Home > Main Course > Roasted Pork Tenderloin Recipe

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.

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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 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

4.95 from 601 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
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

  • Lynn
    November 19, 2022

    Can this be marinated overnight, or will it ruin it?
    Thank you.

    Reply

    • NatashasKitchen.com
      November 19, 2022

      Hi Lynn! Marinating it overnight will work. I peeked through the recipe comments, and it seems several readers have tried that. I haven’t tried it myself to advise on the salt; if you happen to experiment, I would love to know the outcome.

      Reply

  • Martha Fenner
    November 15, 2022

    Just finished the pork tenderloin! My husband says “it’s a keeper!” So easy and fast. Wouldn’t change a thing. Your recipes never disappoint.
    Happy Holidays!

    Reply

    • NatashasKitchen.com
      November 15, 2022

      That’s wonderful, Martha! I’m so glad it was enjoyed.

      Reply

  • Gala
    November 13, 2022

    Made this at least 3 times already and it always turns out great.
    Thank you!

    Reply

    • Natasha's Kitchen
      November 13, 2022

      Great to hear that!

      Reply

  • Julie
    November 6, 2022

    Wow! I love all of Natasha’s recipes that I have tried, but this is officially my new favorite. Made it for dinner last night, and it was fantastic. Incredibly moist and flavorful. Everyone went back for seconds, and raved at how great it was.

    Reply

    • Natasha's Kitchen
      November 6, 2022

      Aaaw, that is so heart warming. Thank you for sharing and I’m so glad you love this recipe so much!

      Reply

  • Barbara
    November 1, 2022

    I have made this recipe twice and followed the recipe as written, it is so simple and the flavors are wonderful. This is definitely a keeper!!

    Reply

    • Natasha's Kitchen
      November 1, 2022

      Thank you, Barbara!

      Reply

  • Carolyn
    October 27, 2022

    Natasha I made your roasted pork tenderloin tonight and it was to die for!!! OMG..tender, moist and so flavorful AND easy!!!!
    Thank you very much! It made me look like a chef!

    Reply

    • Natashas Kitchen
      October 27, 2022

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

      Reply

  • Amanda Mills
    October 16, 2022

    So good and easy!! I was worried that the time mentioned would be too little but it wasn’t!! Came out perfect!!!! Love it though I did use my favorite seasoning over what the recipe called for.

    Reply

    • Natasha's Kitchen
      October 16, 2022

      Hi Amanda, thank you for sharing your experience trying this recipe. So glad you liked it!

      Reply

  • Elizabeth
    October 15, 2022

    This recipe is both easy and delicious! We’ve made it many times and it’s one of our favorites.

    Reply

    • NatashasKitchen.com
      October 15, 2022

      That’s great, Elizabeth! So glad you love it.

      Reply

  • Linda
    October 5, 2022

    I tried this today as the main dish for a small group. It was delicious and everyone asked me to share the recipe.

    Reply

    • NatashasKitchen.com
      October 5, 2022

      Hi Linda! So glad it was loved. Thank you for sharing my recipe.

      Reply

  • Ashley
    September 29, 2022

    This is the 2nd time making this and both times were a hit. On top of that I whipped it up in no time and had all ingredients on hand. This is bookmarked and definitely a go to for me and my family. Thank you!

    Reply

    • Natasha's Kitchen
      September 29, 2022

      Love it! Thanks for sharing that with us, Ashley.

      Reply

  • Jbd
    September 29, 2022

    Agree with comments that this is my “go to” pork tenderloin recipe!

    Reply

    • Natasha's Kitchen
      September 29, 2022

      Great to hear that!

      Reply

  • Mary Ann
    September 13, 2022

    Do you know if this can be done in a slow cooker? My oven quit on me. I love your recipe, but afraid to ruin a perfectly good recipe by cooking it this way. If it can be done, do I need to do something different?

    Reply

    • NatashasKitchen.com
      September 14, 2022

      Hi Mary Ann. I’m sure it could be done but I have not tested it to provide specific instructions. One of my readers commented, “and after browning it in the iron skillet we placed it in the Crockpot.” I hope that helps.

      Reply

  • Peggy
    August 27, 2022

    The best ever! Love all your recipes. Thanks for sharing! Can’t wait for your cook book!❤️❤️

    Reply

    • NatashasKitchen.com
      August 27, 2022

      That is very kind, Peggy! Thank you.

