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

This is our favorite baked pork tenderloin oven recipe. It requires zero marinating time! Piercing the tenderloin with a fork allows the seasoning to penetrate deeper and you don’t have to marinate the meat for hours. The quick prep makes this a perfect option for unexpected company or a hungry family.

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

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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

4.9 from 257 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 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
Calories: 270 kcal
Servings: 4 (4 oz portions)

Ingredients

  • 1 tsp sea salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1 tsp Italian Seasoning
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • 2 Tbsp olive oil (extra light) or vegetable oil, or avocado oil*
  • 1 1/2 lb Pork Tenderloin

Instructions

  1. How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the rack in the middle.
  2. Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork and rub with 1 Tbsp oil.
  3. Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated.
  4. Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
  5. Place in the oven and bake uncovered at 400˚F for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers at least 150˚F then transfer to a cutting board and let meat rest 5-10 min. Slice into rings and serve.

Recipe Notes

*Oil used should have a high smoke point. 

**Pork tenderloin is very juicy and does not need a sauce, but it is also really good served with A1 or BBQ sauce.

Nutrition Facts
Roasted Pork Tenderloin Recipe
Amount Per Serving
Calories 270 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 110mg 37%
Sodium 670mg 28%
Potassium 677mg 19%
Total Carbohydrates 1g 0%
Protein 35g 70%
Vitamin C 1%
Calcium 1.7%
Iron 10.4%
* 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!

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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Yvonne
    June 20, 2018

    This recipe is amazing! My boys cannot get enough of it. Reply

    • Natashas Kitchen
      June 20, 2018

      That’s so great! I’m so glad you all enjoyed it! Reply

  • Sandy M
    June 19, 2018

    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”. !!!. Reply

    • Natashas Kitchen
      June 19, 2018

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

  • Angela
    June 11, 2018

    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! Reply

    • Natashas Kitchen
      June 11, 2018

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

  • M Brown
    June 8, 2018

    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. Reply

    • Natashas Kitchen
      June 8, 2018

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

  • Rachel
    June 5, 2018

    It came out perfect! I can’t wait to make some other recipes that you’ve come up with! Reply

    • Natashas Kitchen
      June 5, 2018

      I’m so happy to hear that, Rachel. That’s so great! Reply

  • Emilie
    June 5, 2018

    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). Reply

    • Natasha
      June 5, 2018

      That does sound like an amazing sauce for the pork tenderloin! Thanks for sharing!! Reply

  • Kristen
    May 29, 2018

    This was the best pork tenderloin I have had. Thanks for the the excellent recipe! Reply

    • Natasha
      May 29, 2018

      Thank you for the awesome review! Wasn’t it great? Our favorite also! Reply

  • Jennifer Whitley
    May 28, 2018

    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!” Reply

    • Natasha
      May 28, 2018

      Jennifer, thank you for such a nice review on the recipe. I’m all smiles 😀 Reply

  • Kathy
    May 23, 2018

    Absolutely delicious – part of our regular menu now. Thanks for the great recipe!! Reply

    • Natasha's Kitchen
      May 23, 2018

      You’re welcome Kathy! I’m happy to hear the recipe is a favorite. Thanks for sharing your excellent review! Reply

  • Carol
    May 20, 2018

    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. Reply

    • Natasha's Kitchen
      May 20, 2018

      My pleasure Carol, please let me know what you think of the recipe! Reply

  • Diana
    May 12, 2018

    This was the first time I’ve ever cooked a pork tenderloin and it was AMAZING!!! Reply

    • Natasha's Kitchen
      May 12, 2018

      Yay, I’m happy to hear how much you enjoy the recipe! Thanks for sharing your fantastic review Diana! Reply

  • Amy Ahluwalia
    April 29, 2018

    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! Reply

    • Natasha's Kitchen
      April 30, 2018

      My pleasure Amy! I’m happy to hear the recipe is a hit. Thanks for sharing your wonderful review! Reply

