Roasted Pork Tenderloin Recipe
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
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How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the rack in the middle.
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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).
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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.
Recipe Notes
*Oil used should have a high smoke point.
**Pork tenderloin is very juicy and does not need a sauce, but it is also really good served with A1 or BBQ sauce.
Is your mouth watering like crazy? Try this pork tenderloin recipe once and you’ll make it over and over!
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
We LOVED this roast!!! So easy to prepare, AMAZINGLY delicious & moist–YUMMMM!!! Thank you for sharing!
You’re welcome! Thank you for that amazing review Cheryl!
Thank you for sharing this wonderful recipe. We really enjoyed the pork tenderloin prepared this way. The pork was perfect. Great texture and taste. Quick and easy to make we will be enjoying this again. Made for What’s on the Menu tag game.
I’m so glad you enjoyed it!
This is my family’s go to pork tenderloin recipe! easy and a ton of flavor. This is the only pork recipe my son will eat.
I’m so glad you found a favorite on our blog, Keith! That’s so great.
Every time I made this, I always got lots of compliments. Thanks to you, Natasha! Could I pan fry the tenderloin a few hours ahead of time before putting them in the oven? I’m trying to plan to feed 15+ people but don’t want to be stuck in the kitchen making the food…
Hi Augustine, I hope you found my original response. I hope you love this recipe. I haven’t tried it that way but if you do, you would probably need to bake longer since it will be refrigerated.
This is always a huge hit at our home especially when entertaining. Is there a way I could pan fry the tenderloin ahead of time and put in the oven a few hours later? Trying to feed 15+ people next weekend. Thanks!
Hi Augustine, I haven’t tried it that way but if you do, you would probably need to bake longer since it will be refrigerated.
This my husband’s favorite dinner! I am not a pork fan but I love this a well.
I make it with a port cherry sauce, mashed potatoes and green beans.
Excellent!!! Thanks
You’re welcome! I’m so happy you enjoyed it, Jessica!
This was so good! I made it for guests, and everyone loved it! I have already passed the recipe along and will definitely make it again and again.
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
LOVE this recipe!!! I have a question. Making a couple tenderloins. Can I brown then put on a pan to finish in the oven?
I’m so glad you enjoyed that! You can transfer it to an oven-safe dish after searing, no problem! I have had several readers report great results transferring and then baking. If you wait to get it in the oven, it may affect the baking time, but if you get it in there right away, it shouldn’t need any modification in bake time.
This recipe was so very good! I made mashed potatoes & Beets with it, yummy, yummy! Thank you for posting this on Facebook.
You’re welcome! I’m so happy you enjoyed it, Shelly!
BRAVO !! I was so afraid it was going to be dry since this was my first tenderlion I have ever cooked. It was awesome!!. Your my go to girl now!! THANK YOU Natasha !!
That’s so great, Karen!! I’m so glad you enjoyed this recipe!
I love this recipe! It is my go to just about every time I make pork tenderloin. It is so easy and very flavorful!
I’m so glad to hear that Cherylanne! Thank you for that awesome feedback!
This is one of my family’s favourites! It’s great for guests too because we have yet to meet someone who doesn’t love it. Thanks for such a simple and delicious recipe.
You’re welcome, Erin! I’m glad you liked this recipe!
Made this tonight. Excellent so juicy! Perfect blend of spices. This will be my go to recipe from now on
That’s so great! It sounds like you have a new favorite!
I’ve always found pork tenderloin to be dry until I tried this recipe – very good! Natasha’s Kitchen is one of only 2 recipe blogs I follow!
I’m so happy to hear that! Thank you for sharing that with me, Terri!
Best pork recipe according to my 7YO boy
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Can brown the pork roast ahead of time and bake later?
Hi Adrienne, I haven’t tested that to advise. We enjoy it as fresh but it is possible. I would just cook it and reheat it later over low heat. Leftovers of this meat taste great, even after it’s been sliced. Here’s what one of our readers wrote: “The most tender pork I have ever prepared. My spices were parsley, sage, fresh rosemary and thyme with sea salt anf fresh ground pepper. Followed directions exactly and was the best tenderloin …. a bit pink in the center and so moist. Made a nice gravy by deglasing the pan drippings. Even leftovers after two days were still as tender and moist. My new favorite pork recipe. Delicious Natasha… thank you” I hope that helps.
