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Whole Roast Pork Tenderloin

A wonderfully convenient roast pork recipe! This whole roast pork is an easy, spice-rubbed cut baked in the oven. It's simple to make yet reliably tasty, juicy, and satisfying, and you can serve it as a main course with any side you like. It's also delicious the next day — cold, it's a lot like a meatloaf.

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Whole pork baked in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 56 % 18 g
Fats 41 % 13 g
Carbohydrates 3 % 1 g
197 kcal
GI: 100 / 0 / 0
    1. Since the pork goes into the oven, start by preheating it to 350°F (180°C). 2. For the meat, it's best to choose a boneless cut without much excess fat — pork tenderloin or neck (collar), for example. Rinse it well under running water and pat it completely dry with paper towels. 3. In a separate bowl, combine the paprika (smoked paprika adds a nice kick), salt, dried oregano and thyme, onion and garlic powder, freshly ground black pepper, and a little cayenne. Add the olive oil and whisk the spices and oil together well. Let this spice paste sit for about 15–20 minutes so it thickens up. 4. Next, rub the spice paste thoroughly all over the pork, turning it to coat every side evenly. 5. Line a baking sheet or dish with a long piece of foil and set the spice-rubbed tenderloin on it. Fold the rest of the foil over the meat and wrap it up tightly — this keeps it from drying out and helps it cook evenly all the way through. 6. Put the pork in the preheated oven and roast for about an hour or a little more, depending on the thickness of the cut. Check for doneness with a meat thermometer: when the internal temperature at the thickest part reads 150°F (65°C), the pork is done — take it out. Once you pull it from the oven, let the meat rest for 15–20 minutes. Then unwrap it, slice it, and arrange it on a nice platter to serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • Oregano dry - 306  kcal/100g
  • Cayenne pepper - 318  kcal/100g
  • Garlic powder - 331  kcal/100g
  • Dried onion - 273  kcal/100g
  • Pork tenderloin - 142  kcal/100g

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