Cajun-Spiced Pork Tenderloin with Roasted Garlic and Herb Rub

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork tenderloin coated with a smoky Cajun spice blend and roasted garlic, served with fresh herbs for a bold and savory main dish. This American-inspired pork recipe, ready in about 45 minutes, pairs pork tenderloin, garlic cloves, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1.5 pounds pork tenderloin
6 cloves, finely minced garlic cloves
2 tbsp paprika
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano
1.5 tsp salt
1 tsp black pepper
3 tbsp olive oil
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, combine 6 minced garlic cloves, 2 tbsp paprika, 1 tsp cayenne pepper, 1 tsp dried thyme, 1 tsp dried oregano, 1.5 tsp salt, and 1 tsp black pepper. Mix well to form a spice rub.
Step 2: Rub the spice mixture all over 1.5 pounds pork tenderloin evenly. Heat 3 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the pork for 3-4 minutes on each side until browned.
Step 3: Transfer the skillet with the pork to the preheated oven and roast for 15-20 minutes until the internal temperature reaches 145°F.
Step 4: Remove pork from oven, tent with foil, and let rest for 5 minutes. Slice the pork into 1/2-inch medallions and garnish with 2 tbsp chopped fresh parsley before serving.