Take the tenderloin out of the fridge 30–45 minutes before you plan to cook it. This helps it cook more evenly in the oven and keeps it from drying out.
Preheat your oven to 400°F (200°C)
In a small bowl, whisk together: softened butter, Dijon mustard, apple cider vinegar, minced garlic, rosemary, thyme, salt, pepper, smoked paprika, and honey or maple syrup. (optional)
Before you put on the rub, sear the tenderloin on all sides—about 2 minutes per side—until it’s golden brown. You don’t want to cook it through here, just get some color.
Transfer the seared tenderloin to a large roasting pan. Using a brush, begin slathering the rub all over the pork loin , making sure every nook and cranny is coated. If you didn’t sear the pork, no worries—just apply the rub directly onto the raw meat.
Let it sit for 10–15 minutes to absorb those flavors while the oven finishes preheating.
Place the tenderloin in the oven and roast uncovered for 45–60 minutes, depending on the shape of your tenderloin and your oven.
At about the halfway point (25–30 minutes in), spoon some of the juices over the pork to baste it. If it’s looking dry, add a splash of chicken broth or water to the bottom of the pan.
Once your tenderloin hits 145°F, pull it out of the oven and tent it loosely with foil. Let it rest for 10–15 minutes. This step is crucial. The juices will redistribute, and the internal temp will rise slightly as it rests.
Use a sharp knife to slice the tenderloin into ½-inch pieces. Serve it up on a plate, and drizzle some pan juices over the top, and pair it with your favorite sides.
