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Preheat your oven to 400°F. Pat the pork tenderloin dry with paper towels. Trim any silver skin or excess fat from the tenderloin.

In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix well.

Rub the pork tenderloin all over with the olive oil, then generously coat it with the spice mixture, pressing gently to ensure it adheres.

Heat an oven-safe skillet (cast iron works great) over medium-high heat. Once hot, sear the pork tenderloin for 2-3 minutes per side, until a golden-brown crust forms all around.

Reduce heat to medium. Add the butter, rosemary sprigs, and thyme sprigs to the skillet. Once the butter is melted, baste the pork tenderloin with the herb butter for about 1 minute.

Transfer the skillet to the preheated oven. Roast for 12-18 minutes, or until the internal temperature of the pork reaches 140-145°F when measured with a meat thermometer at the thickest part.

Remove the skillet from the oven. Transfer the pork tenderloin to a cutting board, tent loosely with foil, and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and moist roast.

Slice the pork tenderloin into 1/2-inch thick medallions and serve immediately.


Preheat your oven to 400°F. Pat the pork tenderloin dry with paper towels. Trim any silver skin or excess fat from the tenderloin.

In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix well.

Rub the pork tenderloin all over with the olive oil, then generously coat it with the spice mixture, pressing gently to ensure it adheres.

Heat an oven-safe skillet (cast iron works great) over medium-high heat. Once hot, sear the pork tenderloin for 2-3 minutes per side, until a golden-brown crust forms all around.

Reduce heat to medium. Add the butter, rosemary sprigs, and thyme sprigs to the skillet. Once the butter is melted, baste the pork tenderloin with the herb butter for about 1 minute.

Transfer the skillet to the preheated oven. Roast for 12-18 minutes, or until the internal temperature of the pork reaches 140-145°F when measured with a meat thermometer at the thickest part.

Remove the skillet from the oven. Transfer the pork tenderloin to a cutting board, tent loosely with foil, and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and moist roast.

Slice the pork tenderloin into 1/2-inch thick medallions and serve immediately.
