Pork Tenderloin
Quick 2-ingredient pork tenderloin baked at 425°F until 150°F. Rest 5 minutes, slice and serve with chutney, roasted potatoes or salad.
Fast, easy and delicious - only two ingredients. I needed a quick but nice meal, so I served it with homemade peach chutney, roasted sweet potatoes and a green salad. If there are any leftovers, it's even good cold sliced thin and served with crusty bread, fruit and cheese.
Submitted by: Terry Shoemaker from Albuquerque, New Mexico
Yield: 4
- Coat a 1.5 lb pork tenderloin with 1–2 tbsp garlic-pepper butcher's rub and bake at 425°F.
- Bake about 30 minutes or until an internal thermometer reads 150°F, then let rest 5 minutes before slicing.
- Serve hot or cold. Leftovers are great thinly sliced on crusty bread with fruit and cheese.
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Preparation Instructions:
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Frequently Asked Questions
What oven temperature and time should I use?
Preheat the oven to 425°F and bake the 1.5 lb tenderloin uncovered about 30 minutes. Use an instant-read thermometer to confirm doneness.
What internal temperature is safe for pork tenderloin?
USDA guidance is 145°F with a 3 minute rest. This recipe recommends 150°F and a 5 minute rest, which will yield a slightly firmer, well cooked result. Always use a thermometer for accuracy.
Can I use a different rub or seasoning?
Yes. Any dry rub or simply salt and pepper works. Start with about 1 to 2 tablespoons of rub for a 1.5 lb tenderloin and adjust if the rub contains a lot of salt.
Do I need to preheat the oven and should I cook from frozen?
Yes, preheat the oven to 425°F before baking. Do not cook from frozen. Thaw the tenderloin in the refrigerator overnight for even cooking.
How should I slice and serve leftovers?
Let the meat rest, then slice thinly across the grain. Serve cold on crusty bread with fruit and cheese, or reheat slices gently in a 300°F oven for 10 to 15 minutes covered.
How can I check doneness if I do not have a thermometer?
A thermometer is the best choice. Without one, check that the meat feels firm but springy and that juices run clear. This method is less precise, so consider getting an inexpensive instant-read thermometer.
Can I cook the tenderloin another way, like on the grill or stovetop?
Yes. Sear the tenderloin on the stovetop for 2 to 3 minutes per side, then finish in a 400°F oven until it reaches your target internal temp. On the grill, sear over medium-high heat then move to indirect heat to finish.
How long do leftovers keep and how should I store them?
Refrigerate leftovers in an airtight container for 3 to 4 days. For longer storage, freeze sliced tenderloin for up to 3 months and thaw in the refrigerator before use.
What oven temperature and time should I use?
Preheat the oven to 425°F and bake the 1.5 lb tenderloin uncovered about 30 minutes. Use an instant-read thermometer to confirm doneness.
What internal temperature is safe for pork tenderloin?
USDA guidance is 145°F with a 3 minute rest. This recipe recommends 150°F and a 5 minute rest, which will yield a slightly firmer, well cooked result. Always use a thermometer for accuracy.
Can I use a different rub or seasoning?
Yes. Any dry rub or simply salt and pepper works. Start with about 1 to 2 tablespoons of rub for a 1.5 lb tenderloin and adjust if the rub contains a lot of salt.
Do I need to preheat the oven and should I cook from frozen?
Yes, preheat the oven to 425°F before baking. Do not cook from frozen. Thaw the tenderloin in the refrigerator overnight for even cooking.
How should I slice and serve leftovers?
Let the meat rest, then slice thinly across the grain. Serve cold on crusty bread with fruit and cheese, or reheat slices gently in a 300°F oven for 10 to 15 minutes covered.
How can I check doneness if I do not have a thermometer?
A thermometer is the best choice. Without one, check that the meat feels firm but springy and that juices run clear. This method is less precise, so consider getting an inexpensive instant-read thermometer.
Can I cook the tenderloin another way, like on the grill or stovetop?
Yes. Sear the tenderloin on the stovetop for 2 to 3 minutes per side, then finish in a 400°F oven until it reaches your target internal temp. On the grill, sear over medium-high heat then move to indirect heat to finish.
How long do leftovers keep and how should I store them?
Refrigerate leftovers in an airtight container for 3 to 4 days. For longer storage, freeze sliced tenderloin for up to 3 months and thaw in the refrigerator before use.
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