Easy Roasted Pork Tenderloin Recipe – Learn under Experts

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Easy Roasted Pork Tenderloin Recipe – Learn under Experts :  This is a tried-and-true, quick and simple way to prepare pork tenderloin that you will appreciate. The tenderloin becomes extremely soft after searing, leaving behind a beautiful crust that seals in the juices!

Our go-to baked pork tenderloin recipe is this one. There’s no need to marinate it! You can avoid marinating the meat for hours by piercing the tenderloin with a fork, which allows the flavor to seep deeper into the meat. This is a great alternative for unexpected guests or a hungry family because of how quickly it can be prepared.



Easy Roasted Pork Tenderloin Recipe – Learn under Experts




  • 1 or 2 half-pound pork tenderloins – (see note)
  • 1 tablespoon oil
  • 2-3 tablespoons fresh lemon, lime, or orange juice – (or 1 tablespoon of each)
  • 2 teaspoons Italian seasoning
  • 1 teaspoons garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika – (optional but highly recommended)
  • ¼ teaspoon black pepper




Grease a sizable baking or casserole dish lightly and preheat the oven to 400 degrees. Use a fork to pierce the tenderloins all over. Apply oil to the meat’s whole surface.

Blend together Italian seasoning, black pepper, smoked paprika (if using), cumin, garlic powder, and chili powder. Distribute the mixture evenly over the tenderloin(s), ensuring that it coats the meat on both sides. Transfer to the prepared baking dish and cover with lemon or lime juice.

Bake for 25 to 35 minutes, or until the outside is crispy and browned and the centers are cooked to your desired doneness (you can remove them early if you prefer somewhat pink centers).

Drizzle the meat with the dish’s juices. Let it rest for five to ten minutes either in the baking dish or on a chopping board. Cut into pieces that are one inch. If preferred, sprinkle freshly chopped cilantro over the slices after spooning any leftover pan juices over them. Then, serve.




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You can use one or two medium-sized or very small pork tenderloins for this recipe, or you can use three or even more medium-sized tenderloins and double or quadruple the seasoning components to feed a large crowd.



  • Calories: 176 kcal
  • Carbohydrates: 2 g
  • Protein: 24 g
  • Fat: 8 g
  • Saturated Fat: 2 g,
  • Trans Fat: 1 g
  • Cholesterol: 74 mg
  • Sodium: 650 mg
  • Potassium: 493 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Vitamin A: 298 IU
  • Vitamin C: 1 mg
  • Calcium: 31 mg
  • Iron: 2 mg


Expert Tips & Tricks

You can use one or two medium-sized or very small pork tenderloins in this recipe, or you can use three or even more medium-sized tenderloins and serve a big number of people with the extra seasoning components.

You may refrigerate this roasted pork tenderloin for up to five days.

This baked pork freezes well for up to 6 months when stored in an airtight freezer container. Refrigerate to thaw before reheating.




What Temp to Pork Tenderloin in the oven?

The ideal oven temperature for baking pork varies among recipes. Most, though, range from 375 to 425 degrees. I use 400 degrees for my roasted pork tenderloin dish. The meat cooks most evenly and rapidly enough at 400 degrees to maintain its interior moisture and juicy texture.

Use a meat thermometer if you’re unsure if the pork tenderloin has baked all the way through. Put the thermometer in the area of the meat that is thickest. At 145 degrees Fahrenheit, it should read. If there is still some pink inside the tenderloin, don’t worry. To be safe, you may even choose to leave it somewhat pink. It’s also important to allow the meat to rest before slicing into it. This guarantees?




Fruit juices are excellent for adding flavor to meat by marinating and basting. To fully seal in the flavors you’re utilizing, the acid from citrus liquids in particular helps to “cook” the meat a little bit while it’s marinating. They accomplish this by using the enzymes they possess to break down the meat. This allows the spices and other components in the marinade to seep further into the meat.

Do you know what ceviche is? This is a Latin American meal that is similar to a raw fish salad in that raw seafood is “cooked” in citrus juices, most often lime or lemon. The juice denatures the proteins, which is why it marinates and turns white during cooking in the same way as when it’s cooked. The greatest ingredient for this is fresh seafood.


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