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
This may be a dumb question but I thought I’d ask anyway.
I’m roasting a turkey for the same event and I know the oven will be in use for most of the afternoon. I would prefer to have the pork ready or almost ready for dinner in advance.
Is it safe to sear it in the morning, refrigerate upon cooling and put it back in the oven in the afternoon before serving dinner as i finish other side dishes in the oven?
Hi Ketty, yes that should work fine. You will need to bake just slightly longer if the meat is chilled in the refrigerator.
If I were to make 2 at once (for a larger crowd), would the cooking directions change at all? Like temperature, duration, or needing to rotate the pan?
Hi Yulia, you can keep the directions 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.
I had planned on making this on Monday evening but something came up. I dry rubbed it, wrapped in saran wrap and refrigerated. Took it out Tuesday even and followed the remaining steps of the recipe. Totally impressed with the results. This recipe is a keepsake. It is fast and the pork loin was so flavorful and tender. Thank you for sharing.
You’re welcome Alex! I’m happy to hear the recipe was such a success! Thanks for sharing your great review with other readers!
Made this last night. Loved it. So good and tender.
Linda, thank you for the nice review and for visiting our blog 😬
I apologize for posting again, but I used your recipe again this weekend, because its my favorite for this cut of pork!
To my horror, I was out on Italian seasoning, and with no time to run to the store, I used McCormic Tuscany Blend!
( Tuscany is in Italy, right? )
I just used much less salt and a wee bit less garlic, since this was in the Blend already!
OMG,OMG, it was soooo awesome, at least to this family,and I encourage you to try!
Everything of your seasoning and method stayed the same!
Thank you again for sharing your recipes and especially this one!
I always use your page for new ides, because I know hey will come out as promised.
But I am not sad I was forced to use the Tuscany Blend!
Sincerely,
Dagi
Hello Dagi! I’m glad to hear the recipe is a success! Thank YOU for following and sharing your great review with other readers!
This is the best and easiest pork tenderloin recipe! Thank you for sharing.
You’re welcome Marie! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your fantastic review with other readers!
if am having guest how much early can o cook the pork lion, without getting dry or cold?/I will like to have it in the oven by the time all arrive, and we can have a cocktail and appetizers!
Hi Patty, it will still be great at room temperature so you can have it fully cooked 30 minutes to 1 hour before you feed your guests. The tenderloin will not be dry. I like to spoon the pan juices over the top after slicing it for extra juiciness :).
Can I leave it overnight after I season it?
Hi Ana, it isn’t necessary with this recipe but you can if you prefer.
hi! i dont have the coriander, is there another seasoning,with all the others i do have, that would also be good to use in place of the coriander?
Hi Alyson, I have had several readers report great results when omitting the coriander so I think it would still work well without it.
This is amazing! Thank you!
Quick Question – If I were to do THREE tenderloins, what would the cooking time be?
Hi Daryl, As long as you pre-sear each one and do not crowd then in the pan when roasting, they should take about the same amount of time in the oven. You can double check with an instant read thermometer for doneness 🙂
Very easy and delicious!!! Thank you!
You’re welcome Cindy! I’m glad you enjoy the recipe!
Very moist and one of the best tasting pork tenderloin recipes! You won’t be disappointed and its so fast and easy!
I’m so glad you love the recipe Mary Ann! Thanks for sharing your excellent review with other readers!
The best !
I’m happy to hear how much you love it Diane! Thanks for sharing! 🙂
This is one of my family’s go to recipes. It is quick, easy, and delicious. Thank you for sharing this wonderful flavor combination!
My pleasure! I’m glad to hear the recipe is a HIT! Thanks for sharing your great review!
I loved this recipe!!! So good and flavorful. Mine had to cook a bit longer than 15 min. Probably right at 30 min. It may have been a bigger tenderloin, not sure. Thank you!!!
My pleasure Kristy! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your great review!
I’ve made this just once and it was amazing. The only thing is it came out a little dry. Would it help to cover it or cook less? Please answer, I’m cooking this again soon.
Becky
Hi Becky, I’m not sure if this helps, but make sure it was a pork tenderloin and not a pork loin. You can take it out a few minutes sooner. I recommend using a meat thermometer to double check for doneness 🙂
I have been making this for months and it always turns out great. Thanks for such a great recipe.
You’re welcome Sue! I’m happy to hear that! Thanks for sharing your great review!
Will this work with a 4.48 lb center cut pork loin no bone in? How much longer would I cook it for?
Judy, I haven’t tested this method with a center cut since its larger and typically require longer cooking times to be tender. Sorry I can’t give any specific advise on that.
Can’t wait to try this, but wondering what I should serve with it? Thank you so much!
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.
It’s always so helpful to read comments about sides and salads to serve alongside the meat. I was trying to come up with a fall fruit (apples or pears, I guess) to roast, alongside the tenderloin, but your tomato and cucumber salad sounds great!
I usually don’t comment on recipes but this was easy and delicious. I was very surprised at how well this turned out. I followed the recipe exactly and it was a hit! Thank you for a great recipe.
You’re welcome Alison! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your great review!