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.
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Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated.
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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!
P.S. Don’t miss our top 5, most viral recipes of 2017 – everything about these is good!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
How many minutes should I bake if I’m doing two 1.5lbs of pork on the same sheet?
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.
Do you turn on oven as bake or roast?
Hi Anna, we use the bake mode in our oven, but both should work fine.
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.
Hi Tracy, I’m so glad you enjoyed the recipe.
Definitely a 5-star. This was super easy and very tasty. This will certainly be included in my “Tried & True” recipes.
Love it! Thank you for your perfect rating, Linda. We’re glad you enjoyed this recipe.
THE BEST pork tenderloin recipe I have ever made!!! It was the BOMB. Thank you for a fabulous dinner!! 🙂
You’ve very welcome, Rena! Thank you so much for that wonderful feedback!
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.
Thank you for sharing that with all of us!
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/
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?
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.
Not sure if I’m missing it but how many pounds does this recipe call for to bake at 400*?
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!
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*.
Wow! Thank you so much for this amazing review Vicki! I’m so glad you enjoyed this recipe!
This recipe is amazing, the combination of seasoning just perfect. Thank you so much. Спасибо большое!!!
Love it and you are most welcome, Alla. Thank you for sharing your great feedback with us!
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
I’m so glad you all enjoyed it! Thank you for the wonderful review!
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!!!
Sounds like you found a new favorite Connie! That’s just awesome!
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!
Hi Vicki! That may work! I would love to know how you like this with that wine!
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.
I’m so happy to hear that, Stella. Thank you!
This was delicious! Didn’t change a thing. Thank you!
Super! Thanks, Sue. Glad you loved it.
Just made this for tonight’s dinner. It was a hit. Thank you so much for sharing.
You’re welcome! I’m so happy you enjoyed it Neza!
Today, I prepared one too. Garnish with sweet potatoes, cut into cubes and toss in a pan with butter.
That sounds delicious!
Can I marinate tenderloin a day before?
Hi Irina, a few of our readers have reported great results marinating it over night.
Oh my gosh this recipe is easy and so good! Thank you so much for sharing this with us
You’re welcome! I’m happy you enjoyed that!
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.
Thank you so much for sharing that with us!
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
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!
Easy recipe! Just made it! DELICIOUS!
Thank you for your awesome feedback, Susan. So glad you loved it!
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!
That’s just awesome! I’m so glad you enjoyed it!
Another homerun! Made this and your apple pie last night. Thanks
That’s so awesome! You’re welcome!
Thanks so much for your videos. I’M doing the Roasted Pork Tenderloin tonight and did your cheese cake yesterday and was delicious.
Great to hear that, Dorothy! I hope you love every recipe that you will try.
I’ll be using your recipe tomorrow. Just what I was looking for.
P.S. Turn the music down. It was irritating and distracting.
Let us know how it goes, Norma. Thanks for your feedback.
Tried your one pan salmon and asparagus recipe and loved it (so did my guests, so much they also wanted the recipe!)
That’s just awesome! Thank you for sharing that wonderful review with me!
Your “background” music drowns out your voice.
Can I substitute a pork loin in this?
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!
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.
That is great to hear, Joe. Thank you so much for sharing your process with us, that is so helpful!
I’ll definitely try this recipe.
Thanks Natasha.
‘ll tell you after how it came or tasted…
Sounds good any way
Valerie
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!
That is the best when kids(and Husbands) love what we moms make. That’s so great Jen!
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.
That is so awesome, thanks for your great feedback! We appreciate it, Monica.
Best roasted pork tenderloin I’ve made. Quick easy and one frying pan. Love it! Highly reccomend it.
That’s so great! It sounds like you have a new favorite Lynne! Thank you for that wonderful review!
Very excited to try this. Found you on facebook.
I cannot wait for you to give this a try!
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”
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.
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!!!!
Thank you for sharing that with us Joseph!
I followed the recipe exactly and it turned out perfect! It was soooo tender and delicious! Thank you!
Isn’t it the best!! I’m so glad you enjoyed this recipe Linda!
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!
I’m so happy you enjoyed that Cameron! That’s so great!
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
Thanks for your feedback and info, Mark. We appreciate your input!
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!
Thanks for sharing that with us, Cheryl. I am so happy to hear that you enjoyed this recipe!
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!
Yay, that makes me so happy! Thanks for sharing your experience with us, Christine. We appreciate it!
Excellent recipe!
I’m so glad you enjoyed that Ann!
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!
I’m so happy you enjoyed that. Thank you for sharing that with us!
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
You’re so welcome, Jane. Glad you enjoyed it!
So good and so easy. This is a winner. Thank You so much.
Super! Thank you for your good comments.
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!!!
Hi Cristina, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
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.
I’m so glad you found a new favorite! Thank you for that great feedback Danny!
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
I’m so happy to hear that Yin! Thank you for that amazing review!
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.
I love your comment so much! Thanks for your great feedback and thank you for giving this recipe a try!
