Pork
$1.15per plate
Prep
10 min
Pork · Pork Tenderloin
Pork Tenderloin
Pork tenderloin is the fastest-cooking cut in the meat case: a whole tenderloin roasts to a safe, juicy finish in about 20 minutes, not the hour-plus a pork loin roast needs. This recipe sears two tenderloins in a skillet first for a real browned crust, then finishes them on a sheet pan in a hot oven so the center stays moist instead of drying out. A five-minute sweet-savory spice rub is all the seasoning it needs. Two tenderloins feed six for about two dollars a plate. It is a different cut from a pork loin roast, so do not swap them without adjusting the time.
$2.03per plate
Estimated recipe total
$12.20 · serves 6
Cook
20 min
Total
35 min
Serves
6
Recipe from Budget Plates · https://www.budgetplates.com/pork-tenderloin-recipe
Equipment
- Large skillet
- Rimmed baking sheet
- Instant-read meat thermometer
- Tongs
Variations
- Swap the spice rub for a Dijon-herb coating; see substitutions above.
- Finish with a quick pan sauce made from the searing skillet's browned bits.
- Slice thicker for a heartier plate, or thinner for sandwiches the next day.
1 How to make it
1
Trim and season
Pat both tenderloins dry and trim off the thin silverskin membrane if still attached (it will not soften as it cooks). Mix the brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a small bowl, then rub it evenly over both tenderloins.
2
Sear for color
Heat the oil in a large skillet over medium-high heat. Sear the tenderloins about 2 to 3 minutes per side, turning with tongs, until deep golden brown on the outside. This is what builds the crust; do not skip it or move the meat too soon.
3
Roast to temperature
Heat the oven to 425 F while you sear. Transfer the seared tenderloins to a rimmed baking sheet and roast for 15 to 18 minutes, until an instant-read thermometer inserted in the thickest part reads 145 F. Start checking at 12 minutes; tenderloins are thin and can go from done to overcooked quickly.
4
Rest before slicing
Move the tenderloins to a cutting board, tent loosely with foil, and rest 5 minutes. The temperature will climb a few more degrees as it rests. Slice against the grain into medallions about 1/2 inch thick.
2 Cheaper ingredient swaps
- One large tenderloin instead of two. If your store sells them singly, one tenderloin (about 1.25 lb) serves 3. Timing stays about the same; check temperature a couple minutes earlier since it is a single piece.
- Dijon-herb rub instead of the sweet-spice rub. Swap the brown sugar, paprika, garlic powder, and onion powder for 2 tbsp Dijon mustard mixed with 1 tsp dried thyme or rosemary. Spread it on after searing instead of before.
- Quick pan sauce (optional). After searing, deglaze the same skillet with 1/2 cup chicken broth and a pat of butter while the pork roasts, scraping up the browned bits. Simmer 2 to 3 minutes and spoon over the sliced pork. Not required and not included in the cost above.
3 Budget tips
- Tenderloins are almost always sold in a two-pack; buying the pack instead of a single piece is what gets this to about two dollars a plate.
- Watch for sales - pork tenderloin is a frequent weekly-ad item and can drop well below the price used here.
- The spice rub uses only pantry staples, so the real cost is entirely the meat itself.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers, covered, for up to 4 days.
Freezer
Slice or leave whole, wrap tightly, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Pork tenderloin is lean and dries out fast on reheat. Warm slices gently in a covered skillet over low heat with a splash of broth, or microwave in short 20-second bursts, rather than blasting it on high.
5 Nutrition (per serving)
Calories
260
Protein
38g
Fat
9g
Carbs
4g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
What temperature should pork tenderloin be cooked to?
Pull it at 145 F in the thickest part, then rest 5 minutes; the temperature climbs a few more degrees while it rests. That is the USDA-recommended safe minimum for whole-muscle pork, and pulling right at 145 F is what keeps this lean cut from drying out.
What is the difference between pork tenderloin and pork loin?
The tenderloin is a small, slim cut that roasts in about 20 minutes; the loin is a large, wide roast that takes closer to an hour. They cook very differently, so do not substitute one for the other without changing the time.
Do I need to sear it before roasting?
Searing first is what gives the outside a real browned crust; a straight roast at this temperature browns much less before the inside is already done, since tenderloin is such a fast-cooking cut. The extra 5 to 6 minutes at the stove is worth it.
How is $2.03 a plate figured?
About $12.20 for both tenderloins plus the spice rub, split six ways. The two-pack of pork is nearly the entire cost; the rub is pennies from pantry staples.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- Rimmed baking sheet. A rimmed half sheet pan is the workhorse for sheet-pan dinners and roasting vegetables, with a lip that keeps juices from spilling. Best for sheet-pan sausage and potatoes, baked chicken pieces, and roasted vegetables.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
Feeding a crowd tonight? This one is also part of our Easy Family Dinner Recipes collection.
Cook next
All recipes Related recipes
From other tables
All recipes 
