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
What a delicious recipe for Pork Tenderloin. It’s tender & full of flavor. This was a hit with my family!
That’s the best when the entire family loves a recipe! Thank you for sharing that with me, Kelly!
Hi Natasha, what’s that sheet of paper that you have on your cutting board? I want to use something like that so I don’t dirty up my whole kitchen as I’m handling the raw meet, but since I’m new at cooking I’m not 100% sure what to use that is tough enough so it doesn’t tear or leak too much. Any recommendations? Look forward to trying this recipe!
Great question, that’s parchment paper.
My family loves this recipe and it is in our monthly rotation! Do you think I could prepare thick cut pork loin chops using the same recipe? Thanks!
Great to hear that, Liz. Thanks for your awesome review! It would take longer to cook since they are thicker but they should work too.
This sounds great! I plan on making it next week. What are some of your favorite sides to serve with this?
Hi Gabrielle, there are a lot of options like potato gratin, roasted potatoes and veggies, mashed potatoes, rice, macaroni and cheese, green veggies and salads. There’s so much more. Enjoy!
This is the most delicious pork tenderloin we’ve ever had. My whole family enjoyed it tremendously. Thank you very much for sharing, Natasha!
I’m so happy to hear that! Thank you for sharing your great review, Mary Ann!
Absolutely mouthwatering pork tenderloin recipe. Best (and I’m not exaggerating) pork we’ve ever had!
THANK YOU!!
So awesome! Thank you so much for your wonderful feedback, Sandra.
Wow, this was absolutely
Fabulous – so moist and flavorful, but so simple! This will definitely be a regular meal in our house!
I’m so glad you loved it, Susie. Thank you for your wonderful feedback!
If I don’t have sea salt, is it better to use table or Kosher salt? Same proportion?
Hi Michael, yes, kosher salt will work great.
This is a foolproof, 5 star recipe. Smells amazing and tastes even better. The whole family loves it.
I mix up this spice rub in large batches to keep it on hand because it’s in our regular meal rotation. Thank you!!
That’s so great! It sounds like you have a new favorite!
Great recipe…,, .so easy and delicious! The sauce suggested by Margaret was very good with this pork tenderloin!
Thanks for your awesome review, Jane!
👍👍👍👍👍👍👍
Delicious!!
I’m so happy you enjoyed it!
I’ve never had much luck with pork tenderloins, but this recipe was different: easy, quick, moist, delicious! Plus I had everything (except coriander seed, which I didn’t use) already in my pantry. I did add a tsp of Tony Chacheres to the spice mix to give it a teeny zip. I used a Dutch oven to brown the pork the stuck it right in the oven, so I only used one pan. I will make this again and again.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I cook pork tenderloin regularly and tonight followed your recipe and it was FABULOUS. I love how you cook.Make it so easy to follow. Keep at it.. much love to you and your family.
You’re so nice! Thank you, Jo! I’m so glad you enjoyed this recipe!
I did it yesterday, we loved it, it was tender, juicy. Délicieux! I love your recipes, they are always good.
I’m so happy to hear that. Thank you for your lovely review, Helene!
Turned out great and now my family has a new favorite meat.
Moist flavorful and easy!
I’m happy to hear that! Thank you for your great review, AZ.
I did this for supper. Excellent. Job well done. Thank you.
Thank you, Dennis!
So good! I prepped it, seared it per the recipe, then roasted it on a bed of onions and apples. Delicious combination. Thanks, Natasha
You are very welcome! Great to hear that you enjoyed this recipe.
Wow! I cannot always believe positive comments since I have made recipes that did not taste as great as reviews stated. HOWEVER, this pork IS THAT GOOD!!! Followed the recipe as stated. I also took the advice of other reviewers and made a sauce in the cast iron skillet with the pan drippings. Added a half cup of white wine, 2 tablespoons of butter, 1-2 cloves of crushed garlic, a squeeze of 1/4 of a lemon and a sprinkle of dried thyme. WOW! My son kept going back for more pork and wanted more of the sauce. FANTASTIC recipe!! This will be our go to for pork tenderloin!
That’s so great! It sounds like you have a new favorite!
Sauce was great with this pork tenderloin!
Absolutely delicious!
This is the absolute best pork tenderloin.
Awesome, that makes me happy! Thank you so much for your excellent feedback, Joanne.