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
Can I marinate tenderloin a day before?
Hi Irina, a few of our readers have reported great results marinating it over night.
I add splash of white wine vinegar & brown sugar with these seasonings to marinate & pat of butter on top of each when i bake. But I cook for 12+ people & bake 4 tenderloins at a time. They use the rolls to dip in deglaze…it’s usually all gone!
Oh my gosh this recipe is easy and so good! Thank you so much for sharing this with us
You’re welcome! I’m happy you enjoyed that!
My mother roasted pork tenderloin for years.
Pork was covered with crushed garlic with salt and a must: MARJORAM!
Slowly roasted for hours. Poked with a thin wooden stick to make sure it is not pink inside. And released juiced poured over to pork. Water, if there was very little juice in the pan. Browning was an absolute! Christmas without roasted pork was noy real!
Sweet smell of marjoram and garlic filled the air.
It is either Polish or Ukranian receipe.
Thank you so much for sharing that with us!
Hi Natasha
This looks so delicious. I thought piercing the tenderloin all over would result in loss of the porks juices and hence toughen the meat which is so easy to do when cooking with pork.
Apparently not? Can you please explain this?
Many thanks
Hi John, it doesn’t lose any juiciness and remains very tender and juicy as the exterior sears. It also infuses great flavor. I hope you give it a try!
Easy recipe! Just made it! DELICIOUS!
Thank you for your awesome feedback, Susan. So glad you loved it!
OMG! Is this good! Fairly quick and easy, too. Made this for dinner tonight with some rice pilaf and steamed corn. Took 45 minutes total (prep and cook), and less than 10 minutes to eat! Will definitely make this again!
That’s just awesome! I’m so glad you enjoyed it!
Another homerun! Made this and your apple pie last night. Thanks
That’s so awesome! You’re welcome!
Thanks so much for your videos. I’M doing the Roasted Pork Tenderloin tonight and did your cheese cake yesterday and was delicious.
Great to hear that, Dorothy! I hope you love every recipe that you will try.
I’ll be using your recipe tomorrow. Just what I was looking for.
P.S. Turn the music down. It was irritating and distracting.
Let us know how it goes, Norma. Thanks for your feedback.
Tried your one pan salmon and asparagus recipe and loved it (so did my guests, so much they also wanted the recipe!)
That’s just awesome! Thank you for sharing that wonderful review with me!
Your “background” music drowns out your voice.
Can I substitute a pork loin in this?
Hi Deanna, a pork loin would take longer since it is generally a thicker cut. If you experiment I would love to know how you like that!
I made your recipe and it was fabulous. I seasoned and browned the meat in a cast iron skillet as directed. The only variation was, once browned, I removed the meat from the cast iron skillet and deglazed the pan with a half cup of white wine then added 2T of butter to
create a very flavorful sauce. I returned the meat to the sauce in cast iron skillet and placed it into the oven to bake as the recipe states. It was phenomenal.
That is great to hear, Joe. Thank you so much for sharing your process with us, that is so helpful!
I’ll definitely try this recipe.
Thanks Natasha.
‘ll tell you after how it came or tasted…
Sounds good any way
Valerie
This is a GREAT recipe. We have 3 littles and tend to have pork tenderloin about once every two weeks. Always looking for new ways to cook. My husband loves to grill but when he’s working I need a go to recipe for roasting/baking/pan searing, to make my life easier. This is it! My 7 yr old daughter even said, “Mommy, this has the crust like it does on the grill” (which we love).
Highly recommend.
KID and PARENT APPROVED!
That is the best when kids(and Husbands) love what we moms make. That’s so great Jen!
First time making pork tenderloin so I was a bit nervous but this recipe was super easy to follow and came out delish! My bf and his dad loved it, can’t wait to make again and definitely going to share this recipe with my family.
That is so awesome, thanks for your great feedback! We appreciate it, Monica.
Best roasted pork tenderloin I’ve made. Quick easy and one frying pan. Love it! Highly reccomend it.
That’s so great! It sounds like you have a new favorite Lynne! Thank you for that wonderful review!
Very excited to try this. Found you on facebook.
I cannot wait for you to give this a try!
Dear
Natasha –
I had everything in my pantry with the exception of ground coriander. I didn’t want to substitute a thing, so i made a trip to the grocery store.
This recipe is the best! I love it. So very moist. I made roasted brussels sprouts and basmati rice to accompany this dish. Mille grazie!! Now that I have given it a dry run I can’t wait to prepare it for my Sicilian “famiglia”
That is so awesome to hear! I am so glad that you enjoyed this recipe, I hope you love every recipe that you will try.
Yo Joey. add a little crushed Fennel and a bit of oregano the Famigila will say bon gusto and and Jimmy would say “Good Eating”. James Beard. Joseph!!!!
Thank you for sharing that with us Joseph!
I followed the recipe exactly and it turned out perfect! It was soooo tender and delicious! Thank you!
Isn’t it the best!! I’m so glad you enjoyed this recipe Linda!
Made this tonight – wonderful!! My husband & son both love pork, and this turned out tender & juicy My roast was 2 1/2 lbs. so I added 10 minutes to the cooking time. Thank you for making easy & delicious recipes for us average cooks!
I’m so happy you enjoyed that Cameron! That’s so great!