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
Thank you so much for this great idea. My husband and I use a secret recipe for seasoning our meat but absolutely love pan frying our pork first to seal in all that juice! This is the perfect dish for unexpected guests or just entertaining in general. And if you really want to wow your guests/family, grill the meat after pan frying it…. DON’T SKIP THE FRYING. It’s absolutely incredible and tastes so gourmet ❤️
Another home run! Recipe after recipe that i’ve tried is absolutely delicious. Will make this again ASAP! Entire family loved it!
Hi Sandra, That’s so great! It sounds like you have a new favorite!
Hi!
Could I use a turkey tenderloin instead?? I have one that I need to use.
If so, how would I need to modify?
Thanks!
Hi Mikayla, I haven’t tested that with turkey, but I bet that can work with a few adjustments! I would love to know how you like this recipe if you experiment.
Oh My Goodness….this is Outstanding!!! We didn’t have any Coriander so we substituted It with Cumin….and after browning it in the iron skillet we placed it in the Crockpot….We can’t stop eating it…Thank-You! Thank-You! Thank-You! This recipe is definitely a keeper…like all the other recipes we have tried of yours!!! You are our go to for recipes! We are never disappointed!!!
That’s just awesome! Thank you for sharing your wonderful review!
How long did it take in crockpot?
How many minutes should I bake if I’m doing two 1.5lbs of pork on the same sheet?
Hi Anna, I would check for doneness at the time specified in the recipe and add more time if needed. Make sure to roast them in the pan so they are not touching and air can move between them for even roasting.
Do you turn on oven as bake or roast?
Hi Anna, we use the bake mode in our oven, but both should work fine.
This is incredible, always wanted a au gratin potato recipe besides the boxed mix. This was so very delicious. Be careful with the salt to taste though, the cheese added a lot of salt so I was almost too salty. Thank you so much Natasha.
Hi Tracy, I’m so glad you enjoyed the recipe.
Potatoes au gratin? These are reviews for Pork tenderloin!
Hi Patricia, people like to share what they serve this recipe with but post on their review on the main dish at times when made with a side or other main fish from our blog 🙂
Definitely a 5-star. This was super easy and very tasty. This will certainly be included in my “Tried & True” recipes.
Love it! Thank you for your perfect rating, Linda. We’re glad you enjoyed this recipe.
THE BEST pork tenderloin recipe I have ever made!!! It was the BOMB. Thank you for a fabulous dinner!! 🙂
You’ve very welcome, Rena! Thank you so much for that wonderful feedback!
So many good things to like about this recipe. ONE thing I would advise NOT doing is cooking at high heat using AVOCADO OIL. Avocado oil is best added to salads or finishing a sauce. . Heating an oil,…even a good healthy oil past its smoke point is very UNhealthy. Google it and let me know if you find out different. The rest of recipe is good. I skip the coriander. Just not a fan.
Thank you for sharing that with all of us!
Avo oil is ONE of the BEST high temp oils to use! It’s smoke point is 520F or 271C… If you’re searing meat at temps higher than 520F, it’d be cheaper to eat a briquette of charcoal! Olive oil or extra virgin olive oil is a no-no for high temps. I use Avo oil for everything and people, it’s safe for sautéing at higher temps. Please see https://www.theglobeandmail.com/life/health-and-fitness/health/smoke-point-matters-in-cooking-with-oil/article26569060/
Thanks Jenni for the article on oils and their smoke points. You seem to indicate that olive oil is not good at high temps but the article says it is no problem (olive oil’s smoke point is not as high as avocado oil but still suitable, according to the article).
Thanks for the recipe Natasha, will try it out tonight.
I specifically used avocado oil for this recipe because of its high smoke point (approx 520°F).
yes-good to use avocado oil !!–it has a high heat point
I have a 10 lb porkloin and was wondering what your suggestion would be on cook times and if the the oven temperature should be adjusted?
Hi Lori, we used a 1.5 lb tenderloin for this recipe so the 10 lb tenderloin will require more bake time. Without testing that myself it’s hard to say how long without testing it but yes, I would adjust the back time.
Pork loin roasts are totally different from pork tenderloin. Need to goggle it on Pinterest.
Not sure if I’m missing it but how many pounds does this recipe call for to bake at 400*?
Hi Anne, we used a 1 1/2 pound pork tenderloin. You can find that on the printable recipe card along with the rest of the ingredients. I hope that is helpful!
This. Is. The. Best. Ever!
I made it, it was simple, and it was the best pork loin I’ve ever had.
If you follow the recipe exactly this is absolutely foolproof.
I have never used coriander before and what it brings to the pork loin is *chef’s kiss*.
Wow! Thank you so much for this amazing review Vicki! I’m so glad you enjoyed this recipe!
This recipe is amazing, the combination of seasoning just perfect. Thank you so much. Спасибо большое!!!
Love it and you are most welcome, Alla. Thank you for sharing your great feedback with us!
Made this last Sunday, it was a bigger loin than the recepi said to use and it was only for me and my partner and my son, there was nothing left, got comments from both of them how nice it was and it certainly was, so happy I found this on Pintrest and thank you for sharing (getting hungry again now just writing about it) x
I’m so glad you all enjoyed it! Thank you for the wonderful review!
I wish I could give this 10 Stars!!! We loved this awesome recipe that much! I did take one of your reviewers, Joe Chambers, suggestion and deglazed the skillet with 1/2 cup white wine and then added 2 T. of butter to make the most delicious sauce. I am so grateful for this recipe as I will fix a tenderloin this way from now on. Thanks Natasha…have been loving your recipes!!!
Sounds like you found a new favorite Connie! That’s just awesome!
Is Pinot grigio okay to use to deglaze? I’m making this (again), and just saw your comment and happen to have Pinot grigio on hand. Yah!
Hi Vicki! That may work! I would love to know how you like this with that wine!
Just made this for dinner tonight. It was a huge hit!! Everyone loved it!! Thank you so for an amazing but easy meal to prepare.
I’m so happy to hear that, Stella. Thank you!
This was delicious! Didn’t change a thing. Thank you!
Super! Thanks, Sue. Glad you loved it.
Just made this for tonight’s dinner. It was a hit. Thank you so much for sharing.
You’re welcome! I’m so happy you enjoyed it Neza!
Today, I prepared one too. Garnish with sweet potatoes, cut into cubes and toss in a pan with butter.
That sounds delicious!