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!
This post may contain affiliate links. Read my disclosure policy.
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 pork tenderloin is excellent! So juicy & flavorful. Even my extremely picky eater took one bite and said “this is so good, Mom”. High praise coming from a boy who eats nothing but chicken nuggets and doesn’t enjoy eating. Great recipe!!
Wow! That’s amazing! Sounds like you found a new family favorite!
This was fabulous!! It had a ton of flavor and was very juicy!! I followed the recipe as is, but when I make it again, I will probably reduce the sea salt just a tiny bit. I thought 1tsp for this was too much (crazy, right!), but my husband thought it was perfect! I used a cast iron skillet and it really needs to sit for 2 min per side
in the skillet in order to get that good crust to develop. This recipe is a keeper for sure!!!
I’m so happy you enjoyed that, Babs! Thank you for the great review and awesome feedback!
I read through so many good comments looking for my answer but couldn’t find it..can this be made ahead of time for an occasion and possibly re-heated in the oven..searing high make the house smell to much for company
Hi Dianne, we enjoy it fresh but it is possible. I would just cook it and reheat it later over low heat. Leftovers of this meat taste great, even after it’s been sliced. Here’s what one of our readers wrote: “The most tender pork I have ever prepared. My spices were parsley,sage, fresh rosemary and thyme with sea salt anf fresh ground pepper. Followed directions exactly and was the best tenderloin …. a bit pink in the center and so moist. Made a nice gravy by deglasing the pan drippings. Even leftovers after two days were still as tender and moist. My new favorite pork recipe. Delicious Natasha… thank you” I hope that helps.
Thank you…:)
I’m not a fan of pork but this version is amazing! SOO juicy and flavorful
Thank you for the wonderful review!
This is my go to method for cooking tenderloin. Its always been a favourite in our house but cooking times made it so difficult to get it right. This way makes it so juicy. This Sunday I’m doing it with a Mash Gratin and Tenderstem Brocolli. Thanks Natasha.
That’s so great Rob! Thank you for sharing that with us!
Delicious! When prepping the rub I cut the salt because of another comment.
We cooked to internal temp of 145 and let sit about 7 minutes.
Thank you so much for sharing that with me.
I’m following this to the letter, but after 16 minutes in the oven, it’s completely raw inside. What am I missing? It was completely thawed. I pierced it, oiled it, seared it, all of that. I don’t have a meat thermometer. Should it still be red? I can’t eat anything that red. I’m leaving it in to see what happens.
Hi Terrie, keep in mind that pork can be slightly pink when it is cooked. I wonder if maybe your oven runs cold? Also, make sure you are placing it into a preheated oven. Unless a larger pork loin was used, I’m not sure why else it would be undercooked. I always err on the side of caution and cook a little over but that should be ample time. In any case, I always recommend using a meat thermometer to test meats for doneness.
I made this for dinner tonight and it’s soooo delicious. The pork cake out moist and tasty. Will definitely make this again. Kids loved it!!! Thanks
Isn’t that the best when kids love what we moms make! That’s so great!
Made this on the weekend…….wow! Excellent! Repeat for sure.
I’m so happy to hear that, Deborah! Thank you for sharing your great review!
I followed the directions for the rub to the letter , we found it way too salty. Otherwise it was good, we ended up scraping off the crust. Will make this again, with 1/4 teaspoon of salt.
Thank you so much for sharing that with me.
150-160 is pretty high.
145 max
If you puncture the loin all over with a fork it should be treated as ground pork and cooked to 160 according to the USDA recommendations.
Hi JL, can you reference the specific portion of the recommendations that references what you wrote?
I don’t have a citation, but the idea is that an unground, unpunctured cut of meat can be safely cooked to a lower internal temperature because most becterial growth will occur on the surface which will obviously get to a higher temp than the interior during a normal cook. Once meat is ground, punctured all over, etc. an avenue for bacteria to be transferred from the exterior to the interior has been created in the act, which then requires a higher internal temp to deal with. I will also note that in the past few years it has come to be accepted by experts that initial searing, while creating a delicious crust, does nothing significant to “seal” juices in. Having said this, your recipe sounds delicious so I’m going to try it tonight (without piercing !)
Thank you so much for sharing that with me.
This is our favorite pork recipe. It’s so easy and so good. My entire family loves when I make it. Even my picky eaters get excited when I make the “juicy meat” as they call it. Thanks for sharing this!
That is the best when kids love what we moms make. That’s so great!
I made this for dinner and it was easy, quick, and moist and delicious. I did make one tiny addition at the end; I whisked in a couple of tablespoons of heavy cream into the nice drippings in the pan and drizzled it over the pork after it was sliced. I will definitely be making this again. Thanks for ANOTHER great recipe!
Thank you for sharing that change with us, Farrel! I’m so happy you enjoyed this recipe!
Hello Natasha!
Made this last night, what a crowd pleaser! Nobody left the table hungry.
Your recipes never disappoint!
Awww that’s the best! Thank you so much for sharing that with me, Gail!
Hi Natasha, I made this today and it turned out great. I agree with you when you say it tastes as if it has been marinated for a long time. Thank you and I shall definitely make this again.
I’m so happy to hear that, Yolanda!! Thank you for sharing your great review!
I absolutely love this recipe and so does my family, there are never leftovers! I make this a least a couple times a month and it is so good every single time!
That’s so great! It sounds like you have a family favorite, Stephanie!
I’ve made this many times and it’s always wonderful. I defrosted a pork loin and now no one will be home for dinner for a while. Can I make this and freeze it?
Hi Bonnie, I haven’t tested freezing this but some of our readers have, here is what one wrote: “I vacuum sealed the leftovers & put them in the freezer for a quick lunch next week.” I hope that helps.
This is by far my favorite pork tenderloin recipe. I make it at least once a month and everyone absolutely loves it. Thank you so much for all these great recipes! You are truly amazing!!!
I’m so happy you enjoyed that, Tiffany! Thank you for sharing that with us!
Pork loin took longer than 15 minutes. More like 25 minutes for a 1 1/2 lb. roast. It was delicious.
Hi Susan, a pork loin would take longer since it is generally a thicker cut but I’m glad to know it works well with pork loin. Thank you for sharing that with us!
I forgot to rub with oil before I added the spice mix. Is it too late to rub in a little oil? Should it still be ok without that step?
Hi Devan, you can still drizzle/lightly rub with oil. I’ve done that before and it still works just fine 🙂