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.
-
Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork and rub with 1 Tbsp oil.
-
Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated.
-
Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
-
Place in the oven and bake uncovered at 400˚F for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers at least 150˚F then transfer to a cutting board and let meat rest 5-10 min. Slice into rings and serve.
Recipe Notes
*Oil used should have a high smoke point.
**Pork tenderloin is very juicy and does not need a sauce, but it is also really good served with A1 or BBQ sauce.
Is your mouth watering like crazy? Try this pork tenderloin recipe once and you’ll make it over and over!
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I had your pork tenderloin roast recipe pinned on my Pinterest board. When my husband tried this, he looked at me and said “OMG, this is the BEST I have EVER had!” AGAIN, the Natasha recipe for the SCORE!! You are an amazing cook! I enjoy your posts on Facebook. You inspire me to try so many delicious recipes. Thank you!
You’re so welcome, Carol! I’m so happy you both enjoyed this recipe! SOunds like you found a new favorite!
I made this tonight it was great. Used a castiron pan worked perfect. Moist and tender. Will use this for company and family. Thanks for the recipe.
Pat
You’re welcome! I’m so happy you enjoyed it Pat!
I did make this last night and it was wonderful. So moist and tender! I did end up using a rack as I wasn’t sure and it still turned out great. I did add a little balsamic to it before I seared it. Thank you for this great recipe!
You’re so welcome! I’m so happy you enjoyed this recipe, Christine!
This was the best tenderloin I’ve ever made. The seasoning was a perfect amount and so flavorful. I used 1 tsp of dried cilantro in place of coriander. (They are the same plant) I’ve never cooked a tenderloin this way before, but searing the meat first made all the difference. Thank you for this recipe. I’ll never make a tenderloin any other way!
You’re so welcome, Barbara! I’m so happy you enjoyed this recipe! Thank you for sharing that with me!
I am about to cook this tonight and wondering if you used a rack or just put tenderloin straight onto pan?
Hi Christine, We did not use a rack.
Cooking this for a ladies luncheon tomorrow. Sounds easy and delicious. I’m going to put orange marmalade thinned with a little orange juice. I’m going to serve it with curried fruit, yellow rice, and asparagus. Thanks so much.
That sounds amazing!! I look forward to your feedback!!
This was delicious. Made gravy from the juices.
I’m so happy to hear that! Thank you for sharing your great review Brian!
2nd time this week cooking this. Family gobbles it up.
That’s so great! It sounds like you have a new favorite!
This is such a great recipe! The meat turned out nice and juice with lots of flavor. I use this seasoning on so many other dishes now and it doesn’t disappoint 🙌🏼. Thanks for another great recipe ❤
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I am the non-cooking husband but made dinner a hit with this recipe. Easy to follow and delicious. Thanks!
I’m so glad you enjoyed that, Joe!
Hello. I have request… You should post a post about spices. I would really want to learn about it. You should name the spice, describe about it, the purpose of it, and what they are used for. For example: like for meat or fish. Thank you. I appreciate it.
Thank you for that great suggestion, Lana!
Fast, easy and everyone enjoyed the spice blend flavor. Served with applesauce, zucchini and brown rice blend. Thanks for a good recipe!
You’re so welcome! I’m happy you enjoyed that!
I just stumbled across your site, and found this recipe. Thank you so much. I coated my tenderloin in dijon mustard and then followed your instructions. It was amazing!
Again, thank you for sharing, and for this blog… I’ve found a new “go to site” to help me in the kitchen.
Hi Ken, I’m so happy you discovered our blog. Welcome! 🙂 Thank you for the wonderful review!
The tenderloin was delicious, need help next time, my stove top was a mess from browning the roast…oil spattered everywhere, anysyggestins? TY
Hi C, sometimes it helps to turn the heat down slightly. Also be sure to pat dry the tenderloin with a papertowel or any excess liquid on the surface can cause spatter. Lastly, if you want to contain most of the splatter, it helps to sear in a dutch oven or a deeper sautee pan. Hope that helps for next time! 🙂
This recipe is perfect! It was my first time making pork and I even got my kids to try the “white meat steak” Thank you for the fantastic directions and recipe!
That is the best when kids love what we moms make. That’s so great!
Made this today and it was delicious. I was skeptical because it seemed almost *too* easy. But it was great! I made an easy horseradish sauce to go with it.
