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
I’ve made this many, many times and it is simple, delicious, and juicy every time! Did I mention quick too? Love this recipe!
That’s so great! It sounds like you have a new favorite!
We enjoyed this very much! It was juicy and just right amount if seasoning. I didn’t have the coriander but it turned out just fine.
I’m so happy you enjoyed that. Thank you for sharing that with us!
So great to hear that, Laura. Thanks for sharing your experience making this recipe with us and for giving it a good review!
This is absolutely delicious! Very flavorful. Since I only had one small tenderloin, I halved the spices – it was perfect! Next time I will make two because we all wanted more. This recipe will definitely go into my regular rotation of family favorites.
That’s just awesome!! Thank you for sharing your wonderful review!
Great recipe, I browned it then finished it in the crockpot. Very good. My husband loved it.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I didn’t have an Italian spice mix so threw together my favorites, and seared the tenderloin in my cast iron skillet. While I was expecting some leftovers, everyone loved it so nothing was left. Hmm, I guess I’ll have to make more next time! Thanks for the excellent and easy recipe.
Love it, Stacy. Thanks for sharing that with us, so good to know that everyone enjoyed this recipe. Thank you for your great feedback!
I’m no cook, but I followed the recipe exactly and it turned out perfectly. Thank you Natasha! My husband and I loved the meat.
So great to hear that, Sherry. Thanks for sharing and for giving this recipe a wonderful rating!
I made this for dinner tonight. I didn’t have coriander on hand, but was able to find a substitute, Cumin, that I did have. This was an amazing recipe! I have some picky eaters, but, it was liked by all! Will make this again, no doubt! I also shared the recipe.
So happy to know that you were able to find a good substitute to use. Thanks for sharing this recipe to others and I hope that you love every recipe that you try!
Made this for a special dinner. My husband loved it and my kids loved it too! A winner for sure. We enjoyed it with oven roasted asparagus and steak fries. Thank you!
That is the best when kids ()& husband) love what we moms make. That’s so great!
We LOVE this recipe! So easy and delicious! The meat is amazingly tender and juicy!
Would it be possible to brown this ahead of time, prior to a dinner party, and then place in oven for last step when almost ready to serve to guests?
Hi Debbie, I haven’t tried making it ahead of time, but if you do, you would probably need to bake longer if the meat has been chilled and definitely use an oven-safe thermometer to check for doneness.
Amazing and quick. I loved loved loved this recipe !!
Thank you so much, Natasha.
I’m so glad you enjoyed that Michael!
This is amazing and just as juicy as promised. I have found a new go-to for pork tenderloin! THANK YOU
You’re welcome, Liz. Great to hear that you found your go-to-pork recipe!
Was really easy to prepare and you weren’t kidding about how juicy it would be.
The seasoning made it so flavorful.
The only thing I did wrong was that I forgot to take a picture.
Guess I’ll have to do it again
That’s just awesome!! Thank you for sharing your wonderful review, Jerry!
That was great
Made your pork tenderloin recipe for dinner tonight and it turned out delicious. I mistakenly used cumin instead of coriander but knowing that cumin is a strong spice, I used half a tsp. The result was a moist and tasty tenderloin that everyone enjoyed. I served it with carrot mashed potatoes and steamed broccoli. An easy and healthy dinner. Thanks!
That’s just awesome!! Thank you for sharing your wonderful review!
Love this quick and delicious tasty pork recipe. Served it with mashed potatoes and saurkraut. A real crowd pleaser too!
Sounds yummy! I’m glad you loved it.
Hi Natasha, ive done it today but ill cook it tomorrow,i put chorizo de bilbao inside,ill take pics and share it to you
Sounds good and yes please share some feedback with us after you try it. Thank you!
Quick and easy indeed, and tasty too! I always forget to marinade ahead of time so this was perfect!
So glad you loved it. Thank you!
By far the best tenderloin recipe I have found. It was super juicy and lots of flavor!!! Delicious!
That’s so great! It sounds like you have a new favorite!
Great recipe, although I found the result a bit too salty for our taste. I’ll make it again, but will reduce The salt by half.
Thank you for that great feedback, Dee!
Made this last night and it was delicious! I followed it as written except for the coriander since I didn’t have any. I am not familiar with coriander, but I am excited to try it now.
I’m so glad you enjoyed that Jamie! That’s so great!
Best recipe for my meal i found anywhere. I love the recipes on here. Even if I put my own little twists.
Thanks for sharing that with us Patrick and for giving a great review! I hope you love every recipe that you try.
I’m not a pork enthusiast, but the rest of the family is. I bought a 1.25lb pork tenderloin at Trader Joe’s, and looked online for recipes. I found a couple, but yours stood out, due to the searing.
I used slightly different spicing, but coriander being one of my favorite spices, of course it was used. I poked slits with a small paring knife. Next time, we’re going to try stuffing cloves of garlic in about half the slots.
Before the Dutch oven went into the oven, I added about 12 oz quartered mushrooms, and will at least double that next time, as the liquid they made, combined with the meat juices, was tasty, and well, mushrooms!
I roasted both sides for 6 min., but forgot to check the temperature, but I was aiming for 140F. I let the meat rest for about 5 min. in the Dutch oven, on the range. I knew the meat was still slowly cooking to be 145F.
I can be a self-critical cook, but oh, was that roast tasty.
Thank you for this recipe.
Thank you so much for sharing that with us and for some tips. I hope you love every recipe you try!
Have made this twice now and it turns out perfect, thank you. Changed up the spices each time.
You’re welcome! I’m happy you enjoyed that.