      Reply

  • Taylor
    August 25, 2022

    Delicious and simple as always. Your recipes never fail me Natasha. Naturally GF too!

    Reply

    • Natasha's Kitchen
      August 25, 2022

      Thank you for your good feedback, Taylor. We appreciate it!

      Reply

  • Rochelle
    August 10, 2022

    Has the recipe always been “Italian seasoning” or was there another time that it had other herbs? I don’t remember it being Italian seasoning but maybe I’m misremembering

    Reply

    • Natasha
      August 11, 2022

      Hi Rochelle, the recipe has called for Italian seasoning from when we first published it.

      Reply

  • Patty
    July 23, 2022

    Ok,this irks me..a pork tenderloin is NOT the same as a pork loin,when this happens in a recipe it really tics me off,people are trying to learn and you are posting 2 different types/ cuts of pork..not just you,I don’t think people know!

    Reply

    • Linda Crawford
      August 3, 2022

      What am I missing here? This recipe states tenderloin throughout the recipe

      Reply

    • Peggy
      August 27, 2022

      This recipe clearly states Pork Tenderloin,not Pork Loin! This tenderloin is the best ever!

      Reply

      • NatashasKitchen.com
        August 27, 2022

        Thank you, Peggy! I’m so glad you enjoy this recipe.

        Reply

  • Chris
    June 21, 2022

    I made this but added 1/2 tsp of both, bold mustard & mayo to the oil before the dry rud, delish & extra pan gravy/juices ❣

    Reply

    • Chris
      June 21, 2022

      I forgotto menion that I doubled the recipe, so 2 pork tenderloin!
      It was awesome, a new fav for our family of 5, thank you for all the great recipes & work!

      Reply

      • NatashasKitchen.com
        June 21, 2022

        So glad you enjoyed it! Thanks for sharing, Chris!

        Reply

  • Joe Frady
    June 17, 2022

    I just want to thank you so very much for all of your hard work puting together All of these recipes I cook this tonight it was unbelievably delicious my wife said it was a best that she’s ever ate and again you made me look like a hero thank you so very much God bless you and your family

    Reply

    • NatashasKitchen.com
      June 17, 2022

      Hi Joe! I’m so happy to hear that. I’m glad you enjoy my recipes. Thank you for sharing. God bless.

      Reply

  • Cheryl
    June 6, 2022

    I’ve never done a rub on pork tenderloin, usually do teriyaki, schnitzel, some kind of sauce or gravy. This was very tasty & juicy, did not need anything over it. Made with a cheesy potato casserole & doctored up baked beans. All your recipes that I’ve tried have been very good!

    Reply

    • Natasha's Kitchen
      June 7, 2022

      Great to hear that you’re enjoying our recipes, Cheryl! Thank you for your good comments and review.

      Reply

  • Linda
    May 15, 2022

    I’m making this for the second time tonight. It is so delicious and quick and easy to do. I have loved every recipe that I have tried, in fact, so much that I received the best fan award recently. lol I love watching ur uplifting videos and I am praying for Ukraine.

    Reply

    • Natasha's Kitchen
      May 15, 2022

      So happy to hear that you’ve been enjoying my recipes, Linda. Thank you for your good comments, feedback and support. We super appreciate it!

      Reply

  • Daniel Crisan
    April 14, 2022

    I’ve done several recipes of yours and I never go wrong they are perfect and very tasty you are awesome Natasha I recommend every recipe you do to anyone . You’re awesome Natasha thank you so much!

    Reply

    • Natashas Kitchen
      April 14, 2022

      Wow! Thank you, Daniel! I’m so happy you’re loving our recipes! Thank you for your thoughtful review!

      Reply

  • Valerie
    April 12, 2022

    I like that pan that you used. Can you tell me what it is and where you purchased it?

    Reply

  • Shelly
    April 6, 2022

    Natasha I made this last night and it was amazing. It’s definitely a keeper.

    Reply

    • NatashasKitchen.com
      April 6, 2022

      Wonderful! I’m happy you found a keeper. Thank you for the review.

      Reply

  • Mary
    April 5, 2022

    I made this pork tenderloin today and followed the directions exactly. It turned out beautifully. Very tender and juicy with a nice hit of spice. I used coriander and my kitchen smells heavenly:)

    Reply

    • Natashas Kitchen
      April 5, 2022

      That’s so great, Mary! I’m so glad you enjoyed it!