  • Juliane Wonsul
    April 25, 2018

    I would like to try this with a regular pork loin roast. What adjustments should I make I have not tried this yet. Reply

    • Natasha
      natashaskitchen
      April 26, 2018

      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. Reply

      • Emilie
        June 5, 2018

        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. Reply

        • Natashas Kitchen
          June 5, 2018

          So happy it worked out well for you Emilie. Thanks for the great feedback! Reply

  • Debbie
    April 25, 2018

    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. Reply

    • Natasha's Kitchen
      April 25, 2018

      Yay, I’m glad to hear the recipe is a hit! Thanks for sharing your great review with other readers! Reply

  • Kelly
    April 15, 2018

    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. Reply

    • Natasha's Kitchen
      April 15, 2018

      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! Reply

  • Dale
    April 15, 2018

    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. Reply

    • Natasha's Kitchen
      April 15, 2018

      My pleasure Dale! I’m glad you enjoy the recipe as much as I do. Thanks for sharing your fantastic review! Reply

  • zilpha P. underwood
    April 9, 2018

    Perfect recipe. Quick and delicious. Best method ever for cooking pork tenderloin.
    Thanks! Reply

    • Natasha's Kitchen
      April 9, 2018

      You’re welcome! I’m glad to hear this recipe is a favorite of yours. Thanks for sharing your excellent review! Reply

  • Beth Bilous
    April 8, 2018

    Is that skillet a le creuset? what size please. Need it in my life. Reply

    • Natasha
      natashaskitchen
      April 9, 2018

      Hi Beth, this is actually a “Lodge” brand pre-seasoned cast iron skillet (Amazon affiliate link). Its simple, inexpensive and works well 🙂 Reply

    • Juliane Wonsul
      April 15, 2018

      Has anyone done this with a pork “loin”? It’s a larger roast. Would like to try it. Reply

  • Beth Bilous
    April 8, 2018

    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. Reply

    • Natasha
      natashaskitchen
      April 9, 2018

      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! Reply

  • Carol Smith
    April 7, 2018

    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! Reply

    • Natasha's Kitchen
      April 9, 2018

      You’re welcome Carol! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your fantastic review! Reply

  • Pam
    April 1, 2018

    I tried this recipe, and it’s quick, easy, and delicious! Reply

    • Natasha's Kitchen
      April 1, 2018

      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! Reply

  • Jane
    March 31, 2018

    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! Reply

    • Natasha's Kitchen
      March 31, 2018

      You’re welcome Jane! I’m so glad to hear that, thanks for sharing your encouraging review! Reply

  • LFK
    March 29, 2018

    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. Reply

    • Natasha
      natashaskitchen
      March 30, 2018

      Thank you so much for sharing and for the amazing review!! I added that note to the recipe 🙂 Reply

  • Augustine
    March 28, 2018

    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? Reply

    • Natasha
      natashaskitchen
      March 28, 2018

      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. Reply

  • Margarita Mandrik
    March 27, 2018

    Hello. I cooked tenderloin last nite it was delicious. Thank you for yamy ideas. Reply

    • Natasha's Kitchen
      March 27, 2018

      You’re welcome Margarita! I’m glad you enjoy this yamy recipe, thanks for sharing! 🙂 Reply

  • Jodi
    March 24, 2018

    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. Reply

    • Natasha's Kitchen
      March 24, 2018

      I’m glad to hear the recipe was such a success! Thanks for sharing your great review Jodi! Reply

  • Viktoriya T.
    March 24, 2018

    Natasha, dooes this meat taste good beying cold? I mean if i serve it instead of kolbasa on a platter with smocked cheese….)
    Blessings! Reply

    • Natasha
      natashaskitchen
      March 24, 2018

      Hi Viktoriya, I have enjoyed this hot, warm, or chilled from the refrigerator and it is still very good cold 🙂 Reply

