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Sliced pork tenderloin in the oven on a board with pan sauce
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Oven Pork Tenderloin

Juicy pork tenderloin in the oven with a smoky spice rub and honey Dijon compound butter. Done in 25 minutes with a gorgeous built-in pan sauce.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: mains
Cuisine: American
Diet: Low Calorie
Servings: 8 servings
Calories: 262kcal
Author: Mimi Harrison

Ingredients

Spice Rub

  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 2 tsp Italian seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp ground black pepper
  • 1 tsp salt

Main

  • 2 pork tenderloins
  • 2 tbsp neutral oil vegetable or rapeseed
  • 100 ml chicken stock

Compound Butter

  • 50 g softened butter
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh parsley chopped

Instructions

  • Preheat your oven to 200°C/395°F.
  • Pat the pork tenderloins dry with a paper towel, then season generously with salt.
  • Evenly coat both tenderloins with the spice rub, pressing it in on all sides.
  • Preheat a cast-iron pan over high heat, then add 2 tbsp of neutral oil.
  • Sear the tenderloins for around 2 minutes on each side, until nicely browned all over.
  • Turn off the heat and add the chicken stock to the pan to deglaze the base.
  • Combine the compound butter ingredients in a small bowl and microwave for 30 seconds to melt.
  • Pour or brush the compound butter evenly over both tenderloins.
  • Roast for 10-15 minutes, or until the pork reaches an internal temperature of 140°F/60°C. It will rise to 145°F/63°C as it rests.
  • Rest for 5 minutes, then slice into 2cm rounds and serve.

Notes

  • Remove the silver skin before you season. That thin, silvery membrane running along the side of the tenderloin doesn't break down during cooking, so it makes the meat tough.
  • Pat the pork completely dry with a paper towel. Excess moisture is will prevent a good sear.
  • Use a meat thermometer. Tenderloin is a very lean cut and it dries out fast if you overshoot the temperature. I remove it from the oven at 135-140°F and let the residual heat carry it the rest of the way. The biggest criticisms of pork tenderloin are that they dry out so watch out for this!
  • Don't skip the rest. Five minutes rest will allow the juices to redistribute and will lock in that moisuture!
  • Cast iron is ideal but if you have a stainless steal pan or a heavy bottomed oven safe pan, that will also work!

Nutrition

Calories: 262kcal | Carbohydrates: 3g | Protein: 30g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Fiber: 1g | Sugar: 2g