Roast Pork Tenderloin
A simple, juicy roast pork tenderloin seasoned with salt and a mix of black and red peppercorns. Perfect for a quick weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 280
- Protein
- 32g
Ingredients
- 1.5 lb pork tenderloin
- 1 tsp salt
- 1 tbsp black peppercorns
- 1 tbsp red peppercorns
- 2 tbsp olive oil
Instructions
- 1
Preheat oven to 400°F. Pat the 1.5 lb pork tenderloin dry with paper towels.
- 2
Coarsely crush the 1 tbsp black peppercorns and 1 tbsp red peppercorns using a mortar and pestle or the bottom of a pan.
- 3
Rub the pork all over with 1 tsp salt and the crushed peppercorns, pressing gently to adhere.
- 4
Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the pork until browned on all sides, about 2-3 minutes per side.
- 5
Transfer the skillet to the oven and roast until the internal temperature reaches 145°F, about 15-20 minutes.
- 6
Remove from oven and let rest for 5 minutes before slicing. The meat should be slightly pink in the center and juicy.
- 7
Slice and serve with any pan juices.
Tools you’ll need
- Oven-safe skillet
- Mortar and pestle or rolling pin
- Meat thermometer
- Paper towels
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