This seems like such a good recipe! I’ll have to make this with my friend sometime, we loveee cooking in the kitchen together. Thanks so much!
Aww that’s the best! Thank you for sharing that with me, Justin!
This was a great recipe! It was easy delicious and not very time consuming! Will definitely be making this again!
I’m so glad you enjoyed it, Lindsey! Thank you for the wonderful review!
Made this for the third time last night.
A perfect, quick and soooooo juicy. The herb mix is great. My mom is not big on seasoning, but seems too really like this. Definitely wait 10 mins to cut, or be prepared for juice to go everywhere on the cutting board!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made this last night and it was so good. Do not think I had it on long enough on the stove so took an extra 3 or 4 min in oven. This is a keeper recipe.
I’m so happy you enjoyed that, Paul! Thank you for that awesome, review!
The Tyson pre-packaged and seasoned loin fillets need lower cooking temps and longer cooking times since they’re not all that tender. Wonder if theyre really “meat-glue” assembled roasts. taste is OK but excessively salty and just need adjustments mentioned.
Hi Mike, I’m not sure what you mean since these were not pre-seasoned, but just started with plain raw pork tenderloin.
This is a very good and flavorful recipe but, do you have a sauce recipe to serve with it.
Hi Juneal, I think you’ll find what this reader wrote helpful & It does go great alone. “I have found a sauce that KILLS with this recipe: toss an onion in with the loin (and garlic, if you are so inclined). While the loin is resting, mix the pan juices with Dijon mustard to taste, black pepper, and about 1/2 of the roasted garlic and onions (the remaining half are a nice flavor accent garnish). Blend until smooth. If you wish to use the leftover pork for sandwiches, add mayo to the sauce and spread that on the bread (I use a baguette)”
I tried this recipe yesterday, you’re absolutely correct – it was yummy. I was surprised by how moist it was. It was extremely easy to prep and cook pork tenderloin. I will be making it again this week.
That’s just awesome!! Thank you for sharing your wonderful review, Alina!
Do I need to pan sear if I’m cooking it in the crockpot?
Hi Danielle, you would probably need a different recipe or instructions for the crockpot especially for the pan sear part. I haven’t tested it in a crockpot to say for sure though. Has anyone else tried that? Thanks in advance!
I Natasha, I am writing from Montreal Canada, I cook the porc tenderloin for a porc lover visitor and everybody loved it. I will do it again for sure. Thank you for all your good recepies!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Making this tonight for the 10th time. This is the only recipe I use and follow it exactly. I hate comments that say “I ran out of this” “I substituted that” You are not giving a review of a recipe. A review is to follow the recipe exactly that you read. Thankful for Natasha who provides me with fantastic recipes that I don’t alter. Love her family recipes
Sounds like you found a new favorite, Wendy! Thank you for that awesome review!
Looks delicious I’ll be making it this week. Olive Oil oxides at high heat so Avocado or animal fat would be my preference.
I hope you love this recipe, Linda!
Made the pork tenderloin roast! Yum! It was delicious, the secret is the thermometer. Great recipe, thanks!
I’m so glad you enjoyed it, Diane! Thank you for the wonderful review!
Incredible, I could not believe that I was able to cook something like this!
I used smoked salt instead of regular.
Full of flavor, melt-in-your-mouth tender.
I know you like to say it’s “restaurant quality”. This is better!
Cheers,
Adrian
Hi Adrian! Wow! It sounds like you found a new favorite. Thank you for that great feedback.
The seasoning is amazing, but for a slow cooker recipe, a different cut of pork will work better.
Pork loin,pork butt,etc.
Slow cooking needs a fattier meat, in my humble opinion. But the seasoning is amazing, no matter what!
Thank you so much for sharing that with me.
can you use a slow cooker for this recipe?
Hi David, I usually only use my slow cooker for pork when I’m making pulled pork. You would probably need a different recipe or instructions for the crock pot. I haven’t tested it in a crockpot to say for sure though. Has anyone else tried that? Thanks in advance!
Hi there! I do pork tenderloin in the crockpot often. It’s one of my go-to dishes, but like you said, it definitely falls apart. I serve it shredded over egg noodles usually.
That’s a great idea, Tiffany. Thank you for sharing that with me.
Fabulous! This is a winner!
We didn’t have any sea salt so we used fresh ground pink Himalayan and only used 1/2 tsp and it was perfect.
