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
Just ate…cooked exactly as recipe except no coriander…took 20 min…excellent…great flavor…very easy to prepare…LOVED IT…def a keeper!
That’s fantastic! I’m so happy you loved it 🙂
Just made it! Came out awesome, seared, oven 400,did 20 mins and was done to perfection! Maybe 15 as my meat thermometer read 182! Mine was a tenderloin and was great! Did two, any tips on shredding for pulled pork? Thanks never fixed one and I am 66 and a great cook! You can teach old dogs new tricks! Lol!
That’s so great! I’m so happy you enjoyed the recipe 🙂 I find that a slow cooker works best for pulled pork. Here is the recipe I use: https://natashaskitchen.com/2011/12/19/svetlanas-pulled-pork/
Never use a pork tenderloin for pulled pork. Always use pork butt roast.
Most juicy pork I’ve ever had! Can’t believe how simple it was to make. I made a few minor adjustments. I preheated my oven to 375 F because I have a convection oven. I omitted coriander because I don’t like it, and I used my favorite 10 inch stainless steel skillet because I dont have cast iron pans. It turned out great and I will definitely be making this again in the near future!
Thank you for sharing your awesome review :). I’m so happy you loved it!
Just made this and was wonderful.I find it harder and harder to do tender pork.The key is always less oven time .Thanks
Thank you Karen for the nice review and you are welcome 😁.
An easy to follow and tasty recipe with stuff I have right in the house! Thanks, I look forward to checking out some of the Ukrainian dishes!
Thank you for the nice review and I hope that you’ll find lots of new favorites 😁.
I’m going to try this tomorrow!
What do you recommend I serve with it?
Would red cabbage work?
Thank you !
gayle
Hi Gayle, this recipe is so versatile for serving. You can pair it with most salads. I think red cabbage would work. Is it a recipe from my site?
This recipe sounds great,but it took almost 45 minutes to get the internal temperature to 150 degrees, throwing off all the rest of my meal.
Hi Thomas, are you sure you had your oven at the right temperature and also, were you using a pork loin or a pork tenderloin. The pork loin is a much larger and thicker cut of meat so it takes longer to cook through and is not intended in this recipe. And you sauteed it first, yes? I hope that helps since 45 minutes is a really long time for this recipe.
what is Italllion Seasoning? Have every codiment normally used
Mike, Italian Seasoning is the blend of oregano, sage, rosemary, thyme and other spices to infuse fish, chicken and pasta.
SO GOOD!! I’ve done this recipe a few times, and it always takes me much longer than 6 minutes to brown all sides… But it’s so worth it! DELICIOUS!!
Melissa, thank you for the nice review, I’m glad you like the recipe 😃.
Just cooked the Pork Tenderloin per recipe.. Easy, easy, I’m new in the kitchen; OMG outstanding, hit it out of the park! Can’t wait until tomorrow! Thanks a ton! ;-)). Mike, 57yo
Mike, thank you for such a nice review and you are very welcome 😀.
So easy and delicious! It is a hit at my house!
I’m so happy to hear that! 🙂
Best pork tenderloin I have ever had!
Thank you, that’s quiet a compliment 😀.
Your roasted pork tenderloin recipe sounds great & I have read some of the reviews. However, one viewer asked if this recipe would work for pork loin and you said no because of the difference in thickness, and that pork loin should be slow roasted. I looked for a roasted pork loin recipe on your site & it brought me back to your roasted pork tenderloin recipe. Why? Do you have a recipe for a three pound pork loin? Also, I would like to try the roasted pork tenderloin recipe, and wonder why you have to use a cast iron pan oven safe or a Dutch oven? Will an electric fry pan work & then transfer it to an oven safe pan for baking? Thank you.
I don’t have a recipe posted yet for roasted pork loin. The search will provide the closest thing to whatever you’re looking for and that’s probably why you ended up here again :). It looks like I need to post a recipe for a 3-pound pork loin. Thank you so much for the suggestion!
Sherry, I season the tenderloin and cook it in my electric fry pan in seasoned olive oil, and then transfer it to the oven for baking. It works great!
Hi Carol,
Thank you for addressing my question. I will try it. Does sounds yummy!!! Appreciate your input.
Natasha, THANKS!!!!!☺
I did this today and was AWSOME!!!
This was my firts time cooking terderloin. My husband and son leved it!!!
Simple, flavorful and easy recipe.
I do not have start to rated so I will use this 👍👍👍👍👍👍👍👍👍👍👍.
Happy campers!!!!
What I meant to say was Awesome and Loved it.
That’s awesome!! Thanks for all the thumbs up :).
It seems that every time I roast a pork tenderloin it’s just not that tasty. I made this recipe and it was excellent…great blend of seasonings and it was tender and yummy. I made wide noodles, tossed with butter and cilantro as A side dish. Hubby asked when I was going to make another one. 👍👍 Thanks for sharing this.
PS This is the 1st time I’ve ever commented on a recipe site but it was so delicious I wanted others to know that they’d probably enjoy it also.
Awesome!! I’m so happy you enjoyed the recipe and thank you for leaving your awesome review! It means so much to me 🙂
I made this tonight and it was super easy and fabulous! My husband normally will not eat pork tenderloin, and he said it was amazing.
Thank you for such a nice review, I’m glad your husband liked it 😁.
Now in the slow cooker, added some red potatoes seasoned with garlic salt to make it a complete meal. Will get back to you (and rate the recipe) when it’s done – in about 6-8 hrs! Cant wait to try it! Thanks! Am also making your Russian Vinegrette, thanks for sharing your most beloved recipes! God bless!
I’m excited to hear how it goes in the slow cooker. Thank you Cher!
Delicious! Made this tonight with roasted red potatoes and balsamic Brussels sprouts. It turned out perfectly. Thanks!
Lacey, thank you for such a nice review and you are welcome 😁.
Hands down best pork recipe I have ever made. This was absolutely wonderful!
Thank you so much for sharing. 🙂
Thank you Shelly for such a nice review, it’s quite a compliment 😀.
Made this tonight – followed the recipe exactly. Perfect! Husband said “it melts in your mouth”. This recipe is a keeper and one I will use for company (my biggest challenge). Thanks.
Thank you for such a great review, it’s quiet a compliment 😀 and you are welcome.