You’ll love this tried and true, quick, and easy way to prepare Roasted Pork Tenderloin. Searing the tenderloin creates a beautiful crust that seals in all the natural juices, resulting in incredibly tender, flavorful meat!
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This is our favorite oven-baked pork tenderloin recipe. It’s such a well-loved recipe that I had to put it into Natasha’s Kitchen Cookbook (I couldn’t risk disappointing everyone by not including it 😉).
Roasted Pork Tenderloin Video
Be sure to check out the video for this roasted Pork Tenderloin recipe—I’ll walk you through every step for tender, juicy results! Trust me, you’ll be shocked at how simple it is.
Pork Tenderloin Recipe
If you haven’t tried pork tenderloin yet, I truly think it’s just as satisfying as steak! Piercing the tenderloin with a fork allows the seasoning to penetrate deeply, eliminating the need for marinating. With its quick prep time, this dish is perfect for unexpected guests or a hungry family.
This recipe is easy to double or triple to feed a crowd, but even when cooking for fewer people, it’s worth making extras—it always disappears quickly! Whether sliced into sandwiches or served as a side, the leftovers are just as delicious the next day. I’m confident this baked pork tenderloin will become a go-to family favorite for you.
Pork tenderloin is often underrated, but you’ll love how this tender and lean cut of meat offers both incredible flavor and great value (we paid $18-$22 for 4 tenderloins at Costco). While we love to roast pork tenderloin, we also love Grilled Pork Tenderloin during warmer weather and Stuffed Pork Tenderloin for special occasions.
Ingredients for Baked Pork Tenderloin
- Pork Tenderloin – The star of the dish, pork tenderloin is a lean, tender cut of meat that cooks quickly and absorbs the flavors of the rub well.
- Olive Oil – helps create a golden crust on the pork when searing, locking in moisture.
- Black Pepper – freshly ground
- Salt – helps to tenderize the meat, and enhances the natural flavors.
- Dry Rub – Made with Italian seasoning, garlic powder, and ground coriander (If you don’t have coriander, you can omit it and the recipe will still work).
Pro Tip:
To remove the silver skin, insert the tip of your knife between the silver skin and the meat. Slide the knife along the meat while simultaneously pulling the silver skin and fat away.
Pork Tenderloin vs Pork Loin
Pork tenderloin and pork loin are both lean cuts of meat, but they differ significantly in shape and size and should not be used interchangeably in recipes. Pork tenderloin is smaller and thinner, typically weighing between 1 to 1 1/2 pounds. In contrast, pork loin is larger, usually weighing between 2 to 5 pounds. For this recipe, you want to use pork tenderloin.
How to Make Roasted Pork Tenderloin
- Prep – Preheat oven to 400°F with the rack positioned in the middle. With a sharp knife, trim any fat or leftover silver skin and pat dry with a paper towel.
- Prepare Dry Rub – In a small bowl, combine sea salt, freshly ground black pepper, Italian Seasoning, garlic powder, and ground coriander.
- Season – Pierce the pork tenderloin all over with a fork and rub it with 1 tablespoon of oil. Sprinkle the dry rub onto the tenderloin. Use your hands to rub the spices into the tenderloin until it is evenly coated.
- Sear – Heat 1 Tbsp oil over med-high heat in a large oven-safe pan such as a cast iron pan or a Dutch oven. Once the oil is hot, add the pork tenderloin and brown it on all sides, about 6 minutes in total.
- Bake, Rest, and Serve – Place the pan in the oven and bake the tenderloin uncovered at 400°F for 13-15 minutes, flipping it over halfway through baking. Continue baking until the center of the pork registers at least 150°F on an instant-read thermometer. Transfer the pork to a cutting board and let it rest for 5-10 minutes. Slice into medallions and serve.
What Color is Cooked Pork Tenderloin?
*The USDA now recommends letting the tenderloin get to 145°F and letting it rest for 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 using a thermometer to achieve the perfect doneness.
Storage Tips
- To Refrigerate: Allow the leftover pork tenderloin to cool to room temperature before storing. Place the pork in an airtight container or wrap it tightly in aluminum foil. Store it in the refrigerator for up to 3-4 days.
- Freezing: If you want to store it longer, slice or leave it whole, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 2-3 months. To reheat, thaw in the refrigerator overnight.
- To Reheat: When ready to eat, reheat the pork gently in the oven or on the stovetop with a bit of broth or leftover pan sauce to maintain moisture.
