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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!

Pork tenderloin sliced against the grain on a cutting board showing juicy tender center

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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.

We have included Amazon affiliate links to the products used to make this recipe.

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 cook pork tenderloin with ingredients for for roasted pork tenderloin

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.

How to prepare roasted pork tenderloin and removing silver skin from pork tenderloin

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.

Roasted Pork Tenderloin with Spice Rub with the best seasoning for pork tenderloin

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.

how to season roasted pork tenderloin

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).

how to cook pork tenderloin with seared pork tenderloin

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.

Sliced juicy pork tenderloin showing the color of cooked pork tenderloin oven recipe

More Pork Recipes You Will LOVE:

Sliced roasted pork tenderloin with center of baked tenderloin looking so juicy, tender & delicious!

Baked Pork Tenderloin Recipe (Print-Friendly):

Roasted Pork Tenderloin Recipe

4.93 from 414 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
A tried and true, quick and easy method for roasted pork tenderloin. So juicy, tender & delicious! | NatashasKitchen.com
Piercing the tenderloin all over with a fork and then searing it, produces a lovely crust and super flavorful, juicy and tender meat. The quick prep makes this a perfect option for unexpected company or a hungry family.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$7
Keyword: pork tenderloin
Cuisine: American
Course: Main Course
Calories: 270 kcal
Servings: 4 (4 oz portions)

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

  1. How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the rack in the middle.
  2. 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.
  3. Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated.
  4. 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).
  5. 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.

Nutrition Facts
Roasted Pork Tenderloin Recipe
Amount Per Serving
Calories 270 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 110mg37%
Sodium 670mg29%
Potassium 677mg19%
Carbohydrates 1g0%
Protein 35g70%
Vitamin C 0.8mg1%
Calcium 17mg2%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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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!

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A tried and true, quick and easy recipe for roasted pork tenderloin. So juicy, tender & delicious! | NatashasKitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Cindy
    April 19, 2021

    Is there a substitute I could use for coriander? I don’t have that.

    Reply

    • Natasha's Kitchen
      April 19, 2021

      Hi Cindy, someone else shared that they used cummin and loved the result. You can also omit coriander from the recipe and it will still work.

      Reply

  • Amy Hansen
    April 19, 2021

    My husband and both love this recipe! So quick and easy and delicious! I’ve made it several times!

    Reply

    • Natasha's Kitchen
      April 19, 2021

      Hello Amy, that’s perfect! Thanks for your great review and I hope you’ll both enjoy every recipe that you will try.

      Reply

  • David Roehrs
    April 16, 2021

    This is sooo good and EZ to make.
    Love your recipes and high energy videos.

    Reply

    • Natashas Kitchen
      April 16, 2021

      Thank you for that wonderful comlpliment!

      Reply

  • Dan
    April 10, 2021

    A simple yet full of flavor recipe. I was looking for a way to roast a pork tenderloin and this was the recipe with all the comments. That’s usually a good bet, especially with 5 stars. We weren’t disappointed. Made it as written. Came out wonderful. Thank you!

    Reply

    • Natasha's Kitchen
      April 11, 2021

      Hi Dan, that sounds so great! I’m happy that you found and loved this recipe. Thank you for your fantastic review!

      Reply

  • Debbie
    March 25, 2021

    Hi Natasha. Love all of your recipes. Thanks for dedicating your time so that we can have wonderful recipes.
    Silly question for the day ! I always follow your seasoning but when making this recipe I always have half of it leftover. I know you loose some of the seasoning when browning the meat but do you actually use the full amount. I season the meat fully but wondering if it needs to be coated and applied much thicker ?

    Reply

    • Natashas Kitchen
      March 25, 2021

      Hi Debbie, we use all of it listed in the recipe for that size tenderloin. Like you said, some will fall off.

      Reply

  • Sam Mix
    March 21, 2021

    Perfect in every way! It took longer in the oven than directed in the recipe, but every pan is different as is every oven. Everyone had seconds, which is unheard of in my house. This will be my go-to recipe!

    Reply

    • Natasha's Kitchen
      March 21, 2021

      I’m happy to hear that you loved it, Sam! Thanks for your wonderful review and feedback.

      Reply

  • Elizabeth
    March 18, 2021

    I made this tonight for dinner and it was excellent. Thank you!

    Reply

    • Natasha's Kitchen
      March 19, 2021

      You’re welcome, ELizabeth. Glad it was a success!

