Roasted Pork Tenderloin Recipe
You’ll love this tried and true, quick and easy method of preparing Pork Tenderloin. Searing the tenderloin forms a lovely crust sealing in the natural juices and the meat is so tender!
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This is our favorite baked pork tenderloin oven recipe. It requires zero marinating time! Piercing the tenderloin with a fork allows the seasoning to penetrate deeper and you don’t have to marinate the meat for hours. The quick prep makes this a perfect option for unexpected company or a hungry family.
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Watch how to Cook Pork Tenderloin:
Pork tenderloin is also reasonably priced (we paid $18 for 4 tenderloins at Costco), and I think it’s just as satisfying as steak! If you haven’t tried it, you must! It’s also easy to double or triple the recipe to feed a crowd because it always disappears fast and leftovers taste just as good the next day sliced into sandwiches or served as a side. I’m confident this baked pork tenderloin will become a go-to family favorite for you.
Pork Tenderloin Ingredients:
You will create your dry rub for pork tenderloin with just salt, pepper, Italian seasoning, garlic powder and ground coriander. If you don’t have coriander, you can omit it and the recipe will still work. I love finding recipes where all of the ingredients are already in my pantry!
How to make Roasted Pork Tenderloin:
Prep: Preheat oven to 400˚F with the rack in the middle.
How To Remove Pork Tenderloin Silver Skin: Trim tenderloin of fat and any silver skin and pat dry with a paper towel.
1. Combine 1 tsp sea salt, or to taste, 1/2 tsp freshly ground black pepper, 1 tsp Italian Seasoning, 1 tsp garlic powder and 1 tsp ground coriander.
2. Pierce pork loin all over with a fork and rub with 1 Tbsp oil than sprinkle onto the tenderloin. Use your hands to rub the spices into the tenderloin until evenly coated.
3. Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
4. Place in the oven and bake uncovered at 400˚F for 13-15 minutes, flipping the tenderloin over halfway through baking. Bake until center of pork registers 150˚F (I have let mine get to 160 and it’s still super tender) then transfer to a cutting board and let meat rest 5-10 min before slice into rings to serve. It doesn’t need a sauce, but it is also really good served with A1 or BBQ sauce.
What Color is Cooked Pork Tenderloin?
*The USDA now recommends letting the tenderloin get to 145˚F and letting it rest at least 3 minutes. With a perfect pork tenderloin temperature of 145˚F, the meat will still be slightly pink in the middle.
I highly recommend a digital (instant read) thermometer like this one will help you achieve the perfect doneness.
More Pork Recipes You Will LOVE:
- Pulled Pork Recipe – a slow cooker recipe that melts in your mouth
- Pork Schnitzel – a pork chops recipe that is crispy outside and juicy inside
- How to Make Homemade Sausage – entertaining video tutorial; start to finish
- Juicy Pork Meatballs – like you’ve never tried before with secret ingredient!
Baked Pork Tenderloin Recipe (Print-Friendly):
Roasted Pork Tenderloin Recipe
Ingredients
- 1 tsp sea salt, or to taste
- 1/2 tsp black pepper, freshly ground
- 1 tsp Italian Seasoning
- 1 tsp garlic powder
- 1 tsp ground coriander
- 2 Tbsp olive oil (extra light), or vegetable oil, or avocado oil*
- 1 1/2 lb Pork Tenderloin
Instructions
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How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the rack in the middle.
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Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork and rub with 1 Tbsp oil.
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Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated.
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Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
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Place in the oven and bake uncovered at 400˚F for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers at least 150˚F then transfer to a cutting board and let meat rest 5-10 min. Slice into rings and serve.
Recipe Notes
*Oil used should have a high smoke point.
**Pork tenderloin is very juicy and does not need a sauce, but it is also really good served with A1 or BBQ sauce.
Is your mouth watering like crazy? Try this pork tenderloin recipe once and you’ll make it over and over!
P.S. Don’t miss our top 5, most viral recipes of 2017 – everything about these is good!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can this be marinated overnight, or will it ruin it?
Thank you.
Hi Lynn! Marinating it overnight will work. I peeked through the recipe comments, and it seems several readers have tried that. I haven’t tried it myself to advise on the salt; if you happen to experiment, I would love to know the outcome.
