I finally made one of The Best Pork Tenderloin Recipes and I’m not kidding when I say the spice rub creates a caramelized crust that has everyone fighting over the last slice.

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I’m obsessed with the way my roasted pork tenderloin sings with smoky paprika and crusty seasoning. I love that it’s part knife-and-fork elegance and part zero-pretense dinner.

I use pork tenderloins trimmed of silver skin so it cooks clean and looks right. The spice mix is my pride.

Smoked paprika does the heavy lifting. I think this ranks with The Best Pork Tenderloin Recipes because it tastes like effort paid off.

And I keep it real with Pork Tenderloin Seasoning Recipes that don’t require weird stuff. Juicy, crusty, loud flavors.

No fuss. I bring it for hungry people right now.

Ingredients

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Two pork tenderloins: the main protein, juicy when not overcooked.
Kosher salt: brings out meatiness, don’t be afraid to season.
Black pepper: a little heat and punch without stealing the show.
Smoked paprika: adds warm, smoky color and mild depth.
Italian seasoning: herb mix that gives familiar, cozy background flavor.
Garlic powder: quick garlic punch that sticks to the crust.
Ground coriander: citrusy, slightly floral lift that’s unexpectedly nice.
Dried rosemary: crushed needles give piney, savory pops of aroma.
Olive oil: helps the rub stick and promotes golden browning.
Brown sugar: Basically caramelizes for a sweet, glossy finish.

Ingredient Quantities

2 pork tenderloins (about 1 to 1 1/4 lb each) trimmed of silver skin

1 1/2 tsp kosher salt (use more or less to taste)

1 tsp freshly ground black pepper

1 tbsp smoked paprika

1 tsp Italian seasoning

1 tsp garlic powder

1/2 tsp ground coriander

1/2 tsp dried rosemary, crushed between your fingers

2 tbsp olive oil for rubbing

1 tbsp brown sugar, optional but helps with caramelization

How to Make this

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1. Preheat oven to 425°F (220°C). Pat the tenderloins dry with paper towels and trim any remaining silver skin if needed.

2. In a small bowl mix together kosher salt, black pepper, smoked paprika, Italian seasoning, garlic powder, ground coriander, dried rosemary, and brown sugar if using. Stir well so it’s evenly combined.

3. Rub the pork all over with olive oil, then generously coat each tenderloin with the spice mix, pressing it in so it sticks. Let sit at room temp for 10 to 15 minutes if you have time.

4. Heat a large ovenproof skillet over medium-high heat until hot and shimmering. Add a little oil if the pan looks dry.

5. Sear the tenderloins 2 to 3 minutes per side until nicely browned all over. This gives better color and flavor, but you can skip searing if you’re short on time.

6. Transfer the skillet to the preheated oven. Roast uncovered for about 12 to 18 minutes depending on thickness, or until an instant read thermometer inserted into the thickest part reads 145°F (63°C).

7. If you don’t have an ovenproof skillet, sear in a skillet then transfer the pork to a baking sheet or roasting pan to finish in the oven.

8. Remove pork from oven and tent loosely with foil. Let rest for 8 to 10 minutes so the juices redistribute and the temperature evens out.

9. Slice the tenderloins into 1/2 inch thick medallions against the grain. Spoon any pan juices over the slices.

10. Serve right away with your favorite sides. If making ahead reheat gently so it stays juicy.

Equipment Needed

1. Ovenproof skillet (or heavy skillet plus baking sheet if you dont have one)
2. Baking sheet or roasting pan
3. Instant read thermometer
4. Tongs
5. Cutting board
6. Sharp chef knife
7. Small mixing bowl for the spice rub
8. Measuring spoons
9. Aluminum foil and paper towels for drying and tenting

FAQ

Q: How can I tell when the pork is done? A: Use an instant-read thermometer and pull the pork at 145 F. After resting the temp may rise a few degrees and it will be juicy and safe to eat.

Q: Can I roast a single larger pork tenderloin instead of two? A: Yes, cooking time may be a little longer. Start checking internal temp at 12 minutes and go from there. The key is the 145 F target.

Q: Is the brown sugar necessary? A: No, but it helps the crust caramelize and gives a nice color. You can omit it for less sweetness or use a sugar substitute if needed.

Q: What if I only have regular paprika not smoked? A: Regular paprika works fine, it just wont have that smoky note. You could add a tiny splash of liquid smoke if you want that flavor.