The best, right?! Thrilled to hear you enjoyed this recipe!
Good great, quick and easy! I’ll try it
I made this tonight for the second time. The recipe is easy, quick and the pork is delicious! My family loves it!
So great to hear that your family enjoyed this recipe. Thanks for sharing that with us!
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! 😊
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.
Hi Natasha!!
I have tried this recipe several times now and it is so very juicy and delicious, the whole family loves it!!
Thank you so much for your wonderful videos, easy to follow steps, it is a pleasure to watch you and all your recipes are delicious!!
Please don’t stop making them!!
Thank you so much for your compliments, Pina. I will definitely continue creating content for you all to watch and follow.
Made this a few weeks ago. It was wonderful.
Also
In another post you asked how to chop onions without crying. If you pop them in the freezer for about 10 minutes before cutting that should stop the crying.
Great idea! Thank you so much for sharing that with me!
Natasha !!!! I love you !!
You are such an amazing inspiration for all us out there that are running out of cooking ideas !!!
I love you and I appreciate all the yummy dishes that you make every single day … Thank you
You’re so nice! Thank you for that wonderful compliment!
I’m going to make this tonight, what are the best sides to serve with this recipe?
Thanks
This recipe adapts so well to side dishes. You can make it along with Mac and Cheese, Mashed potatoes and a nice salad, rice, just salad. So many options.
It was great when I found your recipe. I did it last night. This is the best grilled pork dish I’ve ever made, my husband and son love it. Thanks you!
That’s so great! It sounds like you have a new favorite!
I’ve made this many, many times and it is simple, delicious, and juicy every time! Did I mention quick too? Love this recipe!
That’s so great! It sounds like you have a new favorite!
We enjoyed this very much! It was juicy and just right amount if seasoning. I didn’t have the coriander but it turned out just fine.
I’m so happy you enjoyed that. Thank you for sharing that with us!
So great to hear that, Laura. Thanks for sharing your experience making this recipe with us and for giving it a good review!
This is absolutely delicious! Very flavorful. Since I only had one small tenderloin, I halved the spices – it was perfect! Next time I will make two because we all wanted more. This recipe will definitely go into my regular rotation of family favorites.
That’s just awesome!! Thank you for sharing your wonderful review!
Great recipe, I browned it then finished it in the crockpot. Very good. My husband loved it.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I didn’t have an Italian spice mix so threw together my favorites, and seared the tenderloin in my cast iron skillet. While I was expecting some leftovers, everyone loved it so nothing was left. Hmm, I guess I’ll have to make more next time! Thanks for the excellent and easy recipe.
Love it, Stacy. Thanks for sharing that with us, so good to know that everyone enjoyed this recipe. Thank you for your great feedback!
I’m no cook, but I followed the recipe exactly and it turned out perfectly. Thank you Natasha! My husband and I loved the meat.
So great to hear that, Sherry. Thanks for sharing and for giving this recipe a wonderful rating!
I made this for dinner tonight. I didn’t have coriander on hand, but was able to find a substitute, Cumin, that I did have. This was an amazing recipe! I have some picky eaters, but, it was liked by all! Will make this again, no doubt! I also shared the recipe.
So happy to know that you were able to find a good substitute to use. Thanks for sharing this recipe to others and I hope that you love every recipe that you try!
Made this for a special dinner. My husband loved it and my kids loved it too! A winner for sure. We enjoyed it with oven roasted asparagus and steak fries. Thank you!
That is the best when kids ()& husband) love what we moms make. That’s so great!
We LOVE this recipe! So easy and delicious! The meat is amazingly tender and juicy!
Would it be possible to brown this ahead of time, prior to a dinner party, and then place in oven for last step when almost ready to serve to guests?
Hi Debbie, I haven’t tried making it ahead of time, but if you do, you would probably need to bake longer if the meat has been chilled and definitely use an oven-safe thermometer to check for doneness.
Amazing and quick. I loved loved loved this recipe !!
Thank you so much, Natasha.
I’m so glad you enjoyed that Michael!
This is amazing and just as juicy as promised. I have found a new go-to for pork tenderloin! THANK YOU
You’re welcome, Liz. Great to hear that you found your go-to-pork recipe!
Was really easy to prepare and you weren’t kidding about how juicy it would be.
The seasoning made it so flavorful.
The only thing I did wrong was that I forgot to take a picture.
Guess I’ll have to do it again
That’s just awesome!! Thank you for sharing your wonderful review, Jerry!
That was great
Made your pork tenderloin recipe for dinner tonight and it turned out delicious. I mistakenly used cumin instead of coriander but knowing that cumin is a strong spice, I used half a tsp. The result was a moist and tasty tenderloin that everyone enjoyed. I served it with carrot mashed potatoes and steamed broccoli. An easy and healthy dinner. Thanks!
That’s just awesome!! Thank you for sharing your wonderful review!
