You’re welcome! Changed up the spices each time. Made this last Sunday, it was a bigger loin than the recepi said to use and it was only for me and my partner and my son, there was nothing left, got comments from both of them how nice it was and it certainly was, so happy I found this on Pintrest and thank you for sharing (getting hungry again now just writing about it) x. I’m so glad you all enjoyed it! Thank you for your perfect rating, Linda. I made your recipe and it was fabulous. Very tasty and juicy – cooked to perfection. Hi Adrian! Do I need to pan sear if I’m cooking it in the crockpot? I add splash of white wine vinegar & brown sugar with these seasonings to marinate & pat of butter on top of each when i bake. I didn’t have an Italian spice mix so threw together my favorites, and seared the tenderloin in my cast iron skillet. I am not a pork fan but I love this a well. Thank you for the wonderful review! I haven’t tested it in a crockpot to say for sure though. Thanks for the excellent and easy recipe. This recipe is definitely a keeper…like all the other recipes we have tried of yours!!! I will be making it again this week. But the seasoning is amazing, no matter what! Thank you for your great review, AZ. 3. I’m confident this baked pork tenderloin will become a go-to family favorite for you. Hands down, the best pork tenderloin I’ve ever had!!! I will make this again and again. This Sunday I’m doing it with a Mash Gratin and Tenderstem Brocolli. Pork was covered with crushed garlic with salt and a must: MARJORAM! Thank you for that suggestion. My bf and his dad loved it, can’t wait to make again and definitely going to share this recipe with my family. Thank you so much for this amazing review Vicki! Hi, that would be if you were substituting Italian seasoning. As Christine explains in her guide to buying pork chops, the tenderloin comes from the loin of the pig, which runs from the hip to the shoulder. Will definitely make this again! Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). FANTASTIC recipe!! We appreciate your input! That is so awesome to hear! Pork tenderloin is one of the easiest, most relaxed cuts of meat to cook for dinner, and it’s one of my favorite weeknight meals. Great texture and taste. I do pork tenderloin in the crockpot often. You are such an amazing inspiration for all us out there that are running out of cooking ideas !!! Thank you for that awesome, review! I have already passed the recipe along and will definitely make it again and again. I’m so happy you enjoyed that, Paul! Thank you for this recipe! Wow! Bake until center of pork registers 150˚F (I have let mine get to 160 and it’s still super tender) then transfer to a cutting board and let meat rest 5-10 min before slice into rings to serve. Line a rimmed baking sheet with aluminum foil or parchment paper and set … Thank you for that great feedback. It is either Polish or Ukranian receipe. Thank you for the wonderful review! Will make this again ASAP! Swirl the pan with oil. You can find that on the printable recipe card along with the rest of the ingredients. Served with baked sweet potatoes and green beans. Fantastic! Great to hear that you found your go-to-pork recipe! Thank-You! Everyone loved it!! I’m going to make this tonight, what are the best sides to serve with this recipe? Crush garlic with rosemary, salt and pepper, making a paste. Thank you for sharing. A winner for sure. If you follow the recipe exactly this is absolutely foolproof. Thanks, Natasha. Thank you for sharing that with us! Ever! I love you !! Thank you for that awesome review! Our Instant Pot Pork Tenderloin recipe has been incredibly popular with readers, so I wanted to share another recipe that I think you’ll also love.. Because this is a quick recipe, Oven Roasted Pork Tenderloin makes a scrumptious meal any day of the week. For the standard 1-lb or 1.25lb piece of pork tenderloin, usually no more than 10-15 minutes in a 450F oven. Pork tenderloins are a great meat for smaller households and if you need more, just double it up. It was soooo tender and delicious! I made mashed potatoes & Beets with it, yummy, yummy! Thank you! Thank you! My spices were parsley, sage, fresh rosemary and thyme with sea salt anf fresh ground pepper. We have included Amazon affiliate links to the products used to make this recipe. *Oil used should have a high smoke point. Thank you for sharing that with me. Thank you for sharing your wonderful review Linda! I’m so glad you enjoyed that! Did I mention quick too? I made it for guests, and everyone loved it! This is it! I’m so glad you enjoyed it, Lindsey! Google it and let me know if you find out different. So glad you loved it! She lives in Columbus, Ohio with her husband and two small, ice cream-obsessed