Description
This Oven Baked Pork Tenderloin is tender, juicy, and full of flavor! Marinated or seasoned with simple spices, it’s roasted to perfection and finished with a savory glaze. Perfect for a weeknight dinner or a special occasion.
Ingredients
Units
Scale
For the Pork Tenderloin:
- 1 1/2 lbs pork tenderloin (1-2 pieces)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp dried thyme or rosemary
- 1 tsp salt
- 1/2 tsp black pepper
Optional Glaze:
- 2 tbsp honey or maple syrup
- 1 tbsp Dijon mustard
- 1 tsp balsamic vinegar or apple cider vinegar
Instructions
1. Prepare the Pork Tenderloin:
- Preheat your oven to 400°F (200°C).
- Remove the silver skin from the pork tenderloin if not already done. Pat the pork dry with paper towels.
- In a small bowl, mix together the garlic powder, onion powder, smoked paprika, thyme, salt, and pepper.
- Rub the tenderloin with olive oil, then coat evenly with the spice mixture.
2. Sear the Pork (Optional):
- Heat a large oven-safe skillet over medium-high heat. Add 1 tbsp of olive oil.
- Sear the pork on all sides for about 2-3 minutes per side until golden brown.
3. Bake the Pork:
- Transfer the skillet (or place the pork on a baking sheet) into the preheated oven.
- Roast for 18-20 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for well-done.
4. Add the Glaze (Optional):
- In a small bowl, whisk together honey (or maple syrup), Dijon mustard, and vinegar.
- Brush the glaze over the pork during the last 5 minutes of cooking.
5. Rest and Slice:
- Remove the pork from the oven and let it rest for 5-10 minutes to retain juices.
- Slice into medallions and serve.
Notes
- Make Ahead: Season the pork up to 24 hours in advance and refrigerate. Bring to room temperature before cooking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.
- Variations: Add fresh herbs like rosemary or thyme sprigs to the skillet while roasting for extra flavor.