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Crack Pork Tenderloin - Juicy, Flavor-Packed, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1–1.5 lb pork tenderloin, silver skin trimmed
  • 1 packet (1 oz) ranch seasoning mix (or 3 tbsp homemade)
  • 2 tbsp brown sugar (light or dark)
  • 1 tsp smoked paprika (regular paprika works too)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4–1/2 tsp crushed red pepper flakes (optional, for heat)
  • 1/2 tsp kosher salt (reduce if ranch mix is very salty)
  • 1/2 tsp black pepper
  • 1–2 tbsp olive oil (or avocado oil)
  • 1 tbsp butter (optional, for finishing)
  • Fresh parsley or chives, chopped (optional, for garnish)

Method
 

  1. Preheat the oven. Set your oven to 400°F (205°C). Place a rack in the center. Have a cast-iron skillet or oven-safe pan ready.
  2. Pat the pork dry. Use paper towels to remove excess moisture. Dry meat sears better and forms a nice crust.
  3. Trim if needed. If there’s a thin, silvery membrane on the tenderloin (silver skin), slide a sharp knife under it and remove it. This helps with tenderness.
  4. Mix the seasoning. In a small bowl, combine ranch seasoning, brown sugar, smoked paprika, garlic powder, onion powder, red pepper flakes, salt, and black pepper.
  5. Season generously. Rub the tenderloin with 1 tbsp oil, then coat all sides with the seasoning mix. Press it on so it sticks.
  6. Sear the pork. Heat the skillet over medium-high with the remaining oil. When hot, sear the tenderloin 1–2 minutes per side until browned. Don’t move it too much; let it color.
  7. Add butter (optional). Dot the top with butter. It adds richness and helps the crust caramelize.
  8. Roast. Transfer the skillet to the oven. Roast 12–18 minutes, depending on thickness, until the internal temperature reaches 140–145°F at the thickest part.
  9. Rest. Move the pork to a cutting board and tent loosely with foil. Rest 5–10 minutes. The temperature will rise a few degrees and juices will redistribute.
  10. Slice and serve. Cut into 1/2-inch medallions. Spoon any pan juices over the top. Garnish with parsley or chives if you like.