Pork tenderloin is a lean, boneless cut that roasts quickly and is easy to season with mustard, honey, garlic and herbs. In a UK oven, a 600 g tenderloin usually needs about 15 minutes of roasting after a quick sear, but its thickness and your oven matter more than the clock: use a thermometer to check it is safely cooked and still succulent.
Ingredients
- 1 pork tenderloin, about 1⅓ lb (600 g), trimmed of any tough silver skin
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 g) Dijon mustard
- 2 tsp (14 g) runny honey
- 2 garlic cloves (about 6 g), finely grated or minced
- 1 tbsp (3 g) finely chopped fresh rosemary, or 1 tsp (1 g) dried rosemary
- 1 tsp (2 g) sweet paprika
- ¾ tsp (4.5 g) fine salt
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice
Instructions
- Prepare the pork and oven. Take the tenderloin out of the fridge while you heat the oven to 400°F (200°C), or 355°F (180°C) if using a fan oven. Pat the meat thoroughly dry with kitchen paper. If there is a thin, shiny strip of silver skin, slide a small sharp knife under it and trim it away without removing much meat; it can turn chewy as it cooks. Leave the tenderloin whole rather than cutting it into medallions, so it roasts evenly and is easier to monitor.
- Mix the seasoning. In a small bowl, stir together the Dijon mustard, honey, garlic, rosemary, paprika, salt, pepper and lemon juice. Rub the mixture over all sides of the pork. If the tenderloin has a very thin tail, fold that end under and secure it loosely with a cocktail stick or kitchen string so it is closer in thickness to the rest. This is optional, but helps prevent the narrow end drying out before the middle is ready.
- Sear the tenderloin. Heat the olive oil in an oven-safe frying pan over a medium-high heat. When the oil shimmers, add the pork and brown it on all sides, turning with tongs, for about 7 minutes in total. The aim is a golden surface, not to cook the centre through. If your pan is not oven-safe, transfer the seared pork to a small roasting tin. Scrape any browned seasoning from the pan into the tin as well; it adds flavour to the juices.
- Roast and check the temperature. Put the pan or tin in the oven and roast for about 15 minutes, then begin checking at the thickest point with an instant-read food thermometer. A slender tenderloin may be ready sooner, while a particularly thick one can take several minutes longer. Avoid touching the pan with the thermometer probe or pushing it through the meat. For UK cooking, follow the Food Standards Agency time-and-temperature guidance: this recipe uses 70°C for 2 minutes, so once the centre reaches 70°C, keep it at that temperature for 2 minutes. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest; use a thermometer rather than judging safety by colour.
- Rest, then slice. Transfer the pork to a warm plate or board and rest it for 5 minutes, loosely covered with foil. Resting gives the juices time to settle and makes the tenderloin easier to slice neatly. Remove any string or cocktail stick, then cut across the grain into slices about 1.5 cm (⅝ in) thick. Spoon any juices from the plate over the slices and serve while warm.
Tips
- Let the thermometer decide. The stated oven time is a useful estimate, not a guarantee: tenderloins vary in thickness, and ovens can run hot or cool. Check the thickest section, inserting the probe from the side if that gives a better reading. Do not rely on clear juices or a browned outside; neither tells you the centre temperature reliably. If it has not reached the target, return it to the oven and check again after 2–3 minutes.
- Do not confuse tenderloin with loin. Pork tenderloin is a narrow muscle that cooks quickly. A larger pork loin joint is wider and needs a different cooking time, so do not apply this recipe’s 15-minute roast estimate to it. If your tenderloin is much smaller than 600 g, start checking earlier; for a heavier or unusually thick piece, expect it to need longer.
- Swap the herbs or mustard. Thyme works in place of rosemary, using the same quantity. Wholegrain mustard can replace Dijon and gives the coating a coarser texture; English mustard is stronger, so use about 2 tsp (10 g) instead of 1 tbsp. If you do not have fresh garlic, use ½ tsp (1.5 g) garlic granules. Dried rosemary is more concentrated than fresh, so use the smaller amount listed.
- Keep the surface dry before searing. Wet pork steams rather than browns, so pat it dry before adding the coating. If the honey or garlic begins to darken too quickly in the pan, lower the heat; small browned bits are welcome, but burnt garlic can taste bitter. A little smoke is a sign to reduce the heat, not to add extra oil automatically.
Serving Suggestions
Serve the sliced tenderloin with roast potatoes, mashed potatoes or buttered new potatoes to catch the savoury juices. Green vegetables such as broccoli, green beans or cabbage give the plate freshness, while roasted carrots, parsnips or a simple apple and fennel salad bring a sweet or crisp contrast. A spoonful of mustard on the side suits the honey-mustard coating without covering the pork’s flavour.
