Peppery Roasted Pork Tenderloin

Talk about an easy recipe! The freshly ground black pepper gives it a tiny kick, but you can certainly reduce the amount if pepper is not your thing. The “prep ahead” directions below will make this delicious recipe one of your weeknight favorites. Enjoy!

Peppery Roasted Pork Tenderloin

2 lbs. pork tenderloin
1 tablespoon Kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon sugar
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried crushed rosemary
3 tablespoons olive oil

~A Day Ahead~

Rinse the pork and remove the excess silver skin with a sharp knife. Place the pork in a baking dish. Combine the salt, ground pepper, sugar, thyme, rosemary, and olive oil in a small bowl. Coat the pork with the pepper mixture, cover with plastic wrap, and refrigerate.

~Cooking Directions~

Uncover the pork dish and place in the oven. Bake for 60 - 75 minutes at 350 degrees F. The pork shown in the picture were on the large side and needed to be cooked for 70 - 75 minutes. Serves 4.


  1. 1
    Catherine says:

    This looks fantastic! Sounds super yummy!

  2. 2
    Sara A Broers says:

    Looks simple and appetizing! I will have to try this one.

  3. 3
    Shelly says:

    looks delicious! I have a pork tenderloin in the freezer too. You have some fabulous recipes!

  4. 4
    Tiffany says:

    Looks deliciously simple!! Yum!

  5. 5
    Jennifer T. says:

    I came on here to thank you for the cookbook that i won in a giveaway. And, also for the handwritten note. What a nice, personal surprise in an often technological and removed world. The bonus is finding your recipe for pork tenderloin which I happen to have in surplus due to a great sale. I'm looking forward to trying this one as well as many recipes in your book.

  6. 6
    Jane says:

    Hi Jennifer,
    Thanks for taking the time to leave me a message! I appreciate it!

  7. 7
    job says:

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