Highly recommended!
That’s so awesome, Jodi! Sounds like you found a family favorite!
I found this recipe a while back when we were doing Whole30ish cooking. It has since become a staple and everyone loves it. Comes out perfect every time! Gotta love a Cast Iron skillet. I lost the paper print so had to find your website again and though I’d drop a comment and thank you for many good dinners. I’m going to try some of your other recipes!
Awww that’s the best! Thank you so much for stopping by and sharing that with me.
This pork tenderloin is excellent! So juicy & flavorful. Even my extremely picky eater took one bite and said “this is so good, Mom”. High praise coming from a boy who eats nothing but chicken nuggets and doesn’t enjoy eating. Great recipe!!
Wow! That’s amazing! Sounds like you found a new family favorite!
This was fabulous!! It had a ton of flavor and was very juicy!! I followed the recipe as is, but when I make it again, I will probably reduce the sea salt just a tiny bit. I thought 1tsp for this was too much (crazy, right!), but my husband thought it was perfect! I used a cast iron skillet and it really needs to sit for 2 min per side
in the skillet in order to get that good crust to develop. This recipe is a keeper for sure!!!
I’m so happy you enjoyed that, Babs! Thank you for the great review and awesome feedback!
I read through so many good comments looking for my answer but couldn’t find it..can this be made ahead of time for an occasion and possibly re-heated in the oven..searing high make the house smell to much for company
Hi Dianne, we enjoy it fresh but it is possible. I would just cook it and reheat it later over low heat. Leftovers of this meat taste great, even after it’s been sliced. Here’s what one of our readers wrote: “The most tender pork I have ever prepared. My spices were parsley,sage, fresh rosemary and thyme with sea salt anf fresh ground pepper. Followed directions exactly and was the best tenderloin …. a bit pink in the center and so moist. Made a nice gravy by deglasing the pan drippings. Even leftovers after two days were still as tender and moist. My new favorite pork recipe. Delicious Natasha… thank you” I hope that helps.
Thank you…:)
I’m not a fan of pork but this version is amazing! SOO juicy and flavorful
Thank you for the wonderful review!
This is my go to method for cooking tenderloin. Its always been a favourite in our house but cooking times made it so difficult to get it right. This way makes it so juicy. This Sunday I’m doing it with a Mash Gratin and Tenderstem Brocolli. Thanks Natasha.
That’s so great Rob! Thank you for sharing that with us!
Delicious! When prepping the rub I cut the salt because of another comment.
We cooked to internal temp of 145 and let sit about 7 minutes.
Thank you so much for sharing that with me.
I’m following this to the letter, but after 16 minutes in the oven, it’s completely raw inside. What am I missing? It was completely thawed. I pierced it, oiled it, seared it, all of that. I don’t have a meat thermometer. Should it still be red? I can’t eat anything that red. I’m leaving it in to see what happens.
Hi Terrie, keep in mind that pork can be slightly pink when it is cooked. I wonder if maybe your oven runs cold? Also, make sure you are placing it into a preheated oven. Unless a larger pork loin was used, I’m not sure why else it would be undercooked. I always err on the side of caution and cook a little over but that should be ample time. In any case, I always recommend using a meat thermometer to test meats for doneness.
I made this for dinner tonight and it’s soooo delicious. The pork cake out moist and tasty. Will definitely make this again. Kids loved it!!! Thanks
Isn’t that the best when kids love what we moms make! That’s so great!
Made this on the weekend…….wow! Excellent! Repeat for sure.
I’m so happy to hear that, Deborah! Thank you for sharing your great review!
I followed the directions for the rub to the letter , we found it way too salty. Otherwise it was good, we ended up scraping off the crust. Will make this again, with 1/4 teaspoon of salt.
Thank you so much for sharing that with me.
150-160 is pretty high.
145 max
If you puncture the loin all over with a fork it should be treated as ground pork and cooked to 160 according to the USDA recommendations.
Hi JL, can you reference the specific portion of the recommendations that references what you wrote?
I don’t have a citation, but the idea is that an unground, unpunctured cut of meat can be safely cooked to a lower internal temperature because most becterial growth will occur on the surface which will obviously get to a higher temp than the interior during a normal cook. Once meat is ground, punctured all over, etc. an avenue for bacteria to be transferred from the exterior to the interior has been created in the act, which then requires a higher internal temp to deal with. I will also note that in the past few years it has come to be accepted by experts that initial searing, while creating a delicious crust, does nothing significant to “seal” juices in. Having said this, your recipe sounds delicious so I’m going to try it tonight (without piercing !)