I’m so happy you enjoyed that!
Made this last night. Perfect! And my husband loved it
That’s so great, Melissa! I’m so happy you enjoyed this recipe! Thank you for that great review!
Just made it with 2.66 lbs. Doubled recipe cooked 400* 13 mins flipped 11 more no pink so juicy delicious. Thank you! Ps didnt have coriander
I’m so glad you enjoyed it! Thank you for the wonderful review!
This has to be the best pork tenderloin that I have ever made. Thanks
That’s just awesome!! Thank you for sharing your wonderful review 🙂
This was truly tender. Family loves it, so it’s a keeper. The only minor thing is that I’m not a big fan of a strong flavor from coriander, so I’ll try to reduce the amount of it or replace it with something else.
Hi Kristina, yes, you are welcome to reduce that amount! I’m so happy you all enjoyed that! It sounds like you have a family favorite!
awesome recipee
Thank you for sharing your great review!
i made this last night, my first time making a pork tenderloin! It was fantastic, seriously. Thank you for sharing this recipe!
I’m so happy you enjoyed that, Margaret! Thank you for that great review!
Wow. I have made this 2 week’s in a row. My family loved it.
Only changes I made was I added 1/2 teaspoon cumin. Also 1/4 teaspoon of chilli flakes.
Didn’t use the coriander at all. I vacuum sealed the left overs & put them in the freezer for a quick lunch next week.
I’m so happy to hear that! Thank you for sharing your great review!
Can I replace it with turkey tenderloin?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Made this today and came out very juicy and delicious. Thank you for the recipe.
You’re welcome! I’m so happy you enjoyed it!
Wonderful, Amazing flavor!! Thank you for the fantastic recipes! 😊
You’re welcome! I’m so happy you enjoyed it, Terrie!
Superb! Such flavor! I also made made this with the stuffed pork tenderloin and what a flavorful meal!! Thank you for the recipes!
I’m so happy to hear that! Thank you for sharing your great review!
I have to agree, this rub for anything pork is great. I use this all the time on my pork roasts now.
Thank you so much for sharing that with me 🙂
Hi, I’ve made this in the past and it’s delicious! How much longer should I cook when I have extra tenderloins, or should I just do one at a time? Thank you!
Hi Darlene, so long as they are not crowded in the pan (not touching), the bake time will be the same, but I would always recommend double checking with an instant read meat thermometer.
Did you use granulated garlic. It doesn’t look like garlic powder
Hi Laurie, we used garlic powder you can see that in the photo following step #1.:)
I don’t typically leave reviews, but this was just an honest to goodness simple and delicious recipe. I didn’t have coriander on hand, and it was still delicious. Super simple and crazy good. The pan drippings make a super good sauce as well.
I’m so happy to hear that! Thank you for sharing your great review!
What I really love about your recipes is that no matter what I try to make it turns out amazing. Thank you so much. I made this today and everyone loved it.
Thank you for that wonderful compliment! I’m so glad you enjoyed this and our other recipes!
I made this today. It was really tasty and tender.
While the lion was dented and resting I deglazed the pan with a little cooking sherry and the. Mixed in a can of cream of mushroom soup. Then I stirred in some white rice, and further seasoned with McCormicks Chipoltle & Roasted Garlic.
It was a great side to the tender pork.
Thanks for the recipe!
Wow that sounds like an amazing dinner! Thank you so much for sharing. I’m so glad you loved the pork tenderloin recipe 🙂
Very good and tasty. Family ate it up! Adding to my collection of go to recipes. Yummy, quick and EASY.
That’s so great! It sounds like you have a new favorite!
Thank you for this amazing recipe! It was very moist and flavorful even after cooking for additional time due to the thickness of my tenderloin. I added a dijon mustard/sour cream/mayo/honey sauce to drizzle over and my husband loved it although it definitely didn’t require it in my opinion! This is right up there with Chicken Madeira recipe which is my favorite!!
I’m so happy to hear that! Thank you for sharing your great review!
Just made this for the second time for dinner tonight. My hubby (and I) enjoyed it very much. So easy, quick and deliciously moist. Amazing how much less expensive pork tenderloin is compared to beef tenderloin. I will certainly be making this again and again now that summer is over and I feel like using the oven again. Perfect for family dinner and elegant enough for a dinner party! Thank you!
You’re very welcome Carol! Thank you for sharing your great review!
