You’ll love this tried and true, quick, and easy way to prepare Roasted Pork Tenderloin. Searing the tenderloin creates a beautiful crust that seals in all the natural juices, resulting in incredibly tender, flavorful meat!
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This is our favorite oven-baked pork tenderloin recipe. It’s such a well-loved recipe that I had to put it into Natasha’s Kitchen Cookbook (I couldn’t risk disappointing everyone by not including it 😉).
Roasted Pork Tenderloin Video
Be sure to check out the video for this roasted Pork Tenderloin recipe—I’ll walk you through every step for tender, juicy results! Trust me, you’ll be shocked at how simple it is.
Pork Tenderloin Recipe
If you haven’t tried pork tenderloin yet, I truly think it’s just as satisfying as steak! Piercing the tenderloin with a fork allows the seasoning to penetrate deeply, eliminating the need for marinating. With its quick prep time, this dish is perfect for unexpected guests or a hungry family.
This recipe is easy to double or triple to feed a crowd, but even when cooking for fewer people, it’s worth making extras—it always disappears quickly! Whether sliced into sandwiches or served as a side, the leftovers are just as delicious the next day. I’m confident this baked pork tenderloin will become a go-to family favorite for you.
Pork tenderloin is often underrated, but you’ll love how this tender and lean cut of meat offers both incredible flavor and great value (we paid $18-$22 for 4 tenderloins at Costco). While we love to roast pork tenderloin, we also love Grilled Pork Tenderloin during warmer weather and Stuffed Pork Tenderloin for special occasions.
Ingredients for Baked Pork Tenderloin
- Pork Tenderloin – The star of the dish, pork tenderloin is a lean, tender cut of meat that cooks quickly and absorbs the flavors of the rub well.
- Olive Oil – helps create a golden crust on the pork when searing, locking in moisture.
- Black Pepper – freshly ground
- Salt – helps to tenderize the meat, and enhances the natural flavors.
- Dry Rub – Made with Italian seasoning, garlic powder, and ground coriander (If you don’t have coriander, you can omit it and the recipe will still work).
Pro Tip:
To remove the silver skin, insert the tip of your knife between the silver skin and the meat. Slide the knife along the meat while simultaneously pulling the silver skin and fat away.
Pork Tenderloin vs Pork Loin
Pork tenderloin and pork loin are both lean cuts of meat, but they differ significantly in shape and size and should not be used interchangeably in recipes. Pork tenderloin is smaller and thinner, typically weighing between 1 to 1 1/2 pounds. In contrast, pork loin is larger, usually weighing between 2 to 5 pounds. For this recipe, you want to use pork tenderloin.
How to Make Roasted Pork Tenderloin
- Prep – Preheat oven to 400°F with the rack positioned in the middle. With a sharp knife, trim any fat or leftover silver skin and pat dry with a paper towel.
- Prepare Dry Rub – In a small bowl, combine sea salt, freshly ground black pepper, Italian Seasoning, garlic powder, and ground coriander.
- Season – Pierce the pork tenderloin all over with a fork and rub it with 1 tablespoon of oil. Sprinkle the dry rub onto the tenderloin. Use your hands to rub the spices into the tenderloin until it is evenly coated.
- Sear – Heat 1 Tbsp oil over med-high heat in a large oven-safe pan such as a cast iron pan or a Dutch oven. Once the oil is hot, add the pork tenderloin and brown it on all sides, about 6 minutes in total.
- Bake, Rest, and Serve – Place the pan in the oven and bake the tenderloin uncovered at 400°F for 13-15 minutes, flipping it over halfway through baking. Continue baking until the center of the pork registers at least 150°F on an instant-read thermometer. Transfer the pork to a cutting board and let it rest for 5-10 minutes. Slice into medallions and serve.
What Color is Cooked Pork Tenderloin?
*The USDA now recommends letting the tenderloin get to 145°F and letting it rest for 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 using a thermometer to achieve the perfect doneness.
Storage Tips
- To Refrigerate: Allow the leftover pork tenderloin to cool to room temperature before storing. Place the pork in an airtight container or wrap it tightly in aluminum foil. Store it in the refrigerator for up to 3-4 days.
- Freezing: If you want to store it longer, slice or leave it whole, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 2-3 months. To reheat, thaw in the refrigerator overnight.
- To Reheat: When ready to eat, reheat the pork gently in the oven or on the stovetop with a bit of broth or leftover pan sauce to maintain moisture.
What to Serve with Pork Tenderloin
The mild flavor of Pork Tenderloin pairs well with just about any side, but here are some of our favorites:
- Vegetables – Choose from Green Beans Almondine or roasted Roasted Carrots, Broccoli, Cauliflower, or a Roasted Vegetable Medley
- Potatoes – Roasted Potatoes, Greek Lemon Potatoes, Smashed Potato Salad, or Creamy Mashed Potatoes
- Salad – Broccoli Grape Salad, Caesar Salad, Arugula Beet Salad, Macaroni Salad
- Rice – White Rice, Risotto, Cilantro Lime Rice, or Quinoa
Is your mouth watering like crazy? Try this pork tenderloin recipe once, and you’ll make it on repeat!
