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
Made this tonight. Excellent so juicy! Perfect blend of spices. This will be my go to recipe from now on
That’s so great! It sounds like you have a new favorite!
I’ve always found pork tenderloin to be dry until I tried this recipe – very good! Natasha’s Kitchen is one of only 2 recipe blogs I follow!
I’m so happy to hear that! Thank you for sharing that with me, Terri!
Best pork recipe according to my 7YO boy
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Can brown the pork roast ahead of time and bake later?
Hi Adrienne, I haven’t tested that to advise. We enjoy it as 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.
Were the parsley, sage, rosemary, and thyme in addition to the Italian seasoning and garlic powder, or instead of those 2? (yes, I’m hearing the S&G song now!). I ask because I have that gene that makes me DESPISE cilantro and I generally avoid coriander too…
Hi, that would be if you were substituting Italian seasoning. You could omit the coriander and the recipe would still work out. I hope you love the pork tenderloin!
This seems like such a good recipe! I’ll have to make this with my friend sometime, we loveee cooking in the kitchen together. Thanks so much!
Aww that’s the best! Thank you for sharing that with me, Justin!
This was a great recipe! It was easy delicious and not very time consuming! Will definitely be making this again!
I’m so glad you enjoyed it, Lindsey! Thank you for the wonderful review!
Made this for the third time last night.
A perfect, quick and soooooo juicy. The herb mix is great. My mom is not big on seasoning, but seems too really like this. Definitely wait 10 mins to cut, or be prepared for juice to go everywhere on the cutting board!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made this last night and it was so good. Do not think I had it on long enough on the stove so took an extra 3 or 4 min in oven. This is a keeper recipe.
I’m so happy you enjoyed that, Paul! Thank you for that awesome, review!
The Tyson pre-packaged and seasoned loin fillets need lower cooking temps and longer cooking times since they’re not all that tender. Wonder if theyre really “meat-glue” assembled roasts. taste is OK but excessively salty and just need adjustments mentioned.
Hi Mike, I’m not sure what you mean since these were not pre-seasoned, but just started with plain raw pork tenderloin.
This is a very good and flavorful recipe but, do you have a sauce recipe to serve with it.
Hi Juneal, I think you’ll find what this reader wrote helpful & It does go great alone. “I have found a sauce that KILLS with this recipe: toss an onion in with the loin (and garlic, if you are so inclined). While the loin is resting, mix the pan juices with Dijon mustard to taste, black pepper, and about 1/2 of the roasted garlic and onions (the remaining half are a nice flavor accent garnish). Blend until smooth. If you wish to use the leftover pork for sandwiches, add mayo to the sauce and spread that on the bread (I use a baguette)”
I tried this recipe yesterday, you’re absolutely correct – it was yummy. I was surprised by how moist it was. It was extremely easy to prep and cook pork tenderloin. I will be making it again this week.
That’s just awesome!! Thank you for sharing your wonderful review, Alina!
Do I need to pan sear if I’m cooking it in the crockpot?
Hi Danielle, you would probably need a different recipe or instructions for the crockpot especially for the pan sear part. I haven’t tested it in a crockpot to say for sure though. Has anyone else tried that? Thanks in advance!
I Natasha, I am writing from Montreal Canada, I cook the porc tenderloin for a porc lover visitor and everybody loved it. I will do it again for sure. Thank you for all your good recepies!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Making this tonight for the 10th time. This is the only recipe I use and follow it exactly. I hate comments that say “I ran out of this” “I substituted that” You are not giving a review of a recipe. A review is to follow the recipe exactly that you read. Thankful for Natasha who provides me with fantastic recipes that I don’t alter. Love her family recipes
Sounds like you found a new favorite, Wendy! Thank you for that awesome review!
Looks delicious I’ll be making it this week. Olive Oil oxides at high heat so Avocado or animal fat would be my preference.
I hope you love this recipe, Linda!
Made the pork tenderloin roast! Yum! It was delicious, the secret is the thermometer. Great recipe, thanks!
I’m so glad you enjoyed it, Diane! Thank you for the wonderful review!
Incredible, I could not believe that I was able to cook something like this!
I used smoked salt instead of regular.
Full of flavor, melt-in-your-mouth tender.
I know you like to say it’s “restaurant quality”. This is better!
Cheers,
Adrian
Hi Adrian! Wow! It sounds like you found a new favorite. Thank you for that great feedback.
The seasoning is amazing, but for a slow cooker recipe, a different cut of pork will work better.
Pork loin,pork butt,etc.
Slow cooking needs a fattier meat, in my humble opinion. But the seasoning is amazing, no matter what!
Thank you so much for sharing that with me.
can you use a slow cooker for this recipe?
Hi David, 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!
Hi there! I do pork tenderloin in the crockpot often. It’s one of my go-to dishes, but like you said, it definitely falls apart. I serve it shredded over egg noodles usually.
That’s a great idea, Tiffany. Thank you for sharing that with me.
Fabulous! This is a winner!
We didn’t have any sea salt so we used fresh ground pink Himalayan and only used 1/2 tsp and it was perfect.
Highly recommended!
That’s so awesome, Jodi! Sounds like you found a family favorite!
I found this recipe a while back when we were doing Whole30ish cooking. It has since become a staple and everyone loves it. Comes out perfect every time! Gotta love a Cast Iron skillet. I lost the paper print so had to find your website again and though I’d drop a comment and thank you for many good dinners. I’m going to try some of your other recipes!
Awww that’s the best! Thank you so much for stopping by and sharing that with me.