Southwestern spices and an easy cooking method create this tender, incredibly flavorful Oven Roasted Pork Tenderloin. Dinner is on the table in about 30 minutes, and any leftovers are perfect for sandwiches the next day.
This post may contain affiliate links. Please read our disclosure policy.
Pork tenderloin has long been one of my favorite high-quality sources of protein. It’s super lean and low in calories, cooks quickly, and is consistently tender. The flavor is very mild, which is actually a plus since it takes on whatever seasoning you throw at it.
A Southwestern spice rub made with pantry staples gives this Oven Roasted Pork Tenderloin a smoky, herby, garlicky flavor with just a touch of heat. The quick oven-roasting method finishes it off with a beautifully browned crust and a perfectly tender interior.
Serve it warm for dinner, then use the leftovers to make seriously delicious sandwiches the next day. It’s great chilled straight from the fridge and works especially well for meal prep.
Table of contents
Ingredient Notes
- Pork tenderloin: You’ll typically find it sold two per package, with a total weight of about 2½ to 3 pounds. That’s plenty to serve 6 to 8 people, and often more than you need for one meal. The bonus is great leftovers that make quick meals later in the week a breeze (see Serving Suggestions below.)
- Southwestern spice mix: The pork is seasoned with a simple blend of pantry spices including chili powder, smoked paprika, cumin, oregano, kosher salt, granulated garlic, onion powder, black pepper, and a little cayenne for optional heat.
How to Make Southwestern Pork Tenderloin
- Pat the tenderloins dry with paper towels and combine the spices in a small bowl.
- Drizzle each tenderloin with olive oil.
- Sprinkle the spice mixture over the pork, including all sides and the ends.
- Heat oil in a large skillet over high heat until it is hot and shimmering. Add the pork (it should be sizzling) then turn off the heat under the pan and immediately transfer the pan to a preheated 475 degree F oven (without flipping the pork). After 10 minutes, reduce the oven temperature to 400 degrees F and use tongs to flip the pork over. Return the pan to the oven and cook for an additional 10 minutes or until the internal temperature of the thickest portion reads 145 to 150 degrees F when tested with an instant read thermometer.
- Transfer the roasted pork to a cutting board.
- Tent loosely with a sheet of foil and allow the pork to rest for 10 minutes before slicing.
Serving Suggestions
- Rice: Try it with rice like my Almond Rice Pilaf, Salsa Rice, or Broccoli Cheese Long Grain and Wild Rice.
- Potatoes: Great choices include Roasted Sweet Potatoes, Crock Pot Baked Potatoes, or Lemon and Garlic Roasted Potatoes.
- Fresh side: The flavors pair perfectly with a fresh side like Mango Corn Salsa with Black Beans.
- Veggies: Round out the meal with simple roasted vegetables of your choice. Sautéed Broccolini, Sweet Chili Garlic Roasted Brussels Sprouts or Sweet Spiced Roasted Butternut Squash would be delish. Depending on the season, I love this with my Skillet Corn with Jalapeño or Sweet Baked Acorn Squash.
- Sandwiches: Slice and serve one of the tenderloins for your meal and refrigerate the second for amazing sandwiches for the days ahead. The chilled tenderloin will be easier to thinly slice for deli style sandwiches and it’s perfect for my easy Cuban Sandwich recipe.
Storing Cooked Pork Tenderloin
Immediately cover and refrigerate any leftovers. Refrigerated fully-cooked pork tenderloin should be consumed within 3 to 4 days.
If you plan to make this in advance for sandwiches, allow the pork to cool and then wrap it tightly in foil. Refrigerate immediately and use within 3 to 4 days.
More Pork Recipes You’ll Love
- Balsamic Glazed Pork Tenderloin
- Smoked Pork Tenderloin
- Chipotle Pork Tacos
- Grilled Pork Tenderloin
- Skillet Braised Pork Chops
- Slow Cooker Cuban Pork
Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
Oven Roasted Pork Tenderloin
Ingredients
- 2 ½ to 3 pounds pork tenderloin, 1 package with 2 tenderloins
- 3 tablespoons olive oil, divided
Southwest Spice Mix
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 ½ teaspoons kosher salt
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cayenne, optional
Instructions
- Allow pork to sit out at room temperature in the packaging for 30 minutes to take the chill off. Preheat oven to 475 degrees F. Set a large deep skillet or braising pan nearby (cast iron works great).
- Remove the pork from packaging and pat dry with paper towels. If the tenderloins are too large to fit well in your pan, cut them in half. Drizzle pork with olive oil (1 tablespoon per tenderloin).
- Combine all ingredients for the Southwest Seasoning Mix in a small bowl. Sprinkle the mixture over the pork, including all sides and the ends.
- Add remaining 1 tablespoon oil to the pan and place over HIGH heat until the oil is hot and shimmering. Add the pork (should be sizzling), then turn off the heat under the pan and immediately transfer the pan to the preheated oven (without flipping the pork). Cook for 10 minutes. Reduce the oven temperature to 400 degrees F and use tongs to flip the pork over. Cook for an additional 10 minutes or until the internal temperature of the thickest portion reads 145 to 150 degrees F. Transfer the pork to a cutting board and tent loosely with a sheet of foil. Allow the pork to rest for 10 minutes before slicing.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!Adapted from The Kitchn
This post was originally published January 15, 2021. It has been updated with new text and images.
I loved everything about this recipe, in particular the cooking method. It’s my favorite pork tenderloin recipe now. I browned it on 2 sides for 1.5 minutes each on high. Not sure if the timing was right for this part as it really caramelized the crust. That said liked the crust and the tenderloin was cooked perfectly moist throughout. The timing and method were spot on. Thank be you.
I love this one too! And, it’s great cold from the fridge for sandwiches. Thanks so much for your comment and rating. 🙂
This was a very a very flavorful seasoning for the pork . I will use it again!