      Reply

  • Dana Ekins
    March 16, 2021

    How long would you cook a 2.11 lb tenderloin?

    Reply

    • Natashas Kitchen
      March 16, 2021

      Hi Dana, here’s what one of our readers wrote in, I hope this is helpful: “My husband & son both love pork, and this turned out tender & juicy My roast was 2 1/2 lbs. so I added 10 minutes to the cooking time. Thank you for making easy & delicious recipes for us average cooks!”

      Reply

  • Lynne
    March 13, 2021

    So delicious and very easy to make-full of flavor! Thanks for a delicious recipe 😋!

    Reply

    • Natashas Kitchen
      March 13, 2021

      You’re welcome! I’m so happy you enjoyed it, Lynne!

      Reply

  • Sherry
    March 9, 2021

    Make it Tex Mex scratch the Italian seasoning instead add 1 tsp oregano 1 tsp cumin 1 tsp thyme 1 Tbs chili powder 1 Tbs brown sugar
    Use Hormel peppercorn marinated tenderloins
    Marinate tenderloin 30 min or overnight
    use wine to deglaze pan and drizzle sauce over tenderloin along with the juices left on the cutting board

    Reply

    • Natasha's Kitchen
      March 9, 2021

      Thank you for your tips and suggestions, Sherry.

      Reply

    • Henry Jason
      March 10, 2021

      You have rewritten the entire recipe. You have a recipe for Tex Mex pork tenderloin.

      I am sure both recipes are quite tasty.

      Reply

  • Melissa
    March 6, 2021

    So delicious and easy! Thank you for sharing.
    I served with baked apples which is my favorite pork combo ❤️
    Definitely on the rotation and I like the idea of pre-mixing the rub that your previous reader posted.

    Reply

    • Natashas Kitchen
      March 6, 2021

      Yum! I’m so glad you enjoyed it!

      Reply

  • Kelly Archibald
    March 3, 2021

    What a delicious recipe for Pork Tenderloin. It’s tender & full of flavor. This was a hit with my family!

    Reply

    • Natashas Kitchen
      March 3, 2021

      That’s the best when the entire family loves a recipe! Thank you for sharing that with me, Kelly!

      Reply

  • L-Train
    February 27, 2021

    Hi Natasha, what’s that sheet of paper that you have on your cutting board? I want to use something like that so I don’t dirty up my whole kitchen as I’m handling the raw meet, but since I’m new at cooking I’m not 100% sure what to use that is tough enough so it doesn’t tear or leak too much. Any recommendations? Look forward to trying this recipe!

    Reply

    • Natashas Kitchen
      March 1, 2021

      Great question, that’s parchment paper.

      Reply

  • Liz Gorsuch
    February 24, 2021

    My family loves this recipe and it is in our monthly rotation! Do you think I could prepare thick cut pork loin chops using the same recipe? Thanks!

    Reply

    • Natasha's Kitchen
      February 24, 2021

      Great to hear that, Liz. Thanks for your awesome review! It would take longer to cook since they are thicker but they should work too.

      Reply

  • Gabrielle
    February 24, 2021

    This sounds great! I plan on making it next week. What are some of your favorite sides to serve with this?

    Reply

    • Natasha's Kitchen
      February 24, 2021

      Hi Gabrielle, there are a lot of options like potato gratin, roasted potatoes and veggies, mashed potatoes, rice, macaroni and cheese, green veggies and salads. There’s so much more. Enjoy!

      Reply

  • Mary Ann Putman
    February 23, 2021

    This is the most delicious pork tenderloin we’ve ever had. My whole family enjoyed it tremendously. Thank you very much for sharing, Natasha!

    Reply

    • Natashas Kitchen
      February 23, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Mary Ann!

      Reply

  • Sandra Fudge
    February 23, 2021

    Absolutely mouthwatering pork tenderloin recipe. Best (and I’m not exaggerating) pork we’ve ever had!

    THANK YOU!!

    Reply

    • Natasha's Kitchen
      February 23, 2021

      So awesome! Thank you so much for your wonderful feedback, Sandra.

      Reply

  • Susie Robertson
    February 20, 2021

    Wow, this was absolutely
    Fabulous – so moist and flavorful, but so simple! This will definitely be a regular meal in our house!

    Reply

    • Natasha's Kitchen
      February 21, 2021

      I’m so glad you loved it, Susie. Thank you for your wonderful feedback!

