Classic Roasted Pork Tenderloin Recipe

Do you love pork but shy away from cooking it because no matter what you do it always turns out dry and flavorless?  Well, fire up your oven because this Classic Roasted Pork Tenderloin is about to reignite your love of cooking pork.  Brining the tenderloin instead of marinating makes this recipe so easy and practically foolproof, ensuring that you end up with piece of meat that is succulent and packed full of flavor!  Perfect for a quick weeknight meal or for a special dinner with company…paired with roasted veggies and mashed potatoes you just can’t go wrong!

Classic Roasted Pork Tenderloin Recipe

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Classic Roasted Pork Tenderloin Recipe
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Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 2 hours
Servings
people
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 2 hours
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large microwave-safe bowl, combine water and next 6 brine ingredients. Warm in microwave for 3-4 minutes stirring occasionally until sugar and salt are dissolved. Add enough ice to brine solution to bring it up to the 2-quart mark. Your brine should be completely cool. Submerge pork tenderloins in brine solution and refrigerate for 1-2 hours.
  2. Preheat the oven to 400ºF. Remove tenderloin from brine, rinse well in cold water, pat dry and season with fresh black pepper. In a large skillet, heat oil over medium-high heat and sear the pork on all sides until golden brown. Place browned tenderloin on a sheet pan lined with parchment and pour drippings from pan over the meat.
  3. Place in oven and roast the tenderloin for 20-25 minutes, until the internal temperature reads 150ºF. At this point, your roast will be medium-well, if you prefer your pork well done, cook till internal temperature reaches 155-157ºF. Remove from oven and cover with foil to let the tenderloin rest for 5 to 10 minutes before serving. The temperature of the pork will continue to rise while is rests. Slice tenderloin and pour over any pan juices before serving. Enjoy!
Recipe Notes

My name is Emilie, AKA Texas Granola Girl. I'm a 7th generation Texas girl, former restaurateur, wife, mom, Celiac, foodie with some definite hippie tendencies.  I have a special place in my heart for kombucha, muesli, vegetarian dishes and shredded wheat …and a deep love for the yummy, Texas comfort food that I grew up eating.  These days I am the Writer / Photographer/ Cook at Tales of a Texas Granola Girl, a food blog dedicated to creating gluten-free Texas & Southern comfort food recipes that are always Cowboy & kid approved.

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