      Reply

  • Jennifer Konop
    March 29, 2022

    My pork loin is 4 lbs. How should I adjust the timing ? Looks delicious!

    Reply

    • NatashasKitchen.com
      March 29, 2022

      Hi Jennifer, this recipe is for pork tenderloin which ranges between one to two pounds. You will have to cook it longer if you are using pork loin. The USDA now recommends letting the tenderloin get to 145˚F for safe consumption. I would start by adding on a few mins at a time and check the internal temperature until it is ready. I hope that helps.

      Reply

  • Joyce
    March 21, 2022

    I must say that EVERY recipe I have tried has been delicious. I just made the Pork tenderloin for two. Much smaller piece of meat because my husband is not crazy over leftover pork. I didn’t have coriander so I substituted cumin. It was delicious. I probably cooked it a tad bit too long for a smaller piece. Next time I will bake it less. Thank you Natasha for the great recipes.

    Reply

    • Natasha's Kitchen
      March 21, 2022

      Hello Joyce, I am glad that you are enjoying my recipes. Thanks for sharing and I hope you’ll love all the recipes that you will try!

      Reply

  • Susan
    March 19, 2022

    This recipe is for a pork tenderloin but parts of your recipe and description refer to a
    pork loin…

    Reply

  • Amata Pocius
    February 15, 2022

    I absolutely love this recipe, I decided to make it for my neighbor dinner party. We have cocktails and appetizers, then salads before the main course. How far in advance and to what step in the cooking process can I make this to minimize the cooking while I have guests.

    Reply

    • NatashasKitchen.com
      February 15, 2022

      We enjoy it as fresh as possible but you could pre-cook it and reheat it later over low heat. But if you want just to make it a few steps less to save time then I would prepare and season the meat in advance so that you can focus on steps 4 and 5 before the dinner party.

      Reply

  • Megan
    February 14, 2022

    This recipe is delicious! Finally a recipe that doesn’t result in dry pork. But, allow longer cooking times in the oven. It took about twice as long to cook in the oven to register 150.

    Reply

    • Natasha's Kitchen
      February 14, 2022

      Thanks for your good comments and feedback, Megan. We’re happy to know that you enjoyed this recipe.

      Reply

  • Steve
    February 11, 2022

    Not a cook, but I’m finding better recipes and more Information about not destroying nice pieces of meat. This recipe and updated pork information allowed me to cook a very nice meal for my wife. It was some of the best pork tenderloin I’ve had.

    Reply

    • NatashasKitchen.com
      February 12, 2022

      That’s great! So happy to hear that. Thank you for sharing and for the excellent review.

      Reply

  • Linda
    February 9, 2022

    I have prepared this pork loin roast twice for myself and my husband using these rub ingredients except the coriander, I used paprika instead. Cooked in my small cast iron skillet according to your directions. It was delicious and the smell of the ingredients in the kitchen were as it was cooking was making me so hungry for this roast pork loin. I served along with it brown rice, string beans, sweet potato souffle. My husband really has raved how good this pork loin was each time I made it. Thanks for sharing.

    Reply

    • Natashas Kitchen
      February 9, 2022

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

      Reply

  • Bill
    February 4, 2022

    Made this for the first time last night but didn’t have any coriander. Did a little research and substituted a mixture of cumin & dill. The end product was delicious and enjoyed by my wife and I.

    Reply

    • Natasha's Kitchen
      February 4, 2022

      Hi Bill, good to know that the substitutions that you used worked well in the recipe. Thank you for sharing that with us!

      Reply

  • Becky Gahr
    January 16, 2022

    Can you post an Asian style pork tenderloin recipe? I love All of your recipes. Keep them coming! Thank you! Becky

    Reply

    • Natasha's Kitchen
      January 16, 2022

      Hi Becky, great to hear that you’re enjoying my recipes! Thank you for the review and suggestion. I’ll try to add that recipe to our list.

      Reply

  • Nancy
    January 15, 2022

    This Roast Pork Tenderloin is so easy to make and so delicious. I’ve made this about 5-6 times and have gotten many compliments. My husband loves it. I won’t make it any other way now. Thank you Natasha!