Thank you so much for sharing that with me.
This is our favorite pork recipe. It’s so easy and so good. My entire family loves when I make it. Even my picky eaters get excited when I make the “juicy meat” as they call it. Thanks for sharing this!
That is the best when kids love what we moms make. That’s so great!
I made this for dinner and it was easy, quick, and moist and delicious. I did make one tiny addition at the end; I whisked in a couple of tablespoons of heavy cream into the nice drippings in the pan and drizzled it over the pork after it was sliced. I will definitely be making this again. Thanks for ANOTHER great recipe!
Thank you for sharing that change with us, Farrel! I’m so happy you enjoyed this recipe!
Hello Natasha!
Made this last night, what a crowd pleaser! Nobody left the table hungry.
Your recipes never disappoint!
Awww that’s the best! Thank you so much for sharing that with me, Gail!
Hi Natasha, I made this today and it turned out great. I agree with you when you say it tastes as if it has been marinated for a long time. Thank you and I shall definitely make this again.
I’m so happy to hear that, Yolanda!! Thank you for sharing your great review!
I absolutely love this recipe and so does my family, there are never leftovers! I make this a least a couple times a month and it is so good every single time!
That’s so great! It sounds like you have a family favorite, Stephanie!
I’ve made this many times and it’s always wonderful. I defrosted a pork loin and now no one will be home for dinner for a while. Can I make this and freeze it?
Hi Bonnie, I haven’t tested freezing this but some of our readers have, here is what one wrote: “I vacuum sealed the leftovers & put them in the freezer for a quick lunch next week.” I hope that helps.
This is by far my favorite pork tenderloin recipe. I make it at least once a month and everyone absolutely loves it. Thank you so much for all these great recipes! You are truly amazing!!!
I’m so happy you enjoyed that, Tiffany! Thank you for sharing that with us!
Pork loin took longer than 15 minutes. More like 25 minutes for a 1 1/2 lb. roast. It was delicious.
Hi Susan, a pork loin would take longer since it is generally a thicker cut but I’m glad to know it works well with pork loin. Thank you for sharing that with us!
I forgot to rub with oil before I added the spice mix. Is it too late to rub in a little oil? Should it still be ok without that step?
Hi Devan, you can still drizzle/lightly rub with oil. I’ve done that before and it still works just fine 🙂
I use the seasonings on pork chops as well. Both tenderloin and chops taste good!
I’m so happy you enjoyed that. Thank you for sharing that with us Kelly!
You made this sound & look SO good. I am in for trying it. I will be subscribing to your page if I do like it. Thank you for sharing it with us.
I hope you love it Jo! I look forward to your feedback!
This recipe was simple and tasted amazing! Thank you so much!
I’m so happy you enjoyed that Adriana! Thank you for the wonderful review!
Making this tonight. Read the comments. Sounds delish
I hope you love it, Patricia!
Love this pork recipe. My daughter likes it a lot so I make it almost weekly:). Thanks for sharing!!!!
Sounds like you found a favorite on our blog! Thank you for sharing that with me, Katya!
I had your pork tenderloin roast recipe pinned on my Pinterest board. When my husband tried this, he looked at me and said “OMG, this is the BEST I have EVER had!” AGAIN, the Natasha recipe for the SCORE!! You are an amazing cook! I enjoy your posts on Facebook. You inspire me to try so many delicious recipes. Thank you!
You’re so welcome, Carol! I’m so happy you both enjoyed this recipe! SOunds like you found a new favorite!
I made this tonight it was great. Used a castiron pan worked perfect. Moist and tender. Will use this for company and family. Thanks for the recipe.
Pat
You’re welcome! I’m so happy you enjoyed it Pat!
I did make this last night and it was wonderful. So moist and tender! I did end up using a rack as I wasn’t sure and it still turned out great. I did add a little balsamic to it before I seared it. Thank you for this great recipe!
You’re so welcome! I’m so happy you enjoyed this recipe, Christine!
This was the best tenderloin I’ve ever made. The seasoning was a perfect amount and so flavorful. I used 1 tsp of dried cilantro in place of coriander. (They are the same plant) I’ve never cooked a tenderloin this way before, but searing the meat first made all the difference. Thank you for this recipe. I’ll never make a tenderloin any other way!