This is my go to recipe. We love it. Is this something that you can season and freeze?
I haven’t tried that Jennifer. But I think it may work!
Has become our go to roasted pork tender!join recipe. Quick and eazy for a week night. Moist and delicious. Substituted onion powder for corriander.
Sounds like you found a new family favorite, Laura!! Thank you for sharing your awesome review with us!
This is a great recipe. I think everyone should try this. Thank you, Natasha
You’re so welcome, Jen! I’m so happy you enjoyed that!
This recipe is outrageously good!
Thank you. My forever go to for roast tenderloin.
Hi Nancy! Thank you for this thoughtful review! I’m so happy you loved it!
How long do I cook a 7.3 pound pork tenderloin?
Hi Donna! The tenderloin takes about 30 to 35 minutes per pound, just check the temp closely since oven temperatures vary. I hope that helps.
Cooked this a couple of weeks back and repeating tonight.
Fantastically simple recipe that adds so much flavour. Thank you!
I’m so happy you enjoyed it Mark! Thank you for the wonderful review!
This was so good! I get my pork loin from Costco also, so there were 2 in the bag (2 1/2 lbs). I doubled the spice mixture and cooked according to directions. Although my oven (still getting used to the convection oven *sigh*) cooked this way faster than I anticipated it was super delicious! Tomorrow night we’re trying the Cheesy Chicken fritters!
I’m so happy you enjoyed that Mari! We love getting our meat from Costco as well! I look forward to hearing how you like the fritters!
I made this last night and it was soooo good! The flavor was spot on. I will definitely be making this again.
That’s so great Meagan! Thank you for sharing this awesome review with me!
Delicious! Will definitely be making this again, thanks!
You’re so welcome, Donna! I’m happy you enjoyed that!
I have made this many times with a pork loin and each time it is excellent. Tonight I used the seasoning on think pork chops which I flash-fried in olive oil. Delicious! Thank you for such a versatile and easy dinner idea.
You’re so welcome Bonnie! I’m so happy you enjoyed this!
Beautiful, no dried out chewy shoe leather again. Your recipe and cooking instructions were perfect, will definately be doing this one again. I will definately look on your pages when trying new recipes. Thank you for sharing.
Thats so great Tracey! I’m so happy you liked this recipe!
This is definitely one of my favorite! Simply delicious with few ingredients. Thanks for sharing! This is my 3rd time cooking it and surely not the last!
Sounds like you found a new favorite Essa! Thank you for the great review!
I just made this and it was absolutely amazing! Thanks so much
Hi Kerry! I’m so glad you enjoyed it! Thank you for the wonderful review!
Thank you so much for this absolutely delicious roast pork tenderloin recipe. I have tried hundreds of bloggers’ recipes and this is by far my favorite. It’s definitely become a staple in our home!
Hi Eileen! That’s so great! It sounds like you have a new favorite! I’m so inspired reading your review. Thank you!
Thank you, Natasha, for great idea to cook boring tenderloin. It is easy to make, quick and full of flavor! The downside of this dish is no leftovers 😛
Sounds like you need a double batch next time! 🙂
I want to make 2 at a time! I have the exact ones you bought from Costco. Do I need to do anything different? I can fit both on cast iron skillet. thanks.
Just follow the recipe for each. Make sure to not overcrowd the skillet too much! I’d love to know how you like it!
Amazing recipe Natasha! Tonight will be my third time using your recipe. Thank you!!
Sounds like you found a new favorite, Lynn!
I made this recipe tonight and loved it! Thanks for sharing it
You are welcome, Eileen! I’m happy you enjoyed it!
This is so good. I love the combo of all the spices, one of my new favorites!
Thank you so much for the wonderful review!
I made this tonight and it was moist and delicious. This will be my go to recipe from now on. I will also make my pork chops and chicken breasts with the rub. Thank you for sharing!
Thank you for sharing that with us, Lorraine! That’s so great! It sounds like you have a new favorite!
This recipe is amazing! My boys cannot get enough of it.
That’s so great! I’m so glad you all enjoyed it!
This is by far the best pork tenderloin recipe. It was so moist and flavorful. I didn’t have coriander so I made it without It. Everyone could not stop eating it. The only bad thing I can say about this recipe is that you will not have any leftovers. “It is that good”. !!!.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This was the best pork tenderloin I’ve made! I had all of the ingredients on hand and the directions were clear and precise. This is definitely going to be one of our “regular” recipes. Thank you so much!