daughters. Great to hear that, Dorothy! This way makes it so juicy. I did this for supper. We appreciate it! Let stand 10 minutes before slicing crosswise into thin (about 1/2-inch thick) slices. Love this quick and delicious tasty pork recipe. Thank you for this recipe. I have had several readers report great results transferring and then baking. So you’ll often find two tenderloins in one package. Hi Mikayla, I haven’t tested that with turkey, but I bet that can work with a few adjustments! Faith is also the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook, as well as Bakeless Sweets. Bake until center of pork registers at least 150˚F then transfer to a cutting board and let meat rest 5-10 min. Your my go to girl now!! Thank you, Jo! I know you like to say it’s “restaurant quality”. If you’re in the mood for a simple dinner of meat and vegetables, but need to shake up your chicken breast (or pork chop) routine, pork tenderloin is your ticket. This recipe adapts so well to side dishes. THE BEST pork tenderloin recipe I have ever made!!! I’M doing the Roasted Pork Tenderloin tonight and did your cheese cake yesterday and was delicious. Love this recipe! I skip the coriander. Thank you! Chef Mark Natasha’s Kitchen is one of only 2 recipe blogs I follow! An easy and healthy dinner. I thought piercing the tenderloin all over would result in loss of the porks juices and hence toughen the meat which is so easy to do when cooking with pork. Slowly roasted for hours. I really like watching your videos…you’re so precious!! Class of Jan 1984. Hi Juneal, I think you’ll find what this reader wrote helpful & It does go great alone. That may work! You’re welcome, Erin! Plus I had everything (except coriander seed, which I didn’t use) already in my pantry. It was irritating and distracting. My 7 yr old daughter even said, “Mommy, this has the crust like it does on the grill” (which we love). I hope you love the pork tenderloin! I’m going to try some of your other recipes! Easy & Delicious! Natasha’s favorite tips to unleash your inner chef! Best. Thanks for your feedback. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. HOWEVER, this pork IS THAT GOOD!!! Made this last night and it was delicious! I highly recommend a digital (instant read) thermometer like this one will help you achieve the perfect doneness. I was surprised by how moist it was. Hi! Thanks for sharing that with us, Cheryl. This was fabulous!! The meat is amazingly tender and juicy! You would probably need a different recipe or instructions for the crock pot. Hi there! In another post you asked how to chop onions without crying. Hi Terrie, keep in mind that pork can be slightly pink when it is cooked. Can you please explain this? Hi Anne, we used a 1 1/2 pound pork tenderloin. Pierce pork loin all over with a fork and rub with 1 Tbsp oil. Leftovers of this meat taste great, even after it’s been sliced. Pork Tenderloin - Roast Pork Tenderloin in the Oven | Kitchn Joseph!!!! I hate comments that say “I ran out of this” “I substituted that” You are not giving a review of a recipe. Next time I will make two because we all wanted more. How many g or how much is a serving of the pork tenderloin? It is my go to just about every time I make pork tenderloin. Thank you for the great review and awesome feedback! Hi Augustine, I hope you found my original response. Made it for family dinner last night. Isn’t that the best when kids love what we moms make! Flip the pork, reduce the heat, and roast another 10 to 15 minutes. Thank you for sharing that with all of us! Quick and easy to make we will be enjoying this again. So happy to know that you were able to find a good substitute to use. I make it with a port cherry sauce, mashed potatoes and green beans. Thank you so much for your wonderful videos, easy to follow steps, it is a pleasure to watch you and all your recipes are delicious!! Also, kosher salt is a nice substitute for sea salt. It was definitely done but not overdone- the way pork should be. This is the perfect dish for unexpected guests or just entertaining in general. Hi Anna, we use the bake mode in our oven, but both should work fine. I always forget to marinade ahead of time so this was perfect! That is the best when kids ()& husband) love what we moms make. I’m happy to hear that! This really inspires me to create more new recipes! Without testing that myself it’s hard to say how long without testing it but yes, I would adjust the back time. Prep: Preheat oven to 400˚F with the rack in the middle. Was loved by all! Thank you, Natasha!! Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. And released juiced poured over to pork. Should it still be red? I have never used coriander before and what it brings to the pork loin is *chef’s kiss*. These are reviews for Pork tenderloin! You’re so nice! We enjoyed this very much! I bought a 1.25lb pork tenderloin at Trader Joe’s, and looked online for recipes. Read more comments/reviewsAdd comment/review. The tenderloin itself is sometimes also called a pork “filet,” and it is one of the most tender cuts of meat on the animal, since it is not a muscle that receives much, if any, exercise. This is always a huge hit at our home especially when entertaining. Thank you for your lovely review, Helene! I seared in a cast iron pan and put it directly into the oven. Thank you! I use Avo oil for everything and people, it’s safe for sautéing at higher temps. My husband said to please not lose the recipe! Thank you for all your good recepies! We’re glad you enjoyed this recipe. This recipe is a keeper for sure!!! Thanks for your feedback and info, Mark. My new favorite pork recipe. It is a very soft and beautiful cut, but it is also very, very lean. My husband loved it and my kids loved it too! I love you and I appreciate all the yummy dishes that you make every single day … Thank you. While the meat was resting, I roasted some asparagus, and the timing was perfect. Thank you so much for your compliments, Pina. I did it last night. Comes out perfect every time! It sounds like you found a new favorite. . THANK YOU Natasha !! This recipe will steal the holiday show. ROASTED BACON WRAPPED PORK TENDERLOIN. That’s just awesome! In any case, I always recommend using a meat thermometer to test meats for doneness. It sounds like you have a new favorite! Such a quick, simple meal, yet my family devoured it and had clean plates moreso than some of my fancier time consuming meals. This recipe will definitely go into my regular rotation of family favorites. Would it be possible to brown this ahead of time, prior to a dinner party, and then place in oven for last step when almost ready to serve to guests? If you wait to get it in the oven, it may affect the baking time, but if you get it in there right away, it shouldn’t need any modification in bake time. I hope that is helpful! Searing meat brings color and flavor but does not seal in the juices. Followed directions exactly and was the best tenderloin …. I might go even less next time because once you start reducing sodium, your taste buds are more sensitive to it. I'm Natasha Kravchuk. We are so happy you're here. Followed directions exactly and was the best tenderloin …. My new favorite pork recipe. So good and so easy. The only thing I did wrong was that I forgot to take a picture. I added some paprika and used seasoned salt. This is because it used to be recommended that pork be cooked to 160°F. The quick prep makes this a perfect option for unexpected company or a hungry family. Trim the silver skin off of the pork – the silver skin is the white, tough strip of connective tissue that … I read through so many good comments looking for my answer but couldn’t find it..can this be made ahead of time for an occasion and possibly re-heated in the oven..searing high make the house smell to much for company. This is amazing and just as juicy as promised. I’m so glad you enjoyed this recipe! That’s so great Rob! I hope that you will enjoy all the other recipes that you will try. This is my first recipe from your blog. Sounds like you found a new favorite Connie! Thank you for that wonderful review! We have 3 littles and tend to have pork tenderloin about once every two weeks. This is my go to method for cooking tenderloin. I Natasha, I am writing from Montreal Canada, I cook the porc tenderloin for a porc lover visitor and everybody loved it. I prepped it, seared it per the recipe, then roasted it on a bed of onions and apples. So good! Very flavorful. I’m no cook, but I followed the recipe exactly and it turned out perfectly. That is the best when kids love what we moms make. If you don’t have coriander, you can omit it and the recipe will still work. Just made this for dinner tonight. Do not think I had it on long enough on the stove so took an extra 3 or 4 min in oven. Thank you so much for sharing. It had a ton of flavor and was very juicy!! Found you on facebook. Made this tonight. Great recipe…,, .so easy and delicious! Can brown the pork roast ahead of time and bake later? Thank you so much for sharing this with us. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Will make this again, no doubt! Mille grazie!! I hope that helps. Thank you so much for stopping by and sharing that with me. I knew the meat was still slowly cooking to be 145F. Were the parsley, sage, rosemary, and thyme in addition to the Italian seasoning and garlic powder, or instead of those 2? 