This simple and classic roast pork tenderloin recipe is one every home cook should have in their repertoire. Our recipe is perfect for any time of the day or year, and any leftovers are a wonderful addition to salads and sandwiches. The key to roasting this pork tenderloin is making sure the pork is completely dry, and the oven roasting temperature is high. If the pork isn’t dry enough before cooking, the moisture will steam the pork instead of allowing it to roast. Roasting at a high temperature will crisp the exterior without overcooking the pork.
Preparation time: 10-20 minutes
Cooking time: 30-40 minutes
- 1½ lbs pork tenderloin
- 2 tablespoons paprika rub
- 1 tablespoon canola oil
- Allow the tenderloin to sit at room temperature for at least 30 minutes and up to one hour before cooking. Place a large cast iron pan or heavy-bottomed sauté pan on the middle rack of the oven and preheat to 450 degrees.
- Pat the pork dry with paper towels. Sprinkle the paprika rub all over the pork, and rub in thoroughly.
- After 10 to 20 minutes, carefully remove the pan from the oven. Coat the bottom of the pan with oil. Place the pork in the pan, and fold the meat if necessary so that the pork fits snugly. Return the pan to the oven and allow the pork to roast for 10 minutes.
- Flip the pork over and reduce the oven temperature to 400 degrees. Allow the pork to roast for another 10 minutes. Stick a thermometer into the thickest part of the pork. If the temperature registers between 140-145 degrees, your pork is done. If the pork isn’t quite ready, cook for another 10 to 15 minutes.
- When the pork is ready, allow it to rest for 10 to 15 minutes before serving.