    Reply

    • Natashas Kitchen
      January 15, 2022

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

      Reply

  • Lynn
    January 13, 2022

    This was delicious–tender, juicy, and easy to prepare.
    I made it exactly as written, and I will do so many times again!
    Thank you, Natasha 🙂

    Reply

    • Natashas Kitchen
      January 13, 2022

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

      Reply

  • Heather
    January 6, 2022

    Another great recipe and great dinner! My favourite pork tenderloin by far. The seasonings are perfect and I wouldn’t change a thing.

    Reply

    • Natashas Kitchen
      January 6, 2022

      Thank you so much for sharing that with me, Heather! I’m so happy you enjoyed that.

      Reply

  • Scottsquatch
    January 3, 2022

    Followed recipe to the letter. Meat thermometer is a must. Take pork out at 145. Absolutely delicious. E

    Reply

    • Natashas Kitchen
      January 3, 2022

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

      Reply

  • Maria
    January 1, 2022

    Awesome! The pork was so tender! Thank you. This way of cooking pork tenderloin is a keeper. Loved it.

    Reply

    • Natashas Kitchen
      January 1, 2022

      I’m so glad this is a keeper, Maria! Thank you so much for sharing that with me.

      Reply

  • manon
    December 28, 2021

    Très, très bon et super tendre.
    Simple et rapide. Merci Natasha!

    Very good !

    Reply

    • Natasha's Kitchen
      December 28, 2021

      Thank you!

      Reply

  • Dee
    December 28, 2021

    Absolutely wonderful made as recipe suggested very tender and full of flavor. My Christmas dinner was a success will surely make this many more times. Thank you Natasha, will definitely be making more of your wonderful dishes.

    Reply

    • Natashas Kitchen
      December 28, 2021

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

      Reply

  • Kat
    December 24, 2021

    This made a delicious, moist pork roast. One of the best I’ve ever made, and it was so simple! Will definitely make it again.

    Reply

    • Natashas Kitchen
      December 24, 2021

      I’m so happy you loved this recipe! Thank you so much for the fantastic review!

      Reply

  • Isabel
    December 23, 2021

    Hi Natasha, love your page.
    Question if Im doing my porkloin today to eat tomorrow afternoon(Christmas eve), how do I reheated it?

    Reply

    • Natashas Kitchen
      December 23, 2021

      Hi Isabel, 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.

      Reply

  • Barbara A Connolly
    December 3, 2021

    Love your recipes Natasha. PLEASE a cook book from you soon. Happy Holidays

    Reply

    • Natashas Kitchen
      December 3, 2021

      Aww, thank you, Barbara! I don’t have a cookbook out yet, but it’s on my list of life goals and we’re working on it!

      Reply

  • Kelly
    December 2, 2021

    Always perfect. Natasha timed this perfectly.
    As a “ single lady” the left overs turn in to pork fried rice .

    Reply

    • Natashas Kitchen
      December 2, 2021

      That’s a great idea, Kelly! Thank you so much for sharing that with me!

      Reply

  • Melissa
    December 1, 2021

    This is so good! Tried as is and my family loved it. Will definitely be in the dinner rotation now!

    Reply

    • Natasha's Kitchen
      December 1, 2021

      That is awesome, glad you found a new favorite recipe!

      Reply

  • Pat Toland
    November 28, 2021

    I made your pork tenderloin recipe for dinner tonight. It was delicious. This will be my go to recipe from now on. I enjoy watching your videos. May you and your family have a great holiday.🎄

    Reply

    • Natasha's Kitchen
      November 29, 2021

      I’m glad you enjoyed it, Pat! Thanks for the review.

      Reply

  • Amber
    November 20, 2021

    Hi, this looks delicious. I can’t wait to make it. The link you have for the digital thermometer no longer works.

    Reply

  • Sharon Beverly
    November 20, 2021

    Natasha, have you ever brined a pork tenderloin? They are tender and juicy without brining, but I wonder if brining would make them even better.

    Reply

    • Natashas Kitchen
      November 20, 2021

      Hi Sharon, I have not tried brineing a tenderloin before. If you happen to test that, I’d love to know how you like it.

      Reply

  • Cindy Harris
    November 3, 2021

    Excellent pork tenderloin!! So moist, tender and delicious! Just make sure not to overcook in the oven.
    Have done this 3 times. 2ce came out great. One time was a little tough….cooked just a minute or so too long. Check the thermometer 😉

    Reply

    • Natasha's Kitchen
      November 4, 2021

      Thanks for your good comments and feedback, Cindy!