What to Serve with Pork Tenderloin
The mild flavor of Pork Tenderloin pairs well with just about any side, but here are some of our favorites:
- Vegetables – Choose from Green Beans Almondine or roasted Roasted Carrots, Broccoli, Cauliflower, or a Roasted Vegetable Medley
- Potatoes – Roasted Potatoes, Greek Lemon Potatoes, Smashed Potato Salad, or Creamy Mashed Potatoes
- Salad – Broccoli Grape Salad, Caesar Salad, Arugula Beet Salad, Macaroni Salad
- Rice – White Rice, Risotto, Cilantro Lime Rice, or Quinoa
Is your mouth watering like crazy? Try this pork tenderloin recipe once, and you’ll make it on repeat!
More Pork Recipes You Will LOVE
If you loved this Roasted Pork Tenderloin recipe, get ready for more deliciousness! Explore our collection of mouthwatering recipes where pork is the star of the dish.
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
- Preheat oven to 400°F with the rack positioned in the middle.
- Trim the tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork tenderloin all over with a fork and rub with 1 Tbsp oil.
- Combine your seasonings and sprinkle the dry rub 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 the 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 the center of the pork registers at least 150℉ then transfer to a cutting board and let meat rest for 5-10 min. Slice into medallions and serve.
Notes
Nutrition Per Serving
Followed this recipe exactly and it was so good! Served it with maple roasted butternut squash and lima beans. Excellent!
I have never had a bad experience with any recipe on Natasha’s page! Her Red Snapper Veracruz is my husband’s favorite, although I use cod (or once in awhile grouper or flounder), and I omit the raisins. He requests it regularly!
Hi Tressa! Thanks so much for the wonderful feedback. So glad to hear you’re enjoying my recipes.
I make your pork tenderloin and many of your other recipes weekly. You are my go to always.
Aww, thank you for sharing that with me, Laurel!
Best pork tenderloin i’ve ever made!!! Didn’t follow the seasoning instructions but followed the cooking instructions. Spot on!!! Juicy, tender, perfectly cooked!!!
Thank you for your kind words! I’m so happy to hear that you enjoyed it!
Used your recipe for pork tenderloin. Was so good! Than you
You’re welcome, Cheryl. I’m glad to hear you enjoyed it.
Love you and your recipes.. Thank you very much for your humor.. You are very knowledgeable and beautiful!
You’re so nice, thank you for that kind compliment, Debra!
Made this for dinner tonight and it was amazing! Thank you for being my go-to website for the best recipes.
You’re so welcome, glad you loved it!
I use your recipes often and love your cookbook which includes this recipe. For a larger gathering and cooking two/three tenderloins, does the cook time increase?
Hi Carolyn! If they are all the same size and spaced in the oven for air to flow between them, the cook time should be about the same. Just check for doneness with a thermometer to make sure.
Also- Thank you so much for purchasing my cookbook. That means a lot to me.
The recipes, but I cannot find the video for this pork tenderloin. It says be sure to watch this video.
Hi Claude! Thank you for letting me know, the link was broken. It’s fixed now. You can click on the video icon at the top of the page or scroll down to where the video is now attached.
Hi Natasha . Can I make this in slow cooker? If so, please provide the recipe
I bought my pork tenderloin n fro Costco and it weighs 2.7 lbs
Hi Mandy! I’m sure it could be done but I have not tested it to provide specific instructions. One of my readers commented that after browning it in the iron skillet they placed it in the Crockpot, but did not provide any other details.
Delicious! This will be my go to recipe!
What is the total time to cook the tenderloin?
HI Ann, I have the prep time, cook time and total time in the recipe card. I hope you love the Roasted Pork Tenderloin.
My picky eater said he didn’t like pork but ended up trying this and now this is one of his favorite meals. He asks me to make it frequently. It comes out so tender and the spices make it so flavorful!
is this 1 – 1/2 pound tenderloin or is it 1 – 1 1/2 pound tenderloin?
Hi Lisa, this recipe calls for one tenderloin that is about 1 1/2 lbs in total.
Made this last night and it was delicious . Tenderloin was moist enough tho i do add a special sauce that i make.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can I do this recipe in Ninja Grill on roast mode?
Hi Idan! I’m not familiar with how those cook so I can’t say for sure. I think it will work, but please let us know how it turns out if you test it.