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
Absolutely scrumptious! I’m a huge fan of Jane’s Krazy Mixed Up Seasoning Salt so I used this in place of the salt. The end result was satisfying perfection. Will be using this recipe from here on out. Hats off to Natasha! Thank you!
You’re welcome Gina! I’m glad you enjoy the recipe! Thanks for sharing your helpful review with other readers!
Thank you! So easy and delicious! I had a pork sirloin tip roast and added 1 teaspoon paprika, skipped the browning and cooked it for 1.5 hours at 350, which gave me time to make other sides. My kids couldn’t believe I didn’t buy this pre-made! I am going to use a tad less salt next time.
You’re welcome Alice! I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers!
Planning to make this today, was just wondering if I don’t have an oven safe skillet can I just transfer the tenderloin to a glass dish?will this have any effect of the flavore? I know it sounds kind of funny but the meat will cool down while being transferred so was just wondering
Hi Ally, you can transfer it to an oven-safe dish, no problem! I have had several readers report great results transferring and then baking. If you wait to get it in the oven, it may affect the baking time, but if you get it in there right away, it shouldn’t need any modification in bake time. You can add a minute if you are concerned.
I made this last week & it was a big hit with the family! So juicy & flavorful! Never again will I buy pre marinated pork tenderloin again!
Awesome! I’m glad to hear the family enjoys the recipe as much as mine does! Thanks for sharing your great review!
What an awesome recipe! Great seasoning blend. Made the whole thing in a cast iron skillet. Nice sear, then straight into the oven for 15 minutes. Rested for 10 minutes while I waiting impatiently to try it.
Yummy!
The waiting is the hard part huh! I’m glad you love the recipe Linda! Thanks for sharing your great review! 🙂
Hi ladies, was wondering what sides do you serve with your tenderloin?
Hi Brandy, that is a tough question since so many things pair well. 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 here.
Thank you ladies for your help Dagi and Natasha dinner was great. My date was impressed with meal. He say if I jeep cooking I am be his lady. Natasha thank you for your inspiring story how you net your husband. Now you are doing work you love you married god fearing man have two beautiful children. Like you I am shy I am from family of cooks. I was to scared to cook. Now my mom and grandparents are deceased . I had to get an kitchen. I can now do a good Sunday dinner. I can do thanksgiving dinner myself. I can do date night dinner better than restaurant. Thank you u inspired me follow my dreams.Not to just settle but way for right man God has for me so can have Godly like. Natasha you and husband make cute family
Veronica, thank you so much for your thoughtful comment. It really blessed me and I am smiling big reading it. I am so happy to hear that! 🙂 God bless you Veronica!!
This is the best recipe I have ever found for pork loun. Much better than the pre-seasoned ones
That’s great to hear Darla! Thanks so much for sharing!
Hey Natasha. Please help me I am cooking a2.16 Pou d pork lion filet by Smithfield I got from Walmart on last Saturday 9/30/17. My question is how long do I cook it ?Package say cook 30 to 40 minutes per Pound? I am cooking for dinner date tonight. I am nervesr.
Hi Veronica, this recipe is not intended for a pork loin, but it works great for a pork tenderloin. I haven’t tested this method with a pork loin since they are larger and typically require longer cooking times to be tender. Sorry I can’t give any specific advise on that.
Hi Veronica, I just got home from work,
Here my e-mail copy of how I did mine.
which was a little over 2 lbs.
“Pricked it with fork, changed seasoning measurements according to weight.
Browned all around as stated in your recipe, just did use a bit longer on each side.
Once it had a nice sear all around, I took out of pan, Transferred to a roaster, added saltless chicken stock to original pan, scraped up all the
goodness, poured over roast , then added the rest of the chicken stock from the box, and put in oven on 400 for 20 minutes, then turned roast. After 20 more minutes, I turned oven to 225, put lid on roaster and and left in oven for 1 hour.
Turned off heat, let rest for 30 minutes- and it was deli sh.” Please let us know how your turned out.
Dagi
20 min on each side, on 400, then with lid on for 1 hr.
Hey Natasha update to pork lion recipe. I got pork lion filet it was seven dollars and four cents at Walmart. I followed your recipe and dagi. I came up with amazing pork lion filet recipe. I use ingredients you
had Morton sea salt, I used regular spoonful of McCormick black pepper, 5th season Walmart brand Itilian seasoning for eigthy-eight cents, 5th season garlic powder. I also used Walmart brand 5th season paprika instead of corindar. I didn’t have cumin or corindar and didn’t have time run to store. I added spoonful of McCormick ground mustard. And spoonful of great value light brown sugar. I heart recipe by Roise dies amazing wet rub on her st. Louis style ribs two indrgients in recipe is ground mustard and sugar. I added all ingredients in small bowl I stir for minute. I put in nonstick pan. I cook each size for four minutes. It was total of sixteen minutes instead of six you use. After I brown all four sides. I took lion out of the nonstick frying pan. I put in a roaster pan. I spray roaster pan vegetable oil. I add pork lion filet I let cook at 400 in oven for twenty minutes. After twenty minutes I turn other side and let cook another twenty minutes.Then I turn oven down to 225 like dagi say I like it cook for hour at 225. At thirty minutes of 225 I turned it to other size. 16 minutes on stove each size. 40 minutes at 400. Hour at 225. This pork lion filet was so good. I almost ate all before date. Thanks Natasha your seasoning was right on. I did take fork and stick into lion. I also took fork. Pierce till came another side meat to get season throughout meat. Next time I try tenderloin. But I also love pork lion filet .
