When I need a quick, easy meal that’s just as delicious as something that took hours to prepare, this is my go-to. I always keep a pork tenderloin or two in the freezer, ready for a flavorful, satisfying dinner. The savory blend of spices is mild yet rich, while the tenderloin stays wonderfully tender and juicy. Pair it with your favorite vegetable and potato, and you’ve got a hearty, wholesome family meal.
Pork tenderloins often have excess liquid in their packaging, so start by patting the meat dry. I usually wrap it in paper towels, then discard them. Removing moisture helps the spices adhere better during searing and cooking.
Next, combine the spices—garlic powder, ground cumin, ground coriander, salt, and pepper—to create a simple dry rub. Sprinkle the mixture evenly over the tenderloin, rubbing it onto all sides to ensure a flavorful crust.
Preheat your oven to 375°F. Meanwhile, heat bacon grease in a pan over medium-high heat. Public service announcement: Any time you make bacon, save the grease and store it in the freezer! It adds incredible flavor and has countless uses in cooking. If you don’t have bacon grease on hand, any cooking oil will work for this recipe.
Once the oil is hot, place the tenderloin in the pan and sear all sides—including the ends! For a perfect sear, let the meat sit undisturbed for a few minutes before flipping. This helps develop a golden-brown crust.
I swear by my Red Chef hybrid ceramic pans—they sear beautifully, clean up like new, and don’t contain those harsh chemicals found in traditional non-stick cookware.
Once the tenderloin is seared on all sides, transfer it to an oven-safe baking dish. Bake uncovered for 30–35 minutes, or until the internal temperature reaches at least 145°F.
When it’s done, remove the tenderloin from the oven and let it rest for 5–10 minutes to lock in the juices—don’t skip this step! Resting helps keep the meat tender and flavorful.
After resting, slice the tenderloin and serve with your favorite potato and vegetable, or any sides your family loves. Enjoy!
Garlic Cumin Pork Tenderloin
Ingredients
- 1 small pork tenderloin 1-1.5 lbs
- 1 Tbsp bacon fat for searing (can substitute other cooking oils)
Dry Rub
- 1/2 Tbsp garlic powder
- 1/2 Tbsp ground cumin
- 1/2 Tbsp ground coriander
- 1/2 tsp sea salt
- dash of pepper
Instructions
- Preheat your oven to 375°F.
- Pat the tenderloin dry with a paper towel to remove any excess moisture—this helps the spices adhere better.
- In a small bowl, mix together the dry rub spices.
- Coat the tenderloin evenly with the spice mixture, rubbing it over all sides.
- Heat bacon grease (or an alternative cooking oil) in a pan over medium-high heat. Once hot, add the tenderloin.
- Sear all sides, including the ends, until a golden-brown crust forms—about 2 minutes per side.
- Transfer the tenderloin to an oven-safe baking dish and bake uncovered for 30–35 minutes, or until the internal temperature reaches 145°F. Adjust the cook time based on the size of the tenderloin.
- Remove from the oven and let the meat rest for 5–10 minutes—this crucial step seals in the juices.
- Slice the tenderloin and enjoy with your favorite sides!
Inspired by a recipe from Practical Paleo
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