      Reply

  • michael
    February 20, 2021

    If I don’t have sea salt, is it better to use table or Kosher salt? Same proportion?

    Reply

    • Natashas Kitchen
      February 20, 2021

      Hi Michael, yes, kosher salt will work great.

      Reply

  • Libby
    February 19, 2021

    This is a foolproof, 5 star recipe. Smells amazing and tastes even better. The whole family loves it.

    I mix up this spice rub in large batches to keep it on hand because it’s in our regular meal rotation. Thank you!!

    Reply

    • Natashas Kitchen
      February 20, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Jane
    February 18, 2021

    Great recipe…,, .so easy and delicious! The sauce suggested by Margaret was very good with this pork tenderloin!

    Reply

    • Natasha's Kitchen
      February 19, 2021

      Thanks for your awesome review, Jane!

      Reply

  • jackieherkes
    February 15, 2021

    👍👍👍👍👍👍👍
    Delicious!!

    Reply

    • Natashas Kitchen
      February 15, 2021

      I’m so happy you enjoyed it!

      Reply

  • Shari Wheeler
    February 13, 2021

    I’ve never had much luck with pork tenderloins, but this recipe was different: easy, quick, moist, delicious! Plus I had everything (except coriander seed, which I didn’t use) already in my pantry. I did add a tsp of Tony Chacheres to the spice mix to give it a teeny zip. I used a Dutch oven to brown the pork the stuck it right in the oven, so I only used one pan. I will make this again and again.

    Reply

    • Natashas Kitchen
      February 13, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Jo Allebach
    February 6, 2021

    I cook pork tenderloin regularly and tonight followed your recipe and it was FABULOUS. I love how you cook.Make it so easy to follow. Keep at it.. much love to you and your family.

    Reply

    • Natashas Kitchen
      February 6, 2021

      You’re so nice! Thank you, Jo! I’m so glad you enjoyed this recipe!

      Reply

  • Hélène Roy
    February 6, 2021

    I did it yesterday, we loved it, it was tender, juicy. Délicieux! I love your recipes, they are always good.

    Reply

    • Natashas Kitchen
      February 6, 2021

      I’m so happy to hear that. Thank you for your lovely review, Helene!

      Reply

  • A Z Davis
    February 5, 2021

    Turned out great and now my family has a new favorite meat.
    Moist flavorful and easy!

    Reply

    • Natasha's Kitchen
      February 6, 2021

      I’m happy to hear that! Thank you for your great review, AZ.

      Reply

  • Dennis ROBITAILLE SR.
    January 31, 2021

    I did this for supper. Excellent. Job well done. Thank you.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Thank you, Dennis!

      Reply

  • Ptricia
    January 25, 2021

    So good! I prepped it, seared it per the recipe, then roasted it on a bed of onions and apples. Delicious combination. Thanks, Natasha

    Reply

    • Natasha's Kitchen
      January 25, 2021

      You are very welcome! Great to hear that you enjoyed this recipe.

      Reply

  • Margaret
    January 13, 2021

    Wow! I cannot always believe positive comments since I have made recipes that did not taste as great as reviews stated. HOWEVER, this pork IS THAT GOOD!!! Followed the recipe as stated. I also took the advice of other reviewers and made a sauce in the cast iron skillet with the pan drippings. Added a half cup of white wine, 2 tablespoons of butter, 1-2 cloves of crushed garlic, a squeeze of 1/4 of a lemon and a sprinkle of dried thyme. WOW! My son kept going back for more pork and wanted more of the sauce. FANTASTIC recipe!! This will be our go to for pork tenderloin!

    Reply

    • Natashas Kitchen
      January 13, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

    • Jane
      February 18, 2021

      Sauce was great with this pork tenderloin!

      Reply

  • Lou
    January 8, 2021

    Absolutely delicious!

    Reply

  • joanne Brown
    January 5, 2021

    This is the absolute best pork tenderloin.

    Reply

    • Natasha's Kitchen
      January 5, 2021

      Awesome, that makes me happy! Thank you so much for your excellent feedback, Joanne.

      Reply

  • 😊
    December 22, 2020

    Thank you so much for this great idea. My husband and I use a secret recipe for seasoning our meat but absolutely love pan frying our pork first to seal in all that juice! This is the perfect dish for unexpected guests or just entertaining in general. And if you really want to wow your guests/family, grill the meat after pan frying it…. DON’T SKIP THE FRYING. It’s absolutely incredible and tastes so gourmet ❤️

    Reply

  • Sandra Gonzalez
    December 11, 2020

    Another home run! Recipe after recipe that i’ve tried is absolutely delicious. Will make this again ASAP! Entire family loved it!