Just finished the pork tenderloin! My husband says “it’s a keeper!” So easy and fast. Wouldn’t change a thing. Your recipes never disappoint.
Happy Holidays!
That’s wonderful, Martha! I’m so glad it was enjoyed.
Made this at least 3 times already and it always turns out great.
Thank you!
Great to hear that!
Wow! I love all of Natasha’s recipes that I have tried, but this is officially my new favorite. Made it for dinner last night, and it was fantastic. Incredibly moist and flavorful. Everyone went back for seconds, and raved at how great it was.
Aaaw, that is so heart warming. Thank you for sharing and I’m so glad you love this recipe so much!
I have made this recipe twice and followed the recipe as written, it is so simple and the flavors are wonderful. This is definitely a keeper!!
Thank you, Barbara!
Natasha I made your roasted pork tenderloin tonight and it was to die for!!! OMG..tender, moist and so flavorful AND easy!!!!
Thank you very much! It made me look like a chef!
I’m so happy you enjoyed that. Thank you for sharing that with us, Carolyn!
So good and easy!! I was worried that the time mentioned would be too little but it wasn’t!! Came out perfect!!!! Love it though I did use my favorite seasoning over what the recipe called for.
Hi Amanda, thank you for sharing your experience trying this recipe. So glad you liked it!
This recipe is both easy and delicious! We’ve made it many times and it’s one of our favorites.
That’s great, Elizabeth! So glad you love it.
I tried this today as the main dish for a small group. It was delicious and everyone asked me to share the recipe.
Hi Linda! So glad it was loved. Thank you for sharing my recipe.
This is the 2nd time making this and both times were a hit. On top of that I whipped it up in no time and had all ingredients on hand. This is bookmarked and definitely a go to for me and my family. Thank you!
Love it! Thanks for sharing that with us, Ashley.
Agree with comments that this is my “go to” pork tenderloin recipe!
Great to hear that!
Do you know if this can be done in a slow cooker? My oven quit on me. I love your recipe, but afraid to ruin a perfectly good recipe by cooking it this way. If it can be done, do I need to do something different?
Hi Mary Ann. I’m sure it could be done but I have not tested it to provide specific instructions. One of my readers commented, “and after browning it in the iron skillet we placed it in the Crockpot.” I hope that helps.
The best ever! Love all your recipes. Thanks for sharing! Can’t wait for your cook book!❤️❤️
That is very kind, Peggy! Thank you.
Delicious and simple as always. Your recipes never fail me Natasha. Naturally GF too!
Thank you for your good feedback, Taylor. We appreciate it!
Has the recipe always been “Italian seasoning” or was there another time that it had other herbs? I don’t remember it being Italian seasoning but maybe I’m misremembering
Hi Rochelle, the recipe has called for Italian seasoning from when we first published it.
Ok,this irks me..a pork tenderloin is NOT the same as a pork loin,when this happens in a recipe it really tics me off,people are trying to learn and you are posting 2 different types/ cuts of pork..not just you,I don’t think people know!
What am I missing here? This recipe states tenderloin throughout the recipe
This recipe clearly states Pork Tenderloin,not Pork Loin! This tenderloin is the best ever!
Thank you, Peggy! I’m so glad you enjoy this recipe.
I made this but added 1/2 tsp of both, bold mustard & mayo to the oil before the dry rud, delish & extra pan gravy/juices ❣
I forgotto menion that I doubled the recipe, so 2 pork tenderloin!
It was awesome, a new fav for our family of 5, thank you for all the great recipes & work!
So glad you enjoyed it! Thanks for sharing, Chris!
I just want to thank you so very much for all of your hard work puting together All of these recipes I cook this tonight it was unbelievably delicious my wife said it was a best that she’s ever ate and again you made me look like a hero thank you so very much God bless you and your family
Hi Joe! I’m so happy to hear that. I’m glad you enjoy my recipes. Thank you for sharing. God bless.
I’ve never done a rub on pork tenderloin, usually do teriyaki, schnitzel, some kind of sauce or gravy. This was very tasty & juicy, did not need anything over it. Made with a cheesy potato casserole & doctored up baked beans. All your recipes that I’ve tried have been very good!