      Reply

  • Gwen
    November 1, 2021

    I had two tenderloins (COSTCO!) so I doubled the rub recipe. Didn’t have sea salt so I used Morton’s kosher salt. I even tried googling to see which is “saltier,” kosher or sea salt. Inconclusive. So I just subbed 1:1. Bad move. Pork came out perfectly cooked but definitely too salty 😭 I think it will be ok on a sandwich but, damn! So sad.

    Reply

    • Natasha
      November 2, 2021

      Hi Gwen, it’s less about the strength of the salt and more about the quantity. A course grain salt like kosher usually requires more since it’s not as compacted and a fine grain salt like table salt usually requires less. Fine Sea salt is closer to table salt.

      Reply

      • Matthew Trask
        November 5, 2021

        Made this recipe and let it rest in foil instead of just cooling off and captured the juices in the foil for some gravy and fries, worked out very well, thanks for recipe!

        Reply

        • Natashas Kitchen
          November 5, 2021

          Great idea! Thank you so much for sharing that with me.

          Reply

  • Marjorie Hilton
    November 1, 2021

    Just made this and it was so good and easy. Usually make our tenderloin on the grill, but it was raining.
    Have been making so many of your recipes during stay-at-home cooking. Love that they are easy and usually have most of the ingredients.
    Margie Hilton

    Reply

    • Natasha's Kitchen
      November 2, 2021

      Thank you for your review, Marjorie. Glad you loved this recipe!

      Reply

  • Kathy
    November 1, 2021

    I made this tonight for dinner and we loved the flavor and how nice and tender it was. The meat was slightly pink when I sliced into it but based on your note and the hundreds of cooking shows I’ve watched, I know that’s just fine. Thanks for another great recipe!

    Reply

    • Natashas Kitchen
      November 1, 2021

      Hi Kathy! A little pink is so good here! I bet it was so tender and delicious!

      Reply

  • Lisa
    October 28, 2021

    This is the best pork tenderloin recipe I have tried, my search is over!

    Reply

    • Natashas Kitchen
      October 28, 2021

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

      Reply

  • Glenda Topping
    October 26, 2021

    I made this for dinner tonight and it was quite tasty and extremely tender.
    Thanks, Natasha!

    Reply

    • Natasha's Kitchen
      October 27, 2021

      You are very welcome. Glenda. Thanks for your review, I’m happy that you enjoyed this recipe!

      Reply

  • Cindy Harris
    October 12, 2021

    Natasha, you have done it AGAIN!! This recipe comes out SOOOO much more tender, juicy and flavorful than even the instant pot! Moist and tender with every bite and not needing any sauce!
    Triple A+👌🏻
    Thank you!!

    Reply

    • Natasha's Kitchen
      October 12, 2021

      That’s great feedback, thank you for sharing! I’m glad you enjoyed this recipe, Cindy.

      Reply

  • Shirley Kotack
    October 7, 2021

    I have made your recipe and the pork tenderloin was delicous.

    Do you have a recipe for gravy for this roast?

    Reply

  • Carol Yankus
    September 15, 2021

    OMG. This was absolutely fantastic. The crust on the meat was so flavorful. And it was totally juicy. Mine took about 20 minutes to cook but I don’t have an oven safe skillet, I put it on a little rack so that takes more cooking time. I ate almost the whole thing (I did let my SO have a bit). Another killer recipe for my permanent files. Thank you.

    Reply

    • Natashas Kitchen
      September 15, 2021

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

      Reply

  • Beth
    September 13, 2021

    Wow! Our pork tenderloin was flavorful and moist. This recipe was perfect! Thank you!

    Reply

    • Natashas Kitchen
      September 13, 2021

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

      Reply

  • Mia
    September 10, 2021

    Absolutely delicious! Followed your recipe as written. My husband recently had open heart surgery and this is, as you commented, a great alternative to steak. My husband loved it! Thank you Natasha! Your recipes never disappoint!

    Reply

    • Natashas Kitchen
      September 10, 2021

      You’re welcome, Mia! I’m glad he and you both enjoyed it! I hope he has a speedy recovery!