Q: Can I grill this instead of roasting? A: Absolutely. Sear over high heat, then move to indirect heat and grill until 145 F internal temp. Keep the lid closed and monitor temp.

Q: How long can leftovers be stored? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat gently in the oven or slice cold for sandwiches.

Juicy Roasted Pork Tenderloin Recipe Substitutions and Variations

Kosher salt
- Use table salt, but cut the amount to about half since the grains are finer and saltier
- Flaky sea salt for finishing, sprinkle at the end for texture instead of during rub
- Low-sodium salt if you need less sodium, taste and adjust before serving
Smoked paprika
- Regular sweet paprika plus a few drops of liquid smoke to mimic that smoky note
- Chipotle powder for a smoky heat, use less if you don’t want it spicy
- Ancho chili powder for mild smokiness and a hint of fruitiness
Italian seasoning
- Make your own: mix equal parts dried oregano and basil, add a pinch of thyme
- Herbes de Provence for a slightly different herb profile with lavender notes
- Simply use oregano or basil alone if that’s what you have, it’ll still taste good
Brown sugar (optional)
- Maple syrup or honey for moisture and caramelization, reduce other liquids slightly
- White granulated sugar in the same amount for sweetness and browning
- Coconut sugar for a deeper, less sweet caramel flavor

Pro Tips

1) Bring the pork to room temp for 15-20 minutes before cooking. It helps it cook more evenly so you dont end up with a super pink middle and overdone edges.

2) Use an instant-read thermometer and pull the meat at about 140 to 142°F since it will rise to 145°F while resting. Guessing by time alone is how people overcook tenderloin.

3) Pat the meat very dry and sear hot and fast to get a good crust. If you want extra caramelization sprinkle a little extra brown sugar only on the outside right before searing, but dont let it burn.

4) Always rest your pork loosely tented for 8-10 minutes, then slice against the grain. Resting is where the juices settle so dont skip it or you’ll lose moisture when you cut.

Juicy Roasted Pork Tenderloin Recipe

Recipe by Bob Jones

0.0 from 0 votes

I finally made one of The Best Pork Tenderloin Recipes and I’m not kidding when I say the spice rub creates a caramelized crust that has everyone fighting over the last slice.

Servings

servings

Calories

265

kcal

Equipment: 1. Ovenproof skillet (or heavy skillet plus baking sheet if you dont have one)
2. Baking sheet or roasting pan
3. Instant read thermometer
4. Tongs
5. Cutting board
6. Sharp chef knife
7. Small mixing bowl for the spice rub
8. Measuring spoons
9. Aluminum foil and paper towels for drying and tenting

Ingredients

2 pork tenderloins (about 1 to 1 1/4 lb each) trimmed of silver skin
1 1/2 tsp kosher salt (use more or less to taste)
1 tsp freshly ground black pepper
1 tbsp smoked paprika
1 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp ground coriander
1/2 tsp dried rosemary, crushed between your fingers
2 tbsp olive oil for rubbing
1 tbsp brown sugar, optional but helps with caramelization

Directions

Preheat oven to 425°F (220°C). Pat the tenderloins dry with paper towels and trim any remaining silver skin if needed.
In a small bowl mix together kosher salt, black pepper, smoked paprika, Italian seasoning, garlic powder, ground coriander, dried rosemary, and brown sugar if using. Stir well so it’s evenly combined.
Rub the pork all over with olive oil, then generously coat each tenderloin with the spice mix, pressing it in so it sticks. Let sit at room temp for 10 to 15 minutes if you have time.
Heat a large ovenproof skillet over medium-high heat until hot and shimmering. Add a little oil if the pan looks dry.
Sear the tenderloins 2 to 3 minutes per side until nicely browned all over. This gives better color and flavor, but you can skip searing if you’re short on time.
Transfer the skillet to the preheated oven. Roast uncovered for about 12 to 18 minutes depending on thickness, or until an instant read thermometer inserted into the thickest part reads 145°F (63°C).
If you don’t have an ovenproof skillet, sear in a skillet then transfer the pork to a baking sheet or roasting pan to finish in the oven.
Remove pork from oven and tent loosely with foil. Let rest for 8 to 10 minutes so the juices redistribute and the temperature evens out.
Slice the tenderloins into 1/2 inch thick medallions against the grain. Spoon any pan juices over the slices.
Serve right away with your favorite sides. If making ahead reheat gently so it stays juicy.

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.