30 Minute Pork Tenderloin

Imagine you’re having one of those days. You suddenly realize it’s almost dinnertime and you haven’t started cooking. 30 Minute Pork Tenderloin is the perfect go-to recipe. It’s fast, versatile, and delicious. Paired with a simple side dish you can have dinner ready in no time!

30 Minute Pork Tenderloin

30 Minute Pork Tenderloin just the way your family likes it!

One of the things I love about 30 Minute Pork Tenderloin, aside from being ready to serve so quickly, is that I can change seasoning to create different flavor profiles. Sometimes I use Bam’s Spice Mix. Other times I use a mix of thyme, rosemary, and oregano. You can shake on a prepared spice mix like steak seasoning or lemon pepper. I also serve my 30 Minute Pork Tenderloin with Cranberry Pepper Jelly as a sauce! Get creative! Use your imagination and you’ll serve different tenderloin every time!

I start dinner by preheating the oven to 425 degrees. The high heat is part of the reason 30 Minute Pork Tenderloin only takes 30 minutes to cook.

Using a small, sharp knife I remove the tough silver skin from the tenderloin. You just slip the point of the knife under the silver skin and turn the blade slightly upward to cut the skin off.

30 Minute Pork Tenderloin 30 Minute Pork Tenderloin

I let the tenderloin come to room temperature and pat the tenderloins with paper towels so that it will brown nicely. Then I season the tenderloins with salt and pepper.

Now we’re cooking!

I heat up my cast iron skillet (any skillet that can take the 425 degree oven temp will do) and pour in 1 tablespoon oil. When it’s shimmering I add the tenderloins and cook them for 2 – 3 minutes per side. They should be evenly browned all over.

 

30 Minute Pork Tenderloin

Then I sprinkle whatever seasonings I’m using over all sides of the tenderloins. Tonight I’m serving the 30 Minute Pork Tenderloin with Cranberry Pepper Jelly so I’m only using salt and pepper.

Once the tenderloins are seasoned I put the skillet in the oven and let the pork roast for 10 minutes. I check the temperature and, once it’s reached 145 degrees, I take it out. Transferring the pork to a cutting board and tenting it with aluminum foil will keep the meat from overcooking in the hot skillet. I let the pork rest for about 10 minutes before slicing.

30 Minute Pork Tenderloin

Tonight I topped the 30 Minute Pork Tenderloin with Cranberry Red Pepper Jelly and served it with roasted potatoes (cooked along with the pork) and Herbed Peas & Shallots.

This should make up for those t.v. Dinners!

30 Minute Pork Tenderloin

30 Minute Pork Tenderloin

30 Minute Pork Tenderloin

30 Minute Pork Tenderloin

30 Minute Pork Tenderloin is juicy, tender, and ready to serve in a flash! And you season it your way or top it with a delicious sauce. Your family will love the flavor and you'll love how easy it is to make!

Ingredients

  • 2 (1 to 1 1/2-pound) pork tenderloins Salt and fresh ground black pepper
  • 1 - 2 tablespoons vegetable oil (or canola oil)
  • 1 to 2 tablespoons seasoning blend/rub of your choice, fresh or dried

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Remove the silver skin from the tenderloins using a small, very sharp knife.
  3. Pat the tenderloins dry and then season with salt and pepper.
  4. Heat 1 tablespoon oil in a large oven-safe skillet (cast iron is great for this) over medium heat.
  5. When the oil is shimmering add the tenderloins and sear all sides until evenly browned (2 – 3 minutes per side).
  6. Once the tenderloins are browned sprinkle your choice of seasoning over all sides. I often use Bam’s Spice Mix or a mix of thyme, rosemary, and oregano.
  7. Place the skillet in the preheated oven and roast the tenderloins for 10 – 15 minutes (until the internal temperature is at least 145 degrees F.)
  8. Transfer tenderloins to a cutting board, tent with aluminum foil, and allow them to rest for about 10 minutes.
  9. Slice and serve hot or get cold it for sandwiches or salads.
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2 thoughts on “30 Minute Pork Tenderloin

  • August 28, 2017 at 9:12 am
    Permalink

    This looks delicious! We may have company coming over in the next week or so. It seems that this recipe would work out well–thanks!

    Reply
    • August 28, 2017 at 9:24 am
      Permalink

      Thank you. We love it with cranberry red pepper jelly which is posting tomorrow.

      Reply

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