  • Barb S
    March 20, 2018

    Ditto on the delicious! Have it saved as a favorite. Reply

    • Natasha's Kitchen
      March 21, 2018

      I’m glad you enjoy it Barb! Thanks for sharing! Reply

  • Lana
    March 19, 2018

    Always a perfection! Thank you!!! Reply

    • Natasha's Kitchen
      March 19, 2018

      My pleasure, I’m glad you love it! Thanks for sharing! Reply

  • Cindi
    March 17, 2018

    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! Reply

    • Natasha's Kitchen
      March 17, 2018

      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! Reply

  • Debbie
    March 13, 2018

    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!!! Reply

    • Natasha's Kitchen
      March 14, 2018

      My pleasure Debbie! I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing your excellent review! Reply

  • Dan LaFreniere
    March 12, 2018

    This was an amazing rub! I don’t think I’ve cooked a better pork tenderloin. Cheers! Reply

    • Natasha's Kitchen
      March 13, 2018

      I’m happy to hear that Dan! Thanks for sharing your excellent review! Reply

  • Tom
    March 7, 2018

    Killer rub! tasted great! I just picked up a tenderloin from the butcher and had them clean the silver skin off it for me. Reply

    • Natasha's Kitchen
      March 7, 2018

      I’m glad you love it Tom! Thanks for sharing! Reply

  • Angie
    March 6, 2018

    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. Reply

    • Natasha's Kitchen
      March 6, 2018

      I’m glad you enjoy the recipe Angie! Thanks for sharing your review with other readers! Reply

  • Shirley F
    March 6, 2018

    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! 🙂 Reply

    • Natasha's Kitchen
      March 6, 2018

      My pleasure Shirley! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your excellent review! Reply

  • Dinah Kelley
    February 28, 2018

    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 Reply

    • Natasha's Kitchen
      February 28, 2018

      You’re welcome Dinah, I’m glad you love the recipe! Thanks for sharing! Reply

  • Joyce
    February 11, 2018

    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? Reply

    • Natasha
      natashaskitchen
      February 11, 2018

      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. Reply

  • Dennis Michael
    February 7, 2018

    Like Emeril says – Oh yeah, babe 🙂 Reply

  • Sue
    February 3, 2018

    This is so delicious! All of my family loved it. Reply

    • Natasha's Kitchen
      February 3, 2018

      I’m happy to hear the recipe is a hit with the family! Thanks for sharing Sue! Reply

  • Jean Kullas
    February 1, 2018

    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. Reply

    • Natasha's Kitchen
      February 2, 2018

      You’re welcome Jean! I’m glad to hear how much you love the recipe. Thanks for sharing your your great review! Reply

  • Shemetz
    February 1, 2018

    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. Reply

    • Natasha's Kitchen
      February 2, 2018

      I’m happy to hear how much your family loves the recipe! Thanks for sharing your excellent review! Reply

  • Jack G.
    January 24, 2018

    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. Reply

    • Natasha's Kitchen
      January 24, 2018

      I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your excellent review Jack!! Reply

  • Alina
    January 18, 2018

    This came out super juicy, tender and delicious! My whole family was impressed! Natasha, you are the best!!! Reply

    • Natasha's Kitchen
      January 18, 2018

      I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing your fantastic review! 🙂 Reply

  • Kelly
    January 14, 2018

    Hi Natasha,

    Can this recipe be made in the slow cooker? Reply

    • Natasha
      natashaskitchen
      January 15, 2018

      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! Reply

  • Patrick Bourrel
    January 13, 2018

    Very simple. Very good. Thank you Reply

    • Natasha's Kitchen
      January 15, 2018

      You’re welcome Patrick! I’m glad you enjoy the recipe! Reply

  • Elizabeth Wolf
    January 13, 2018

    Please don’t publish my full name, just Elizabeth. I assumed the full name was required 🙂 Reply