I’m so happy you enjoyed that. Thank you for sharing that with us, Angela!
This was the first pork tenderloin I’ve ever made. It turned out juicy and delicious. I will be making this again. Thank you for the recipe.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
It came out perfect! I can’t wait to make some other recipes that you’ve come up with!
I’m so happy to hear that, Rachel. That’s so great!
This is a great tenderloin recipe that I’ve modified with great success (viz. cooking times) for larger pork loin roasts.
It does go great alone, but I have found a sauce that KILLS with this recipe: toss an onion in with the loin (and garlic, if you are so inclined). While the loin is resting, mix the pan juices with Dijon mustard to taste, black pepper, and about 1/2 of the roasted garlic and onions (the remaining half are a nice flavor accent garnish). Blend until smooth. If you wish to use the leftover pork for sandwiches, add mayo to the sauce and spread that on the bread (I use a baguette).
That does sound like an amazing sauce for the pork tenderloin! Thanks for sharing!!
This was the best pork tenderloin I have had. Thanks for the the excellent recipe!
Thank you for the awesome review! Wasn’t it great? Our favorite also!
Outstanding. I’ve looked long and hard for a good pork tenderloin recipe that didn’t involve brown sugar. All I can say is, “YUM!”
Jennifer, thank you for such a nice review on the recipe. I’m all smiles 😀
Absolutely delicious – part of our regular menu now. Thanks for the great recipe!!
You’re welcome Kathy! I’m happy to hear the recipe is a favorite. Thanks for sharing your excellent review!
I cook pork tenderloin often, but usually marinade it for several hours and place it on the grill. I’m anxious to try this recipe which would be much faster! Thanks. Love your recipes.
My pleasure Carol, please let me know what you think of the recipe!
This was the first time I’ve ever cooked a pork tenderloin and it was AMAZING!!!
Yay, I’m happy to hear how much you enjoy the recipe! Thanks for sharing your fantastic review Diana!
Tried this recipe tonight and it came out fantastic. Everyone enjoyed it – I cooked two 1.25 lb roast and they were polished off. Thank you!
My pleasure Amy! I’m happy to hear the recipe is a hit. Thanks for sharing your wonderful review!
I would like to try this with a regular pork loin roast. What adjustments should I make I have not tried this yet.
Hi Juliane, a pork loin has a different cooking method than a tenderloin so I wouldn’t recommend following this method or it may turn out dry.
Hi Natasha and Juliane — I’ve actually used this method for a larger pork loin with great, tender, juicy results (this is my go-to recipe and I use it 2-3x/month)! I’m in Korea cooking with a less-specific oven, so I’ve been cooking at 210C, at slightly longer temps based on weight, but if you watch it and turn it, this method is perfect.
So happy it worked out well for you Emilie. Thanks for the great feedback!
Yikes! I was just now reading the comments here, and realized that I used a regular pork loin (just over 3lbs) and not a tenderloin and it’s already in the oven! Lower temp and longer cook time?
Yes I do recommend taking it our sooner. I recommend using a meat thermometer to double check for doneness 🙂
I made this for our monthly card group and it was delicious. I served with the Buttered Red Potatoes with Dill. Definitely will make again.
Yay, I’m glad to hear the recipe is a hit! Thanks for sharing your great review with other readers!
I cannot believe how tasty this recipe is. I thought it was too simple to be as good as the reviews but I made it and it is truly superb!
I am following your blog on Pinterest now and look forward to trying some of the Ukranian recipes and the others.
Thank you so much for sharing this recipe. I’m sure it won’t be the last time I’m wowed by one of yours.
My pleasure Kelly! I’m glad you love this recipe. It’s a fan favorite for good reason. Thanks for following and sharing your outstanding review!
This is an excellent recipe. We loved it. I so enjoy making the seasonings from scratch giving a tasty and healthy meal. It’s another winner Natasha! Thank you.
My pleasure Dale! I’m glad you enjoy the recipe as much as I do. Thanks for sharing your fantastic review!
Perfect recipe. Quick and delicious. Best method ever for cooking pork tenderloin.
Thanks!
You’re welcome! I’m glad to hear this recipe is a favorite of yours. Thanks for sharing your excellent review!
Is that skillet a le creuset? what size please. Need it in my life.