You’re so welcome, Barbara! I’m so happy you enjoyed this recipe! Thank you for sharing that with me!
I am about to cook this tonight and wondering if you used a rack or just put tenderloin straight onto pan?
Hi Christine, We did not use a rack.
Cooking this for a ladies luncheon tomorrow. Sounds easy and delicious. I’m going to put orange marmalade thinned with a little orange juice. I’m going to serve it with curried fruit, yellow rice, and asparagus. Thanks so much.
That sounds amazing!! I look forward to your feedback!!
This was delicious. Made gravy from the juices.
I’m so happy to hear that! Thank you for sharing your great review Brian!
2nd time this week cooking this. Family gobbles it up.
That’s so great! It sounds like you have a new favorite!
This is such a great recipe! The meat turned out nice and juice with lots of flavor. I use this seasoning on so many other dishes now and it doesn’t disappoint 🙌🏼. Thanks for another great recipe ❤
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I am the non-cooking husband but made dinner a hit with this recipe. Easy to follow and delicious. Thanks!
I’m so glad you enjoyed that, Joe!
Hello. I have request… You should post a post about spices. I would really want to learn about it. You should name the spice, describe about it, the purpose of it, and what they are used for. For example: like for meat or fish. Thank you. I appreciate it.
Thank you for that great suggestion, Lana!
Fast, easy and everyone enjoyed the spice blend flavor. Served with applesauce, zucchini and brown rice blend. Thanks for a good recipe!
You’re so welcome! I’m happy you enjoyed that!
I just stumbled across your site, and found this recipe. Thank you so much. I coated my tenderloin in dijon mustard and then followed your instructions. It was amazing!
Again, thank you for sharing, and for this blog… I’ve found a new “go to site” to help me in the kitchen.
Hi Ken, I’m so happy you discovered our blog. Welcome! 🙂 Thank you for the wonderful review!
The tenderloin was delicious, need help next time, my stove top was a mess from browning the roast…oil spattered everywhere, anysyggestins? TY
Hi C, sometimes it helps to turn the heat down slightly. Also be sure to pat dry the tenderloin with a papertowel or any excess liquid on the surface can cause spatter. Lastly, if you want to contain most of the splatter, it helps to sear in a dutch oven or a deeper sautee pan. Hope that helps for next time! 🙂
This recipe is perfect! It was my first time making pork and I even got my kids to try the “white meat steak” Thank you for the fantastic directions and recipe!
That is the best when kids love what we moms make. That’s so great!
Made this today and it was delicious. I was skeptical because it seemed almost *too* easy. But it was great! I made an easy horseradish sauce to go with it.
I’m so happy you enjoyed that!
Made this last night. Perfect! And my husband loved it
That’s so great, Melissa! I’m so happy you enjoyed this recipe! Thank you for that great review!
Just made it with 2.66 lbs. Doubled recipe cooked 400* 13 mins flipped 11 more no pink so juicy delicious. Thank you! Ps didnt have coriander
I’m so glad you enjoyed it! Thank you for the wonderful review!
This has to be the best pork tenderloin that I have ever made. Thanks
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I have made pork tenderloin 20 different ways but this is one of my absolute favorites. Everyone loves it and it’s sooo easy to make!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
This was truly tender. Family loves it, so it’s a keeper. The only minor thing is that I’m not a big fan of a strong flavor from coriander, so I’ll try to reduce the amount of it or replace it with something else.
Hi Kristina, yes, you are welcome to reduce that amount! I’m so happy you all enjoyed that! It sounds like you have a family favorite!
awesome recipee
Thank you for sharing your great review!
i made this last night, my first time making a pork tenderloin! It was fantastic, seriously. Thank you for sharing this recipe!
I’m so happy you enjoyed that, Margaret! Thank you for that great review!
Wow. I have made this 2 week’s in a row. My family loved it.
Only changes I made was I added 1/2 teaspoon cumin. Also 1/4 teaspoon of chilli flakes.
Didn’t use the coriander at all. I vacuum sealed the left overs & put them in the freezer for a quick lunch next week.
I’m so happy to hear that! Thank you for sharing your great review!
Can I replace it with turkey tenderloin?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Made this today and came out very juicy and delicious. Thank you for the recipe.
