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
I made this last night and my Husband and I absolutely loved this recipe. I can’t wait for lunch to eat the left overs, thanks Natasha. I can’t wait to try more of your recipes.
Joyce
I’m so happy you enjoyed that. Thank you for sharing that with us!
I’m about to cook 4 – 5 pound roasts for a community christmas dinner. How long g should I plan on for this amount of pork?
Hi Ann, is it a pork loin or pork tenderloin? 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 you meant pork tenderloin, bake until the center of pork registers at least 150˚F. Definitely use a meat thermometer to aid in figuring out how long to roast. Without testing this size myself, I can’t guess how long it would take.
I just made this for dinner, and it was excellent. The seasoning was so flavorful. The only way I’ve ever made pork tenderloin before was in a crockpot but this is way better! Saving the recipe to make again–thanks!!!
Shelly, thank you for sharing such a nice review and you are welcome! 😬
Would this be ok served with onion jam?
Hi Joyce, I’ve never tried onion jam so I can’t really say.
Hello! I am planning to make this for a dinner party this evening, however I do not have an oven safe pan. Is it okay to sear in a regular frying pan and transfer to a baking dish?
Yes, that would work just fine! 🙂
Hi Natasha,
Thank you for the great recipe…
I had a question: If I fry the tenderloin n the morning and then cook it in the oven for dinner, do you think that will work?
Lana, I haven’t experimented this way and not really sure if refrigerating partially cooked meat will cause it to toughen up once cooked the second time.
I’ve made this a few times and due to some “cooking restraints” with where we are staying today this is going to be thanksgiving dinner! Can’t wait to dish it out to the hungry bunch, it always comes out so good.
I’m so glad to hear that you like the recipe Chance, Happy Thanksgiving!
when you use a thermometer, what degree is it suppose to be? I am making this for my family instead of turkey.
Recipe look easy also , coriander what flavor is this? and what can you use instead?
A thermometer must register at least 150˚F (pleas see step 5). Coriander is the seed of cilantro. You can omit it if you don’t have it and the recipe will still work great 😉
I made this yesterday and the results where phenomenal, my only question is that, is it OK if it’s a little pinkish on the inside or does that mean it’s undercooked?
Thank you for the great review Natasha and it’s ok if its a little pinkish.
This was very tasty and tender which is soooo unlike any other recipe I have tried. I did have trouble with the cook time though. was it suppose to be 13 to 15 minutes per side? I did 15 minutes total and it was under cooked. I was cooking two large ones at a time though.
Hi Maggie, I’m so glad you liked it! It may have been because your tenderloins were larger. A thicker/larger tenderloin will take longer to bake in the oven. I would recommend using a meat thermometer next time which will help you gauge doneness.
Will it work on the bbq?
Hi Steve, I haven’t tried it myself but my readers have and they reported great results! 🙂
I substituted cajun seasoning for coriander and it came out great. I also brushed jack daniels bbq sauce on it during the last 2 minutes of cooking. Awesome!!!
Hi Diane 🙂 Thank you so much for sharing your awesome review and your modifications. Now I want to try your version! 🙂
What can I use instead of Italian seasoning? Oregano?
I would do a combination of oregano and parsley flakes if you don’t have Italian seasoning 🙂
Hi, Natasha!
Thanks for this amazing recipe!
I’ve already done it 5 or 6 times, and every time it tastes better!
My husband loves it!
I’ve also tried other recipes, both sweet and savory, with wonderful results!
That is so great! Thank you for sharing your fantastic review! 🙂
Hi can i use boneless pork loin from costco for this recipe?
Hi Kate, this recipe is intended for tenderloin. Pork loin would be dry with this cooking method.
I made this the other night with Adobo Seasoning, rather than the ingredients this called for. Turns out that besides not having coriander on hand I didn’t have any Italian seasoning either. Still turned out GREAT and will make again!
I’ve had success with substituting the seasonings as well when I didn’t have something and it always turns out well. This method is just my favorite for the tenderloin and I’m so happy you enjoyed it! 🙂
I love your recipes Natasha! This pork turned out perfect, so tender, family loved it! Thank you for your amazing recipes!
I’m so happy you and your family loved it! 🙂
This came out so well. It was a little salty for me so I will probably reduce the salt about 1/3rd, but perfect in every other way. Thanks so much.
You are very welcome Tabitha, thank you for the nice review 😁.
WOW this was AMAZING!!! Seriously fool proof. The flavor was phenomenal and the cook on the meat was just amazing. Yum. I might make it again tomorrow night!
Majesta, thank you for such a great review, thank you for sharing that with us 😁.
I don’t have coriander on hand. Will the recipe be fine with out it?
Yes, it will still work without coriander 🙂
Did this recipe (2 tenderloins) tonight as per the instructions. It was a hit. It’s a keeper.
I’m so happy you enjoyed it!! 🙂