Hi Beth, this is actually a “Lodge” brand pre-seasoned cast iron skillet (Amazon affiliate link). Its simple, inexpensive and works well 🙂
Has anyone done this with a pork “loin”? It’s a larger roast. Would like to try it.
I have a costco pork tenderloin that has two pretty skinny tenderloins in the pack. Guess this would work with them just the same. Might have to adjust temp. Tuesday nites dinner.
Hi Beth, the 1 1/2 lb tenderloin I used also came from a Costco package with two tenderloins. 🙂 I hope you love the recipe!
Made this tonight and it was fabulous! Didn’t have Italian Seasoning so subbed 1/2 teaspoon basil and the same of oregano. We decided it was the moistest most flavorful tenderloin we’d ever tasted. Thanks for another great recipe!
You’re welcome Carol! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your fantastic review!
I tried this recipe, and it’s quick, easy, and delicious!
I’m happy to hear that Pam! Those are the things I enjoy most about this recipe as well. Thanks for sharing your great review!
This is now a go-to for me. I’ve always been intimidated by pork loin, but this recipes is so easy and always comes out great. Thanks!
You’re welcome Jane! I’m so glad to hear that, thanks for sharing your encouraging review!
Love this recipe and have made it several times! However, USDA now recommends 145 F as a safe temperature! Might want to consider altering the instructions to reflect this.
Thank you so much for sharing and for the amazing review!! I added that note to the recipe 🙂
I’m thinking of making this for Easter dinner. For 8 adults and 4 toddlers, how many pork tenderloin would you suggest I make? What do you usually pair this with?
Hi Augustine, I would make 2 tenderloins for that many people. You can sear them and then bake them together if you have a large enough pan, or sear them individually and then bake together on a rimmed baking sheet.
Hello. I cooked tenderloin last nite it was delicious. Thank you for yamy ideas.
You’re welcome Margarita! I’m glad you enjoy this yamy recipe, thanks for sharing! 🙂
1st time cooking pork loin, I chose the recipe due to flavors. It was easy to prepare I got a 2 lb. roast.
It came out good full of flavor and moist. Will surely cook again.
I’m glad to hear the recipe was such a success! Thanks for sharing your great review Jodi!
Natasha, dooes this meat taste good beying cold? I mean if i serve it instead of kolbasa on a platter with smocked cheese….)
Blessings!
Hi Viktoriya, I have enjoyed this hot, warm, or chilled from the refrigerator and it is still very good cold 🙂
Ditto on the delicious! Have it saved as a favorite.
I’m glad you enjoy it Barb! Thanks for sharing!
Always a perfection! Thank you!!!
My pleasure, I’m glad you love it! Thanks for sharing!
So, so, so GOOD! I’ve made this before and I’m making it tonight 🙂 As usual, Natasha’s recipes are great: easy AND delicious 🙂 Thank you, Natasha!
My pleasure Cindi! I’m glad you love the recipe enough to keep it in your regular rotation. Thanks for following and sharing your great review!
I have tried many pork tenderloin recipes and none even come close. This is super easy to make and sooooooo delish! It is now part of my regular rotation. So good with roasted sweet potatoes and a kale salad. My entire family loves it! Thank you!!!
My pleasure Debbie! I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing your excellent review!
This was an amazing rub! I don’t think I’ve cooked a better pork tenderloin. Cheers!
I’m happy to hear that Dan! Thanks for sharing your excellent review!
Killer rub! tasted great! I just picked up a tenderloin from the butcher and had them clean the silver skin off it for me.
I’m glad you love it Tom! Thanks for sharing!
Delicious and very moist and tender. I made exactly as the recipes calls but the only thing I would do different is only use 1/2 tsp salt instead of a full tsp. That’s the only reason I didn’t give it 5 stars.
I’m glad you enjoy the recipe Angie! Thanks for sharing your review with other readers!
This recipe was just delicious! It was simple and quick, and when you walked in the house, you could tell something wonderful was cooking. My daughter, who is an extremely picky eater, loved it, so that is a very high compliment. I will make this again and again. In fact, every time I make one of your recipes, it turns out great. Thanks, Natasha, and keep ’em coming! 🙂
My pleasure Shirley! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your excellent review!
Planning to make this again for Easter – do you think it’ll make a difference if I sear the meat the day before?
Hi Nelya, I haven’t tested that so I cannot advise. If you experiment please let me know how you like that!
