Today I am sharing my take on a pork tenderloin that brings a burst of flavor with every bite. I combine kosher salt, smoked paprika, garlic powder and Italian seasoning into a robust spice rub perfect for this dish. Inspired by How To Cook Pork Loin Roast, it promises a rich, satisfying meal.

Jump to Recipe

I’ve been messin’ around in the kitchen for years and finally nailed a roasted pork tenderloin that’s become a real crowd-pleaser. Today I’m sharing my own recipe that starts with a simple spice rub made from 2 tablespoons of kosher salt, 1 tablespoon freshly ground black pepper, 1 tablespoon smoked paprika, 1 tablespoon Italian seasoning, a bit of garlic powder, ground coriander and some crushed dried rosemary.

I know a lot of folks look for tender pork loin recipes that really bring out the flavor and trust me this one does. I simply brush 1 pork tenderloin (about 1.5-2 lbs) with 2 tablespoons of olive oil, slather it with this spice mix, and pop it in the oven.

The aroma that fills the room makes it clear that this is the best pork tenderloin recipe around. Whether you’re on a special occasion or just wanting a killer weekend dinner, you are gonna love it.

Why I Like this Recipe

I like this recipe for a few reasons. First, the spice rub is simple but packs a punch – it gives the pork an amazing flavor and aroma that really makes the meal exciting. Second, its really quick and easy to make, which is perfect when I’m in a hurry or just want something tasty without too much fuss. Third, I love how versatile it is – it’s great for a quiet dinner at home or for impressing friends and family at a special get together. Lastly, every time I cook it, it turns out delicious and comforting, and that just makes me feel good every time I bite into it.

Ingredients

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Pork tenderloin: lean protein, juicy and versatile for a hearty roast dish.
Kosher salt: enhances flavor and preserves moisture, essential for balanced taste.
Black pepper: adds a spicy kick with bright, pungent notes enhancing every bite.
Smoked paprika: brings vibrant color and a subtle smoky sweetness to the roast.
Italian seasoning: a blend of herbs that add depth, aroma and rich taste.
Garlic powder: infuses a savory punch that elevates the dish with robust flavor.
Olive oil: healthy fat that locks in moisture while adding smooth, rich texture.

Ingredient Quantities

1 pork tenderloin (about 1.5-2 lbs)

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

1 tablespoon smoked paprika

1 tablespoon Italian seasoning

1 tablespoon garlic powder

1 teaspoon ground coriander

1 teaspoon dried rosemary (crushed)

2 tablespoons olive oil

How to Make this

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1. Preheat your oven to 425°F and get everything ready.

2. Pat your pork tenderloin dry with paper towels so it gets a nice crust.

3. In a small bowl, mix together the kosher salt, black pepper, smoked paprika, Italian seasoning, garlic powder, ground coriander, and dried rosemary.

4. Drizzle the olive oil over the pork tenderloin making sure it’s evenly covered.

5. Rub the spice mixture all over the pork tenderloin, pressing it in gently so the flavors stick.

6. Place the pork on a baking tray or in a roasting pan.

7. Roast the pork tenderloin in the preheated oven for about 25 to 30 minutes or until the internal temperature reaches 145°F.

8. Remove the pork from the oven and let it rest for 5-10 minutes before slicing.

9. Slice the pork into medallions and serve immediately with your favorite sides.

10. Enjoy your delicious roasted pork tenderloin and share it with friends or family!

Equipment Needed

1. Oven (preheated to 425°F)
2. Baking tray or roasting pan
3. Paper towels
4. Small bowl for mixing spices
5. Measuring spoons
6. Meat thermometer
7. Knife and cutting board for slicing the pork

FAQ

Why should i use kosher salt for this recipe?

Kosher salt is awesome because it distributes evenly and helps bring out the flavors in the pork tenderloin, makin it taste really tasty.

How can i tell when the pork is done?

The best way is to use a meat thermometer; the pork should hit about 145°F in the thick part when its ready to serve.

Can i switch up the herbs and spices if i dont have all the ingredients?

Yeah, you can definitely swap a few spices, just try not to overload it so the flavor balance stays right.

Should i let the pork rest after roasting?

For sure, letting it rest for like 5 to 10 minutes helps the juices settle, making the meat more tender and juicy.

Could i try marinating the pork tenderloin overnight instead of dry seasoning?

You can give it a try, but i find the dry rub works great for a crusty, flavorful exterior while keeping it juicy inside.

My Roasted Pork Tenderloin Recipe Substitutions and Variations

Instead of kosher salt, try using an equal amount of sea salt. Its a good swap if you can’t find kosher salt around.
If you don’t have smoked paprika, you can use regular paprika with a tiny pinch of chipotle powder to give it some smoky flavor.
No garlic powder on hand? Use 1 or 2 minced garlic cloves as a substitute, but keep in mind it might change the overall texture a bit.
If Italian seasoning isn’t available, mix equal parts of dried basil, oregano, thyme, and rosemary. This gives you a similar herby kick.
Don’t have olive oil? You can substitute with vegetable or canola oil, they work just fine for roasting.

Pro Tips

1. Make sure the pork is extra dry before you season it up because if there is any moisture the rub won’t stick as well as it could be.

2. Let the meat sit out for a bit so it’s not too cold when it goes in the oven. This helps it cook more evenly and can prevent it from drying out during cooking.

3. When rubbing on the spice mix dont be shy about pressing it in deep. That way the flavors really get into the meat and you end up with a tastier pork.

4. Use a meat thermometer if you have one because even if the timer says it should be done, the real test is that internal temperature of 145°F. Let it rest a few minutes before slicing so all those juices stay inside.

My Roasted Pork Tenderloin Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

349

kcal

Equipment: 1. Oven (preheated to 425°F)
2. Baking tray or roasting pan
3. Paper towels
4. Small bowl for mixing spices
5. Measuring spoons
6. Meat thermometer
7. Knife and cutting board for slicing the pork

Ingredients

1 pork tenderloin (about 1.5-2 lbs)
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 tablespoon Italian seasoning
1 tablespoon garlic powder
1 teaspoon ground coriander
1 teaspoon dried rosemary (crushed)
2 tablespoons olive oil

Directions

Preheat your oven to 425°F and get everything ready.
Pat your pork tenderloin dry with paper towels so it gets a nice crust.
In a small bowl, mix together the kosher salt, black pepper, smoked paprika, Italian seasoning, garlic powder, ground coriander, and dried rosemary.
Drizzle the olive oil over the pork tenderloin making sure it's evenly covered.
Rub the spice mixture all over the pork tenderloin, pressing it in gently so the flavors stick.
Place the pork on a baking tray or in a roasting pan.
Roast the pork tenderloin in the preheated oven for about 25 to 30 minutes or until the internal temperature reaches 145°F.
Remove the pork from the oven and let it rest for 5-10 minutes before slicing.
Slice the pork into medallions and serve immediately with your favorite sides.
Enjoy your delicious roasted pork tenderloin and share it with friends or family!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.