Perfect Oven-Roasted Pork Tenderloin
Say goodbye to bland, boring pork tenderloin with this recipe for flavorful, juicy, oven-roasted pork tenderloin!
Servings: 4 Servings
Ingredients
- Marinade of choice here are 3 of our favorite pork tenderloin marinades
- 1, 1-pound pork tenderloin
- ½ teaspoon coarse sea salt
- ¼ teaspoon ground black pepper
- ½ tablespoon extra-virgin olive oil
Instructions
- Whisk together the ingredients for the marinade of your choice, then set aside.
- Trim the silver skin off of the pork - the silver skin is the white, tough strip of connective tissue that runs about halfway down the pork tenderloin. Once you have removed it, season pork tenderloin with ½ teaspoon coarse sea salt and ¼ teaspoon ground black pepper.
- Pour the marinade over the pork tenderloin. Refrigerate for 30 minutes up to 24 hours.
- Preheat the oven to 425°F, then heat a cast iron or another heavy-bottomed skillet over medium-high heat.
- Add ½ tablespoon olive oil to the pan, then, once hot, remove the pork tenderloin from its marinade and let the excess drip off, then place it in the pan. Cook for 3-4 minutes, until browned, then cook for an additional 3-4 minutes, until browned.
- Remove the pork tenderloin from heat, then brush it with additional marinade. Transfer the pan to the oven, or place the pork tenderloin on a rimmed baking sheet, and cook for 15-20 minutes, until the pork has reached an internal temperature of 145°F. The best way to ensure your pork cooks to the perfect temperature is by using an in-oven meat thermometer, or by pulling it out at the 15 minute mark, checking the temperature, then returning to bake for another 2-3 minutes until it reaches the desired temperature.
- Remove from oven, let rest for about 8-10 minutes, then slice and serve!
Nutrition
Calories: 136kcal | Carbohydrates: 1.2g | Protein: 24g | Fat: 4.3g | Saturated Fat: 1.3g | Fiber: 0.1g