    • Natasha's Kitchen
      January 13, 2018

      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? Reply

      • Elizabeth Wolf
        January 13, 2018

        It’s ok…thanks! Reply

  • Colleen
    January 6, 2018

    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. Reply

    • Natasha's Kitchen
      January 7, 2018

      I’m happy to hear how much you enjoy the recipe Colleen! Thanks for sharing your excellent review with other readers! Reply

  • fred burton
    January 6, 2018

    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. Reply

    • Natasha
      natashaskitchen
      January 6, 2018

      Hi Fred, when the tenderloin is seared, it prevents the juices from leaking. It works really well to introduce flavor without losing any juiciness 🙂 Reply

    • January 7, 2018

      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! Reply

  • Teresa
    January 4, 2018

    When I do the first step on the stove, the spices stick to the pan. What am I doing wrong? Reply

    • Natasha
      natashaskitchen
      January 5, 2018

      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 🙂 Reply

  • Valerie
    January 3, 2018

    👍PERFECT! Reply

    • Natasha
      natashaskitchen
      January 3, 2018

      Thank you Valerie 😬! Reply

  • Valerie
    January 3, 2018

    Trying this for supper tonight Looks easy and DELICIOUS! Reply

    • Natasha's Kitchen
      January 3, 2018

      It’s super popular for good reason! Please let me know what you think Valerie! Reply

  • Lyn
    January 1, 2018

    Delicious and easy. My new go to pork recipe. Thanks for sharing. Reply

    • Natasha's Kitchen
      January 1, 2018

      My pleasure Lyn! I’m glad to hear how much you enjoy the recipe. Thanks for sharing! Reply

  • Jenn
    December 31, 2017

    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 👌🏼 Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      Hi, Jenn, thank you for the wonderful review 😬. Reply

  • lorelei
    December 31, 2017

    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 Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      I will be waiting for the review 😬. Happy New Year! Reply

  • Amanda
    December 26, 2017

    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! Reply

    • Natasha's Kitchen
      December 26, 2017

      I’m glad to hear the recipe was a success! Thanks for sharing your review Amanda! Reply

  • Ronee
    December 25, 2017

    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. Reply

    • Natasha's Kitchen
      December 26, 2017

      You’re welcome Ronee! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review! Reply

  • Lori B.
    December 22, 2017

    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!!! Reply

    • Natasha's Kitchen
      December 22, 2017

      I love hearing feedback, it’s so helpful to us all. Thanks for following Lori and sharing your review! 🙂 Reply

  • Melissa
    December 18, 2017

    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! Reply

    • Natasha's Kitchen
      December 18, 2017

      I’m happy to hear how much you enjoy the recipe Melissa! Thanks for sharing your fantastic review! Reply

  • Joyce
    December 14, 2017

    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! Reply

    • Natasha's Kitchen
      December 14, 2017

      I’m glad you both enjoy the recipe! Thanks for sharing your great review with other readers Joyce! Reply

  • Natalie
    December 12, 2017

    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! Reply

    • Natasha
      natashaskitchen
      December 12, 2017

      I’m so glad you loved it!! Thank you for the awesome review 🙂 Reply

  • Jan
    December 12, 2017

    How can I serve a pork tenderloin and mac and cheese so they can be served at the same time—-hot. Reply

    • Natasha
      natashaskitchen
      December 13, 2017

      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. Reply

      • Lindsay
        December 18, 2017

        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! Reply

        • Natasha's Kitchen
          December 18, 2017

          I’m glad to hear the recipe is such a HIT! Thanks for sharing your excellent review Lindsay! Reply

  • Kelly S.
    December 12, 2017

    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. Reply

    • Natasha
      natashaskitchen
      December 12, 2017

      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. Reply

      • Shannon
        December 26, 2017

        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! Reply

        • Natasha
          natashaskitchen
          December 27, 2017

          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. Reply

  • Ketty
    December 11, 2017

    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? Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      Hi Ketty, yes that should work fine. You will need to bake just slightly longer if the meat is chilled in the refrigerator. Reply

