Roasted Pork Tenderloin

Roasted pork tenderloin is your go-to hero for a dinner that feels fancy without all the fuss. This one-pan meal is flavorful, balanced and practically foolproof. Pork tenderloin is a quick-cooking protein that pairs well with everything. All you need is a drizzle of olive oil and a sprinkle of rosemary, sage, salt and pepper. Cooked on a baking sheet with red potatoes, onion and carrots, oven-roasted pork tenderloin is a complete meal that needs little else. And like all sheet-pan dinners, cleanup is a breeze!

What’s the difference between pork tenderloin and pork loin?

Pork loin and pork tenderloin are often confused with each other, but they are pretty different. The loin runs along the spine, so it’s a larger part of the pig. Pork loin roasts can be bone-in or boneless, weigh 2 to 5 pounds, and have a significant layer of fat. (PS: Your favorite bone-in pork chops come from the loin.) A pork loin roast is perfect for slow-roasting, and pork loin chops love the grill.

A tenderloin is a smaller, leaner type of pork comparable to a filet mignon of beef. This muscle is rarely used, making it one of the most tender and quick to cook. It’s always boneless and usually about 1 pound. You can grill, pan-sear, stir-fry and roast pork tenderloin.

Ingredients for Roasted Pork Tenderloin

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• Pork tenderloins: Typically, tenderloins weigh less than 1 pound each, so two that total about one and a half pounds shouldn’t be hard to find. This cut of pork is tender, flavorful and affordable.
• Red potatoes: Ideal for a pork tenderloin roast recipe, these small, round, thin-skinned potatoes cook up crispy on the outside and creamy on the inside. If the red potatoes are larger, cut them in quarters; if they’re small, leave them whole or cut them in half.
• Carrots: Cooked carrots are a great source of beta-carotene, which turns into vitamin A and is vital for eye and vision health. If you hate peeling carrots, don’t bother with the task! You can eat the peels.
• Onion: If deciding which type of onions to cook with, use yellow or white onion when roasting with pork tenderloin.
• Olive oil: Olive oil keeps the herbs on the meat and veggies while also helping crisp the potatoes. Use your favorite olive oil brand, preferably a good extra virgin olive oil.
• Rosemary: The distinctive, almost piney fragrance of rosemary enhances the flavor of this roast pork tenderloin recipe. You can use fresh rosemary if you have it on hand, but the concentrated flavor of the dried herb works just as well.
• Sage: In this case, dried sage is best. Its earthy, warm, woody and aromatic characteristics bring out the best flavor elements of your oven-roasted pork tenderloin and vegetables.
• Salt and pepper: These essential seasonings bring the dish together. If you are feeling fancy, explore the different types of salt.

Directions

Step 1: Season the pork and vegetables

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Preheat the oven to 450°F. Place the pork in a shallow roasting pan or baking sheet coated with cooking spray. Arrange the potatoes, carrots and onion around the pork.

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Drizzle everything with olive oil.

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Combine the seasonings.

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Sprinkle the seasoning mixture over the meat and vegetables.

Editor’s Tip: To save a step, mix the sage, rosemary, salt and pepper in the oil and brush the mixture across the surface of the meat and vegetables to ensure every morsel is seasoned.

Step 2: Roast the pork and vegetables

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Bake, uncovered, 25 to 35 minutes, or until the pork reaches 145° and the vegetables are tender. Stir the vegetables occasionally. Remove the pork from the oven; tent with foil. Let stand for five minutes before slicing.

Editor’s Tip: Use a meat thermometer to test the temperature of the roast pork tenderloin. If it reaches doneness before the vegetables are tender, remove the pork from the oven and continue cooking the vegetables until tender.

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Recipe Variations

• Get creative with spices: Get inspired by these thyme-roasted carrots or any spices used in other pork tenderloin recipes.
• Try a marinade: Take a cue from these marinated pork medallions and make a simple marinade to add more flavor. Or, pick up a pre-marinated tenderloin for the ultimate shortcut.
• Grill the meat and veggies: Grill your veggies and pork tenderloin as in this grilled pork tenderloin recipe. Wrap the vegetables in foil, and grill them until they’re nice and tender.

How to Store Roasted Pork Tenderloin

Let the pork tenderloin and vegetables cool completely and store them in an airtight container in the refrigerator.

How long does roasted pork tenderloin last?

Oven-roasted pork tenderloin is good for up to four days if stored in a well-sealed container in the refrigerator.

Can you freeze roasted pork tenderloin?

Yes, you can! Wrap the roast pork tenderloin and store it in an airtight container or freezer-safe bag for up to three months in the freezer. Consider freezing individual servings for a tasty solo dinner in the future!

How do you reheat roasted pork tenderloin?

To maintain moisture, reheat the roast pork tenderloin recipe in the oven at 325° until it reaches 145°. Alternatively, microwave it in short intervals. Thawing it overnight in the fridge can also help retain precious moisture and texture.

Roasted Pork Tenderloin Tips

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How do you make sure a roast pork tenderloin recipe doesn’t dry out?

If you cook your tenderloin to 145° and check it regularly with a thermometer, it should be tender and juicy. Letting it rest for five minutes helps the juices redistribute, keeping it juicy when you slice it. And remember, pink pork is still safe to eat.

Do you need to sear the meat before roasting pork tenderloin?

Before roasting, you don’t have to sear a pork tenderloin, but it’s a great way to seal in all those delicious juices. If you have a heavy-bottomed pan that can transfer to the oven, now is the time to pull it out.

Pat the pork tenderloin dry, season it with salt and pepper, and heat the pan with 1 tablespoon oil. Carefully place the meat in the pan (you want it to sizzle but you don’t want the oil to splatter). Just two minutes on each side is enough for a sear. Add the veggies, brush everything with herbs and oil, and place the pan in the oven for about 25 minutes or until the meat thermometer reads 145°.

What can you serve with roast pork tenderloin?

What’s fantastic about this roast pork tenderloin recipe is that it already ticks the boxes for a complete meal by including the carrots and potatoes in the roast. Still, you can add a green garden salad and buttery dinner rolls for a full dinner spread.

How else can you use roast pork tenderloin?

Use leftover oven-roasted pork tenderloin in sandwiches, wraps, tacos or stir-fries. Add thin slices to salads. Or, the ultimate way to re-enjoy pork tenderloin is with fried eggs for a protein-packed breakfast. You can even throw those leftover potatoes in for a hash!