Roasted Pork Tenderloin

By á-174510

kitchn

Ingredients

• Ingredients
• 1 pork tenderloin (1 to 1 1/2 pounds)
• 1 to 2 tablespoons spices or seasonings (See Recipe Note)
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon vegetable oil
• Equipment
• 10-inch or larger cast iron, or other oven-safe skillet
• Chef's knife
• Cutting board

Preparation

Step 1

Preheat the oven and pan: Ten to 20 minutes before you plan to cook, place the skillet in the oven on a middle rack and preheat the oven to 450°F. The skillet will heat along with the oven.
Season the pork: Pat the pork dry and cut off any large pieces of surface fat. Mix any spices being used with the salt and pepper in a small bowl. Rub the spice mix into the surface of the pork on all sides.
Swirl the pan with oil: Carefully remove the hot pan from the oven using oven mitts and pour the oil in the pan. Swirl to coat the bottom.
Roast the pork for 10 minutes: Set the pork in the pan. (It's fine if your pork tenderloin is a little long for the pan; just bend it to fit as we did here.) Return the pan to the oven. Roast for 10 minutes.
Flip the pork, reduce the heat, and roast another 10 to 15 minutes: Flip the pork to the other side. Reduce the oven temperature to 400°F and continue roasting another 10 to 15 minutes. The pork is done when its internal temperature registers 140°F to 145°F in the thickest part of the meat (20 to 25 minutes total).
Rest for 10 minutes before serving: Transfer the pork to a cutting board, tent with foil, and let it rest for 10 minutes before slicing. For extra-thin slices for sandwiches, cool the pork completely, then refrigerate before cutting.

Recipe Notes

Seasoning the pork: You can keep this pork simple and season with just salt and pepper, or you can rub it with any favorite spices or blend of spices. Some favorites are chili powder, curry powder, garam masala, Chinese 5-spice blend, and za'atar.
Doubling this recipe: To make sure you have leftovers for sandwiches or other meals during the week, you can roast a second tenderloin in the same pan. Cooking time will be the same.