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
Hi Natasha, I’m going to be trying this recipe tomorrow for supper, it looks delicious!!, thank you so much for the recipe! ❤️
Sounds great! I hope you’ll love it.
This has unlocked for me the secret to juicy pork tenderloins. Easy prep, fast cook and fantastic flavors! This is a recipe I’ll use time and again.
I’m so happy you enjoyed that. Thank you for sharing that with me, Beverly!
Pork always intimidates me because it can so easily come out so tough. This was my first time ever making tenderloin. It came out perfectly, wow!! Not a single piece was left. Thanks Natasha!
I’m so happy this was a hit, Lena! That’s just awesome!
Excellent pork roast! I served it with homemade apple sauce. I could not believe how quick and easy it was to make. Incredible flavors.
Hello Patty, great to hear that you loved it!
This is one of my family’s favorite recipes. Everything is perfect, the flavors, the moisture and the tenderness of the meat . Highly recommend
Aww, that’s the best! Thank you so much for sharing that with me, Maria! I’m all smiles
I made the roasted pork tenderloin tonight. It’s the second time I’ve made this and it is absolutely delicious! So tender and tasty. At my first bite I said “This is better than steak!” 😋. Thanks Natasha!
That’s when you know its good! Thank you so much for sharing that with me, Gail!
Super. My mom is 96 and this is always a request when we cook. Is a fav at my house also. I have cooked this several times and it is always great. Thanks for the recipe.
You’re welcome, Suzy! Thanks for your great feedback too.
Natasha,
This recipe sounds awesome, but what spice can I substitute for coriander? Thank you.
Hi Vicky! You can omit it but if you want a substitute, here’s what I found with a quick google search: Cumin. Masala Curry Powder. Garam Masala. Or Mix These Spices: Equal parts cumin and oregano.
I hope that helps.
Perfect pork tenderloin recipe… the kids loved it too and normally don’t enjoy pork without fat… really good spicing.
That is the best when kids love what we moms make. That’s so great, Kirstie!
Great tasting, juicy pork, and easy to put together…win, win! Family loved it and will most definitely be on repeat. Thank you Natasha. 🙂
That’s wonderful, Jannette! So glad it was a hit!
My husband just said, “That’s the best piece of meat I’ve ever eaten.” High praise! So tender and tasty.
Hi Allison! That’s awesome! Thank you for the wonderful feedback.
The spice rub was really good. I had a 2 1/2 lb tenderloin which, once browned, separated into 2 pieces lengthwise. I overcooked just a bit because I had the larger size and cooking time in mind and failed to adjust once it separated – but that’s on me. I’ll definitely make this again.
Hi KT! I’m glad you found a recipe you’ll repeat! I hope it turns out perfect next attempt!
Omg. Why would you remove the fat? That’s not only nutritious but flavourful and makes the pork even juicier.
That’s how my parents used to make it.
I’ll still give the recipe a try but without removing the fat.
I was looking for a good seasoning for the tenderloin and this one looks good!
I hope you love this recipe, Will. Thank you so much for sharing that with me.
I never have fat on a tenderloin. But do remove the silverskin.
Absolutely delicious and easy peasy! I followed the recipe exactly as directed! Perfect! Thanks so much for all all your wonderful recipes, and for the fun and helpful videos!
Hi Alice! You’re very welcome. I’m so glad you loved this recipe.
I made your pork tenderloin recipe last night. and it was the most juicy and best tasting we have had so far. We really love all your recipes!
I’m so happy you enjoyed this tenderloin recipe. Thank you for sharing that with us, Catherine!
O. M. G. This is so easy and it is a-maz-ing! Best and now only pork tenderloin recipe I’ll be using. Made as is served w fingerling potatoes and small salad.
Wonderful to hear. So glad you loved it, Berni! Thank you for sharing.
Wow!!
I’m not very good with meat, but I keep trying different recipes in hopes to find something delicious and yet easy to cook. And I often fail. But not this time. It’s the quickest meat recipe I’ve ever seen. I’m writing this as we’re finishing the tenderloin 🙂 The whole family enjoyed.
Thank you, Natasha, for sharing this recipe!
Yuliia from Kyiv
Hi Yuliia! That’s wonderful. I’m so glad your family loved the recipe. Thanks so much for sharing.
I have tried SO many of your recipes…it is one of my “go-to” sites when making my weekly menu. I love this tenderloin recipe…SO easy and quick and tastes amazing. I wish my kitchen looked like youres when I cook…it’s always a mess! Keep them coming!
Hi Melanie! I’m so glad you love my recipes. Thank you for sharing. 🙂
I love Pork Tenderloin, I like that there is no marinating, I cooked one 2 weeks ago with a marinade that included soya sauce and it ruined my meat. Just one question, what kind of sauce could I serve with it? Thanks.
Hi Nicole, We enjoyed it with a We used horseradish sauce.
I made this last night. Thumbs up from my husband. Definitely a keeper.. Spices were perfect although next time I’ll cut back on the salt.. Took it out at 143° and let it rest for 5 min. Perfect.. slightly pink and very juicy,
I’m so happy you enjoyed that. Thank you for sharing that with us, Nina!
I made this for New Years along with mac n cheese, collards, black eyed peas and buttermilk cornbread…..my daughter calls pork tenderloin the new Christmas meat…..it was crazy good….will make it again and instead of pork chops/loin
That’s just awesome! Thank you for sharing your wonderful review, Sooz!