For a fuller Sunday-style meal, add a quick pan sauce. After moving the pork to rest, place the roasting pan on the hob over a low heat, pour in about ½ cup (120 ml) chicken stock, and scrape up the browned bits. Simmer for 2–3 minutes, then taste before adding salt because the pork seasoning and stock may already be salty. For a creamy sauce, take the pan off the heat and stir in 2 tbsp (30 ml) crème fraîche. Do not pour a very hot sauce over the meat before slicing; serve it alongside so the browned crust stays appealing.
Variations
Herby lemon: Leave out the honey and paprika, increase the lemon juice to 2 tbsp (30 ml), and add 1 tsp (2 g) finely grated lemon zest with the rosemary. The result is brighter and less sweet. Add the zest to the seasoning mixture rather than putting large strips of peel on the meat, where they can scorch during searing.
Smoky paprika: Replace the sweet paprika with 1 tsp (2 g) smoked paprika and use thyme instead of rosemary. The smoky note works well with potatoes and greens. Smoked paprika can darken quickly in a hot pan, so sear at medium rather than high heat and turn the pork often.
Apple and sage: Use 1 tbsp (3 g) chopped sage in place of the rosemary. Serve the cooked pork with sautéed apple: cut 1 medium apple (about 180 g) into wedges and cook it in a little butter for 5–7 minutes until tender but still holding its shape. This is a serving variation rather than an ingredient for the roast itself, and it adds a soft, fruity accompaniment.
Skip the sear: If you need a simpler method, coat the tenderloin and roast it directly in a small tin. It will still cook, though the surface will be paler and less deeply browned. Check the temperature in the same way and allow for the possibility that it may finish a little sooner; there is no need to compensate by raising the oven temperature.
Storage and Reheating
Refrigerate leftover pork within 2 hours of cooking, ideally in a shallow, airtight container. It keeps for 3–4 days in the fridge. Store the meat and any sauce together if you want the slices to stay moist, or separately if you prefer to reheat the pork without sauce. For freezing, wrap well or use a freezer-safe container and freeze for up to 2–3 months for best quality. Defrost it in the fridge, not on the counter, and use it promptly once thawed.
To reheat, place slices in a covered ovenproof dish with a spoonful of stock, water or sauce and warm in a 300°F (150°C) oven until hot throughout. You can also heat them gently in a covered pan over a low heat, turning once. The USDA FSIS recommends reheating leftovers to 165°F (74°C); check the centre of the portion with a food thermometer. Reheating can make lean tenderloin dry, so warming it in sauce and stopping as soon as it reaches the safe temperature helps preserve its texture. Cold leftover slices can also be added to a sandwich or salad, provided they have been kept chilled safely.
Frequently Asked Questions
How long does pork tenderloin take in the oven at 200°C?
For a 600 g tenderloin that has been seared first, allow about 15 minutes at 200°C (400°F), then check the thickest part with a thermometer. That is an estimate: a narrow piece may finish sooner and a thick one may need longer. The temperature check and required hold matter more than reaching an exact number of minutes.
What temperature should pork tenderloin reach in the UK?
This recipe uses the UK Food Standards Agency schedule of 70°C for 2 minutes. Check the centre with a clean food thermometer and keep the meat at that temperature for the full 2 minutes. USDA FSIS guidance gives a safe minimum of 145°F (63°C) for whole pork cuts followed by a 3-minute rest; those are distinct guidance schedules, so follow the one applicable to you rather than treating the figures as interchangeable.
Can pork tenderloin be a little pink inside?
Colour alone cannot confirm whether pork is safely cooked. Pork can retain a slight pink tint even when it has reached a safe temperature, and it can also look pale before it is ready. Use a food thermometer at the thickest point and follow the temperature-and-time guidance above; do not cut into the meat repeatedly to judge doneness.
Should I cover pork tenderloin while it roasts?
No, it is usually best to roast it uncovered so the outside stays browned. Cover it loosely with foil only after it comes out of the oven, while it rests for 5 minutes. A tight foil cover during cooking traps steam and can soften the seared surface. If the honey coating is browning too fast, loosely tent the pan near the end rather than wrapping the meat tightly.
Can I cook pork tenderloin without searing it first?
Yes. Searing is for colour and flavour, not a required safety step. Roast the seasoned tenderloin in a small tin and start checking its temperature earlier than the recipe’s estimate, since the total time can differ. The finished surface will be less browned, but the pork can still be tender if you avoid cooking it far beyond the recommended temperature.
How do I keep pork tenderloin from drying out?
Choose a thermometer-led finish, avoid extending the roast just to make the meat look more cooked, and rest it briefly before slicing. Cut across the grain and spoon the resting juices over the slices. If reheating leftovers, add a little liquid and warm them gently rather than leaving them uncovered in a hot oven.
Related
- Kinder Bueno Cheesecake: Creamy No-Bake Recipe
- Kinder Cheesecake Recipe with a Creamy No-Bake Filling
- Kilo Cupcakes Recipe: A Reliable Big-Batch Vanilla Bake
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).