This Gordon Ramsay Pork Tenderloin recipe is a juicy and flavorful dish, which is made with a bold spice rub and a bright citrus kick. It’s a fast, flexible, and seriously flavorful main course, ready in about 40 minutes.
Jump to RecipeGordon Ramsay Pork Tenderloin Ingredients
- 1 to 1.5 lbs pork tenderloin (usually 1-2 tenderloins)
- 1 tbsp oil (like canola or avocado)
- 2–3 tbsp fresh lemon, lime, or orange juice
For the Spice Rub:
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
How To Make Gordon Ramsay Pork Tenderloin
- Prep the Pork: Preheat your oven to 400°F (204°C). Trim any tough silver skin from the pork tenderloin. Pat the pork dry, pierce it a few times with a fork, and rub it all over with the oil.
- Apply the Spice Rub: In a small bowl, mix together all the spice rub ingredients: Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika, and black pepper.
- Season and Marinate: Rub the spice mixture generously all over the pork, pressing it into the meat. Place the pork in a dish and drizzle with the citrus juice. If you have time, let it sit for 30 minutes to 2 hours in the refrigerator to marinate.
- Roast the Pork: Place the pork on a rack in a roasting pan or on a foil-lined baking sheet. Roast for 25–35 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.
- Rest and Serve: Transfer the pork to a cutting board and let it rest for 10 minutes. This is a crucial step for a juicy result. Slice the tenderloin into medallions, spoon any pan juices over the top, and serve immediately.
Recipe Tips
- How to keep the crust crispy? After cooking, rest the pork tenderloin uncovered on the cutting board. Tenting it with foil will trap steam, which can soften the delicious crust you created during roasting.
- Why cook on a rack? Placing the tenderloin on a rack in the baking pan allows hot air to circulate all around the meat. This helps it cook more evenly and ensures the crust is consistent on all sides, not just the top.
- How can I make a quick pan sauce? Don’t waste the flavorful drippings in the pan! After removing the pork, place the roasting pan on the stovetop over medium heat. Add a splash of chicken broth or white wine to deglaze the pan, scraping up all the browned bits. Stir in a pat of butter and let it reduce until glossy.
- How do I adjust the cooking time? Pork tenderloins can vary in thickness. A thinner, 1-inch tenderloin might be perfectly cooked in just 22–25 minutes. The most reliable way to ensure it’s not overcooked is to use a meat thermometer.
What To Serve With Pork Tenderloin
This flavorful pork is versatile and pairs well with many side dishes.
- Roasted potatoes or a creamy polenta
- Steamed asparagus or green beans
- A simple apple and walnut salad
- Rice pilaf
How To Store Pork Tenderloin
- Refrigerate: Store leftover sliced pork in an airtight container in the refrigerator for up to 3-4 days. It’s delicious served cold in salads or sandwiches.
- Reheat: Reheat slices gently in a skillet over low heat with a splash of broth to prevent them from drying out.
Pork Tenderloin Nutrition Facts
- Calories: 360kcal
- Protein: 40g
- Fat: 20g
- Carbohydrates: 3g
- Sodium: 1200mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is silver skin and why do I need to remove it?
Silver skin is the thin, silvery membrane of connective tissue found on pork tenderloin. It does not render or melt during cooking and can become tough and chewy. It’s best to remove it by sliding a thin, sharp knife just underneath it and slicing it away.
How do I know when the pork is done without a thermometer?
While a thermometer is best, you can check for doneness by the juices. The juices should run clear or have just a hint of pink when the pork is pierced. The USDA recommends an internal temperature of 145°F (63°C) for pork, which will be juicy and slightly pink in the center.
Can I grill this pork tenderloin?
Absolutely. This recipe is fantastic for grilling. Prepare a two-zone fire on your grill. Sear the pork over direct high heat for a few minutes per side to get a good crust, then move it to the cooler, indirect heat side to finish cooking until it reaches 145°F.
Try More Recipes:
- Gordon Ramsay Crockpot Ranch Pork Chops And Potatoes Recipe
- Gordon Ramsay Pulled Pork Recipe
- Gordon Ramsay Roast Pork Recipe
Gordon Ramsay Pork Tenderloin Recipe
Course: DinnerCuisine: American-BritishDifficulty: Easy4
servings10
minutes30
minutes360
kcalA juicy and incredibly flavorful roasted pork tenderloin with a savory, spiced crust and a bright citrus kick.
Ingredients
1-1.5 lbs pork tenderloin
1 tbsp oil
2-3 tbsp fresh citrus juice (lemon, lime, or orange)
Spice Rub: 2 tsp Italian seasoning, 1 tsp each of garlic powder, cumin, salt, and chili powder, ½ tsp smoked paprika, ¼ tsp black pepper.
Directions
- Preheat oven to 400°F (204°C). Trim the silver skin from the pork.
- Rub the pork with oil. Mix all spice rub ingredients and press the mixture all over the pork.
- Drizzle with citrus juice and let it marinate for at least 30 minutes, if time allows.
- Roast on a rack for 25–35 minutes, until the internal temperature reaches 145°F (63°C).
- Let the pork rest uncovered for 10 minutes before slicing.
- Spoon any pan juices over the slices and serve.
Notes
- Resting the pork uncovered is crucial for maintaining a crispy crust.
- Using a meat thermometer is the best way to ensure perfectly cooked, juicy pork.
- For a quick pan sauce, deglaze the roasting pan with broth and a pat of butter.
- Adjust cooking time for thinner tenderloins.