    Reply

    • Natashas Kitchen
      December 11, 2020

      Hi Sandra, That’s so great! It sounds like you have a new favorite!

      Reply

  • Mikayla
    December 7, 2020

    Hi!
    Could I use a turkey tenderloin instead?? I have one that I need to use.
    If so, how would I need to modify?
    Thanks!

    Reply

    • Natashas Kitchen
      December 7, 2020

      Hi Mikayla, I haven’t tested that with turkey, but I bet that can work with a few adjustments! I would love to know how you like this recipe if you experiment.

      Reply

  • Shelley
    December 4, 2020

    Oh My Goodness….this is Outstanding!!! We didn’t have any Coriander so we substituted It with Cumin….and after browning it in the iron skillet we placed it in the Crockpot….We can’t stop eating it…Thank-You! Thank-You! Thank-You! This recipe is definitely a keeper…like all the other recipes we have tried of yours!!! You are our go to for recipes! We are never disappointed!!!

    Reply

    • Natashas Kitchen
      December 4, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Anna
    November 30, 2020

    How many minutes should I bake if I’m doing two 1.5lbs of pork on the same sheet?

    Reply

    • Natasha
      November 30, 2020

      Hi Anna, I would check for doneness at the time specified in the recipe and add more time if needed. Make sure to roast them in the pan so they are not touching and air can move between them for even roasting.

      Reply

  • Anna
    November 30, 2020

    Do you turn on oven as bake or roast?

    Reply

    • Natasha
      November 30, 2020

      Hi Anna, we use the bake mode in our oven, but both should work fine.

      Reply

  • tracy
    November 24, 2020

    This is incredible, always wanted a au gratin potato recipe besides the boxed mix. This was so very delicious. Be careful with the salt to taste though, the cheese added a lot of salt so I was almost too salty. Thank you so much Natasha.

    Reply

    • Natasha
      November 24, 2020

      Hi Tracy, I’m so glad you enjoyed the recipe.

      Reply

    • Patricia
      January 25, 2021

      Potatoes au gratin? These are reviews for Pork tenderloin!

      Reply

      • Natashas Kitchen
        January 25, 2021

        Hi Patricia, people like to share what they serve this recipe with but post on their review on the main dish at times when made with a side or other main fish from our blog 🙂

        Reply

  • LindaB
    November 23, 2020

    Definitely a 5-star. This was super easy and very tasty. This will certainly be included in my “Tried & True” recipes.

    Reply

    • Natasha's Kitchen
      November 23, 2020

      Love it! Thank you for your perfect rating, Linda. We’re glad you enjoyed this recipe.

      Reply

  • Rena Arlinsky
    November 21, 2020

    THE BEST pork tenderloin recipe I have ever made!!! It was the BOMB. Thank you for a fabulous dinner!! 🙂

    Reply

    • Natashas Kitchen
      November 21, 2020

      You’ve very welcome, Rena! Thank you so much for that wonderful feedback!

      Reply

  • J. Hosch
    November 21, 2020

    So many good things to like about this recipe. ONE thing I would advise NOT doing is cooking at high heat using AVOCADO OIL. Avocado oil is best added to salads or finishing a sauce. . Heating an oil,…even a good healthy oil past its smoke point is very UNhealthy. Google it and let me know if you find out different. The rest of recipe is good. I skip the coriander. Just not a fan.

    Reply

    • Natashas Kitchen
      November 21, 2020

      Thank you for sharing that with all of us!

      Reply

    • Jenni
      November 30, 2020

      Avo oil is ONE of the BEST high temp oils to use! It’s smoke point is 520F or 271C… If you’re searing meat at temps higher than 520F, it’d be cheaper to eat a briquette of charcoal! Olive oil or extra virgin olive oil is a no-no for high temps. I use Avo oil for everything and people, it’s safe for sautéing at higher temps. Please see https://www.theglobeandmail.com/life/health-and-fitness/health/smoke-point-matters-in-cooking-with-oil/article26569060/

      Reply

      • Josée
        December 20, 2020

        Thanks Jenni for the article on oils and their smoke points. You seem to indicate that olive oil is not good at high temps but the article says it is no problem (olive oil’s smoke point is not as high as avocado oil but still suitable, according to the article).

