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
Love your recipes Natasha. PLEASE a cook book from you soon. Happy Holidays
Aww, thank you, Barbara! I don’t have a cookbook out yet, but it’s on my list of life goals and we’re working on it!
Always perfect. Natasha timed this perfectly.
As a “ single lady” the left overs turn in to pork fried rice .
That’s a great idea, Kelly! Thank you so much for sharing that with me!
This is so good! Tried as is and my family loved it. Will definitely be in the dinner rotation now!
That is awesome, glad you found a new favorite recipe!
I made your pork tenderloin recipe for dinner tonight. It was delicious. This will be my go to recipe from now on. I enjoy watching your videos. May you and your family have a great holiday.🎄
I’m glad you enjoyed it, Pat! Thanks for the review.
Hi, this looks delicious. I can’t wait to make it. The link you have for the digital thermometer no longer works.
I hope you love this recipe, Amber! I use this Thermapen here for an instant read. This in-oven thermometer is also a favorite!
Natasha, have you ever brined a pork tenderloin? They are tender and juicy without brining, but I wonder if brining would make them even better.
Hi Sharon, I have not tried brineing a tenderloin before. If you happen to test that, I’d love to know how you like it.
Excellent pork tenderloin!! So moist, tender and delicious! Just make sure not to overcook in the oven.
Have done this 3 times. 2ce came out great. One time was a little tough….cooked just a minute or so too long. Check the thermometer 😉
Thanks for your good comments and feedback, Cindy!
I had two tenderloins (COSTCO!) so I doubled the rub recipe. Didn’t have sea salt so I used Morton’s kosher salt. I even tried googling to see which is “saltier,” kosher or sea salt. Inconclusive. So I just subbed 1:1. Bad move. Pork came out perfectly cooked but definitely too salty 😭 I think it will be ok on a sandwich but, damn! So sad.
Hi Gwen, it’s less about the strength of the salt and more about the quantity. A course grain salt like kosher usually requires more since it’s not as compacted and a fine grain salt like table salt usually requires less. Fine Sea salt is closer to table salt.
Made this recipe and let it rest in foil instead of just cooling off and captured the juices in the foil for some gravy and fries, worked out very well, thanks for recipe!
Great idea! Thank you so much for sharing that with me.
Just made this and it was so good and easy. Usually make our tenderloin on the grill, but it was raining.
Have been making so many of your recipes during stay-at-home cooking. Love that they are easy and usually have most of the ingredients.
Margie Hilton
Thank you for your review, Marjorie. Glad you loved this recipe!
I made this tonight for dinner and we loved the flavor and how nice and tender it was. The meat was slightly pink when I sliced into it but based on your note and the hundreds of cooking shows I’ve watched, I know that’s just fine. Thanks for another great recipe!
Hi Kathy! A little pink is so good here! I bet it was so tender and delicious!
This is the best pork tenderloin recipe I have tried, my search is over!
That’s so great! It sounds like you have a new favorite, Lisa!
I made this for dinner tonight and it was quite tasty and extremely tender.
Thanks, Natasha!
You are very welcome. Glenda. Thanks for your review, I’m happy that you enjoyed this recipe!
Natasha, you have done it AGAIN!! This recipe comes out SOOOO much more tender, juicy and flavorful than even the instant pot! Moist and tender with every bite and not needing any sauce!
Triple A+👌🏻
Thank you!!
That’s great feedback, thank you for sharing! I’m glad you enjoyed this recipe, Cindy.
I have made your recipe and the pork tenderloin was delicous.
Do you have a recipe for gravy for this roast?
Hi Shirley, I don’t have one specific to this recipe, but I do have several great gravy recipes you might love.
OMG. This was absolutely fantastic. The crust on the meat was so flavorful. And it was totally juicy. Mine took about 20 minutes to cook but I don’t have an oven safe skillet, I put it on a little rack so that takes more cooking time. I ate almost the whole thing (I did let my SO have a bit). Another killer recipe for my permanent files. Thank you.
That’s so great! It sounds like you have a new favorite, Carol!
Wow! Our pork tenderloin was flavorful and moist. This recipe was perfect! Thank you!
You’re welcome! I’m so happy you enjoyed it, Beth!
Absolutely delicious! Followed your recipe as written. My husband recently had open heart surgery and this is, as you commented, a great alternative to steak. My husband loved it! Thank you Natasha! Your recipes never disappoint!
You’re welcome, Mia! I’m glad he and you both enjoyed it! I hope he has a speedy recovery!
Can I cook two tenderloins at once, since they come in a two-pack? Same temp and cooking time?
I would cook one at a time unless you can get them on the same rack.
I used some spices/herbs I had on hand – Old Bay, garlic powder, salt, and parsley. I didn’t pierce it but followed the cooking directions exactly and it turned out really moist and delicious. I will definitely do this again.
I’m so glad that worked out okay, Lori! Thank you so much for sharing that with me.
Perfect! I followed recipe to the letter and had the juiciest, most tender pork tenderloin ever! Husband loved it! Recipe is definitely a keeper. Thanks for the rub suggestion. I always felt that I had to marinate to get meat that was this tasty, but not so. Again…simply perfect.
I’m so happy to have read your review and feedback, Judy. That’s fantastic, thanks for sharing that with us!
All her recipes are so easy & so tasty. Doesn’t matter if cooking for small or large family she shows you how to adjust it.
That’s a very nice comment, Judy. Thanks for that!