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
Natasha I made this last night and it was amazing. It’s definitely a keeper.
Wonderful! I’m happy you found a keeper. Thank you for the review.
I made this pork tenderloin today and followed the directions exactly. It turned out beautifully. Very tender and juicy with a nice hit of spice. I used coriander and my kitchen smells heavenly:)
That’s so great, Mary! I’m so glad you enjoyed it!
My pork loin is 4 lbs. How should I adjust the timing ? Looks delicious!
Hi Jennifer, this recipe is for pork tenderloin which ranges between one to two pounds. You will have to cook it longer if you are using pork loin. The USDA now recommends letting the tenderloin get to 145˚F for safe consumption. I would start by adding on a few mins at a time and check the internal temperature until it is ready. I hope that helps.
I must say that EVERY recipe I have tried has been delicious. I just made the Pork tenderloin for two. Much smaller piece of meat because my husband is not crazy over leftover pork. I didn’t have coriander so I substituted cumin. It was delicious. I probably cooked it a tad bit too long for a smaller piece. Next time I will bake it less. Thank you Natasha for the great recipes.
Hello Joyce, I am glad that you are enjoying my recipes. Thanks for sharing and I hope you’ll love all the recipes that you will try!
This recipe is for a pork tenderloin but parts of your recipe and description refer to a
pork loin…
I absolutely love this recipe, I decided to make it for my neighbor dinner party. We have cocktails and appetizers, then salads before the main course. How far in advance and to what step in the cooking process can I make this to minimize the cooking while I have guests.
We enjoy it as fresh as possible but you could pre-cook it and reheat it later over low heat. But if you want just to make it a few steps less to save time then I would prepare and season the meat in advance so that you can focus on steps 4 and 5 before the dinner party.
This recipe is delicious! Finally a recipe that doesn’t result in dry pork. But, allow longer cooking times in the oven. It took about twice as long to cook in the oven to register 150.
Thanks for your good comments and feedback, Megan. We’re happy to know that you enjoyed this recipe.
Not a cook, but I’m finding better recipes and more Information about not destroying nice pieces of meat. This recipe and updated pork information allowed me to cook a very nice meal for my wife. It was some of the best pork tenderloin I’ve had.
That’s great! So happy to hear that. Thank you for sharing and for the excellent review.
I have prepared this pork loin roast twice for myself and my husband using these rub ingredients except the coriander, I used paprika instead. Cooked in my small cast iron skillet according to your directions. It was delicious and the smell of the ingredients in the kitchen were as it was cooking was making me so hungry for this roast pork loin. I served along with it brown rice, string beans, sweet potato souffle. My husband really has raved how good this pork loin was each time I made it. Thanks for sharing.
You’re welcome! I’m so happy you enjoyed it, Linda!
Made this for the first time last night but didn’t have any coriander. Did a little research and substituted a mixture of cumin & dill. The end product was delicious and enjoyed by my wife and I.
Hi Bill, good to know that the substitutions that you used worked well in the recipe. Thank you for sharing that with us!
Can you post an Asian style pork tenderloin recipe? I love All of your recipes. Keep them coming! Thank you! Becky
Hi Becky, great to hear that you’re enjoying my recipes! Thank you for the review and suggestion. I’ll try to add that recipe to our list.
This Roast Pork Tenderloin is so easy to make and so delicious. I’ve made this about 5-6 times and have gotten many compliments. My husband loves it. I won’t make it any other way now. Thank you Natasha!
You’re welcome! I’m so happy you enjoyed it, Nancy!
This was delicious–tender, juicy, and easy to prepare.
I made it exactly as written, and I will do so many times again!
Thank you, Natasha 🙂
I’m so glad you enjoyed it! Thank you for the wonderful review!
Another great recipe and great dinner! My favourite pork tenderloin by far. The seasonings are perfect and I wouldn’t change a thing.
Thank you so much for sharing that with me, Heather! I’m so happy you enjoyed that.
Followed recipe to the letter. Meat thermometer is a must. Take pork out at 145. Absolutely delicious. E
I’m so happy you enjoyed that. Thank you for sharing that with us, Scott!
Awesome! The pork was so tender! Thank you. This way of cooking pork tenderloin is a keeper. Loved it.
I’m so glad this is a keeper, Maria! Thank you so much for sharing that with me.
Très, très bon et super tendre.
Simple et rapide. Merci Natasha!
Very good !
Thank you!
Absolutely wonderful made as recipe suggested very tender and full of flavor. My Christmas dinner was a success will surely make this many more times. Thank you Natasha, will definitely be making more of your wonderful dishes.
That’s so great! It sounds like you have a new favorite, Dee!
This made a delicious, moist pork roast. One of the best I’ve ever made, and it was so simple! Will definitely make it again.
I’m so happy you loved this recipe! Thank you so much for the fantastic review!
Hi Natasha, love your page.
Question if Im doing my porkloin today to eat tomorrow afternoon(Christmas eve), how do I reheated it?
Hi Isabel, we enjoy it fresh but it is possible. I would just cook it and reheat it later over low heat. Leftovers of this meat taste great, even after it’s been sliced. Here’s what one of our readers wrote: “The most tender pork I have ever prepared. My spices were parsley,sage, fresh rosemary and thyme with sea salt anf fresh ground pepper. Followed directions exactly and was the best tenderloin …. a bit pink in the center and so moist. Made a nice gravy by deglasing the pan drippings. Even leftovers after two days were still as tender and moist. My new favorite pork recipe. Delicious Natasha… thank you” I hope that helps.