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.
You’re right! I keep coming back to this recipe, as it’s the best way to cook tenderloin! Easy, quick & delicious! Thank you 😋
So glad to hear that, Lisa!
Just recemtly switched back to a meat diet from years of eating veggie, so im no expert at cooking meat. We have been making this at least once a week for months since we first found your recipe! This is absolutely DELICIOUS!! I can’t believe how juicy and flavorful it is!! And SO easy! Sometimes I swap out seasonings and use salt, pepper, garlic powder, onion powder, and creole. But something about the coriander with the pork is just spot on👌 thank you for sharing this!
You’re very welcome, Lauren! I’m so glad you’re enjoying the recipe.
Hi, I don’t have coriander and it is -12 temp. outside so I don’t really want to go to the store. Is there anything I can substitute for that? I really want to make this for this evening.
Thanks, Deborah
Hi Deborah! I hope you stay nice and warm! I bet cumin will work well in place of coriander. If you experiment, let me know how you liked the recipe.
Great thank you so much for the quick response! I have lots of cumin and I will let you know how it turns out.
Have a GREAT day!
I hope you love it!
absolutely, without exception, the best dry rub I have ever used. The tenderloin was juicy and tender, the flavor was all through the meat. And all done in about 20 minutes total. Would give it more than five stars if that was an option. Thanks for this recipe!
Hi Rob! I’m so glad you loved this recipe! Thank you for the wonderful review.
Made this for dinner exactly as the recipe called for. Fabulous and juicy. It’s a winner!
We’re really glad that you loved it!
Absolutely delicious!! The searing added a nice crusted texture. Can’t wait to make it for guests. Any way when can get a gravy from it for mashed potatoes?
Glad to hear that you loved it! You can make a nice gravy by deglasing the pan drippings.
This recipe is a family favorite! Could this recipe be cooked and frozen for later use? If so, what are recommended reheating instructions?
Thank you for sharing! I haven’t tried freezing this but marinating it overnight will work. I peeked through the recipe comments, and it seems several readers have tried that.
Made this tonight for our New Year PA Dutch tradition of Pork and Sauerkraut to start the New Year with blessings. The pork was delicious and cooked perfectly. I have never stabbed a tenderloin before, but it was sure cooked to perfection. Did not have coriander, so added onion powder and smokey paprika. Flavor was delicious, but next time I make it, I will purchase coriander, to follow your instructions. Thank you, my husband whom doesn’t love pork tenderloin, went back for 2nds.
Hi Judy! That’s great. Thank you for sharing your experience with us.
I made this for our New Year’s Eve dinner tonight, and it came out perfect! Moist, tender, and flavorful! 😋 Made cornbread muffins, turmeric rice, and coleslaw with a lemon vinaigrette dressing for our side dishes. Thank you for sharing!
You’re very welcome, Kathy!
Why all the five star ratings? Because it’s easy, excellent and delicious! About to make it again for the fifth time
Thank you for the awesome review, Troy! I’m so glad you loved it!!
Great recipe, very easy, and absolutely delicious! (I forgot to sear the meet prior to roasting, but other than missing the crust, it did not affect the final result much.)
Hi Jarah! Thank you for sharing. I’m glad you enjoyed the recipe still.
Do I need to increase the oven cook time when baking 3 or 4 tenderloins at one time? I’m Cooking for 12 guests! Also, after searing each loin in cast iron skillet, can I transfer to baking pan for the oven? And…can I prep, season, & sear the meat earlier in the day, so all I need to do is pop it in the oven while my guests are enjoying cocktails? Great recipe!
Hi Carla! The meat should not be refrigerated once it’s seared, it should be cooked right away (per food safety guidelines).
Cooking multiple tenderloins the same weight does not necessarily increase the cooking time. The cooking time is determined by the weight of each individually. Just make sure there is sufficient oven space for proper heat circulation and check for doneness with a food thermometer at the recommended time of this recipe.
So delicious and SO easy!
The coriander was a perfect addition to the spice blend!
Thank you, glad you loved it!
I’ve got it in the oven right now. I think it will be good!
I hope you’ll love it!
Simply Outstanding! Easy, flavorful (ground coriander is a lovely touch), perfectly cooked.
That’s wonderful to hear, Joanne!
Tried this recipe with different seasonings and the pork was just raw in the center. Recommend cooking well longer than 13-15 min
Hi Jo! We used 1.5lbs tenderloin for this recipe. The time can change based on size and how your oven bakes. Be sure to fully preheat the oven before you start always check for doneness with a meat thermometer (Amazon affiliate link), leaving it longer until it reaches the recommended internal temperature.
Agreed! I have (2) 1 lb tenderloins and they were only 125 degrees after 15 mins.
I found this recipe of yours a few years back now and have been using the method ever since. Thank you so much for sharing. This is versatile and budget friendly, it really does eat like a steak 👌🏻. One of the first times I made this for my daughter she even said “it tastes like rainbows” ☺️. And as great at bbq as my husband is, he can never nail the cook on the pork tenderloin the way it comes out in your recipe. Fool proof, oh so delicious, I’m drooling just thinking about it 🤤.
Thank you so much for sharing that with me, Robin!
I had everything on hand for this recipe and it was so easy to put together and get on the table. The flavors of the seasonings together were delicious. This recipe is a keeper!
Thanks so much for your great feedback, Emily!
Made this last night. It was super easy. I actually added the seasonings and let it sit in the fridge for a couple of hours before cooking (was just trying to get ahead with dinner because I knew I’d be home late) and it came out SO tender and flavorful. I absolutely will be using this recipe again in the future!
I’m so happy you enjoyed that. Thank you for sharing that with us, Shawna!
This is the best roasted pork tenderloin I’ve ever made, and I’ve made lots of them. I followed the recipe exactly, making sure to poke lots of holes in the pork. I don’t keep Italian seasoning on hand, so I made some with basil, oregano, thyme, rosemary, marjoram. I think coriander is a must! I removed it from the oven at 150, let it rest for 5 minutes, and it was perfectly pale pink/brown and juicy. Fantastic!
That sounds wonderful, Diane! Thank you for your amazing review! I’m so happy you loved it.