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
Made this at least 3 times already and it always turns out great.
Thank you!
Great to hear that!
Wow! I love all of Natasha’s recipes that I have tried, but this is officially my new favorite. Made it for dinner last night, and it was fantastic. Incredibly moist and flavorful. Everyone went back for seconds, and raved at how great it was.
Aaaw, that is so heart warming. Thank you for sharing and I’m so glad you love this recipe so much!
I have made this recipe twice and followed the recipe as written, it is so simple and the flavors are wonderful. This is definitely a keeper!!
Thank you, Barbara!
Natasha I made your roasted pork tenderloin tonight and it was to die for!!! OMG..tender, moist and so flavorful AND easy!!!!
Thank you very much! It made me look like a chef!
I’m so happy you enjoyed that. Thank you for sharing that with us, Carolyn!
So good and easy!! I was worried that the time mentioned would be too little but it wasn’t!! Came out perfect!!!! Love it though I did use my favorite seasoning over what the recipe called for.
Hi Amanda, thank you for sharing your experience trying this recipe. So glad you liked it!
This recipe is both easy and delicious! We’ve made it many times and it’s one of our favorites.
That’s great, Elizabeth! So glad you love it.
I tried this today as the main dish for a small group. It was delicious and everyone asked me to share the recipe.
Hi Linda! So glad it was loved. Thank you for sharing my recipe.
This is the 2nd time making this and both times were a hit. On top of that I whipped it up in no time and had all ingredients on hand. This is bookmarked and definitely a go to for me and my family. Thank you!
Love it! Thanks for sharing that with us, Ashley.
Agree with comments that this is my “go to” pork tenderloin recipe!
Great to hear that!
Do you know if this can be done in a slow cooker? My oven quit on me. I love your recipe, but afraid to ruin a perfectly good recipe by cooking it this way. If it can be done, do I need to do something different?
Hi Mary Ann. I’m sure it could be done but I have not tested it to provide specific instructions. One of my readers commented, “and after browning it in the iron skillet we placed it in the Crockpot.” I hope that helps.
The best ever! Love all your recipes. Thanks for sharing! Can’t wait for your cook book!❤️❤️
That is very kind, Peggy! Thank you.
Delicious and simple as always. Your recipes never fail me Natasha. Naturally GF too!
Thank you for your good feedback, Taylor. We appreciate it!
Has the recipe always been “Italian seasoning” or was there another time that it had other herbs? I don’t remember it being Italian seasoning but maybe I’m misremembering
Hi Rochelle, the recipe has called for Italian seasoning from when we first published it.
Ok,this irks me..a pork tenderloin is NOT the same as a pork loin,when this happens in a recipe it really tics me off,people are trying to learn and you are posting 2 different types/ cuts of pork..not just you,I don’t think people know!
What am I missing here? This recipe states tenderloin throughout the recipe
This recipe clearly states Pork Tenderloin,not Pork Loin! This tenderloin is the best ever!
Thank you, Peggy! I’m so glad you enjoy this recipe.
I made this but added 1/2 tsp of both, bold mustard & mayo to the oil before the dry rud, delish & extra pan gravy/juices ❣
I forgotto menion that I doubled the recipe, so 2 pork tenderloin!
It was awesome, a new fav for our family of 5, thank you for all the great recipes & work!
So glad you enjoyed it! Thanks for sharing, Chris!
I just want to thank you so very much for all of your hard work puting together All of these recipes I cook this tonight it was unbelievably delicious my wife said it was a best that she’s ever ate and again you made me look like a hero thank you so very much God bless you and your family
Hi Joe! I’m so happy to hear that. I’m glad you enjoy my recipes. Thank you for sharing. God bless.
I’ve never done a rub on pork tenderloin, usually do teriyaki, schnitzel, some kind of sauce or gravy. This was very tasty & juicy, did not need anything over it. Made with a cheesy potato casserole & doctored up baked beans. All your recipes that I’ve tried have been very good!
Great to hear that you’re enjoying our recipes, Cheryl! Thank you for your good comments and review.
I’m making this for the second time tonight. It is so delicious and quick and easy to do. I have loved every recipe that I have tried, in fact, so much that I received the best fan award recently. lol I love watching ur uplifting videos and I am praying for Ukraine.
So happy to hear that you’ve been enjoying my recipes, Linda. Thank you for your good comments, feedback and support. We super appreciate it!
I’ve done several recipes of yours and I never go wrong they are perfect and very tasty you are awesome Natasha I recommend every recipe you do to anyone . You’re awesome Natasha thank you so much!
Wow! Thank you, Daniel! I’m so happy you’re loving our recipes! Thank you for your thoughtful review!
I like that pan that you used. Can you tell me what it is and where you purchased it?
Hi Valerie, you can find the kitchen tools that I use here on my Amazon Affiliate Shop.
Hi Valerie, you can actually find the kitchen tools that I use here on my Amazon Affiliate Shop.