Pork tenderloin roasted is a quick, simple dish. There’s no major preparation involved; just season and throw into the oven – delicious served with mash potato or a selection of seasonal root vegetables.
Pork tenderloin is very lean, so it’s important to not overcook it. It can quickly turn from tender and juicy to dry and chewy, so it is a good idea to check the internal temperature and remove the pork from the pan as soon as the meat registers 60°C in the thickest part of the meat. It’s perfectly normal and fine for the pork to be a little pink inside, as long as it has reached the correct temperature in the thickest part of the meat.
If you are buying two fillets, cook both a the same time – leftovers keep beautifully and are great in sandwiches.
- 1 pork tenderloin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon vegetable oil
Preheat a large cast-iron or skillet in the oven at 200°C for 10 mins.
Pat the pork dry with paper towels and trim off any large pieces of surface fat. Season with salt and pepper. Add a spice mix if you like – try hot and spicy with paprika and cumin.
Using oven gloves, carefully remove the hot pan from the oven. Add the oil and swirl to coat the bottom of the pan.
Place the pork in the pan (It’s fine if your pork tenderloin is a little long for the pan; just bend it to fit). Return the pan to the oven and roast for 10 minutes.
Turn the pork over. Reduce the oven temperature to 400°F and continue roasting 10 to 15 minutes more. The pork is done when its internal temperature registers 60°C in the thickest part, 20 to 25 minutes total.
Transfer the pork to a clean cutting board, tent loosely with foil, and let it rest for 10 minutes before slicing crosswise.
