Roasted Pork Tenderloin is the no-fuss roast that tastes like Sunday dinner on a Wednesday. A quick spice rub, hot sear, and short oven finish give you tender slices with simple pan juices built right in. It’s one skillet, minimal prep, and dependable results. Add a salad or veggies and you’ve got a cozy meal the whole crew will crush without spending all night in the kitchen.
Why This Roasted Pork Tenderloin Is a Weeknight Win
- Fast Prep: You can get this ready in just 10 minutes.
- Easy Cleanup: Everything cooks in one skillet.
- Big Flavor: The seasoning and broth create a tasty dish that everyone will enjoy.
How to Make Roasted Pork Tenderloin (3 Steps & Timing)
Step 1: Prep the Pork
- Preheat your oven to 400°F (200°C).
- Pat the pork tenderloin dry using paper towels.
- In a small bowl, mix together the salt, pepper, garlic powder, onion powder, rosemary, and thyme.
Step 2: Sear the Pork
- Rub the spice mixture all over the pork tenderloin.
- Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
- Sear the pork tenderloin for 2-3 minutes on each side until lightly browned.
Step 3: Roast
- Pour ½ cup of chicken broth into the skillet.
- Move the skillet to the preheated oven.
- Roast for 20-25 minutes. The pork is done when a meat thermometer reads 145°F (63°C).
- Once done, take the skillet out of the oven and let the pork rest for 10 minutes before slicing.
Quick Sides & Serving Ideas
- Roasted or steamed vegetables like broccoli or green beans.
- A simple salad with mixed greens and vinaigrette.
- Rice or quinoa for a filling side.
- Mashed potatoes for a classic pairing.
Storage & Reheat (No Soggy Leftovers)
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze the pork for up to 3 months. When reheating, use an air fryer or oven to keep the meat crispy instead of using a microwave.
Got Leftovers? Make Them Work for You
Leftovers don’t have to be boring. Most of the time they’re a head start on tomorrow’s meal. Toss roasted veggies into eggs, turn last night’s chicken into wraps, or freeze soups for a lazy-night rescue. The trick is storing them right and keeping it simple. That way, instead of another chore, leftovers feel like a shortcut. See more easy ideas here and make the most of what you’ve got.
10-Minute Prep & Time-Saving Shortcuts
- Use pre-chopped vegetables to save time.
- Buy a rotisserie chicken and use the broth for flavor.
- Look for bagged salad mixes for an easy side.
- Purchase garlic powder and herbs in bulk to cut down on prep.
Smart Swaps & Variations
- Substitute pork tenderloin with chicken breast for a lighter option.
- Use fresh herbs if you have them on hand; they can enhance flavor even more.
- If you’re short on time, you can use a pressure cooker for faster cooking.
- Try seasoning with taco spices for a fun twist.
Craving Something Quick and Crave-Worthy?
Lazy Bites is my go-to spot for those snack cravings that hit out of nowhere. Cheesy pulls, sweet bites, and sides that come together fast no fuss, no fancy prep. Whether it’s a lazy Saturday, a game night spread, or just a quick fix before dinner, these recipes are made to hit the spot without stealing your time. Grab a bite now and keep it easy.
Roasted Pork Tenderloin
Ingredients
- 1.5 lbs pork tenderloin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
- 1/2 cup chicken broth
Instructions
- Preheat oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels.
- Mix salt, pepper, garlic powder, onion powder, rosemary, and thyme in a small bowl.
- Rub spice mixture evenly over the pork tenderloin.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork for 2–3 minutes per side until lightly browned.
- Pour chicken broth into the skillet, then transfer skillet to the oven.
- Roast for 20–25 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove from oven and let rest for 10 minutes before slicing.
Notes
Nutrition
Lazy Cook’s Pro Tips
A couple of small tweaks can save you time every week. Line sheet pans with parchment for zero scrubbing, keep pre-chopped garlic in the fridge for instant flavor, and double-batch sauces so you’ve got a backup for busy nights. Little shortcuts like these keep dinners easy without giving up taste. See more time-saving tips here and make cooking less of a chore.
FAQs
Can I swap in pork loin instead of tenderloin?
You can, but plan for a longer cook and slightly different texture. Pork loin is thicker and lean, so sear it, then roast at 350°F until 145°F in the center, resting 10 minutes before slicing. If the outside browns too quickly, tent with foil. Seasoning stays the same; just watch temperature rather than time for best results.
How do I keep the pork from drying out?
Two keys: don’t overcook and let it rest. Pull tenderloin at 145°F in the thickest spot and rest 10 minutes so the juices redistribute. A quick sear locks in flavor, and a little broth in the pan helps make a simple jus. Slice against the grain and serve right away for the juiciest bites.
Do I need to marinate pork tenderloin?
Not required. A simple spice rub plus a hot sear brings plenty of flavor. If you want extra zip, marinate 30–60 minutes in olive oil, garlic, a splash of soy, and a little Dijon. Pat dry before searing so you still get that golden crust, then roast to 145°F and rest.
What’s the best way to reheat leftovers?
Use the oven or air fryer so the outside stays pleasant and the inside stays tender. Warm sliced pork covered loosely in foil at 300–325°F with a spoonful of broth until just heated through. Avoid microwaving if you can; it tends to dry lean meat. Save the pan juices to moisten when reheating.
Wrap-Up: A Fast Roast with Big Payoff
This Roasted Pork Tenderloin hits all the weeknight goals: quick prep, one pan, and juicy slices that taste like you tried harder than you did. The sear adds flavor, the oven brings it home, and the pan juices make an instant sauce. Pair with a green veggie and a starch and dinner’s done. Make it once and you’ll keep this reliable roast in the rotation.
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