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!
This post may contain affiliate links. Read my disclosure policy.
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
Do not be afraid to use this recipe… Worthy of feeding to a guest without a test run…
Delicious no fuss, healthy main dish. I served with quartered that were boiled then browned with a salad in less than an hour !
OOPs typo served with quartered and skillet browned red potatoes
Wonderful to hear! Thank you, I’m so glad you liked the recipe.
Nice and easy pork loin recipe.
The seasonings are perfect, not overbearing.
Definitely making it again. We used horseradish sauce.
Thank you for sharing. Deborah! I’m glad you enjoyed the recipe.
I used this recipe tonight and it turned out so juicy and tender. And my husband who is a Red Seal Chef loved it, too and he was surprised I hadn’t marinated it.
Wow! That’s amazing! Thank you so much for sharing that with me, Lois!
A+. As a retired Wall St veteran who loves to cook I’ve been a fan of your recipes for some time. Great variety. My Ukrainian-American Grandmother and Mother would agree. This tops the list, since it avoids so many failed attempts to cook pork tenderloins that end up overdone and flavorless. Your method wins!
Yay, that’s wonderful to read! Thanks so much for sharing your experience trying out our recipe. We’re glad you love it!
During my 40+ years of cooking i have tried various recipes (usually having to doctor them up) and have never been compelled to comment on any before. This tenderloin was AMAZING! So juicy and delicious!! Best I’ve ever made!! Thanks Natasha – you are a seasoned (no pun on intended lol) chef!!! Looking forward to trying more of your creations!! Keep them coming!!
Hi Jean! That’s wonderful to hear. I’m so glad you tried and loved the recipe. Thank you for the feedback and review.
Thank you so much for this recipe! I have it down Pat now and we have it atleast once a month! I love all your recipes! Easy and delish!
That’s wonderful, Amy! I’m so glad to hear that.
I made this recipe tonight for dinner. I didn’t use coriander as I didn’t have any, but otherwise, I followed the recipe as written. It was DELICIOUS! I, too, got my tenderloin at Costco. I didn’t realize there were 2 in 1 shrink-wrapped package. So since it is only me and my husband, we have a lot of leftovers. It went well with candied sweet potatoes and fresh asparagus for dinner. Yum!
I’m so happy you enjoyed that. Thank you for sharing that with us, Barb!
Thank you so much for this recipe!! Made this tonight, exactly as written and it was cooked perfectly and tasted amazing! So juicy, even on the ends:)
That’s wonderful, Tracy! You’re very welcome.
I have made several of your recipes and have enjoyed every one. However, I have to say this pork tenderloin is one of my absolute favorites. I made it last night for our New Year’s Dinner, and my entire family raved about how good it was. And it’s soooo easy. So glad to have just enough leftovers for my husband and me for dinner tonight. Thanks again for another fabulous recipe!
That’s great to hear, Melinda! Thank you for trusting and trying my recipes. Happy New Year!
My family enjoyed this recipe. It was so easy to make and so tasty. Thanks!
Thank you for sharing, Deb! That’s wonderful.
Amazing recipe and easy! My tenderloin was a little smaller, so adjusted the time in the oven accordingly. Very good, very moist!!
Great to hear, Sherry! Thank you for trying my recipe.
This is the only recipe I use. Perfect every time as long as I don’t overcook. Preheat oven for sure, and it really is only 15 mins in there. Let it sit out of oven to distribute. Yummy!
Glad to hear that, Therese! Thanks for sharing that with us.
-13-15 minutes is by no way the correct length of time for the tenderloin to completely cook
More than double the time you have would be corrected
First time I tried this and cook time was over 30 minutes
Hi Mike. It can be a bit longer depending on the oven but at 400˚F it took 13-15 min. I would make sure your oven is fully preheated beforehand. I highly recommend the use of an internal oven thermometer to check how your oven heats and using an instant read food thermometer and cook until the center of the pork register at least 150˚F.
Hi,
Great recipient. I did one thing different. I sautéed onions before searing the pork. When it was done cooking I deglaze the pan with white wine for a little gravy. OUTSTANDING!
So juicy and tender! It’s the perfect tenderloin and have made it several times. Thank You Natasha for another winner! Happy Holidays to you and your family!
That’s great! I’m so glad you loved it. Thank you for the review.
Perfection!! So easy and delicious. Another winner.
Thank you.
You’re welcome! Thank you for the awesome feedback, Ann.
Only cook it for 15 mins? Really? I can tell it will be wonderful but seems I need to cook it longer..
Hi Sandie, Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Made this again tonight. It’s perfect, you can leave the knife in the drawer, so tender. If you have leftovers, check Natasha’s fried rice & use it there.
That’s a great idea for leftovers, Kelly! Thank you so much for sharing that with me!
Can this be marinated overnight, or will it ruin it?
Thank you.
Hi Lynn! Marinating it overnight will work. I peeked through the recipe comments, and it seems several readers have tried that. I haven’t tried it myself to advise on the salt; if you happen to experiment, I would love to know the outcome.
Just finished the pork tenderloin! My husband says “it’s a keeper!” So easy and fast. Wouldn’t change a thing. Your recipes never disappoint.
Happy Holidays!
That’s wonderful, Martha! I’m so glad it was enjoyed.