        Thanks for the recipe Natasha, will try it out tonight.

        Reply

    • Shari
      February 13, 2021

      I specifically used avocado oil for this recipe because of its high smoke point (approx 520°F).

      Reply

    • cathy
      April 10, 2021

      yes-good to use avocado oil !!–it has a high heat point

      Reply

  • Lori Krauth
    November 1, 2020

    I have a 10 lb porkloin and was wondering what your suggestion would be on cook times and if the the oven temperature should be adjusted?

    Reply

    • Natashas Kitchen
      November 2, 2020

      Hi Lori, we used a 1.5 lb tenderloin for this recipe so the 10 lb tenderloin will require more bake time. Without testing that myself it’s hard to say how long without testing it but yes, I would adjust the back time.

      Reply

    • Dianna
      February 23, 2021

      Pork loin roasts are totally different from pork tenderloin. Need to goggle it on Pinterest.

      Reply

  • Anne Jankowski
    October 28, 2020

    Not sure if I’m missing it but how many pounds does this recipe call for to bake at 400*?

    Reply

    • Natashas Kitchen
      October 28, 2020

      Hi Anne, we used a 1 1/2 pound pork tenderloin. You can find that on the printable recipe card along with the rest of the ingredients. I hope that is helpful!

      Reply

  • Vicki
    October 21, 2020

    This. Is. The. Best. Ever!
    I made it, it was simple, and it was the best pork loin I’ve ever had.
    If you follow the recipe exactly this is absolutely foolproof.
    I have never used coriander before and what it brings to the pork loin is *chef’s kiss*.

    Reply

    • Natashas Kitchen
      October 21, 2020

      Wow! Thank you so much for this amazing review Vicki! I’m so glad you enjoyed this recipe!

      Reply

  • Alla
    October 17, 2020

    This recipe is amazing, the combination of seasoning just perfect. Thank you so much. Спасибо большое!!!

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Love it and you are most welcome, Alla. Thank you for sharing your great feedback with us!

      Reply

  • Rakel Lord
    October 13, 2020

    Made this last Sunday, it was a bigger loin than the recepi said to use and it was only for me and my partner and my son, there was nothing left, got comments from both of them how nice it was and it certainly was, so happy I found this on Pintrest and thank you for sharing (getting hungry again now just writing about it) x

    Reply

    • Natashas Kitchen
      October 13, 2020

      I’m so glad you all enjoyed it! Thank you for the wonderful review!

      Reply

  • Connie
    October 12, 2020

    I wish I could give this 10 Stars!!! We loved this awesome recipe that much! I did take one of your reviewers, Joe Chambers, suggestion and deglazed the skillet with 1/2 cup white wine and then added 2 T. of butter to make the most delicious sauce. I am so grateful for this recipe as I will fix a tenderloin this way from now on. Thanks Natasha…have been loving your recipes!!!

    Reply

    • Natashas Kitchen
      October 12, 2020

      Sounds like you found a new favorite Connie! That’s just awesome!

      Reply

    • Vicki
      October 21, 2020

      Is Pinot grigio okay to use to deglaze? I’m making this (again), and just saw your comment and happen to have Pinot grigio on hand. Yah!

      Reply

      • Natashas Kitchen
        October 21, 2020

        Hi Vicki! That may work! I would love to know how you like this with that wine!

        Reply

  • Stella
    October 10, 2020

    Just made this for dinner tonight. It was a huge hit!! Everyone loved it!! Thank you so for an amazing but easy meal to prepare.

    Reply

    • Natasha's Kitchen
      October 11, 2020

      I’m so happy to hear that, Stella. Thank you!

      Reply

  • Sue
    October 10, 2020

    This was delicious! Didn’t change a thing. Thank you!

    Reply

    • Natasha's Kitchen
      October 11, 2020

      Super! Thanks, Sue. Glad you loved it.

      Reply

  • Neza
    October 5, 2020

    Just made this for tonight’s dinner. It was a hit. Thank you so much for sharing.

    Reply

    • Natashas Kitchen
      October 5, 2020

      You’re welcome! I’m so happy you enjoyed it Neza!

      Reply

  • Marius
    October 3, 2020

    Today, I prepared one too. Garnish with sweet potatoes, cut into cubes and toss in a pan with butter.

    Reply

  • Irina
    October 2, 2020

    Can I marinate tenderloin a day before?