Great to hear that you’re enjoying our recipes, Cheryl! Thank you for your good comments and review.
I’m making this for the second time tonight. It is so delicious and quick and easy to do. I have loved every recipe that I have tried, in fact, so much that I received the best fan award recently. lol I love watching ur uplifting videos and I am praying for Ukraine.
So happy to hear that you’ve been enjoying my recipes, Linda. Thank you for your good comments, feedback and support. We super appreciate it!
I’ve done several recipes of yours and I never go wrong they are perfect and very tasty you are awesome Natasha I recommend every recipe you do to anyone . You’re awesome Natasha thank you so much!
Wow! Thank you, Daniel! I’m so happy you’re loving our recipes! Thank you for your thoughtful review!
I like that pan that you used. Can you tell me what it is and where you purchased it?
Hi Valerie, you can find the kitchen tools that I use here on my Amazon Affiliate Shop.
Hi Valerie, you can actually find the kitchen tools that I use here on my Amazon Affiliate Shop.
Natasha I made this last night and it was amazing. It’s definitely a keeper.
Wonderful! I’m happy you found a keeper. Thank you for the review.
I made this pork tenderloin today and followed the directions exactly. It turned out beautifully. Very tender and juicy with a nice hit of spice. I used coriander and my kitchen smells heavenly:)
That’s so great, Mary! I’m so glad you enjoyed it!
My pork loin is 4 lbs. How should I adjust the timing ? Looks delicious!
Hi Jennifer, this recipe is for pork tenderloin which ranges between one to two pounds. You will have to cook it longer if you are using pork loin. The USDA now recommends letting the tenderloin get to 145˚F for safe consumption. I would start by adding on a few mins at a time and check the internal temperature until it is ready. I hope that helps.
I must say that EVERY recipe I have tried has been delicious. I just made the Pork tenderloin for two. Much smaller piece of meat because my husband is not crazy over leftover pork. I didn’t have coriander so I substituted cumin. It was delicious. I probably cooked it a tad bit too long for a smaller piece. Next time I will bake it less. Thank you Natasha for the great recipes.
Hello Joyce, I am glad that you are enjoying my recipes. Thanks for sharing and I hope you’ll love all the recipes that you will try!
This recipe is for a pork tenderloin but parts of your recipe and description refer to a
pork loin…
I absolutely love this recipe, I decided to make it for my neighbor dinner party. We have cocktails and appetizers, then salads before the main course. How far in advance and to what step in the cooking process can I make this to minimize the cooking while I have guests.
We enjoy it as fresh as possible but you could pre-cook it and reheat it later over low heat. But if you want just to make it a few steps less to save time then I would prepare and season the meat in advance so that you can focus on steps 4 and 5 before the dinner party.
This recipe is delicious! Finally a recipe that doesn’t result in dry pork. But, allow longer cooking times in the oven. It took about twice as long to cook in the oven to register 150.
Thanks for your good comments and feedback, Megan. We’re happy to know that you enjoyed this recipe.
Not a cook, but I’m finding better recipes and more Information about not destroying nice pieces of meat. This recipe and updated pork information allowed me to cook a very nice meal for my wife. It was some of the best pork tenderloin I’ve had.
That’s great! So happy to hear that. Thank you for sharing and for the excellent review.
I have prepared this pork loin roast twice for myself and my husband using these rub ingredients except the coriander, I used paprika instead. Cooked in my small cast iron skillet according to your directions. It was delicious and the smell of the ingredients in the kitchen were as it was cooking was making me so hungry for this roast pork loin. I served along with it brown rice, string beans, sweet potato souffle. My husband really has raved how good this pork loin was each time I made it. Thanks for sharing.
You’re welcome! I’m so happy you enjoyed it, Linda!
Made this for the first time last night but didn’t have any coriander. Did a little research and substituted a mixture of cumin & dill. The end product was delicious and enjoyed by my wife and I.
Hi Bill, good to know that the substitutions that you used worked well in the recipe. Thank you for sharing that with us!
Can you post an Asian style pork tenderloin recipe? I love All of your recipes. Keep them coming! Thank you! Becky
Hi Becky, great to hear that you’re enjoying my recipes! Thank you for the review and suggestion. I’ll try to add that recipe to our list.
