4-Ingredient Oven Pork Tenderloin

 

4-Ingredient Oven Pork Tenderloin

This simple, flavorful pork tenderloin comes together with just a handful of ingredients and roasts to juicy perfection. It’s lean, protein-packed, and ready in under 30 minutes—ideal for busy weeknights or impromptu dinners.

Prep time: 5 minutes
Cook time: 20–25 minutes
Rest time: 5–10 minutes
Servings: 3–4
Difficulty: Easy

Ingredients

• 1 (1–1½ lb) pork tenderloin

• 2 tablespoons Dijon mustard

• 3–4 cloves garlic, minced

• Salt and freshly ground black pepper (counts as the 4th ingredient)

Note: For even more moisture, you can add 1 teaspoon of olive oil, but it’s optional—the pork stays juicy without it.

Instructions

1. Preheat the oven to 425°F (220°C). Line a small baking sheet or rimmed baking dish with parchment paper or foil for easy cleanup.

2. Prepare the pork – Pat the pork tenderloin completely dry with paper towels. This helps the mustard mixture stick and promotes browning.

3. Make the rub – In a small bowl, combine the Dijon mustard and minced garlic. Season generously with salt and pepper (about ½ teaspoon salt and ¼ teaspoon pepper).

4. Coat the pork – Rub the mustard‑garlic mixture all over the tenderloin, using your hands or a brush to cover every side evenly.

5. Roast – Place the pork on the prepared baking sheet. Roast for 20–25 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer inserted into the thickest part.

6. Rest – Transfer the pork to a cutting board and tent loosely with foil. Let it rest for 5–10 minutes. This step is crucial—it allows the juices to redistribute so every slice is moist.

7. Slice and serve – Cut the tenderloin into ½‑inch thick slices. Serve as is, or with a side of roasted vegetables, rice, or a fresh salad.

Tips

• Don’t overcook – Pork tenderloin is very lean; cooking past 145°F will dry it out.

• Add a glaze (optional) – For a sweeter twist, brush with 1 tablespoon honey or maple syrup during the last 5 minutes of roasting.

• Leftovers – Slice and use in sandwiches, wraps, or on top of a green salad.