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Roasted Pork Tenderloin with Rhubarb, Dandelion & Honey Glaze

Crispy on the outside, tender on the inside, and the yummiest glaze made from our Rhubarb, Dandelion & Honey Jam! This pork tenderloin recipe is the BEST!!

There's not much better than an oven-roasted pork tenderloin, and this recipe will help you learn the absolute best way to cook it so that it gets the perfect crust on the outside while staying tender and juicy on the inside!

Pork Loin vs. Pork Tenderloin

It can be a little confusing choosing between the two cuts of meat, but they are not created equal. A pork tenderloin is a long, thin, boneless cut that comes from the muscle nearest to the backbone. A pork loin can be boneless or bone-in and comes from the back of the animal. It's wide, flat and larger than the pork tenderloin cut.

I prefer pork tenderloin because it doesn't take as long to cook, and it's much easier to cook so that the inside stays moist and tender; although, there are some pretty great pork loin recipes out there, too! This Thyme-Crusted Pork Loin with Spiced Plum Glaze I made was outstanding, so if there's a will, there's a way to turn any cut of meat into a 5-star meal!

The details

These steps are the same nearly every time I roast a pork tenderloin. The spices and glazes might might change, but the process stays the same. If it isn't broken, don't fix it, right?! AND, that rule applies in the kitchen for so many reasons. This pork tenderloin is most of them..ha!

Begin with dry cut of meat - Reducing the moisture in the meat ensures you will get a nice crust when searing it in a hot pan. Plus, this will help the blend of herbs & spices stick well to the meat without getting soggy. Use thick, good-quality paper towels to dab off any excess moisture, and then prepare the rub!

Rub it down - Whatever blend you use, you want to use a lot of it--enough to put a solid layer of flavor all over the meat (top, bottom and sides).

Sear it - Put a little olive oil in my pan and let it get pretty warm so the meat sizzles as soon as it touches the oil. Then, sear the top and bottom of the tenderloin for two minutes (each side), and then flip the meat to sear the sides for about one minute (each).

Butter it - Immediately transfer the tenderloin to a baking dish while it is still warm from searing. If you're using a glaze (or a jam), this is the time to spread it, liberally, on top of the meat. Then, place a couple small pads of butter on top of the tenderloin and cover the baking dish with aluminum foil.

Bake it - Depending on the weight and quantity of tenderloins you're roasting, you'll bake at a temperature between 400-425 degrees Fahrenheit, covered, for at least 20 minutes. Then, uncover the meat and finish roasting until the internal temperature reaches 145 degrees Fahrenheit. As long as the meat reaches a safe temperature where it is thickest, a very light pink color is perfectly okay and lets you know you haven't overcooked your meat!

Ingredients you'll need for this recipe

  • 1 teaspoon kosher salt

  • 1 teaspoon garlic powder

  • 1 teaspoon ground mustard

  • 1 teaspoon dried oregano

  • 1 teaspoon ground cumin

  • 1 teaspoon dried rosemary

  • 1 teaspoon smoked paprika

  • 1 tablespoon fresh thyme

  • Two 1 1/2 to 2-pound pork tenderloins

  • 1-2 tablespoons olive oil

  • 4 tablespoons butter, divided

  • 2-3 tablespoons of our Rhubarb with Dandelion & Honey Jam

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