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
Searing the meat would definitely keep the juices in better. I had trouble with pork loin getting dry because it is so lean. My solution was to season the roast with salt, pepper, sage, marjoram and rosemary all over the surface, and wrap up tightly in heavy-duty aluminum foil. I then place the foil-wrapped roast(s) on a pan or sheet and roast at 325-350 F for around an hour in the oven. Very, very moist and tasty! So easy, too!
Thank you for sharing your tips with the pork loin!! I love lean meat but it sure is difficult to get it right without drying it out, which is why I prefer the tenderloin cut for this recipe. Thanks again!
what is the nutritional values of the serving size
Hi Richie, Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you!
Excellent recipe! I didn’t have coriander but no other changes and it was perfect.
Thanks for sharing Alice 🙂
I tried this recipe tonight only using a 2lb roast and adjusting seasoning amount and time.
My family and the neighbors across the street were lined up at the door with plates.
A ☆☆☆☆☆ keeper.
Thank you.
LOL! That’s awesome! Thank YOU for sharing your great review!! 😀
Don’t use all these seasoning there is way to much. When I followed this recipe there seating totally burned. Think using less of them spice would have helped. Mostly because it was the spice that burned. Other than that it was good perfect cooking time I used 13 minstrel but my tenderloin was on the small side.
Hi Tara, the seasonings should not be burning but browning with the rest of the meat. You might turn down the heat when searing or just sear for less time before it starts burning. Also, if you use a smaller tenderloin, you would want to use less seasonings in proportion to the size of your tenderloin. I hope that helps for next time! 🙂
Delicious! I am not the main cook in our family. This recipe was easy to follow and the pork was delicious! We were out of Italian seasoning so I substituted fresh oregano and onion powder.
That’s great to hear Stacy! Thank you for sharing your review 😀
didn’t have coriander, used cumin. This recipe is our go to winter pork tenderloin one now. Has anyone tried it on the grill?
Hi Michael, I’m so happy to hear you loved it! Several of my readers have shared great results with grilling this recipe. Kim shared some of her grilling details in a comment: “…tossed on the grill at med-high for a good sear, then turned the grill down and let it slow cook for about 16 minutes, turning every 4 min. Until internal temp was 150. It was a hit!!” I hope that helps! 🙂
Delicious!
Jenny, I’m glad you love the recipe, thank you for the nice feedback 😃
I was searching for basic seasonings to put on pork tenderloin and came across this recipe! So simple, yet FULL of flavor. I had almost 2 lbs of pork so I increased the amount of seasoning to put on it and time to cook. I did not have coriander so I used Ground Cumin instead.(Perfect substitution). I am so so happy with the way it came out (even my 2 year old daughter approves of it). I cannot wait for my husband to get home to try it. Overall, I am very pleased with this recipe and now I have leftovers that I can actually eat haha. Thank you for sharing!!
You’re welcome Charlene! Thank you for sharing you awesome review!! 🙂
Wow, amazing. I pulled at 138 and tented for 10 min. Center tender, pink, very moist. A very nice, perfectly seasoned tenderloin. Served with fresh pineapple compote and a nice parmesan risotto. Thank you for sharing your cooking. You are awesailome!
You’re welcome! I’m glad to hear you enjoy the recipe!
LOVE this recipe, thank you! I made it twice now. I will say that it takes longer in my oven to cook. The second time I did 8 minutes on each side uncovered, flipped it again added at least 10 minutes covered with foil to prevent drying. I also reduced the salt to half. It is perfect now, so tender and flavorful. My family including picky kids loved it! I also used the drippings to make gravy by simply adding a little cream, milk and OJ to dilute the sodium, and it was amazing! Thank you again for my new favorite pork tenderloin recipe!
You’re welcome Claudia! Thank you for sharing your terrific review! 🙂
Just made this last night with a few variations: marinated overnight with fresh chopped garlic, fresh chopped rosemary and no coriander. It was fabulous! I’ve made this before without pan searing and it’s never been as juicy and flavorful. I’ll never skipped the pan searing again. Thanks!
Awesome! I’m so glad to hear your family enjoyed it! Thanks for sharing 🙂
Excellent recipe. We really enjoyed it. A great recipe to use up the pork tenderloin I bought on BOGO. My favourite pork tenderloin recipe so far.
I’m so happy to hear how much you enjoy the recipe! Thanks for sharing Diane 🙂
I have tried this recipe. Easy and people loved it. Thank you
You’re welcome! Thanks for sharing 🙂
Great, quick and easy recipe! I substituted cumin for coriander (didn’t have any) as recommended. Tenderloins were perfectly cooked and so juicy! This is my new “go to” pork tenderloin recipe.
Awesome!! This is so nice to hear! Thank you for sharing Amy 🙂
About to use your recipe for a second time this month. Great taste, tender meat. My only variation is to sit the seated meat on top of chopped onion and apples with a table spoon of water added. This seems to ensure a super moist meat and gives a lovely caramelised apple/onion mix for a sauce. Many thanks for sharing good recipe
You’re welcome Kim! Thanks for the fantastic review and tip!! 🙂
Natasha,
I just made this for supper and it was yummy! Question for you – I left it in the oven probably 15 minutes longer then you have in the recipe, but only because it was pink in the middle. Should it be that way? The juices were running clear though. Just want to know for the next time.
With Thanks,
Mary Theresa
A little pink in pork is normal but pork tenderloin is pretty forgiving even if you do overbake it. Also it may take a little longer with a larger tenderloin. I would suggest using a meat thermometer if you at concerned about it to be sure 🙂
Just purchased a meat thermometer that you suggested on your site (by Weber) so will use it next time.
Much Thanks,
Mary Theresa
What a wonderful way to make pork tenderloin. Thanks Natasha
You’re welcome Karen! I am happy to hear you enjoy it!
Wow, what a very tasty recipe. A bit risky to try something new when you have friends over, but this was fabulous. Only thing was that it wasn’t nearly done in 15 minutes. It took nearly 45 minutes for it to get to 150 degrees. I have a gas oven, though, and sometimes gas ovens cook differently.
Hi Sally, I’m so glad you liked it! 🙂 That seems like a big difference even considering that it was a gas oven. Did you have a much larger tenderloin?
no I don’t think it was much larger and it was in two pieces. However many things do take longer and/or require a higher temperature. For example, 150F is usually a warming temperature in an electric oven, but mine needs 250F to keep anything warm. I checked with a separate oven thermometer to make sure the temperature was what the gauge said, and it was quite accurate, so I don’t know. Maybe there are more efficient gas ovens. Works well for bread though!
That’s interesting and thanks for sharing! I wish I had more experience with gas ovens to give you more advice!
This is my go to pork tenderloin recipe! I just love the taste and smell of the spices and it is so quick and easy. I just put it in the oven and making with with sweet potato fries and green beans. I made two tenderloins just to have leftovers cause it so delicious!
I love hearing these types of reviews! What a compliment! Thank you Sarah 🙂