Pan-Roasted Pork Tenderloin with Cumin and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin pan-roasted with fragrant cumin and garlic creates a savory Spanish-inspired main dish with a crispy, caramelized crust. This spanish-inspired pork ready in about 35 minutes pairs pork tenderloin, extra virgin olive oil, ground cumin 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: 10 min Cook: 25 min Serves 4 Spanish cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 1 lb pork tenderloin and season all sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp ground cumin. Rub 3 minced garlic cloves evenly over the meat.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the pork tenderloin and sear for 3-4 minutes per side until a deep golden crust forms.
  3. Step 3: Add 2 sprigs fresh thyme and 1/4 cup water to the skillet. Transfer skillet to a 400°F oven and roast for 12-15 minutes until internal temperature reaches 145°F.
  4. Step 4: Remove pork from oven and rest for 5 minutes before slicing into medallions. Spoon pan juices over slices and serve.

Frequently asked questions

How long does Pan-Roasted Pork Tenderloin with Cumin and Garlic take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Roasted Pork Tenderloin with Cumin and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Pan-Roasted Pork Tenderloin with Cumin and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Pork Tenderloin with Cumin and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Roasted Pork Tenderloin with Cumin and Garlic?

Spanish pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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