    Reply

    • Natashas Kitchen
      October 2, 2020

      Hi Irina, a few of our readers have reported great results marinating it over night.

      Reply

      • Connie Davis
        December 18, 2020

        I add splash of white wine vinegar & brown sugar with these seasonings to marinate & pat of butter on top of each when i bake. But I cook for 12+ people & bake 4 tenderloins at a time. They use the rolls to dip in deglaze…it’s usually all gone!

        Reply

  • Carol
    September 29, 2020

    Oh my gosh this recipe is easy and so good! Thank you so much for sharing this with us

    Reply

    • Natashas Kitchen
      September 29, 2020

      You’re welcome! I’m happy you enjoyed that!

      Reply

  • Ewa Marie Seiler
    September 21, 2020

    My mother roasted pork tenderloin for years.
    Pork was covered with crushed garlic with salt and a must: MARJORAM!
    Slowly roasted for hours. Poked with a thin wooden stick to make sure it is not pink inside. And released juiced poured over to pork. Water, if there was very little juice in the pan. Browning was an absolute! Christmas without roasted pork was noy real!
    Sweet smell of marjoram and garlic filled the air.
    It is either Polish or Ukranian receipe.

    Reply

    • Natashas Kitchen
      September 21, 2020

      Thank you so much for sharing that with us!

      Reply

  • John
    September 18, 2020

    Hi Natasha

    This looks so delicious. I thought piercing the tenderloin all over would result in loss of the porks juices and hence toughen the meat which is so easy to do when cooking with pork.
    Apparently not? Can you please explain this?
    Many thanks

    Reply

    • Natasha
      September 18, 2020

      Hi John, it doesn’t lose any juiciness and remains very tender and juicy as the exterior sears. It also infuses great flavor. I hope you give it a try!

      Reply

  • Susan Huber
    September 16, 2020

    Easy recipe! Just made it! DELICIOUS!

    Reply

    • Natasha's Kitchen
      September 16, 2020

      Thank you for your awesome feedback, Susan. So glad you loved it!

      Reply

  • C
    September 15, 2020

    OMG! Is this good! Fairly quick and easy, too. Made this for dinner tonight with some rice pilaf and steamed corn. Took 45 minutes total (prep and cook), and less than 10 minutes to eat! Will definitely make this again!

    Reply

    • Natashas Kitchen
      September 15, 2020

      That’s just awesome! I’m so glad you enjoyed it!

      Reply

  • Chris Erickson
    September 15, 2020

    Another homerun! Made this and your apple pie last night. Thanks

    Reply

    • Natashas Kitchen
      September 15, 2020

      That’s so awesome! You’re welcome!

      Reply

  • Dorothy Thornton
    September 15, 2020

    Thanks so much for your videos. I’M doing the Roasted Pork Tenderloin tonight and did your cheese cake yesterday and was delicious.

    Reply

    • Natasha's Kitchen
      September 15, 2020

      Great to hear that, Dorothy! I hope you love every recipe that you will try.

      Reply

  • norma j.
    September 9, 2020

    I’ll be using your recipe tomorrow. Just what I was looking for.
    P.S. Turn the music down. It was irritating and distracting.

    Reply

    • Natasha's Kitchen
      September 9, 2020

      Let us know how it goes, Norma. Thanks for your feedback.

      Reply

  • suzanne
    August 31, 2020

    Tried your one pan salmon and asparagus recipe and loved it (so did my guests, so much they also wanted the recipe!)

    Reply

    • Natashas Kitchen
      August 31, 2020

      That’s just awesome! Thank you for sharing that wonderful review with me!

      Reply

  • M.Jones
    August 30, 2020

    Your “background” music drowns out your voice.

    Reply

  • Deanna Kaluta
    August 28, 2020

    Can I substitute a pork loin in this?

    Reply

    • Natashas Kitchen
      August 28, 2020

      Hi Deanna, a pork loin would take longer since it is generally a thicker cut. If you experiment I would love to know how you like that!

      Reply

  • Joe Chambers
    August 26, 2020

    I made your recipe and it was fabulous. I seasoned and browned the meat in a cast iron skillet as directed. The only variation was, once browned, I removed the meat from the cast iron skillet and deglazed the pan with a half cup of white wine then added 2T of butter to
    create a very flavorful sauce. I returned the meat to the sauce in cast iron skillet and placed it into the oven to bake as the recipe states. It was phenomenal.

