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 came out super juicy, tender and delicious! My whole family was impressed! Natasha, you are the best!!!
I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing your fantastic review! 🙂
Hi Natasha,
Can this recipe be made in the slow cooker?
Hi Kelly, I usually only use my slow cooker for pork when I’m making pulled pork. 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!
it would be overcooked in a crockpot
Hi i would love to male this recipe but ovenproof pans are too heavy for me to lift safely. How could i get round this?
Hi Sian, you can transfer your seared tenderloin to a metal baking dish such as a 9×13 casserole dish or any other oven-safe rimmed baking dish that is safe at high temperatures.
Very simple. Very good. Thank you
You’re welcome Patrick! I’m glad you enjoy the recipe!
Please don’t publish my full name, just Elizabeth. I assumed the full name was required 🙂
I am not able to delete your last name on my side. Would you prefer for me to delete your roasted pork tenderloin review as well?
It’s ok…thanks!
I love to grill pork tenderloin outside but won’t brave the cold MI winter. I’ve been searching for an indoor cooking method and this is it. Super simple, super delicious and speedy! I was very surprised how flavorful it was without lengthy marination.
I’m happy to hear how much you enjoy the recipe Colleen! Thanks for sharing your excellent review with other readers!
I was wondering if using the fork to put holes in it would drain out the juices…doesn’t appear to do so in your helpful video. Am going to try tomorrow night.
Hi Fred, when the tenderloin is seared, it prevents the juices from leaking. It works really well to introduce flavor without losing any juiciness 🙂
I followed this recipe, and it was delicious! I have never pierced a tenderloin for fear of losing the juices. This was, by far, the moistest tenderloin I ever made. Thank you!
When I do the first step on the stove, the spices stick to the pan. What am I doing wrong?
Hi Teresa, a well seasoned and oiled cast iron skillet will be less likely to stick. If you are using cast iron, I strongly recommend googling how to season your skillet (it’s a tutorial I’ll have to post this year!) I hope that helps 🙂
👍PERFECT!
Thank you Valerie 😬!
Trying this for supper tonight Looks easy and DELICIOUS!
It’s super popular for good reason! Please let me know what you think Valerie!
Delicious and easy. My new go to pork recipe. Thanks for sharing.
My pleasure Lyn! I’m glad to hear how much you enjoy the recipe. Thanks for sharing!
I usually barbecue cubed tenderloin but at minus 25c it’s too cold! I tried your method and it was so moist and delicious. I used souvlaki seasoning (oregano, mint, garlic powder and pepper) for the rub. I used the same cast iron pan for the browning and roasting and it worked so well. My husband was impressed with how moist it was 👌🏼
Hi, Jenn, thank you for the wonderful review 😬.
ii’m having a group of friends over 1/11 18 and going to try this recipe and will let you know what they say. they are all from canada
I will be waiting for the review 😬. Happy New Year!
This method made for an incredible meal! I had to make some minor adjustments given what I had available in my pantry, but it was still full of great flavor! Because I didn’t have any Coriander, I used Herbes de Provence in it’s place. I also had garlic salt instead of powder and was afraid it might make it too salty, so I did half garlic salt and half onion powder. Having a digital meat thermometer was a huge help in keeping it from drying out. Looking forward to trying it as written next time!
I’m glad to hear the recipe was a success! Thanks for sharing your review Amanda!
Hi Natasha
I made this recipe today, and was blown away by the flavor and tenderness of the meat. This recipe is definitely a keeper. Thanks.
You’re welcome Ronee! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review!
Something that I have noticed about Natasha’s page….. most comments are from people who have actually MADE the recipes!!!! Most other “cooking blogs” are just moms stealing other recipes and taking some pics. Like every single one of Natasha’s recipes, this one is a keeper!!!
I love hearing feedback, it’s so helpful to us all. Thanks for following Lori and sharing your review! 🙂
Delicious! Tender, juicy, flavorful. It’s so incredibly easy and a regular in my cooking rotation. It’s super tasty on its own, but I deglaze the pan with some white wine while the pork is resting. I add some chicken broth and a little flour to make a gravy. I can’t waste those flavorful brown bits in the pan!
I’m happy to hear how much you enjoy the recipe Melissa! Thanks for sharing your fantastic review!
Made this tonight for dinner. I roasted it on convection @ 375. It was awesome! My husband raved about the rub and it was so juicy! Definitely a keeper and I have already book marked this page!
I’m glad you both enjoy the recipe! Thanks for sharing your great review with other readers Joyce!
This was truly great! It’s the only way I make tenderloin now and leftovers (if any) are really good also. Thanks for another great recipe!
I’m so glad you loved it!! Thank you for the awesome review 🙂
How can I serve a pork tenderloin and mac and cheese so they can be served at the same time—-hot.
Hi Jan, prepare the tenerloin until it is ready for the oven then set is aside and time when you put it into the oven based on when the mac and cheese is done. I would have the pork finish up first since it needs a little time to rest and will still taste amazing when it’s just warm, while mac and cheese should be hot and is best right off the stove.
I found your recipe a few months ago. I now have made it several times. Spot on every single time! It’s so good and easy that I’ve shared it w several people I know, including my College age daughter cooking for herself in an apt. This has gone in my favorite bin for sure!
I’m glad to hear the recipe is such a HIT! Thanks for sharing your excellent review Lindsay!
We just tried this recipe today. The taste was okay, not that great. The meat was a bit too dry for us. We will not make it again.
Hi Kelly, are you certain you were using a pork tenderloin rather than a pork loin? A tenderloin is very forgiving and turns out tender and juicy with this cooking method while a pork loin needs a different cooking method to work properly.
Hi, do you have a good recipe for a loin. I am cooking one 3 days. I thought I had a recipe but it is for a tenderloin. I did not even think there would be a difference. Yikes. Not certain how to cook it. Thanks!
Hi Shannon, a loin has a different cooking method than a tenderloin so I wouldn’t recommend following this method or it may turn out dry. I don’t have a recipe posted yet for a pork loin but I will add it to my to-do list.