You’re welcome! I’m so happy you enjoyed it!
Wonderful, Amazing flavor!! Thank you for the fantastic recipes! 😊
You’re welcome! I’m so happy you enjoyed it, Terrie!
Superb! Such flavor! I also made made this with the stuffed pork tenderloin and what a flavorful meal!! Thank you for the recipes!
I’m so happy to hear that! Thank you for sharing your great review!
I have to agree, this rub for anything pork is great. I use this all the time on my pork roasts now.
Thank you so much for sharing that with me 🙂
Hi, I’ve made this in the past and it’s delicious! How much longer should I cook when I have extra tenderloins, or should I just do one at a time? Thank you!
Hi Darlene, so long as they are not crowded in the pan (not touching), the bake time will be the same, but I would always recommend double checking with an instant read meat thermometer.
Did you use granulated garlic. It doesn’t look like garlic powder
Hi Laurie, we used garlic powder you can see that in the photo following step #1.:)
I don’t typically leave reviews, but this was just an honest to goodness simple and delicious recipe. I didn’t have coriander on hand, and it was still delicious. Super simple and crazy good. The pan drippings make a super good sauce as well.
I’m so happy to hear that! Thank you for sharing your great review!
What I really love about your recipes is that no matter what I try to make it turns out amazing. Thank you so much. I made this today and everyone loved it.
Thank you for that wonderful compliment! I’m so glad you enjoyed this and our other recipes!
I made this today. It was really tasty and tender.
While the lion was dented and resting I deglazed the pan with a little cooking sherry and the. Mixed in a can of cream of mushroom soup. Then I stirred in some white rice, and further seasoned with McCormicks Chipoltle & Roasted Garlic.
It was a great side to the tender pork.
Thanks for the recipe!
Wow that sounds like an amazing dinner! Thank you so much for sharing. I’m so glad you loved the pork tenderloin recipe 🙂
Very good and tasty. Family ate it up! Adding to my collection of go to recipes. Yummy, quick and EASY.
That’s so great! It sounds like you have a new favorite!
Thank you for this amazing recipe! It was very moist and flavorful even after cooking for additional time due to the thickness of my tenderloin. I added a dijon mustard/sour cream/mayo/honey sauce to drizzle over and my husband loved it although it definitely didn’t require it in my opinion! This is right up there with Chicken Madeira recipe which is my favorite!!
I’m so happy to hear that! Thank you for sharing your great review!
Just made this for the second time for dinner tonight. My hubby (and I) enjoyed it very much. So easy, quick and deliciously moist. Amazing how much less expensive pork tenderloin is compared to beef tenderloin. I will certainly be making this again and again now that summer is over and I feel like using the oven again. Perfect for family dinner and elegant enough for a dinner party! Thank you!
You’re very welcome Carol! Thank you for sharing your great review!
This is my go to recipe. We love it. Is this something that you can season and freeze?
I haven’t tried that Jennifer. But I think it may work!
Has become our go to roasted pork tender!join recipe. Quick and eazy for a week night. Moist and delicious. Substituted onion powder for corriander.
Sounds like you found a new family favorite, Laura!! Thank you for sharing your awesome review with us!
This is a great recipe. I think everyone should try this. Thank you, Natasha
You’re so welcome, Jen! I’m so happy you enjoyed that!
This recipe is outrageously good!
Thank you. My forever go to for roast tenderloin.
Hi Nancy! Thank you for this thoughtful review! I’m so happy you loved it!
How long do I cook a 7.3 pound pork tenderloin?
Hi Donna! The tenderloin takes about 30 to 35 minutes per pound, just check the temp closely since oven temperatures vary. I hope that helps.
Cooked this a couple of weeks back and repeating tonight.
Fantastically simple recipe that adds so much flavour. Thank you!
I’m so happy you enjoyed it Mark! Thank you for the wonderful review!
This was so good! I get my pork loin from Costco also, so there were 2 in the bag (2 1/2 lbs). I doubled the spice mixture and cooked according to directions. Although my oven (still getting used to the convection oven *sigh*) cooked this way faster than I anticipated it was super delicious! Tomorrow night we’re trying the Cheesy Chicken fritters!
I’m so happy you enjoyed that Mari! We love getting our meat from Costco as well! I look forward to hearing how you like the fritters!
I made this last night and it was soooo good! The flavor was spot on. I will definitely be making this again.
