Pork Tenderloin with Seasoned Rub

Article by Layla Khoury-Hanold

Pork tenderloin, also known as pork fillet, is a healthy, budget-friendly and easy-to-cook protein, but because it’s so lean it can easily dry out in the oven. Master these easy tips and techniques from Ellie Krieger to ensure that your baked pork tenderloin is flavorful, tender and moist. Learn how to make and apply a dry rub, how to tell when pork tenderloin is done cooking and the one step you should never skip to guarantee your pork tenderloin stays juicy.

How to Make Pork Tenderloin Like a Pro

Prep and trim the tenderloin. Remove the tenderloin from the fridge about 15 to 20 minutes before you’re ready to cook. This will allow it to come up to room temperature and help ensure even cooking results. If the pork hasn’t already been trimmed, you’ll need to trim and discard the silver skin, a tough, connective tissue that, if left on, will make the pork difficult to slice and chew. Using a paper towel, gently pat the tenderloin dry to ensure that the seasoning will stick to the meat.

Make a dry rub to enhance the flavor of the meat. Ellie mixes salt with dried spices including garlic powder, oregano, cumin, coriander and thyme to create a flavorful dry rub for pork tenderloin. Stir the mixture with a fork to ensure that the ingredients are well combined to form a seasoning.

Press the rub into the meat to ensure even seasoning. With a dry hand, sprinkle the spice rub all over the pork tenderloin and rub the pork all over, pressing gently to ensure that the seasoning adheres well.

Sear the tenderloin to build flavor and ensure juiciness. Sear the tenderloin on each side to give it a flavorful, golden-brown crust and to ensure that the pork tenderloin stays moist and juicy inside.

Bake the pork tenderloin in the oven. After searing the tenderloin, finishing it in the oven ensures that the tenderloin will cook evenly and all the way through.

Check the meat for doneness. You’ll know the pork tenderloin is done when it reaches an internal temperature of 145 degrees F. Use a digital instant-read thermometer to ensure accurate results.

Rest the meat. Transfer the pork tenderloin to a cutting board and tent with foil, then allow it to rest for 10 minutes. Resting the meat allows the muscle fibers time to relax and the juices to redistribute, ensuring the pork will be evenly moist and juicy inside.

How Long to Cook Pork Tenderloin

How long to cook pork tenderloin depends on the oven temperature and the size of the cut. In her baked pork tenderloin recipe, Ellie sears the pork tenderloin on both sides, then roasts it for 20 minutes at 450 degrees F. The USDA recommends cooking pork tenderloin to an internal temperature of 145 degrees F for food safety and optimal flavor. Be sure to account for carryover cooking: once you remove the pork tenderloin from the oven and allow it to rest, it’ll come up another 5 to 10 degrees. Take the guesswork out of it and invest in a digital instant-read thermometer for the most accurate results.

What to Make with Pork Tenderloin

You can make sauces for pork tenderloin such as a pan sauce, barbecue sauce, cranberry glaze, or salsa verde, or make a marinade to use instead of a dry rub. You can also make stuffing for pork tenderloin, as with this fan-favorite recipe for Mushroom-Stuffed Pork Tenderloin.

Make side dishes to go with pork tenderloin, including mashed potatoes, green beans, roasted Brussels sprouts, a simple green salad, roasted cabbage, or a variety of other vegetable sides. For more pork tenderloin recipe insperation and ideas on what to serve with it, check out our collection of 40 Pork Tenderloin Recipes That Anyone Can Make.

Is Pork Tenderloin the Same as Pork Loin?

No, pork tenderloin is not the same as pork loin, and they can’t be used interchangeably in a recipe. Pork tenderloin, also known as pork fillet, is a long, lean cut that typically weighs around 1 pound and benefits from a quick-cooking, sear-roast method at a high temperature. Pork loin, aka pork roast, is a wide, oblong-shaped cut that weighs from 2 to 5 pounds and is best suited to low-and-slow cooking preparations. For more on the differences between pork tenderloin and pork loin, check out our primer Pork Loin vs Pork Tenderloin.