    Reply

    • Natasha's Kitchen
      August 26, 2020

      That is great to hear, Joe. Thank you so much for sharing your process with us, that is so helpful!

      Reply

      • Valerie
        November 28, 2020

        I’ll definitely try this recipe.
        Thanks Natasha.
        ‘ll tell you after how it came or tasted…
        Sounds good any way
        Valerie

        Reply

  • Jen
    August 25, 2020

    This is a GREAT recipe. We have 3 littles and tend to have pork tenderloin about once every two weeks. Always looking for new ways to cook. My husband loves to grill but when he’s working I need a go to recipe for roasting/baking/pan searing, to make my life easier. This is it! My 7 yr old daughter even said, “Mommy, this has the crust like it does on the grill” (which we love).
    Highly recommend.
    KID and PARENT APPROVED!

    Reply

    • Natashas Kitchen
      August 25, 2020

      That is the best when kids(and Husbands) love what we moms make. That’s so great Jen!

      Reply

  • Monica
    August 23, 2020

    First time making pork tenderloin so I was a bit nervous but this recipe was super easy to follow and came out delish! My bf and his dad loved it, can’t wait to make again and definitely going to share this recipe with my family.

    Reply

    • Natasha's Kitchen
      August 24, 2020

      That is so awesome, thanks for your great feedback! We appreciate it, Monica.

      Reply

  • Lynne
    August 18, 2020

    Best roasted pork tenderloin I’ve made. Quick easy and one frying pan. Love it! Highly reccomend it.

    Reply

    • Natashas Kitchen
      August 18, 2020

      That’s so great! It sounds like you have a new favorite Lynne! Thank you for that wonderful review!

      Reply

  • Gary
    August 10, 2020

    Very excited to try this. Found you on facebook.

    Reply

    • Natasha's Kitchen
      August 10, 2020

      I cannot wait for you to give this a try!

      Reply

  • Joey
    August 9, 2020

    Dear

    Natasha –
    I had everything in my pantry with the exception of ground coriander. I didn’t want to substitute a thing, so i made a trip to the grocery store.
    This recipe is the best! I love it. So very moist. I made roasted brussels sprouts and basmati rice to accompany this dish. Mille grazie!! Now that I have given it a dry run I can’t wait to prepare it for my Sicilian “famiglia”

    Reply

    • Natasha's Kitchen
      August 10, 2020

      That is so awesome to hear! I am so glad that you enjoyed this recipe, I hope you love every recipe that you will try.

      Reply

    • Joseph
      August 31, 2020

      Yo Joey. add a little crushed Fennel and a bit of oregano the Famigila will say bon gusto and and Jimmy would say “Good Eating”. James Beard. Joseph!!!!

      Reply

      • Natashas Kitchen
        August 31, 2020

        Thank you for sharing that with us Joseph!

        Reply

  • Linda
    August 7, 2020

    I followed the recipe exactly and it turned out perfect! It was soooo tender and delicious! Thank you!

    Reply

    • Natashas Kitchen
      August 8, 2020

      Isn’t it the best!! I’m so glad you enjoyed this recipe Linda!

      Reply

  • Cameron
    August 6, 2020

    Made this tonight – wonderful!! My husband & son both love pork, and this turned out tender & juicy My roast was 2 1/2 lbs. so I added 10 minutes to the cooking time. Thank you for making easy & delicious recipes for us average cooks!

    Reply

    • Natashas Kitchen
      August 6, 2020

      I’m so happy you enjoyed that Cameron! That’s so great!

      Reply

  • Mark
    August 6, 2020

    Great job I can already smell the tenderloin. Just a little correction. Searing meat brings color and flavor but does not seal in the juices. I remember that from a class way back at the Culinary Institute of America.
    Chef Mark
    Class of Jan 1984

    Reply

    • Natasha's Kitchen
      August 6, 2020

      Thanks for your feedback and info, Mark. We appreciate your input!

      Reply

  • Cheryl
    August 2, 2020

    I added some paprika and used seasoned salt. I had to cook it for an extra 8 minutes to get it to 150 in the middle – thankful for my meat thermometer!

    It was excellent and enjoyed by everyone!

    Reply

    • Natasha's Kitchen
      August 3, 2020

      Thanks for sharing that with us, Cheryl. I am so happy to hear that you enjoyed this recipe!

      Reply

  • Christine
    August 2, 2020

    After years of overcooking my pork tenderloin, I finally nailed it with this recipe. Very tasty and juicy – cooked to perfection. Thank you for this recipe!