That’s so great Meagan! Thank you for sharing this awesome review with me!
Delicious! Will definitely be making this again, thanks!
You’re so welcome, Donna! I’m happy you enjoyed that!
I have made this many times with a pork loin and each time it is excellent. Tonight I used the seasoning on think pork chops which I flash-fried in olive oil. Delicious! Thank you for such a versatile and easy dinner idea.
You’re so welcome Bonnie! I’m so happy you enjoyed this!
Beautiful, no dried out chewy shoe leather again. Your recipe and cooking instructions were perfect, will definately be doing this one again. I will definately look on your pages when trying new recipes. Thank you for sharing.
Thats so great Tracey! I’m so happy you liked this recipe!
This is definitely one of my favorite! Simply delicious with few ingredients. Thanks for sharing! This is my 3rd time cooking it and surely not the last!
Sounds like you found a new favorite Essa! Thank you for the great review!
I just made this and it was absolutely amazing! Thanks so much
Hi Kerry! I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi, could I sear and cook at 200? If so, how long would it take? I am trying to get a jump start on dinner!
Thanks,
Jess
Hi Jess, without testing at that temperature, I could only guess. You will have to experiment.
Thank you so much for this absolutely delicious roast pork tenderloin recipe. I have tried hundreds of bloggers’ recipes and this is by far my favorite. It’s definitely become a staple in our home!
Hi Eileen! That’s so great! It sounds like you have a new favorite! I’m so inspired reading your review. Thank you!
Thank you, Natasha, for great idea to cook boring tenderloin. It is easy to make, quick and full of flavor! The downside of this dish is no leftovers 😛
Sounds like you need a double batch next time! 🙂
I want to make 2 at a time! I have the exact ones you bought from Costco. Do I need to do anything different? I can fit both on cast iron skillet. thanks.
Just follow the recipe for each. Make sure to not overcrowd the skillet too much! I’d love to know how you like it!
Amazing recipe Natasha! Tonight will be my third time using your recipe. Thank you!!
Sounds like you found a new favorite, Lynn!
I made this recipe tonight and loved it! Thanks for sharing it
You are welcome, Eileen! I’m happy you enjoyed it!
This is so good. I love the combo of all the spices, one of my new favorites!
Thank you so much for the wonderful review!
I made this tonight and it was moist and delicious. This will be my go to recipe from now on. I will also make my pork chops and chicken breasts with the rub. Thank you for sharing!
Thank you for sharing that with us, Lorraine! That’s so great! It sounds like you have a new favorite!
This recipe is amazing! My boys cannot get enough of it.
That’s so great! I’m so glad you all enjoyed it!
This is by far the best pork tenderloin recipe. It was so moist and flavorful. I didn’t have coriander so I made it without It. Everyone could not stop eating it. The only bad thing I can say about this recipe is that you will not have any leftovers. “It is that good”. !!!.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This was the best pork tenderloin I’ve made! I had all of the ingredients on hand and the directions were clear and precise. This is definitely going to be one of our “regular” recipes. Thank you so much!
I’m so happy you enjoyed that. Thank you for sharing that with us, Angela!
This recipe if phenomenal. It’s quick, simple, and DELICIOUS!! I’ve never left a review so that’s how pleased I am.
That’s just awesome!! Thank you for sharing your wonderful review, Bronwyn!
This was the first pork tenderloin I’ve ever made. It turned out juicy and delicious. I will be making this again. Thank you for the recipe.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
It came out perfect! I can’t wait to make some other recipes that you’ve come up with!
I’m so happy to hear that, Rachel. That’s so great!
This is a great tenderloin recipe that I’ve modified with great success (viz. cooking times) for larger pork loin roasts.
It does go great alone, but I have found a sauce that KILLS with this recipe: toss an onion in with the loin (and garlic, if you are so inclined). While the loin is resting, mix the pan juices with Dijon mustard to taste, black pepper, and about 1/2 of the roasted garlic and onions (the remaining half are a nice flavor accent garnish). Blend until smooth. If you wish to use the leftover pork for sandwiches, add mayo to the sauce and spread that on the bread (I use a baguette).
That does sound like an amazing sauce for the pork tenderloin! Thanks for sharing!!
This was the best pork tenderloin I have had. Thanks for the the excellent recipe!
Thank you for the awesome review! Wasn’t it great? Our favorite also!