Thanks for sharing your great tips with other readers Veronica!
YEAH! gREAT AND GLAD YOU LIKED THE PORK LOIN VERSION, AND NATASHA, YOUR SEASONING IS SO AWSOME, I AM SO THANKFUL I CAME ACROSS YOUR PAGE! IT ROCKS, LIKE ALL YOUR OTHER RECIPES!!!!!
Thank you for that amazing compliment! 🙂
Hold on, you forgot to mention what brand vegetable oil you use. Lol… 😂😂😂
And by the way this came out so good!!! My family really loved it. Restaurant quality food😋
Made tonight ! Did not mess with the recipe 🙂 and it was delicious. I have made many a pork tenderloin, but this was just the best.
I’m glad you enjoy the recipe so much! Thanks for sharing your great review Billie!
We have had this many times and it always comes out great!
I’m happy to hear that Carolyn! Thanks for sharing!
So good Natash! It was so tender and flavorful. I just followed the recipe and instructions exactly as written and it was a huge hit with my sometimes hard to please family. My husband said I cooked it the “right way” (I have a tendency to overcook chicken and pork). My picky 5 year old loved it as well after coercing him to actually try a bite. My 1 year old devoured it and exclaimed “mmm” after each bite. And my 2 year old… well he doesn’t eat, like ever. I think he’s what they call an air-iterian, but I’m sure he would’ve loved it had he actually tried it. Definitely going to put this in the dinner rotation. Also, made your sauteed mushrooms as a side, and those were super yummy as well.
I’m glad to hear that almost the entire family, lol, enjoys the recipe! Thanks for sharing your wonderful review Sarah!
I made this last night for dinner. It was delicious! I rarely buy pork tenderloin. I’ve eaten it a lot because my father-in-law likes to cook it on the Traeger which always turns out beautifully. But I saw a great deal at the market so I decided I’d give it a shot. I love how simple your recipe is. It came out so tender, my family loved it!
You’re welcome! I’m glad you gave the recipe a try and you loved it! Thanks for sharing your great review Jennifer! 🙂
Tender & delicious. Super easy recipe to follow. Transferred meat from frying pan to pottery casserole dish in oven after browning, and it came out beautifully. Thank you Natasha for a great recipe😊
My pleasure Janette! I’m glad you love the recipe! Thanks for sharing your great review!
Followed recipe exactly. Wonderfully delicious. Will do again.
Awesome! I’m glad to hear that Kat! Thanks so much for sharing 🙂
I have also made this recipe with a pork loin and as Dagi did, I also doubled the seasoning mix. I did not add chicken stock when I baked it but did adjust the time – much to my childrens’ dismay as they kept asking when dinner would be ready. If I could double the number of stars in the rating scale, I would do that as well!
I’m glad to hear the your family enjoys the recipe! Thanks for sharing your fantastic review and tips with other readers!
Hi, If I wanted to use the whole loin rather than just the tenderloin, what would I need to do to ensure it was tender enough? Any tips?
Hi Emma, a pork loin would probably require a different method so it does not turn our dry since it is a larger and leaner cut. I haven’t tested it with a pork loin so I can’t provide any specific advice. Sorry I can’t be more helpful!
I am commenting on the last review for your delicious tenderloin.
Done it a few weeks ago with boneless pork loin and it came out great.
Pricked it with fork, changed seasoning measurements according to weight.
Browned all around as stated in your recipe, just did use a bit longer on each side.
Once it had a nice sear all around, I took out of pan, Transferred to a roaster, added saltless chicken stock to original pan, scraped up all the
goodness, poured over roast , then added the rest of the chicken stock from the box, and put in oven on 400 for 20 minutes, then turned roast. After 20 more minutes, I turned oven to 225, put lid on roaster and and left in oven for 1 hour.
Turned off heat, let rest for 30 minutes- and it was deli sh.
Your seasoning mix was spot on!
Awesome! I’m glad to hear how much you enjoy the recipe Dagi! Thanks for sharing your tips and great review with other readers! 🙂
Dagi how big was your pork lion. My name is Veronica I got Smithfield pork lion from Walmart is 2.16 pounds.I was going use Natasha’s recipe. I had same question as you how long I let it bake? I did like you did in pan than I transfer to roaster? I am making this tonight for dinner date at home. I let you and Natasha know how it turns out.
Dagi Did you roast in oven 40 minutes at 400 or was 20 minutes at 400 ? Ism confused about times.
Thank you, that’s terrific, I will give it a go 🙂
Will it be the same baking time for 2 pieces? Thanks
Hi Diana, yes it should be 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.
What other spice could I use instead of Coriander?
Hi Pamela, you could omit it and it will still work well.
We are 3 for 3 on recipes from this site! Somehow we tried 3 new recipes in the last 3 days, all from Natasha’s Kitchen. The first 2 were accidental, but they worked so well I looked for another, and the Roasted Pork Tenderloin was it. We had never tried pork tenderloin before, and were impressed by the quality for the price. Delicious! Thank you!
You’re welcome Anne! I’m glad to hear you are enjoying the recipes! Thanks for following and sharing your great review!