More Pork Recipes You Will LOVE
If you loved this Roasted Pork Tenderloin recipe, get ready for more deliciousness! Explore our collection of mouthwatering recipes where pork is the star of the dish.
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
- Preheat oven to 400°F with the rack positioned in the middle.
- Trim the tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork tenderloin all over with a fork and rub with 1 Tbsp oil.
- Combine your seasonings and sprinkle the dry rub 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 the 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 the center of the pork registers at least 150℉ then transfer to a cutting board and let meat rest for 5-10 min. Slice into medallions and serve.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Flavor is good but I had to cook for extra time (which I was in a rush and chose this recipe for the time) because it was raw in the middle with the stated time. Weight was 1.7 lb so I added a cuple more minutes but was still raw. Toddlers were not happy lol! Taste is great though
Hi Susan! I’m sorry it took so long. Be sure to fully preheat your oven before your bake it.
Deglaze with apple juice and reduce to make a sauce. Also I ground up the spices with my spice grinder and added about 1/2 tbs of brown sugar. So the dry rub is more of a powder.
So simple to make and absolutely delicious!
Made this to tonight, it was fabulous! Moist, flavorful and easy to make. Served with roasted sweet potato and salad. Will definitely be my go to recipe from now on.
Hi Natasha, We are planning to bring this to Christmas Dinner at our friends house. We have 2 – 2 1/2 lb tenderloin roasts, how long do you think we should bake them? Thank you.
Hi Gaye! Is it pork loin or tenderloin? Pork tenderloin typically weighs 1 to 1.5 pounds per piece. You may find a larger cut that might reach up to 2 pounds. This recipe is not intended for a pork loin since pork loin is best cooked low and slow so with this recipe it may end up dry. If it’s pork tenderloin, bake until the center of pork registers at least 150˚F. My guess would be close to 20-25 minutes in the oven, but definitely use a meat thermometer to be sure.
Trying to track my calories. How much is one serving?
The serving size for this recipe is 4 (4 oz portions)
This was excellent !! My husband asked me to make it this way all the time. I felt the coriander was a great pop of flavor. I made 2 and we had leftovers for sandwiches. So glad I found this great site. Anxious to try more of Natasha ‘s recipes!!
So glad to hear that. I hope you find many more to enjoy here.
The recipe is fantastic. If you want to up your flavor profile and and raise the sear level a bit, substitute the hot oil in the pan with 1/3 of beef tallow. The flavor is amazing!
This recipe is shockingly good for how simple it is! I don’t need to look further for a great pork tenderloin recipe.
Been using this recipe for years now! Works every time. I think Peter may have had a pork loin or not have the oven high enough. If I can make it, anyone can! I use the ones from Costco, there’s 2 in a package. I use both for this recipe.
Pork was absolutely raw using your instructions. Double the cooking time
Hi Peter! I’m sorry it didn’t workout for you. Did you use pork loin or tenderloin? I have a note regarding this in the recipe card, they are not the same and require different cooking time and methods.
Also- be sure to fully preheat your oven or this will throw off the cooking time.
My Go To recipe for pork tenderloin. Easy, moist DELICIOUS
That’s just awesome! Thank you for sharing your wonderful review!
Thank you for sharing this recipe on how to make pork tenderloin. I followed it and it came out so tender and juicy! I am using this recipe from now on whenever I make it! Thank you, thank you, thank you!
I’m so glad you love it!
Excellent recipe. Fast, easy and delicious. Thank you for posting it.
Beth
If it’s a Natasha recipe it is GREAT! It will be enjoyed
By all at the table and you will be asked to make that dish again. Thank you Natasha!
Aw, thank you, Peter!
Hi can this be made for a dinner party but made ahead or can I make it just until seared n than hours later put in the oven ? Not sure if seared meat can sit on stove for hours until ready to bake.
Hi Celeste. For food safety reasons, partially cooked meat should not be refrigerated or left sitting, it should be cooked right away.
We enjoy it as fresh as possible but you could make 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.
It worked great for a quick dinner!
A deglaze pan sauce worked perfectly not to waste all those flavors from the pan.
We love it! I don’t like to experiment too much in the kitchen but this is my go to recipe when I want to prepare a nice meal for my family. Thank you Natasha! Mike
I’m glad to hear that this has become your go-to recipe!
Preparing my second time to make this recipe. The seasonings make this recipe the best. It is very easy to make and fast. I added gold potatoes, carrots, onion, and zucchini the same time I placed in oven and ALL came out to perfection. Thank you Natasha.
You’re welcome! I’m glad that you love it!
looks great and sounds easy enough will try tonite and sure we will enjoy