This Roast Pork Tenderloin is so easy to make and so delicious. I’ve made this about 5-6 times and have gotten many compliments. My husband loves it. I won’t make it any other way now. Thank you Natasha!
You’re welcome! I’m so happy you enjoyed it, Nancy!
This was delicious–tender, juicy, and easy to prepare.
I made it exactly as written, and I will do so many times again!
Thank you, Natasha 🙂
I’m so glad you enjoyed it! Thank you for the wonderful review!
Another great recipe and great dinner! My favourite pork tenderloin by far. The seasonings are perfect and I wouldn’t change a thing.
Thank you so much for sharing that with me, Heather! I’m so happy you enjoyed that.
Followed recipe to the letter. Meat thermometer is a must. Take pork out at 145. Absolutely delicious. E
I’m so happy you enjoyed that. Thank you for sharing that with us, Scott!
Awesome! The pork was so tender! Thank you. This way of cooking pork tenderloin is a keeper. Loved it.
I’m so glad this is a keeper, Maria! Thank you so much for sharing that with me.
Très, très bon et super tendre.
Simple et rapide. Merci Natasha!
Very good !
Thank you!
Absolutely wonderful made as recipe suggested very tender and full of flavor. My Christmas dinner was a success will surely make this many more times. Thank you Natasha, will definitely be making more of your wonderful dishes.
That’s so great! It sounds like you have a new favorite, Dee!
This made a delicious, moist pork roast. One of the best I’ve ever made, and it was so simple! Will definitely make it again.
I’m so happy you loved this recipe! Thank you so much for the fantastic review!
Hi Natasha, love your page.
Question if Im doing my porkloin today to eat tomorrow afternoon(Christmas eve), how do I reheated it?
Hi Isabel, we enjoy it fresh but it is possible. I would just cook it and reheat it later over low heat. Leftovers of this meat taste great, even after it’s been sliced. Here’s what one of our readers wrote: “The most tender pork I have ever prepared. My spices were parsley,sage, fresh rosemary and thyme with sea salt anf fresh ground pepper. Followed directions exactly and was the best tenderloin …. a bit pink in the center and so moist. Made a nice gravy by deglasing the pan drippings. Even leftovers after two days were still as tender and moist. My new favorite pork recipe. Delicious Natasha… thank you” I hope that helps.
Love your recipes Natasha. PLEASE a cook book from you soon. Happy Holidays
Aww, thank you, Barbara! I don’t have a cookbook out yet, but it’s on my list of life goals and we’re working on it!
Always perfect. Natasha timed this perfectly.
As a “ single lady” the left overs turn in to pork fried rice .
That’s a great idea, Kelly! Thank you so much for sharing that with me!
This is so good! Tried as is and my family loved it. Will definitely be in the dinner rotation now!
That is awesome, glad you found a new favorite recipe!
I made your pork tenderloin recipe for dinner tonight. It was delicious. This will be my go to recipe from now on. I enjoy watching your videos. May you and your family have a great holiday.🎄
I’m glad you enjoyed it, Pat! Thanks for the review.
Hi, this looks delicious. I can’t wait to make it. The link you have for the digital thermometer no longer works.
I hope you love this recipe, Amber! I use this Thermapen here for an instant read. This in-oven thermometer is also a favorite!
Natasha, have you ever brined a pork tenderloin? They are tender and juicy without brining, but I wonder if brining would make them even better.
Hi Sharon, I have not tried brineing a tenderloin before. If you happen to test that, I’d love to know how you like it.
Excellent pork tenderloin!! So moist, tender and delicious! Just make sure not to overcook in the oven.
Have done this 3 times. 2ce came out great. One time was a little tough….cooked just a minute or so too long. Check the thermometer 😉
Thanks for your good comments and feedback, Cindy!
I had two tenderloins (COSTCO!) so I doubled the rub recipe. Didn’t have sea salt so I used Morton’s kosher salt. I even tried googling to see which is “saltier,” kosher or sea salt. Inconclusive. So I just subbed 1:1. Bad move. Pork came out perfectly cooked but definitely too salty 😭 I think it will be ok on a sandwich but, damn! So sad.
