This is the best and easiest pork tenderloin recipe that uses a rub on the pork rather than a marinade because it cuts down on the prep time. You can come home from work and get the tenderloin into the oven in the time it takes to preheat the oven.
The difference between pork tenderloin and pork loin
Pork tenderloin is longer and thinner than a pork loin. Tenderloin has barely any fat which does best with faster cooking and the loin has a thick cap of fat on top which can hold up to longer, slower cooking. Tenderloin is the best lean cut of pork. It is the filet mignon of white meat because it is lean and roasts up really fast.
Combination cooking method
The method that has worked for me for years is to sear the tenderloin in a skillet on the stove top then finish in the oven. Searing on the stove gives the pork a delicious crust and helps seal in the juices.
Pork tenderloin cooking time
The best way to make sure you don’t overcook this lean cut of meat (and it’s easy to do) is to use a meat thermometer (instant-read thermometer is best). 145°F/63°C is the ideal internal temperature to ensure the best result. It is advisable to remove the pork from the oven at 140°F/60°C as the meat needs to rest. Place tenderloin on a cutting board (lightly tented with foil) at room temperature for 10 minutes before slicing. In this time, it will continue to cook and it can quickly go from soft and juicy, to dry and tough.
Best spice rub for pork
The seasonings are simply dried sage, garlic powder, salt and pepper. I always use fresh sage leaves in the fall and winter, but some fresh herbs don’t hold up to high temperature cooking and sage is one of them so I use dried for this spice rub. I have to say that I think sage is my favorite herb. Of course in the summer, I say that basil is my favorite, so apparently I change my mind with the seasons and that’s OK. In addition to sages earthy flavor, it is such a versatile herb. I typically always use fresh garlic in my recipes, but again, when garlic is overcooked or cooked at high temperatures it can turn bitter. It is not advisable to use fresh garlic for this recipe.
Serving Sage Rubbed Pork Tenderloin
Pork tenderloin are perfect for dinner parties as you can make 2 or 3 depending on how many guests you have. In addition to preparing it simply spice rubbed, I also like Roasting with Balsamic Glaze, or cooking Pork in Apple and Ale Gravy. I like to serve this sage rubbed pork tenderloin with a side of Roasted Brussels Sprouts with Cranberry Glaze that is slightly sweet and tart and the glaze is also delicious on drizzled on the pork (see below). Another idea for a little sweet with your savory, and another delicious side option, is Indian Apple Chutney. Apples are a delicious paring with pork.
Pork tenderloin leftovers
If I have any leftovers, I like to slice the pork into half-inch slices and serve Pork & Cranberry Crostini. Great for the holidays and entertaining. If you’ve tried this Sage Rubbed Pork Tenderloin or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