1. Thank you for sharing that with me, Terri! Wednesday we made Shrimp fried rice but used the left over pork instead of shrimp..Sooooo good. I’m so glad you enjoyed it! Sweet smell of marjoram and garlic filled the air. My spices were parsley,sage, fresh rosemary and thyme with sea salt anf fresh ground pepper. I remember that from a class way back at the Culinary Institute of America. I seasoned and browned the meat in a cast iron skillet as directed. Will be my go to recipe for tenderloin from now on. You’ve very welcome, Rena! I made this tonight for the second time. . Also Glad you enjoyed it! Thanks in advance! Both tenderloin and pork loin roast can be rolled, stuffed and tied. This was a great recipe! This is a winner. I have a 10 lb porkloin and was wondering what your suggestion would be on cook times and if the the oven temperature should be adjusted? Thank you for that awesome feedback! Will make this again, with 1/4 teaspoon of salt. Thank you for that amazing review! You will create your dry rub for pork tenderloin with just salt, pepper, Italian seasoning, garlic powder and ground coriander. I’m so happy to hear that, Stella. Thank you for that amazing review Cheryl! Use your hands to rub the spices into the tenderloin until evenly coated. This is the best pork tenderloin I have ever tasted!! I didn’t have coriander on hand, but was able to find a substitute, Cumin, that I did have. Amazing and quick. ‘ll tell you after how it came or tasted… ThermoPro Digital Instant Read Meat Thermometer. Sauce was great with this pork tenderloin! You could omit the coriander and the recipe would still work out. I ask because I have that gene that makes me DESPISE cilantro and I generally avoid coriander too…. Looks delicious I’ll be making it this week. Hi! . Quick easy and one frying pan. It was phenomenal. Place in the oven and bake uncovered at 400˚F for 13-15 min, flipping the tenderloin over halfway through baking. We all know that fat makes everything better. I love the recipes on here. This. You are our go to for recipes! I had everything in my pantry with the exception of ground coriander. I’ll make it again, but will reduce The salt by half. Awww that’s the best! Place the pork in the pan. I am so glad that you loved this recipe! James Beard. While the loin is resting, mix the pan juices with Dijon mustard to taste, black pepper, and about 1/2 of the roasted garlic and onions (the remaining half are a nice flavor accent garnish). It’s also easy to double or triple the recipe to feed a crowd because it always disappears fast and leftovers taste just as good the next day sliced into sandwiches or served as a side. Trim tenderloin of fat and any silver skin and pat dry with a paper towel. I pierced it, oiled it, seared it, all of that. That’s so great! 4. Served it with mashed potatoes and saurkraut. I’m leaving it in to see what happens. Sounds like you found a new family favorite! P.S. I had 2 tenderloins, just added a pinch more of each spice and it was just the right amount to cover both of them. Pork loin,pork butt,etc. I was concerned it would dry out being uncovered, but it turned out perfectly cooked and juicy! Thanks for sharing that with us! They use the rolls to dip in deglaze…it’s usually all gone! It was a huge hit!! I specifically used avocado oil for this recipe because of its high smoke point (approx 520°F). https://www.inspiredtaste.net/10767/simply-seared-pork-tenderloin-recipe Even leftovers after two days were still as tender and moist. Made this for a special dinner. Great recipe, thanks! Is this good! SOO juicy and flavorful. I also bought a turkey breast tenderloin. “I have found a sauce that KILLS with this recipe: toss an onion in with the loin (and garlic, if you are so inclined). Thrilled to hear you enjoyed this recipe! It sounds like you have a new family favorite! Hi Cristina, I haven’t tested that but I think it could work. I’m making this (again), and just saw your comment and happen to have Pinot grigio on hand. I used slightly different spicing, but coriander being one of my favorite spices, of course it was used. Thanks so much! Perfect blend of spices. Browning was an absolute! Wow! Once oil is hot, add pork and brown on all sides (6 minutes total). Here’s what one of our readers wrote: “The most tender pork I have ever prepared. So very moist. Thanks Natasha…have been loving your recipes!!! Thanks for your great feedback and thank you for giving this recipe a try! I haven’t tried it that way but if you do, you would probably need to bake longer since it will be refrigerated. Hi Mike, I’m not sure what you mean since these were not pre-seasoned, but just started with plain raw pork tenderloin. The flavor was amazing and the pork was so tender. Definitely a 5-star. Thank you for the wonderful review!
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