Hi Nelya, I haven’t tried it that way but if you do, you would probably need to bake longer since it will be refrigerated.
I had this for dinner. We made a brown gravy to go over it . It was so tender and so delicious! Such a quick delicious meal. Thank you for sharing
You’re welcome Dinah, I’m glad you love the recipe! Thanks for sharing!
My tenderloin is 2 1/2 lbs. Do you think this recipe will work with a bigger roast and how long would you cook it for?
Hi Joyce, my source for tenderloin always provides about 1.5 lb pieces. I wonder if yours is a full tenderloin (they are usually halved lengthwise). I would highly recommend using a meat thermometer until it reaches the temperature stated above to ensure that it doesn’t over/under bake.
Like Emeril says – Oh yeah, babe 🙂
This is so delicious! All of my family loved it.
I’m happy to hear the recipe is a hit with the family! Thanks for sharing Sue!
Wow! Just made this recipe tonight and may have put my grill-meister out of biz! Cooked it just under 150 degrees, tented for 10 minutes, and it was beautifully pink in the middle. Thank you.
You’re welcome Jean! I’m glad to hear how much you love the recipe. Thanks for sharing your your great review!
Soooo good! We tried this a few weeks ago. Just had it for the third time. The pork is now car and pink in the middle, well crusted and cuts like butter. This is the new #1 staple in our house.
I’m happy to hear how much your family loves the recipe! Thanks for sharing your excellent review!
This has now become my go to recipe for pork tenderloin. I like to make my own Italian seasoning and I also add a pinch of crushed red pepper for a little added heat. Recently I have paired it with Old Bay roasted red potatoes and sauteed rainbow chard. The whole family devours this meal and leaves the table with full bellies.
I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your excellent review Jack!!
This came out super juicy, tender and delicious! My whole family was impressed! Natasha, you are the best!!!
I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing your fantastic review! 🙂
Hi Natasha,
Can this recipe be made in the slow cooker?
Hi Kelly, 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!
it would be overcooked in a crockpot
Hi i would love to male this recipe but ovenproof pans are too heavy for me to lift safely. How could i get round this?
Hi Sian, you can transfer your seared tenderloin to a metal baking dish such as a 9×13 casserole dish or any other oven-safe rimmed baking dish that is safe at high temperatures.
Very simple. Very good. Thank you
You’re welcome Patrick! I’m glad you enjoy the recipe!
Please don’t publish my full name, just Elizabeth. I assumed the full name was required 🙂
I am not able to delete your last name on my side. Would you prefer for me to delete your roasted pork tenderloin review as well?
It’s ok…thanks!
I love to grill pork tenderloin outside but won’t brave the cold MI winter. I’ve been searching for an indoor cooking method and this is it. Super simple, super delicious and speedy! I was very surprised how flavorful it was without lengthy marination.
I’m happy to hear how much you enjoy the recipe Colleen! Thanks for sharing your excellent review with other readers!
I was wondering if using the fork to put holes in it would drain out the juices…doesn’t appear to do so in your helpful video. Am going to try tomorrow night.
Hi Fred, when the tenderloin is seared, it prevents the juices from leaking. It works really well to introduce flavor without losing any juiciness 🙂
I followed this recipe, and it was delicious! I have never pierced a tenderloin for fear of losing the juices. This was, by far, the moistest tenderloin I ever made. Thank you!
When I do the first step on the stove, the spices stick to the pan. What am I doing wrong?
Hi Teresa, a well seasoned and oiled cast iron skillet will be less likely to stick. If you are using cast iron, I strongly recommend googling how to season your skillet (it’s a tutorial I’ll have to post this year!) I hope that helps 🙂
👍PERFECT!
Thank you Valerie 😬!
Trying this for supper tonight Looks easy and DELICIOUS!
It’s super popular for good reason! Please let me know what you think Valerie!
Delicious and easy. My new go to pork recipe. Thanks for sharing.
My pleasure Lyn! I’m glad to hear how much you enjoy the recipe. Thanks for sharing!
I usually barbecue cubed tenderloin but at minus 25c it’s too cold! I tried your method and it was so moist and delicious. I used souvlaki seasoning (oregano, mint, garlic powder and pepper) for the rub. I used the same cast iron pan for the browning and roasting and it worked so well. My husband was impressed with how moist it was 👌🏼
Hi, Jenn, thank you for the wonderful review 😬.
ii’m having a group of friends over 1/11 18 and going to try this recipe and will let you know what they say. they are all from canada
I will be waiting for the review 😬. Happy New Year!
