Roasted pork tenderloin
The key to a great roasted pork tenderloin is letting it rest after roasting but before slicing. This pork tenderloin is simple to prepare and the 30 minutes of roasting time is fully hands-free, making this ideal for heavy weeknight rotation. If you have a family of 4, there will be enough leftovers for a few lunch salads the next day. Try new flavor profiles by changing your dried or fresh herbs or add spices like smoked paprika before roasting. A simple side or roasted vegetable will allow this pork dish to shine.
2 tsp, or 2 Tbsp freshly chopped thyme
2 tsp, or 2 Tbsp freshly chopped oregano
1 tsp, freshly ground
Uncooked lean pork tenderloin
- Preheat oven to 400°F. Spray shallow roasting pan with nonstick spray.
- Combine thyme, oregano, garlic powder, onion powder, salt, and pepper in small bowl; set aside. Rub oil over pork. Sprinkle spice mixture all over pork and transfer to prepared pan.
- Serving size: 4 slices pork
- Roast until instant-read thermometer inserted into center of pork reads 145°F, 25−30 minutes. Let roast stand 3 minutes before slicing crosswise into 24 slices.
For variety, try seasoned oils (such as roasted red pepper olive oil or garlic olive oil) and different herbs and spices (such as parsley, rosemary, onion powder, and cumin), and this can be a healthy go-to meal at least once a week: Leftovers are great in salads.