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
Needed to fix a tenderloin that was languishing in the freezer. Thawed it, followed your directions exactly and was very pleased with the outcome.
We like to mix Coleman’s Hot Mustard into a sauce and dip the slices of pork into the mustard and then into toasted sesame seeds. Problem is, we ate the whole tenderloin while standing at the kitchen counter… Don’t know how we could possibly feed anyone else!
LOL! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your wonderful review Susan! 🙂
Natasha! This recipe is amazing! We were asked to bring pork tenderloin to a construction site with 65 volunteers, and we were freaking out! But we found your video and recipe, and it turned out so moist, flavorful, and delicious … Even making 14 in one day and having to transport it and keep it warm! People were raving about it and said it was the best pork they ever had. Everyone wanted the recipe! Thank you so much!
I’m so happy to hear how much everyone loves this recipe Natalie! Thanks for sharing your excellent review!
I make this all the time…it’s delicious & so juicy!!👍
I’m glad you love the recipe Carol! Thanks for sharing your wonderful review!
Amazing flavor and juicy! Video was perfect, informative and to the point. Printed recipe out and its in my book!
Awesome! I’m glad you enjoy the video and recipe! Thanks for sharing your great review Nancy!
Would I be able to cook this in the crock pot?
Hi Nicole, 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! 😉
I tried this in the crock pot today, adding a bunch of chopped up potatoes, carrots and an onion and a cup of chicken broth. It was very good, though I think the meat got over-cooked so it was a little dry. It was in there for about 8 hours on low (after searing the meat in a pan as directed). The family all scarfed it down, though!
Absolutely DELICIOUS!! This is the 2nd time I have used this recipe (except omitted corrainder since I didn’t have any) and turned,out perfect. My mother-in-law was here for supper and that’s what I fixed. She really like it!
Hi Cindy, I am so glad to hear you enjoyed it!! 🙂
This is the perfect recipe.. My previous attempts to make a delicious pork tenderloin were not satisfying. The blend of seasonings in this recipe is perfect. I think the coriander knocks it out of the park. It is absolutely the best and easiest recipe for the perfect pork tenderloin. If you have q cast iron pan, it does the trick. Excellent.
I’m so glad you were impressed with our recipe! Thank you for sharing your wonderful review 🙂
I have made this recipe probably 20 times now and it has become a family favorite. I have no other recipe that is this easy, uses ingredients I usually always have on hand, and tastes this good. I’m a big fan.
Awesome! I’m glad to hear you love the recipe! Thanks for sharing the most excellent review Lindsay!
Great recipe! Mine was 2.5 pounds, and registered 150 at 20 minutes. The family loved it! Thanks so much!!!
My pleasure Deb! I’m glad your family enjoys the recipe! Thanks for sharing your wonderful review!
Thanks easy and gorgeous
My pleasure Claire! I’m glad you enjoy the recipe!
This is the easiest and tastiest Pork Tenderloin that I have ever made… the recipe provides consistent results time after time… I make this weekly and never once has it disappointed. Thank You So VERY much for sharing
You’re welcome! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your excellent review!
Unless you using an awfully skinny tenderloin, the cooking time is too little. It took my medium tenderloin 23 minutes to reach 150 degrees and that is after searing around 7 minutes. Just a tip for planning the rest of the meal.
Hi Deb, for the size of tenderloin that I have listed in the recipe and shown in photos, the cooking time is accurate. If using a larger tenderloin, you would have to adjust the cooking time and if you are using a pork loin, you would have to alter the recipe though.
I’m heading to the kitchen to make this again (second time in two weeks) by popular demand of the kids! I’ve cooked your recipes all week – chicken divan, barbecued chicken in the crockpot, bulgogi tacos – and my son says you are now his favorite chef! Thanks for making at least one part of my life easier.
Oh wow, that’s so nice to hear! That means a lot Bonnie! Thank YOU for following and sharing your excellent review! 😀
Your recipes are lovely and I enjoy fixing them. However, I’d like to correct something you said in the introduction to the pork tenderloin recipe. Searing meat does NOT make it more juicy. Testing has shown that it actually leads to a loss of juice in the searing process. Many people prefer it for the texture of the crust, but it’s a texture issue, not a way to maintain juiciness.
Hi Tom, I’m so glad you are enjoying my recipes.
The best! The favorite in our family! Thanks for sharing!
That’s great Kerry! I’m happy to hear how much your family enjoys the recipe! Thanks for sharing 🙂
SO good and so, SO easy!!! Big hit with the family… :D!! Thank you!!!
You’re welcome Darcy! I’m glad to hear everyone loves the recipe! Thanks for sharing your wonderful review!
My family loved the pork! The flavor was delicious and the meat very tender! Thank you for the recipe!
Joan
You’re welcome Joan! I’m glad the entire family loves the recipe! Thanks for sharing your great review!
Really easy, really good! I thought it was a little on the dry side, but it wasn’t anything a little sauce couldn’t hide.
Hi Anna, it if was on the dry side, the main causes are usually either over-baking if it is a smaller loin or using a pork loin instead of a pork tenderloin. Pork tenderloins are much more forgiving and juicy 🙂
Hi Natasha,
Similar to Nicole H., I had never made pork tenderloin before, but decided to try your recipe, as it seemed so simple. It was actually amazing and very yummy – big hit with the family! Have been asking for more… THANK-YOU hugely for sharing your delicious recipe! Best to you & yours!
Wow, I’m so happy to hear that! It’s my pleasure and thank YOU for sharing your wonderful review!
Hi, Natasha:
Thank you for this and all other recipes that you have here! I love your website! Every single recipe I’ve tried, all came out very good and delicious! You are a great cook and an inspiration! When I read your introduction and what you wrote about your life and your family, I had tears on my eyes. I did not expect that… I also felt anointing when I was reading it. God bless you and your family!
Wow, thank you so much for following my blog and sharing such thoughtful comments! God Bless Inna 😀