Roasted Pork Tenderloin

I found this recipe online at Natasha's Kitchen where you can even watch a video of the recipe. This tenderloin is very flavorful and juicy. It is a very simple recipe and can be ready in less than 30 minutes. Gone are the days where you have to cook pork until no pink remains - so, some pink is okay. It is useful to have an instant-read meat thermometer, but if you don't have one and cook it for the recommended length of time, you should be just fine. Just know that even with the thermometer, even a with minute or two of extra cooking time, the internal temperature of the meat can go up quickly.

This is the tenderloin that I typically use, and I can find them at any grocery store. Just be sure to get the "original" flavor, meaning that it is unflavored and has not been marinated. I brown and then cook it in a cast iron skillet; but if you don't have one, you can either use an oven proof skillet or brown it in a regular skillet and then transfer to a 9 x 13" pan.

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1 tsp coarse sea salt, or to taste
1/4 tsp black pepper
1 tsp Italian seasoning
1 tsp garlic powder (I usually use less)
1 tsp ground coriander
2 tbsp canola, vegetable,  or extra light olive oil - (any oil that has a high smoke point), divided
1 pork tenderloin, about 1 1/2 pounds


1. Preheat oven to 400 degrees with the oven rack in the middle.

2. Trim the tenderloin of most of the fat and the silverskin, then pat dry with a paper towel. Pierce the meat all over with a fork and rub with 1 tbsp of oil.

3. Combine your seasonings a sprinkle evenly over the tenderloin.

4. Heat the other 1 tbsp oil in an ovenproof skillet and once the oil is hot, brown the tenderloin on all sides for a total of 6 minutes.

5. Place skillet in the oven and bake uncovered at 400 degrees for 13-15 minutes, turning over halfway through cooking time. Bake until the center of the pork registers at least 150 degrees on an instant-read meat thermometer. Transfer to a cutting board and let rest for 5-10 minutes. Thinly slice and spoon the juices over the meat.