Hi Gwen, it’s less about the strength of the salt and more about the quantity. A course grain salt like kosher usually requires more since it’s not as compacted and a fine grain salt like table salt usually requires less. Fine Sea salt is closer to table salt.
Made this recipe and let it rest in foil instead of just cooling off and captured the juices in the foil for some gravy and fries, worked out very well, thanks for recipe!
Great idea! Thank you so much for sharing that with me.
Just made this and it was so good and easy. Usually make our tenderloin on the grill, but it was raining.
Have been making so many of your recipes during stay-at-home cooking. Love that they are easy and usually have most of the ingredients.
Margie Hilton
Thank you for your review, Marjorie. Glad you loved this recipe!
I made this tonight for dinner and we loved the flavor and how nice and tender it was. The meat was slightly pink when I sliced into it but based on your note and the hundreds of cooking shows I’ve watched, I know that’s just fine. Thanks for another great recipe!
Hi Kathy! A little pink is so good here! I bet it was so tender and delicious!
This is the best pork tenderloin recipe I have tried, my search is over!
That’s so great! It sounds like you have a new favorite, Lisa!
I made this for dinner tonight and it was quite tasty and extremely tender.
Thanks, Natasha!
You are very welcome. Glenda. Thanks for your review, I’m happy that you enjoyed this recipe!
Natasha, you have done it AGAIN!! This recipe comes out SOOOO much more tender, juicy and flavorful than even the instant pot! Moist and tender with every bite and not needing any sauce!
Triple A+👌🏻
Thank you!!
That’s great feedback, thank you for sharing! I’m glad you enjoyed this recipe, Cindy.
I have made your recipe and the pork tenderloin was delicous.
Do you have a recipe for gravy for this roast?
Hi Shirley, I don’t have one specific to this recipe, but I do have several great gravy recipes you might love.
OMG. This was absolutely fantastic. The crust on the meat was so flavorful. And it was totally juicy. Mine took about 20 minutes to cook but I don’t have an oven safe skillet, I put it on a little rack so that takes more cooking time. I ate almost the whole thing (I did let my SO have a bit). Another killer recipe for my permanent files. Thank you.
That’s so great! It sounds like you have a new favorite, Carol!
Wow! Our pork tenderloin was flavorful and moist. This recipe was perfect! Thank you!
You’re welcome! I’m so happy you enjoyed it, Beth!
Absolutely delicious! Followed your recipe as written. My husband recently had open heart surgery and this is, as you commented, a great alternative to steak. My husband loved it! Thank you Natasha! Your recipes never disappoint!
You’re welcome, Mia! I’m glad he and you both enjoyed it! I hope he has a speedy recovery!
Can I cook two tenderloins at once, since they come in a two-pack? Same temp and cooking time?
I would cook one at a time unless you can get them on the same rack.
I used some spices/herbs I had on hand – Old Bay, garlic powder, salt, and parsley. I didn’t pierce it but followed the cooking directions exactly and it turned out really moist and delicious. I will definitely do this again.
I’m so glad that worked out okay, Lori! Thank you so much for sharing that with me.
Perfect! I followed recipe to the letter and had the juiciest, most tender pork tenderloin ever! Husband loved it! Recipe is definitely a keeper. Thanks for the rub suggestion. I always felt that I had to marinate to get meat that was this tasty, but not so. Again…simply perfect.
I’m so happy to have read your review and feedback, Judy. That’s fantastic, thanks for sharing that with us!
All her recipes are so easy & so tasty. Doesn’t matter if cooking for small or large family she shows you how to adjust it.
That’s a very nice comment, Judy. Thanks for that!
Excellent recipe. Cooked just right
I’m so glad you enjoyed it!
By piercing the meat will result in nothing. The wound closes up not allowing any marinade to enter the meat. Don’t be influenced by some of these “you can do it” ads.
Hi Natasha!!
Thank you for the great recipe! Our whole family loved the flavor and this was super easy to make!
I was wondering if you make this ahead and marinate the pork, let’s say like overnight, will the pork be too salty?
Should I add less salt in that case?
Hi Kyoko! Marinating it overnight will work. I peeked through the recipe comments, and it seems several readers have tried that. I haven’t tried it myself to advise on the salt; if you happen to experiment, I would love to know the outcome.
