Hi Friends! One can never have too many weeknight recipes, so I’m sharing another favorite today. This 5-ingredient pork tenderloin is perfectly seasoned, easy, quick, and perfect for batch cooking. You can even keep some pre-seasoned portions in your freezer for a stress-free dinner. And the best part? Pork tenderloin is a seriously underrated cut—it’s tender (just like the name suggests) and incredibly affordable, which is something we all need with rising grocery prices. It seriously can’t get any easier than this! If you enjoy this seasoned pork tenderloin recipe, I’m sure you’ll love my garlic and herb pork tenderloin recipe from last year—it’s also a family favorite!
Ingredients and Substitutions
- 1 tablespoon of Italian seasoning: This blend of herbs adds a balanced flavor to the pork. If you don’t have Italian seasoning, you can use a mix of dried basil, oregano, thyme, and rosemary.
- 1 tablespoon of garlic powder: Essential for that savory, rich taste. Feel free to substitute with fresh minced garlic if you prefer a more intense garlic flavor.
- 1 tablespoon of ground coriander: Adds a subtle citrusy note that complements the pork. If you don’t have coriander, cumin can be a good alternative for a slightly different but delicious flavor.
- Salt to taste (I like to use 1 tablespoon): Adjust the amount of salt based on your taste preference.
- 2 pounds of pork tenderloins: A tender and lean cut, perfect for quick cooking.
- 6 tablespoons of extra virgin olive oil: This helps the seasoning adhere to the pork and adds a beautiful richness. You can substitute it with avocado oil or any other neutral oil if needed.
Directions
1.Prepare the Pork: Start by patting the pork tenderloin dry with a paper towel. Place it on your cutting board and remove the tough white membrane (also known as the silver skin). To do this, insert the tip of your knife between the skin and the meat, then slide your knife along the meat while pulling the silver skin away simultaneously.
2. Butterfly the Pork: To butterfly the pork tenderloin, place it on the cutting board and hold your knife parallel to the board. Slice through the length of the tenderloin, stopping just short of cutting all the way through. Open the pork up like a book, and if needed, make additional cuts to ensure the pork is an even thickness throughout
3. Season the Pork: Place the butterflied pork tenderloin in a large bowl. Add the Italian seasoning, garlic powder, ground coriander, salt, and olive oil. Mix everything together, ensuring the pork is evenly coated with the spices.
4. Marinate: Ideally let the pork marinate in the fridge for a couple of hours to absorb all the flavors. You can also freeze the seasoned pork for future use.
5.Cook: When you’re ready to cook, heat a skillet over medium-high heat and cook the pork tenderloin for about 4-5 minutes on each side or until it reaches an internal temperature of 145°F (63°C).
If you don’t have time to let the pork marinate for a few hours don’t fret! It is still turns out fine if you cook it right away. However, if you do have the time to let it marinate in the fridge for a couple of hours, it does help the pork absorb all the flavors.
How to Serve
This seasoned pork tenderloin is incredibly versatile. I love to serve this pork alongside cowboy caviar and some seasoned rice, or some roasted potatoes.
5 Ingredient Pork Tenderloin
Ingredients
- 2 pounds pork tenderloin (2 lbs of pork tenderloinn is usually 2 or 3 pork tenderloins depending on size)
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic powder
- 1 tablespoon ground coriander
- 1 tablespoon salt or to taste
- 6 tablespoons extra virgin olive oil
Instructions
- Pat Dry: Start by patting the pork tenderloin dry with a paper towel. This removes excess moisture and helps the seasoning stick better.2 pounds pork tenderloin
- Trim the Silver Skin: Place the pork on a cutting board. Locate the tough silver skin, a white membrane on the surface of the meat. Using a sharp knife, insert the blade under the silver skin at one end. Angle the knife upwards slightly, and carefully slide it along the meat while pulling the silver skin away with your other hand.
- Butterfly the Pork: To butterfly the pork tenderloin, place it flat on the cutting board. Hold your knife parallel to the cutting board and slice the tenderloin lengthwise, starting about halfway up the side of the meat. Slice through, stopping about 1/2 inch before cutting all the way through, so you can open the pork like a book.
- Mix the Seasonings: In a large bowl, combine the Italian seasoning, garlic powder, ground coriander, olive oil and salt.1 tablespoon Italian seasoning, 1 tablespoon garlic powder, 1 tablespoon ground coriander, 1 tablespoon salt, 6 tablespoons extra virgin olive oil
- Coat the Pork: Rub the seasoning it into the meat so that it’s fully coated on all sides.
- Refrigerate: For the best flavor, cover the seasoned pork and let it marinate in the refrigerator for at least 2 hours. This allows the spices to deeply penetrate the meat. Alternatively, you can cook it right away.
- Option to Freeze: If you’re prepping this meal ahead of time, place the seasoned pork in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to cook, thaw it in the refrigerator overnight.
- Cook The Pork: Place a large skillet over medium-high heat and let it get hot. To ensure the best sear, avoid crowding the skillet—cook one pork tenderloin at a time. A properly heated skillet ensures a good sear, locking in the juices and flavor. Once the skillet is hot, add the pork tenderloin and cook for about 4-5 minutes on each side, depending on the thickness, until it’s golden brown and reaches an internal temperature of 145°F (63°C).
- Rest the Pork: After cooking, remove the pork from the skillet and let it rest on a cutting board for about 5 minutes. Resting allows the juices to redistribute throughout the meat, making it tender and juicy when sliced.
- Slice, serve and enjoy
Nutrition
FAQ
Can I use a different cut of pork?
I haven’t tried. You can try to use pork loin or pork chops, but you’ll need to adjust the cooking time accordingly since these cuts may be thicker or thinner than tenderloin.
How long can I marinate the pork?
You can marinate the pork for up to 24 hours in the fridge. If you’re freezing it, the pork can be stored in the freezer for up to 3 months.
Can I grill the pork instead of cooking it in a skillet?
Absolutely! Grilling the pork will give it a nice smoky flavor. Just make sure to preheat the grill and cook the pork over medium heat, flipping occasionally, until it reaches the proper internal temperature.
Let’s Chat!
I hope you love this seasoned pork tenderloin as much as we do! If you try it, I’d love to hear how it turned out for you. Please leave a comment below and let me know how you served it or if you made any delicious variations. And don’t forget to check out my other pork tenderloin recipe—it’s another winner!
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