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
Great job I can already smell the tenderloin. Just a little correction. Searing meat brings color and flavor but does not seal in the juices. I remember that from a class way back at the Culinary Institute of America.
Chef Mark
Class of Jan 1984
Thanks for your feedback and info, Mark. We appreciate your input!
I added some paprika and used seasoned salt. I had to cook it for an extra 8 minutes to get it to 150 in the middle – thankful for my meat thermometer!
It was excellent and enjoyed by everyone!
Thanks for sharing that with us, Cheryl. I am so happy to hear that you enjoyed this recipe!
After years of overcooking my pork tenderloin, I finally nailed it with this recipe. Very tasty and juicy – cooked to perfection. Thank you for this recipe!
Yay, that makes me so happy! Thanks for sharing your experience with us, Christine. We appreciate it!
Excellent recipe!
I’m so glad you enjoyed that Ann!
Finally-I have found my go-to tenderloin recipe! Simple, quick, easy, delicious, one-pan main course! I had 2 tenderloins, just added a pinch more of each spice and it was just the right amount to cover both of them. Served with baked sweet potatoes and green beans. Yum!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha I am surprised this profs tenderloin only cooks for 15 minutes snd it’s done thank you for your wonderful videos I love all your recipees
You’re so welcome, Jane. Glad you enjoyed it!
So good and so easy. This is a winner. Thank You so much.
Super! Thank you for your good comments.
Can this roasted pork tenderloin freeze good?
I actually have not tried to freeze it, I’m assuming you mean after its cooked.
Hi Natasha! This recipe was sooooooo good! I also bought a turkey breast tenderloin. I was wondering if cooking it the same way would work…REALLY enjoyed that pork though!! yummmmmmm!!!
Hi Cristina, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
The best ( and most simple) recipe I have tried for pork tenderloin. Made it for family dinner last night. Everyone commented on how moist and tasty the dish was. Will be my go to recipe for tenderloin from now on. Thank you for sharing.
I’m so glad you found a new favorite! Thank you for that great feedback Danny!
Thank you for the great recipe. It’s the 1st time I’ve made pork tenderloin this perfect. I’ve added pumpkin and eggplant roasted together & we’ve got a full nice lunch.
Thanks & Love from Japan
I’m so happy to hear that Yin! Thank you for that amazing review!
What a wonderful recipe! Turned out perfect! The blend of spices was wonderful, and dinner was ready in 30 min!
I seared in a cast iron pan and put it directly into the oven. I was concerned it would dry out being uncovered, but it turned out perfectly cooked and juicy! While the meat was resting, I roasted some asparagus, and the timing was perfect. Such a quick, simple meal, yet my family devoured it and had clean plates moreso than some of my fancier time consuming meals.
I love your comment so much! Thanks for your great feedback and thank you for giving this recipe a try!
The best, right?! Thrilled to hear you enjoyed this recipe!
Good great, quick and easy! I’ll try it
I made this tonight for the second time. The recipe is easy, quick and the pork is delicious! My family loves it!
So great to hear that your family enjoyed this recipe. Thanks for sharing that with us!
I made this for the first time tonight, and it’s a winner! I didn’t have coriander so I used cumin. I also didn’t have a meat thermometer but no matter- it was in the oven for the entire 15 minutes and then I let it rest for 10 minutes before slicing. It was definitely done but not overdone- the way pork should be. Thanks for another great recipe, Natasha! 😊
Hey Suzanne, thank you for your excellent feedback. I am so glad that you loved this recipe! I hope that you will enjoy all the other recipes that you will try.
Hi Natasha!!
I have tried this recipe several times now and it is so very juicy and delicious, the whole family loves it!!
Thank you so much for your wonderful videos, easy to follow steps, it is a pleasure to watch you and all your recipes are delicious!!
Please don’t stop making them!!
Thank you so much for your compliments, Pina. I will definitely continue creating content for you all to watch and follow.
Made this a few weeks ago. It was wonderful.
Also
In another post you asked how to chop onions without crying. If you pop them in the freezer for about 10 minutes before cutting that should stop the crying.
Great idea! Thank you so much for sharing that with me!
Natasha !!!! I love you !!
You are such an amazing inspiration for all us out there that are running out of cooking ideas !!!
I love you and I appreciate all the yummy dishes that you make every single day … Thank you
You’re so nice! Thank you for that wonderful compliment!
I’m going to make this tonight, what are the best sides to serve with this recipe?
Thanks
This recipe adapts so well to side dishes. You can make it along with Mac and Cheese, Mashed potatoes and a nice salad, rice, just salad. So many options.
It was great when I found your recipe. I did it last night. This is the best grilled pork dish I’ve ever made, my husband and son love it. Thanks you!
That’s so great! It sounds like you have a new favorite!