minutes.
Storing Leftovers (If You Even Get That Far)
Store any leftovers in a tightly sealed container in the fridge for up to three days. Though honestly, in my house, it never lasts more than a day—my partner likes midnight snacks. You can freeze it for a couple months if you must, but I think it tastes better the next day, not next month.
If You’re Wondering What to Serve With It…
We usually go simple—roast potatoes or a big green salad. Sometimes I throw some carrots in the pan for the last 10 minutes. My uncle swears by crispy roast potatoes (I’ve linked his recipe because it’s actually great). Also, for a truly cozy meal, a pile of garlicky beans is magic.
Things I’ve Messed Up (Pro Tips from My Kitchen Fails)
- I once tried rushing the resting step and regretted it because, wow, did all the juices run out. Don’t skip it.
- Don’t start with cold pork straight from the fridge—let it come to room temp or it cooks unevenly. Totally learned this the hard way, with one end raw and the other dry.
- If you’re doubling the recipe, make sure to give the tenderloins room in the pan; otherwise, they kind of steam instead of roast and you lose that nice crust.
What Folks Actually Ask Me (FAQ)
- Is pork tenderloin the same as pork loin? Nope! They sound similar, but they’re not. Tenderloin is thinner and cooks faster. If you use pork loin, you’ll need to roast it a lot longer (and I bet it’ll be dry unless you baby it).
- Mine turned out tough. What gives? Usually means it was overcooked. Stick with the temp; don’t trust the clock. And let it rest, seriously!
- Can I prep this ahead? Sure thing—I sometimes marinate it in the morning, then roast before dinner. Or even just do the rub right before cooking. Both work. (Actually, I find a few hours helps the flavor, but it’s not a dealbreaker.)
- What sides go well? See above, but also: mashed potatoes, sautéed greens, or even a slab of crusty bread if you’re feeling lazy. Oh, and a big dollop of applesauce if you want to go full retro.
- How do you know when it’s done? I use my trusty thermometer, but if you don’t have one, just cut into the thickest part—should be juicy and barely pink. Not a science, but gets the job done.
Just One Last Random Thing…
Oh, and if you’re ever in doubt, check out this version of pork tenderloin roast—it’s different but gave me a few good ideas! Sometimes I get lost reading recipes and end up making a weird hybrid, but that’s half the fun, isn’t it?
Let me know how it goes. Or if you burn it, I’ll tell you my cousin’s blackened story. We all start somewhere!
Ingredients
- 1 1/2 lbs pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 tablespoon Dijon mustard
Instructions
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1Preheat your oven to 425°F (220°C). Pat the pork tenderloin dry with paper towels.
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2In a small bowl, mix together salt, black pepper, garlic powder, dried thyme, and paprika.
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3Rub the pork tenderloin all over with olive oil and Dijon mustard, then coat evenly with the spice mixture.
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4Place the seasoned pork tenderloin on a baking sheet or in a roasting pan. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
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5Remove from the oven and let the pork rest for 5-10 minutes before slicing. Serve warm and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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