  • Yuliya
    December 6, 2017

    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? Reply

    • Natasha
      natashaskitchen
      December 6, 2017

      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. Reply

  • Alex W.
    December 6, 2017

    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. Reply

    • Natasha's Kitchen
      December 6, 2017

      You’re welcome Alex! I’m happy to hear the recipe was such a success! Thanks for sharing your great review with other readers! Reply

  • Linda Fitzgerald
    December 3, 2017

    Made this last night. Loved it. So good and tender. Reply

    • Natasha
      natashaskitchen
      December 3, 2017

      Linda, thank you for the nice review and for visiting our blog 😬 Reply

  • Dagi
    November 29, 2017

    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 Reply

    • Natasha's Kitchen
      November 29, 2017

      Hello Dagi! I’m glad to hear the recipe is a success! Thank YOU for following and sharing your great review with other readers! Reply

  • Marie
    November 28, 2017

    This is the best and easiest pork tenderloin recipe! Thank you for sharing. Reply

    • Natasha's Kitchen
      November 29, 2017

      You’re welcome Marie! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your fantastic review with other readers! Reply

  • Patty Watts
    November 24, 2017

    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! Reply

    • Natasha
      natashaskitchen
      November 24, 2017

      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 :). Reply

  • Ana Sophia
    November 22, 2017

    Can I leave it overnight after I season it? Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Ana, it isn’t necessary with this recipe but you can if you prefer. Reply

  • alyson
    November 21, 2017

    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? Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi Alyson, I have had several readers report great results when omitting the coriander so I think it would still work well without it. Reply

  • Daryl
    November 20, 2017

    This is amazing! Thank you!

    Quick Question – If I were to do THREE tenderloins, what would the cooking time be? Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      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 🙂 Reply

  • Cindy
    November 14, 2017

    Very easy and delicious!!! Thank you! Reply

    • Natasha's Kitchen
      November 14, 2017

      You’re welcome Cindy! I’m glad you enjoy the recipe! Reply

  • Mary ann
    November 13, 2017

    Very moist and one of the best tasting pork tenderloin recipes! You won’t be disappointed and its so fast and easy! Reply

    • Natasha's Kitchen
      November 14, 2017

      I’m so glad you love the recipe Mary Ann! Thanks for sharing your excellent review with other readers! Reply

  • diane
    November 12, 2017

    The best ! Reply

    • Natasha's Kitchen
      November 13, 2017

      I’m happy to hear how much you love it Diane! Thanks for sharing! 🙂 Reply

  • KMama
    November 7, 2017

    This is one of my family’s go to recipes. It is quick, easy, and delicious. Thank you for sharing this wonderful flavor combination! Reply

    • Natasha's Kitchen
      November 7, 2017

      My pleasure! I’m glad to hear the recipe is a HIT! Thanks for sharing your great review! Reply

  • Kristy
    November 6, 2017

    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!!! Reply

    • Natasha's Kitchen
      November 6, 2017

      My pleasure Kristy! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your great review! Reply

  • Becky Lansdale
    November 6, 2017

    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 Reply

    • Natasha
      natashaskitchen
      November 6, 2017

      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 🙂 Reply

  • Sue
    November 4, 2017

    I have been making this for months and it always turns out great. Thanks for such a great recipe. Reply

    • Natasha's Kitchen
      November 4, 2017

      You’re welcome Sue! I’m happy to hear that! Thanks for sharing your great review! Reply

  • Judy K
    November 3, 2017

    Will this work with a 4.48 lb center cut pork loin no bone in? How much longer would I cook it for? Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      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. Reply

  • Ellke
    October 31, 2017

    Can’t wait to try this, but wondering what I should serve with it? Thank you so much! Reply

    • Natasha
      natashaskitchen
      November 1, 2017

      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 hereReply

  • Alison
    October 30, 2017

    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. Reply

    • Natasha's Kitchen
      October 30, 2017

      You’re welcome Alison! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your great review! Reply

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