This method made for an incredible meal! I had to make some minor adjustments given what I had available in my pantry, but it was still full of great flavor! Because I didn’t have any Coriander, I used Herbes de Provence in it’s place. I also had garlic salt instead of powder and was afraid it might make it too salty, so I did half garlic salt and half onion powder. Having a digital meat thermometer was a huge help in keeping it from drying out. Looking forward to trying it as written next time!
I’m glad to hear the recipe was a success! Thanks for sharing your review Amanda!
Hi Natasha
I made this recipe today, and was blown away by the flavor and tenderness of the meat. This recipe is definitely a keeper. Thanks.
You’re welcome Ronee! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review!
Something that I have noticed about Natasha’s page….. most comments are from people who have actually MADE the recipes!!!! Most other “cooking blogs” are just moms stealing other recipes and taking some pics. Like every single one of Natasha’s recipes, this one is a keeper!!!
I love hearing feedback, it’s so helpful to us all. Thanks for following Lori and sharing your review! 🙂
Delicious! Tender, juicy, flavorful. It’s so incredibly easy and a regular in my cooking rotation. It’s super tasty on its own, but I deglaze the pan with some white wine while the pork is resting. I add some chicken broth and a little flour to make a gravy. I can’t waste those flavorful brown bits in the pan!
I’m happy to hear how much you enjoy the recipe Melissa! Thanks for sharing your fantastic review!
Made this tonight for dinner. I roasted it on convection @ 375. It was awesome! My husband raved about the rub and it was so juicy! Definitely a keeper and I have already book marked this page!
I’m glad you both enjoy the recipe! Thanks for sharing your great review with other readers Joyce!
This was truly great! It’s the only way I make tenderloin now and leftovers (if any) are really good also. Thanks for another great recipe!
I’m so glad you loved it!! Thank you for the awesome review 🙂
How can I serve a pork tenderloin and mac and cheese so they can be served at the same time—-hot.
Hi Jan, prepare the tenerloin until it is ready for the oven then set is aside and time when you put it into the oven based on when the mac and cheese is done. I would have the pork finish up first since it needs a little time to rest and will still taste amazing when it’s just warm, while mac and cheese should be hot and is best right off the stove.
I found your recipe a few months ago. I now have made it several times. Spot on every single time! It’s so good and easy that I’ve shared it w several people I know, including my College age daughter cooking for herself in an apt. This has gone in my favorite bin for sure!
I’m glad to hear the recipe is such a HIT! Thanks for sharing your excellent review Lindsay!
We just tried this recipe today. The taste was okay, not that great. The meat was a bit too dry for us. We will not make it again.
Hi Kelly, are you certain you were using a pork tenderloin rather than a pork loin? A tenderloin is very forgiving and turns out tender and juicy with this cooking method while a pork loin needs a different cooking method to work properly.
Hi, do you have a good recipe for a loin. I am cooking one 3 days. I thought I had a recipe but it is for a tenderloin. I did not even think there would be a difference. Yikes. Not certain how to cook it. Thanks!
Hi Shannon, a loin has a different cooking method than a tenderloin so I wouldn’t recommend following this method or it may turn out dry. I don’t have a recipe posted yet for a pork loin but I will add it to my to-do list.
This may be a dumb question but I thought I’d ask anyway.
I’m roasting a turkey for the same event and I know the oven will be in use for most of the afternoon. I would prefer to have the pork ready or almost ready for dinner in advance.
Is it safe to sear it in the morning, refrigerate upon cooling and put it back in the oven in the afternoon before serving dinner as i finish other side dishes in the oven?
Hi Ketty, yes that should work fine. You will need to bake just slightly longer if the meat is chilled in the refrigerator.
If I were to make 2 at once (for a larger crowd), would the cooking directions change at all? Like temperature, duration, or needing to rotate the pan?
Hi Yulia, you can keep the directions the same if they are the same thickness, just be sure to keep them spaced on the baking pan so they are not touching. You can double check with an instant read thermometer.
I had planned on making this on Monday evening but something came up. I dry rubbed it, wrapped in saran wrap and refrigerated. Took it out Tuesday even and followed the remaining steps of the recipe. Totally impressed with the results. This recipe is a keepsake. It is fast and the pork loin was so flavorful and tender. Thank you for sharing.
