Roast Pork Tenderloin
Roast Pork Tenderloin
Continuing with the series of posts about roasting meat and the benefits of cooking simple ingredients, here's one for pork tenderloin.
The convenience of roasting meat is that you don't have to do much, and the leftovers make fabulous ingredients. All you need is olive oil, salt, and pepper. Those basics blend with the natural flavors of the meat and, when roasted, create something remarkably delicious. Of course, you can add more if you like – garlic, rosemary, thyme, or other spices are all easy additions.
One day, I had a bit of leftover pesto and spread it in the middle of the tenderloin before roasting. It was a hit! Often, you don't need an exact recipe — just a moment to see what's in your kitchen (and a little creativity, or at least a spirit of adventure).
Here's a simple recipe for roasting tenderloin, along with serving ideas. If you'd like to add some pesto too, I've included details in the notes.
Ingredients
1 pork tenderloin (any size you like)
Olive oil
Salt and freshly ground black pepper
Optional: fresh herbs (thyme, rosemary)
Instructions
Preheat the oven to 350° F.
Rub the outside lightly with olive oil, then season with salt and pepper.
Place the pork in a roasting pan. Roast for about 25 minutes per pound, until the internal temperature reaches 145° F.
Remove from the oven and let rest for 5–10 minutes before slicing.
Notes for adding pesto
If your tenderloin is already split, open it like a book. If not, use a sharp knife to carefully make a lengthwise cut down the middle, being careful not to cut all the way through.
Spread the pesto inside the cut, then close the tenderloin — optional: secure with kitchen twine or a few toothpicks.
Notes
Leftovers Ideas
- Tacos
- Pasta
- Bruschetta or tartines
- Sandwiches
- Serve cold with Dijon or aioli
You can even freeze those leftovers to make an even easier dinner another night. This simple recipe, with just a few minutes of prep, turns into several delicious dishes.
Pork tacos
- Pork, pasta, and parsley
- Cold roast pork and aioli are divine!
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