You’ll love this tried and true, quick and easy method of preparing Pork Tenderloin. Searing the tenderloin forms a lovely crust sealing in the natural juices and the meat is so tender!
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This is our favorite baked pork tenderloin oven recipe. It requires zero marinating time! Piercing the tenderloin with a fork allows the seasoning to penetrate deeper and you don’t have to marinate the meat for hours. The quick prep makes this a perfect option for unexpected company or a hungry family.
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Watch how to Cook Pork Tenderloin:
Pork tenderloin is also reasonably priced (we paid $18 for 4 tenderloins at Costco), and I think it’s just as satisfying as steak! If you haven’t tried it, you must! It’s also easy to double or triple the recipe to feed a crowd because it always disappears fast and leftovers taste just as good the next day sliced into sandwiches or served as a side. I’m confident this baked pork tenderloin will become a go-to family favorite for you.
Pork Tenderloin Ingredients:
You will create your dry rub for pork tenderloin with just salt, pepper, Italian seasoning, garlic powder and ground coriander. If you don’t have coriander, you can omit it and the recipe will still work. I love finding recipes where all of the ingredients are already in my pantry!
How to make Roasted Pork Tenderloin:
Prep: Preheat oven to 400˚F with the rack in the middle.
How To Remove Pork Tenderloin Silver Skin: Trim tenderloin of fat and any silver skin and pat dry with a paper towel.
1. Combine 1 tsp sea salt, or to taste, 1/2 tsp freshly ground black pepper, 1 tsp Italian Seasoning, 1 tsp garlic powder and 1 tsp ground coriander.
2. Pierce pork loin all over with a fork and rub with 1 Tbsp oil than sprinkle onto the tenderloin. Use your hands to rub the spices into the tenderloin until evenly coated.
3. Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
4. Place in the oven and bake uncovered at 400˚F for 13-15 minutes, flipping the tenderloin over halfway through baking. Bake until center of pork registers 150˚F (I have let mine get to 160 and it’s still super tender) then transfer to a cutting board and let meat rest 5-10 min before slice into rings to serve. It doesn’t need a sauce, but it is also really good served with A1 or BBQ sauce.
What Color is Cooked Pork Tenderloin?
*The USDA now recommends letting the tenderloin get to 145˚F and letting it rest at least 3 minutes. With a perfect pork tenderloin temperature of 145˚F, the meat will still be slightly pink in the middle.
I highly recommend a digital (instant read) thermometer like this one will help you achieve the perfect doneness.
More Pork Recipes You Will LOVE:
- Pulled Pork Recipe – a slow cooker recipe that melts in your mouth
- Pork Schnitzel – a pork chops recipe that is crispy outside and juicy inside
- How to Make Homemade Sausage – entertaining video tutorial; start to finish
- Juicy Pork Meatballs – like you’ve never tried before with secret ingredient!
Baked Pork Tenderloin Recipe (Print-Friendly):
Roasted Pork Tenderloin Recipe
Ingredients
- 1 tsp sea salt, or to taste
- 1/2 tsp black pepper, freshly ground
- 1 tsp Italian Seasoning
- 1 tsp garlic powder
- 1 tsp ground coriander
- 2 Tbsp olive oil (extra light), or vegetable oil, or avocado oil*
- 1 1/2 lb Pork Tenderloin
Instructions
- How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the rack in the middle.
- Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork and rub with 1 Tbsp oil.
- Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated.
- Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
- Place in the oven and bake uncovered at 400˚F for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers at least 150˚F then transfer to a cutting board and let meat rest 5-10 min. Slice into rings and serve.
Notes
Nutrition Per Serving
Is your mouth watering like crazy? Try this pork tenderloin recipe once and you’ll make it over and over!
P.S. Don’t miss our top 5, most viral recipes of 2017 – everything about these is good!
What vegetables do you suggest roasting with the tenderloin at 400?
Hi Liz, root vegetables will work well and pair nicely with a tenderloin. Potatoes, carrots, turnips, sweet potatoes, beets, etc. You can also do brussels sprouts, onions, or cabbage. I hope this helps.
This recipe is fantastic! It’s seasoned perfectly and tastes wonderful. I was surprised that it was done after such a short roast time, but searing it first does the trick. This is my new go-to recipe for roast tenderloin. I reviewed this on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews. I highly recommend making this as written, you won’t be disappointed!
Thank you so much for sharing your recipe and tips, my family loves when I cook this!! It’s so tender and juicy every single time I cook it!!
I’m so glad you enjoyed it, Pam! Thank you for sharing your lovely review with me.
By far, the best pork I have ever made!! It is safe to say I have been overcooking pork for many years. This recipe made me realize that. It came out perfectly, so tender and juicy! My family LOVED it even the next day cold on a sandwich! Thanks!
That’s wonderful! Thank you so much for your great comments and review, Mary Ellen!
This is the ONLY recipe I use for pork tenderloin. I do leave out the coriander since I don’t have any. But I follow the recipe other than that. It is DELICIOUS! I highly recommend it. Yet another wonderful Natasha recipe!
That’s great, Barb! So glad you’re enjoying it.
I love how easy this was to create. It is so flavorful and moist. My husband and kids (9 and 2) declared it a new family favorite!
I used a dutch oven and my cook time was longer than stated in the recipe. It was worth the wait though!
Thanks for sharing, Ginger!
I came back again today to make sure I haven’t forgotten anything about this super recipe. Preparing to make it again tomorrow because my wife asked for it again. Thanks so much for the recipe.
Thank you, Richard! I’m so glad she loved it.
I had 3 tenderloins so I doubled the recipe but kept the salt to half. It was delicious and juicy. I will definitely make it again, thanks.
Hello, I am excited to try this recipe! How do I know if the silver skin is still on it please? Like is it silver in color?
Hi Jana! I’m so excited for you to try the recipe too! When checking for silver skin on pork tenderloin, it will appear as a thin, silvery-white tough membrane covering part of the meat. I hope this helps.
Honestly, had to come here to rave about this after using this recipe for 5 years now. A roommate of mine introduced this recipe to my other roommates and myself in 2019. We were 5 hungry college athletes and this quickly became a weekly staple meal for us girls. I have since showed just about every person I know this recipe and everyone says it’s the best pork tenderloin they’ve ever had (agreed). In fact, I was on a pork strike for about 2 years and this recipe singly-handedly made me eat pork again lol. You will quite literally have to pry this recipe out of my cold, dead hands.
Wow! That’s just awesome! Thank you for sharing your wonderful review, Kendall! I’m so glad you found a go-to favorite recipe on my blog five years ago!
Excellent recipe. I tried cumin vs coriander and it was also good.
You might try hoisin sauce as a dipping sauce to add a little pizzazz to the very tender juicy loin.
Thank you for the tips, David! We’re so glad that you enjoyed this recipe!
WOW!!!!! THANK YOU SO MUCH! This is hands down one of the best recipes I’ve ever found!!! Not only is it easy and fast it is the best tasting!!!! Honestly I can barely believe it….I made it twice this past week just in case the first time I just got lucky lol!! And both times was the best! Thank you!!!
That’s amazing, Lori! I’m so glad to hear that you enjoyed this recipe. I appreciate the feedback.