You’re welcome Alex! I’m happy to hear the recipe was such a success! Thanks for sharing your great review with other readers!
Made this last night. Loved it. So good and tender.
Linda, thank you for the nice review and for visiting our blog 😬
I apologize for posting again, but I used your recipe again this weekend, because its my favorite for this cut of pork!
To my horror, I was out on Italian seasoning, and with no time to run to the store, I used McCormic Tuscany Blend!
( Tuscany is in Italy, right? )
I just used much less salt and a wee bit less garlic, since this was in the Blend already!
OMG,OMG, it was soooo awesome, at least to this family,and I encourage you to try!
Everything of your seasoning and method stayed the same!
Thank you again for sharing your recipes and especially this one!
I always use your page for new ides, because I know hey will come out as promised.
But I am not sad I was forced to use the Tuscany Blend!
Sincerely,
Dagi
Hello Dagi! I’m glad to hear the recipe is a success! Thank YOU for following and sharing your great review with other readers!
This is the best and easiest pork tenderloin recipe! Thank you for sharing.
You’re welcome Marie! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your fantastic review with other readers!
if am having guest how much early can o cook the pork lion, without getting dry or cold?/I will like to have it in the oven by the time all arrive, and we can have a cocktail and appetizers!
Hi Patty, it will still be great at room temperature so you can have it fully cooked 30 minutes to 1 hour before you feed your guests. The tenderloin will not be dry. I like to spoon the pan juices over the top after slicing it for extra juiciness :).
Can I leave it overnight after I season it?
Hi Ana, it isn’t necessary with this recipe but you can if you prefer.
hi! i dont have the coriander, is there another seasoning,with all the others i do have, that would also be good to use in place of the coriander?
Hi Alyson, I have had several readers report great results when omitting the coriander so I think it would still work well without it.
This is amazing! Thank you!
Quick Question – If I were to do THREE tenderloins, what would the cooking time be?
Hi Daryl, As long as you pre-sear each one and do not crowd then in the pan when roasting, they should take about the same amount of time in the oven. You can double check with an instant read thermometer for doneness 🙂
Very easy and delicious!!! Thank you!
You’re welcome Cindy! I’m glad you enjoy the recipe!
Very moist and one of the best tasting pork tenderloin recipes! You won’t be disappointed and its so fast and easy!
I’m so glad you love the recipe Mary Ann! Thanks for sharing your excellent review with other readers!
The best !
I’m happy to hear how much you love it Diane! Thanks for sharing! 🙂
This is one of my family’s go to recipes. It is quick, easy, and delicious. Thank you for sharing this wonderful flavor combination!
My pleasure! I’m glad to hear the recipe is a HIT! Thanks for sharing your great review!
I loved this recipe!!! So good and flavorful. Mine had to cook a bit longer than 15 min. Probably right at 30 min. It may have been a bigger tenderloin, not sure. Thank you!!!
My pleasure Kristy! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your great review!
I’ve made this just once and it was amazing. The only thing is it came out a little dry. Would it help to cover it or cook less? Please answer, I’m cooking this again soon.
Becky
Hi Becky, I’m not sure if this helps, but make sure it was a pork tenderloin and not a pork loin. You can take it out a few minutes sooner. I recommend using a meat thermometer to double check for doneness 🙂
I have been making this for months and it always turns out great. Thanks for such a great recipe.
You’re welcome Sue! I’m happy to hear that! Thanks for sharing your great review!
Will this work with a 4.48 lb center cut pork loin no bone in? How much longer would I cook it for?
Judy, I haven’t tested this method with a center cut since its larger and typically require longer cooking times to be tender. Sorry I can’t give any specific advise on that.
Can’t wait to try this, but wondering what I should serve with it? Thank you so much!
I think mashed or roasted potatoes and a fresh salad would go great with these. I love cucumber tomato based salads. You can explore more of our salads here.
It’s always so helpful to read comments about sides and salads to serve alongside the meat. I was trying to come up with a fall fruit (apples or pears, I guess) to roast, alongside the tenderloin, but your tomato and cucumber salad sounds great!
I usually don’t comment on recipes but this was easy and delicious. I was very surprised at how well this turned out. I followed the recipe exactly and it was a hit! Thank you for a great recipe.
You’re welcome Alison! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your great review!