Love this quick and delicious tasty pork recipe. Served it with mashed potatoes and saurkraut. A real crowd pleaser too!
Sounds yummy! I’m glad you loved it.
Hi Natasha, ive done it today but ill cook it tomorrow,i put chorizo de bilbao inside,ill take pics and share it to you
Sounds good and yes please share some feedback with us after you try it. Thank you!
Quick and easy indeed, and tasty too! I always forget to marinade ahead of time so this was perfect!
So glad you loved it. Thank you!
By far the best tenderloin recipe I have found. It was super juicy and lots of flavor!!! Delicious!
That’s so great! It sounds like you have a new favorite!
Great recipe, although I found the result a bit too salty for our taste. I’ll make it again, but will reduce The salt by half.
Thank you for that great feedback, Dee!
Made this last night and it was delicious! I followed it as written except for the coriander since I didn’t have any. I am not familiar with coriander, but I am excited to try it now.
I’m so glad you enjoyed that Jamie! That’s so great!
Best recipe for my meal i found anywhere. I love the recipes on here. Even if I put my own little twists.
Thanks for sharing that with us Patrick and for giving a great review! I hope you love every recipe that you try.
I’m not a pork enthusiast, but the rest of the family is. I bought a 1.25lb pork tenderloin at Trader Joe’s, and looked online for recipes. I found a couple, but yours stood out, due to the searing.
I used slightly different spicing, but coriander being one of my favorite spices, of course it was used. I poked slits with a small paring knife. Next time, we’re going to try stuffing cloves of garlic in about half the slots.
Before the Dutch oven went into the oven, I added about 12 oz quartered mushrooms, and will at least double that next time, as the liquid they made, combined with the meat juices, was tasty, and well, mushrooms!
I roasted both sides for 6 min., but forgot to check the temperature, but I was aiming for 140F. I let the meat rest for about 5 min. in the Dutch oven, on the range. I knew the meat was still slowly cooking to be 145F.
I can be a self-critical cook, but oh, was that roast tasty.
Thank you for this recipe.
Thank you so much for sharing that with us and for some tips. I hope you love every recipe you try!
Have made this twice now and it turns out perfect, thank you. Changed up the spices each time.
You’re welcome! I’m happy you enjoyed that.
I made this Tuesday and loved every bite. Wednesday we made Shrimp fried rice but used the left over pork instead of shrimp..Sooooo good. So much fun to have new recipes and being 71 I need new ones. Do you have a recipe for a good Sloppy Joe? Thank you for the wonderful recipes. My husband loves them.
Hi Cindy! No recipe for Sloppy Joe just yet but I’m adding it to my list right now. Thank you for that suggestion.
I have been making this recipe for several years now. It’s one of my ‘go to’ recipes for company. It’s so good and easy to make. I do vary my spices from time to time and it always turns out. I’m so glad I found this recipe!
That’s just awesome!! Thank you for sharing your wonderful review Linda!
Drool. This is the best pork tenderloin I have ever tasted!! Thank you, Natasha!! That is all.
You’re welcome, Brandie! It sounds like you have a new favorite!
I made this twice in the last 2 weeks. Once for my husband and kids and then again for my parents. Super easy and quick. Was loved by all!
Yay thank you for the awesome review, Michelle. This really inspires me to create more new recipes!
How many g or how much is a serving of the pork tenderloin?
Hi Tatiana, we have the metric conversion option on the printable recipe at the bottom of the post along with the servings. I hope that helps.
Dobray den Natalka…..our rooftop lounge at our condo is closed for winter bbq’ing….this method and spices used make loins a year
round sport…..good stuff….dyakyou….mykola
I’m so glad you enjoyed that. Thank you for sharing that with me.
Fantastic! My husband said to please not lose the recipe!
That’s so great! It sounds like you have a new family favorite!
Easy & Delicious! Will make again. For those who are watching their sodium, try half the amount (1/2 tsp). I might go even less next time because once you start reducing sodium, your taste buds are more sensitive to it. Also, kosher salt is a nice substitute for sea salt.
Thank you for stopping by and sharing that with us, Maret!
Hands down, the best pork tenderloin I’ve ever had!!! My 3 teenagers were shocked that “I” actually made it (I of course gave all of the credit to you). My son said don’t lose this recipe! The flavor was amazing and the pork was so tender. Still hard to believe it was so easy to prepare! Many thanks for this great recipe!
That is the best when kids love what we moms make. That’s so great!
This is my first recipe from your blog. We loved it. I really like watching your videos…you’re so precious!! Thank you!
You’re so nice! Thank you! I’m so glad you enjoyed it!
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.
Were the parsley, sage, rosemary, and thyme in addition to the Italian seasoning and garlic powder, or instead of those 2? (yes, I’m hearing the S&G song now!). I ask because I have that gene that makes me DESPISE cilantro and I generally avoid coriander too…
Hi, that would be if you were substituting Italian seasoning. You could omit the coriander and the recipe would still work out. I hope you love the pork tenderloin!
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.