    Reply

    • Natasha's Kitchen
      August 2, 2020

      Yay, that makes me so happy! Thanks for sharing your experience with us, Christine. We appreciate it!

      Reply

  • Ann Beitel
    July 31, 2020

    Excellent recipe!

    Reply

    • Natashas Kitchen
      July 31, 2020

      I’m so glad you enjoyed that Ann!

      Reply

  • Laura L.
    July 22, 2020

    Finally-I have found my go-to tenderloin recipe! Simple, quick, easy, delicious, one-pan main course! I had 2 tenderloins, just added a pinch more of each spice and it was just the right amount to cover both of them. Served with baked sweet potatoes and green beans. Yum!

    Reply

    • Natashas Kitchen
      July 22, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Jane Lividini
    July 22, 2020

    Hi Natasha I am surprised this profs tenderloin only cooks for 15 minutes snd it’s done thank you for your wonderful videos I love all your recipees

    Reply

    • Natasha's Kitchen
      July 22, 2020

      You’re so welcome, Jane. Glad you enjoyed it!

      Reply

  • David
    July 19, 2020

    So good and so easy. This is a winner. Thank You so much.

    Reply

    • Natasha's Kitchen
      July 20, 2020

      Super! Thank you for your good comments.

      Reply

      • Joyce Colotta
        December 23, 2020

        Can this roasted pork tenderloin freeze good?

        Reply

        • December 23, 2020

          I actually have not tried to freeze it, I’m assuming you mean after its cooked.

          Reply

  • Cristina
    July 18, 2020

    Hi Natasha! This recipe was sooooooo good! I also bought a turkey breast tenderloin. I was wondering if cooking it the same way would work…REALLY enjoyed that pork though!! yummmmmmm!!!

    Reply

    • Natashas Kitchen
      July 18, 2020

      Hi Cristina, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Danny
    July 2, 2020

    The best ( and most simple) recipe I have tried for pork tenderloin. Made it for family dinner last night. Everyone commented on how moist and tasty the dish was. Will be my go to recipe for tenderloin from now on. Thank you for sharing.

    Reply

    • Natashas Kitchen
      July 2, 2020

      I’m so glad you found a new favorite! Thank you for that great feedback Danny!

      Reply

  • Yin
    June 30, 2020

    Thank you for the great recipe. It’s the 1st time I’ve made pork tenderloin this perfect. I’ve added pumpkin and eggplant roasted together & we’ve got a full nice lunch.
    Thanks & Love from Japan

    Reply

    • Natashas Kitchen
      June 30, 2020

      I’m so happy to hear that Yin! Thank you for that amazing review!

      Reply

  • Lisa
    June 14, 2020

    What a wonderful recipe! Turned out perfect! The blend of spices was wonderful, and dinner was ready in 30 min!
    I seared in a cast iron pan and put it directly into the oven. I was concerned it would dry out being uncovered, but it turned out perfectly cooked and juicy! While the meat was resting, I roasted some asparagus, and the timing was perfect. Such a quick, simple meal, yet my family devoured it and had clean plates moreso than some of my fancier time consuming meals.

    Reply

    • Natasha's Kitchen
      June 14, 2020

      I love your comment so much! Thanks for your great feedback and thank you for giving this recipe a try!

      Reply

  • Diya
    June 10, 2020

    The best, right?! Thrilled to hear you enjoyed this recipe!

    Reply

  • Kim
    June 9, 2020

    Good great, quick and easy! I’ll try it

    Reply

  • Marti
    June 8, 2020

    I made this tonight for the second time. The recipe is easy, quick and the pork is delicious! My family loves it!

    Reply

    • Natasha's Kitchen
      June 8, 2020

      So great to hear that your family enjoyed this recipe. Thanks for sharing that with us!

      Reply

  • Suzanne
    June 3, 2020

    I made this for the first time tonight, and it’s a winner! I didn’t have coriander so I used cumin. I also didn’t have a meat thermometer but no matter- it was in the oven for the entire 15 minutes and then I let it rest for 10 minutes before slicing. It was definitely done but not overdone- the way pork should be. Thanks for another great recipe, Natasha! 😊

    Reply

    • Natasha's Kitchen
      June 3, 2020

      Hey Suzanne, thank you for your excellent feedback. I am so glad that you loved this recipe! I hope that you will enjoy all the other recipes that you will try.

      Reply

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