Learn how to roast the perfect pork tenderloin every time without the need to sear it first. Follow these simple steps to prepare a juicy and tender pork tenderloin with so much flavor.
If I could only eat one meat, I would hands down choose pork every single time.
Sorry chicken and beef. You just can't compete.
And if my choices were reduced even further and I could only enjoy pork one way, this very lean cut of meat would win.
As showcased in this easy recipe, it just doesn't take much effort to bring out the delicious flavors.
To ensure the best pork tenderloin made in the most easy way (without the need to sear it first!) it is imperative that you let the pork tenderloin rest for 10 minutes after cooking (if you are really in a rush, at least do 5) so that all of the juices don't run out.
Follow these steps the next time you decide to roast a tenderloin to make it the simplest and best way possible!
- Pork Tenderloin- The leanest of the cuts of pork, this tender meat is my favorite pork to cook. It often comes in packs of 2 and each weighs about 1 pound. If you only want to cook one of the 2 pieces, you can cut the recipe in half (though I recommend having leftovers to make sandwiches).
- Avocado Oil- Olive oil can also be used.
- Apple Cider Vinegar- Just a tablespoon of something acidic helps to make the best pork tenderloin by helping it to be tender and juicy without the need to sear. Alternatively, you can use lemon juice or balsamic vinegar although each will impart a slightly different flavor.
- Sea Salt- Kosher salt or table salt can also be used; as the saltiness of each is slightly different, adjust to taste.
- Black Pepper
- Additional Seasonings- See the "Make It Your Own" section for suggestions.
1. Prepare pork. Use paper towels to pat the pork loin dry and place in a baking dish. Use a fork to pierce holes all over the outside of the meat and then rub with the oil. In a small bowl, stir together the seasonings that you are using and then spread evenly over the meat. Mix together the apple cider and water and pour into the dish around the meat.
2. Bake. Place the pork in a 400 F preheated oven and bake for about 20-25 minutes (thinner pieces may take only 15-20 minutes while larger pieces may take up to 30 minutes).
How do I know when pork tenderloin is done cooking?
The best way to check pork is with an instant read thermometer in the thickest part of the meat. Pork is considered safe to consume at an internal temperature of 145 F assuming a minimum of a 3 minute rest time. This temperature results in pork which is just a little pink. If you don't want any pink in your meat, aim for 160 F as your desired temperature.
If you don't have a thermometer, err on the side of the longer cooking time and then rest the meat. If it is not pink once you cut into it, you should be good!
3. Rest. To ensure a juicy pork tenderloin, it is important to let the meat rest for at least 5-10 minutes for best results.
4. Slice. Place on a cutting board and use a sharp knife to cut into your desired sizes.
5. Serve. Garnish with fresh herbs if desired.
Leftovers and Storage
To Store: Store leftovers of this delicious pork tenderloin in an airtight container for up to 4 days.
To Freeze: You can also freeze the pork for up to 3 months.
To Reheat: Rewarm in a skillet over medium-low heat or in the microwave.
Make it Your Own
Add extra flavor by playing around with adding your favorite seasonings. Some spices that taste great with tenderloin are:
- Garlic powder
- Onion powder
- Dried Parsley
Or try it with a spice blend such as:
- Italian Seasoning (This is my go to- I usually add 1 teaspoon per pound of pork)
- Cajun Seasoning
- Barbecue Dry Rub
- Or this combination:
- 1 tablespoon paprika
- 1 and ½ teaspoons fine sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
This versatile pork recipe is great with so many side dishes. Some of our favorites to serve it with are:
- Greek Yogurt Mashed Potatoes
- Sautéed Spinach Pasta
- Lemon Herb Rice
- Baked Sweet Potatoes
- Pumpkin Rice
And some great vegetables sides would be:
And if you have leftovers, use it in:
- Sandwiches- Pair it with one of these Healthy Sandwich Spreads, some cheese and veggies for a tasty lunch. Or use it to make this Apple Cheddar Pork Tenderloin Sandwich.
- Salads- Dice up extras and add it to this Mediterranean Salad or this Santa Fe Salad.
- Stir Fries- Clean out the fridge by sautéing up all of your extra veggies with the sauce from this Sweet and Spicy Stir Fry and then dice up the extra pork and add it in.
No, it is possible to achieve juicy and tender pork without searing it. Because it is a lean meat, cook it at a high temperature (400 F) for a shorter period and then ensure that you rest the meat for 10 minutes before cutting into it.
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And if you liked this recipe...
...you might also like:
- Chinese-Inspired Barbecue Pulled Pork
- Baked Cajun Honey Butter Salmon
- Herb Roasted Cod with Cherry Tomatoes
- Whole Roast Chicken
Roast Pork Tenderloin (No Sear)
- 2 lb pork tenderloin
- 1 tablespoon avocado oil
- 1 tablespoon apple cider vinegar mixed with 1 tablespoon water
- 2 teaspoon salt
- ½ teaspoon black pepper
- additional seasoning (see post for ideas)
- Preheat the oven to 400 °F.
- Use paper towel to dry the pork tenderloin dry and then place it in a deep rimmed baking dish.
- Use a fork to pierce holes all over the outside of the meat and then rub with the oil.
- In a small bowl, stir together the seasonings that you are using and then spread evenly over the meat. Mix together the apple cider vinegar and water and pour into the dish around the meat.
- Bake for 20-30 minutes (very thin pieces will take less time; I found my average sized pieces took 25 minutes) until the internal temperature is 145 F.
- Remove from the oven and allow to rest for 10 minutes (at least 5 if you're in a rush) to prevent the juices from running with cutting.
- Slice and serve.