I wish I could attach a picture! Before putting in the oven I added quartered redskins and fresh green beans! Wow this is a great recipe for my big and busy family of six! Whenever I don’t know what to make for dinner I scroll through your recipes. They never disappoint!
Yummy! That sounds delicious! Thank you so much for sharing that with me.
This is the best recipe i have ever used , you out did your self again nice lady. i do most of the cooking in my house because its my hobby and following you makes life easier. Looking for a good fish stew recipe, tried a couple but not so great.
Thxs
Sal Cannizzo
That’s so great, Salvatore! Having cooking as a hobby is definitely a bonus! I’m glad you enjoyed this recipe! We have a fish and shrimp soup here but not a stew, thank you for that suggestion!
Love your recipes. Going to give this a try this evening.
I hope you love this recipe, Sharon!
I recently bought a tenderloin and was planning on cooking it the same way I always do, which we love. After coming across your recipe I’m going to change it up and try this. It looks so good! I have tried a few of your recipes and they’re always wonderful.
That’s just awesome! Thank you for sharing your wonderful review!
The tenderloin looks good THe Lady Looks super beautiful
I hope you try this recipe soon! Thank you for that wonderful compliment!
This is absolutely delicious! I’ve made it twice this week. Just the perfect amount of seasonings. Thanks for sharing
You’re welcome! I’m so happy you enjoyed it, Diane.
Is there a substitute I could use for coriander? I don’t have that.
Hi Cindy, someone else shared that they used cummin and loved the result. You can also omit coriander from the recipe and it will still work.
My husband and both love this recipe! So quick and easy and delicious! I’ve made it several times!
Hello Amy, that’s perfect! Thanks for your great review and I hope you’ll both enjoy every recipe that you will try.
This is sooo good and EZ to make.
Love your recipes and high energy videos.
Thank you for that wonderful comlpliment!
A simple yet full of flavor recipe. I was looking for a way to roast a pork tenderloin and this was the recipe with all the comments. That’s usually a good bet, especially with 5 stars. We weren’t disappointed. Made it as written. Came out wonderful. Thank you!
Hi Dan, that sounds so great! I’m happy that you found and loved this recipe. Thank you for your fantastic review!
Hi Natasha. Love all of your recipes. Thanks for dedicating your time so that we can have wonderful recipes.
Silly question for the day ! I always follow your seasoning but when making this recipe I always have half of it leftover. I know you loose some of the seasoning when browning the meat but do you actually use the full amount. I season the meat fully but wondering if it needs to be coated and applied much thicker ?
Hi Debbie, we use all of it listed in the recipe for that size tenderloin. Like you said, some will fall off.
Perfect in every way! It took longer in the oven than directed in the recipe, but every pan is different as is every oven. Everyone had seconds, which is unheard of in my house. This will be my go-to recipe!
I’m happy to hear that you loved it, Sam! Thanks for your wonderful review and feedback.
I made this tonight for dinner and it was excellent. Thank you!
You’re welcome, ELizabeth. Glad it was a success!
How long would you cook a 2.11 lb tenderloin?
Hi Dana, here’s what one of our readers wrote in, I hope this is helpful: “My husband & son both love pork, and this turned out tender & juicy My roast was 2 1/2 lbs. so I added 10 minutes to the cooking time. Thank you for making easy & delicious recipes for us average cooks!”
So delicious and very easy to make-full of flavor! Thanks for a delicious recipe 😋!
You’re welcome! I’m so happy you enjoyed it, Lynne!
Make it Tex Mex scratch the Italian seasoning instead add 1 tsp oregano 1 tsp cumin 1 tsp thyme 1 Tbs chili powder 1 Tbs brown sugar
Use Hormel peppercorn marinated tenderloins
Marinate tenderloin 30 min or overnight
use wine to deglaze pan and drizzle sauce over tenderloin along with the juices left on the cutting board
Thank you for your tips and suggestions, Sherry.
You have rewritten the entire recipe. You have a recipe for Tex Mex pork tenderloin.
I am sure both recipes are quite tasty.
So delicious and easy! Thank you for sharing.
I served with baked apples which is my favorite pork combo ❤️
Definitely on the rotation and I like the idea of pre-mixing the rub that your previous reader posted.
Yum! I’m so glad you enjoyed it!