      Reply

      • Laurie
        October 4, 2021

        Can I cook two tenderloins at once, since they come in a two-pack? Same temp and cooking time?

        Reply

  • Lori
    August 28, 2021

    I used some spices/herbs I had on hand – Old Bay, garlic powder, salt, and parsley. I didn’t pierce it but followed the cooking directions exactly and it turned out really moist and delicious. I will definitely do this again.

    Reply

    • Natashas Kitchen
      August 28, 2021

      I’m so glad that worked out okay, Lori! Thank you so much for sharing that with me.

      Reply

  • Judy
    August 15, 2021

    Perfect! I followed recipe to the letter and had the juiciest, most tender pork tenderloin ever! Husband loved it! Recipe is definitely a keeper. Thanks for the rub suggestion. I always felt that I had to marinate to get meat that was this tasty, but not so. Again…simply perfect.

    Reply

    • Natasha's Kitchen
      August 15, 2021

      I’m so happy to have read your review and feedback, Judy. That’s fantastic, thanks for sharing that with us!

      Reply

  • Judith Tarr
    August 12, 2021

    All her recipes are so easy & so tasty. Doesn’t matter if cooking for small or large family she shows you how to adjust it.

    Reply

    • Natasha's Kitchen
      August 12, 2021

      That’s a very nice comment, Judy. Thanks for that!

      Reply

  • Thomas
    August 11, 2021

    Excellent recipe. Cooked just right

    Reply

    • Natashas Kitchen
      August 11, 2021

      I’m so glad you enjoyed it!

      Reply

  • charles nasello
    July 18, 2021

    By piercing the meat will result in nothing. The wound closes up not allowing any marinade to enter the meat. Don’t be influenced by some of these “you can do it” ads.

    Reply

  • Kyoko
    June 21, 2021

    Hi Natasha!!
    Thank you for the great recipe! Our whole family loved the flavor and this was super easy to make!

    I was wondering if you make this ahead and marinate the pork, let’s say like overnight, will the pork be too salty?
    Should I add less salt in that case?

    Reply

    • Natashas Kitchen
      June 22, 2021

      Hi Kyoko! Marinating it overnight will work. I peeked through the recipe comments, and it seems several readers have tried that. I haven’t tried it myself to advise on the salt; if you happen to experiment, I would love to know the outcome.

      Reply

  • Kathy Waelchli
    May 24, 2021

    I wish I could attach a picture! Before putting in the oven I added quartered redskins and fresh green beans! Wow this is a great recipe for my big and busy family of six! Whenever I don’t know what to make for dinner I scroll through your recipes. They never disappoint!

    Reply

    • Natashas Kitchen
      May 24, 2021

      Yummy! That sounds delicious! Thank you so much for sharing that with me.

      Reply

  • Salvatore A. Cannizzo
    May 22, 2021

    This is the best recipe i have ever used , you out did your self again nice lady. i do most of the cooking in my house because its my hobby and following you makes life easier. Looking for a good fish stew recipe, tried a couple but not so great.
    Thxs
    Sal Cannizzo

    Reply

    • Natashas Kitchen
      May 22, 2021

      That’s so great, Salvatore! Having cooking as a hobby is definitely a bonus! I’m glad you enjoyed this recipe! We have a fish and shrimp soup here but not a stew, thank you for that suggestion!

      Reply

  • Sharon
    May 13, 2021

    Love your recipes. Going to give this a try this evening.

    Reply

    • Natashas Kitchen
      May 13, 2021

      I hope you love this recipe, Sharon!

      Reply

  • Sue
    May 8, 2021

    I recently bought a tenderloin and was planning on cooking it the same way I always do, which we love. After coming across your recipe I’m going to change it up and try this. It looks so good! I have tried a few of your recipes and they’re always wonderful.

    Reply

    • Natashas Kitchen
      May 9, 2021

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

      Reply

  • thomas hanley
    April 24, 2021

    The tenderloin looks good THe Lady Looks super beautiful

    Reply

    • Natashas Kitchen
      April 24, 2021

      I hope you try this recipe soon! Thank you for that wonderful compliment!

      Reply

  • Diane
    April 24, 2021

    This is absolutely delicious! I’ve made it twice this week. Just the perfect amount of seasonings. Thanks for sharing

    Reply

    • Natashas Kitchen
      April 24, 2021

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

      Reply

  • 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

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