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
Love this recipe and have made it several times! However, USDA now recommends 145 F as a safe temperature! Might want to consider altering the instructions to reflect this.
Thank you so much for sharing and for the amazing review!! I added that note to the recipe 🙂
I’m thinking of making this for Easter dinner. For 8 adults and 4 toddlers, how many pork tenderloin would you suggest I make? What do you usually pair this with?
Hi Augustine, I would make 2 tenderloins for that many people. You can sear them and then bake them together if you have a large enough pan, or sear them individually and then bake together on a rimmed baking sheet.
Hello. I cooked tenderloin last nite it was delicious. Thank you for yamy ideas.
You’re welcome Margarita! I’m glad you enjoy this yamy recipe, thanks for sharing! 🙂
1st time cooking pork loin, I chose the recipe due to flavors. It was easy to prepare I got a 2 lb. roast.
It came out good full of flavor and moist. Will surely cook again.
I’m glad to hear the recipe was such a success! Thanks for sharing your great review Jodi!
Natasha, dooes this meat taste good beying cold? I mean if i serve it instead of kolbasa on a platter with smocked cheese….)
Blessings!
Hi Viktoriya, I have enjoyed this hot, warm, or chilled from the refrigerator and it is still very good cold 🙂
Ditto on the delicious! Have it saved as a favorite.
I’m glad you enjoy it Barb! Thanks for sharing!
Always a perfection! Thank you!!!
My pleasure, I’m glad you love it! Thanks for sharing!
So, so, so GOOD! I’ve made this before and I’m making it tonight 🙂 As usual, Natasha’s recipes are great: easy AND delicious 🙂 Thank you, Natasha!
My pleasure Cindi! I’m glad you love the recipe enough to keep it in your regular rotation. Thanks for following and sharing your great review!
I have tried many pork tenderloin recipes and none even come close. This is super easy to make and sooooooo delish! It is now part of my regular rotation. So good with roasted sweet potatoes and a kale salad. My entire family loves it! Thank you!!!
My pleasure Debbie! I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing your excellent review!
This was an amazing rub! I don’t think I’ve cooked a better pork tenderloin. Cheers!
I’m happy to hear that Dan! Thanks for sharing your excellent review!
Killer rub! tasted great! I just picked up a tenderloin from the butcher and had them clean the silver skin off it for me.
I’m glad you love it Tom! Thanks for sharing!
Delicious and very moist and tender. I made exactly as the recipes calls but the only thing I would do different is only use 1/2 tsp salt instead of a full tsp. That’s the only reason I didn’t give it 5 stars.
I’m glad you enjoy the recipe Angie! Thanks for sharing your review with other readers!
This recipe was just delicious! It was simple and quick, and when you walked in the house, you could tell something wonderful was cooking. My daughter, who is an extremely picky eater, loved it, so that is a very high compliment. I will make this again and again. In fact, every time I make one of your recipes, it turns out great. Thanks, Natasha, and keep ’em coming! 🙂
My pleasure Shirley! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your excellent review!
Planning to make this again for Easter – do you think it’ll make a difference if I sear the meat the day before?
Hi Nelya, I haven’t tested that so I cannot advise. If you experiment please let me know how you like that!
Hi Nelya, I haven’t tried it that way but if you do, you would probably need to bake longer since it will be refrigerated.
I had this for dinner. We made a brown gravy to go over it . It was so tender and so delicious! Such a quick delicious meal. Thank you for sharing
You’re welcome Dinah, I’m glad you love the recipe! Thanks for sharing!
My tenderloin is 2 1/2 lbs. Do you think this recipe will work with a bigger roast and how long would you cook it for?
Hi Joyce, my source for tenderloin always provides about 1.5 lb pieces. I wonder if yours is a full tenderloin (they are usually halved lengthwise). I would highly recommend using a meat thermometer until it reaches the temperature stated above to ensure that it doesn’t over/under bake.
Like Emeril says – Oh yeah, babe 🙂
This is so delicious! All of my family loved it.
I’m happy to hear the recipe is a hit with the family! Thanks for sharing Sue!
Wow! Just made this recipe tonight and may have put my grill-meister out of biz! Cooked it just under 150 degrees, tented for 10 minutes, and it was beautifully pink in the middle. Thank you.
You’re welcome Jean! I’m glad to hear how much you love the recipe. Thanks for sharing your your great review!
Soooo good! We tried this a few weeks ago. Just had it for the third time. The pork is now car and pink in the middle, well crusted and cuts like butter. This is the new #1 staple in our house.
I’m happy to hear how much your family loves the recipe! Thanks for sharing your excellent review!
This has now become my go to recipe for pork tenderloin. I like to make my own Italian seasoning and I also add a pinch of crushed red pepper for a little added heat. Recently I have paired it with Old Bay roasted red potatoes and sauteed rainbow chard. The whole family devours this meal and leaves the table with full bellies.
I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your excellent review Jack!!