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 Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Foolproof, simple, and delicious! You can use any spice of choice. Recommended fork pricking & pre-cooking oil lathering are a must.
Isn’t it great! I’m so glad you enjoyed it!
Do you have any advice on how to modify the cook time if the piece of pork is smaller? Please and thanks!
Hi Courtney, I recommend using a thermometer to check for doneness and time so it doesn’t dry out. If the piece is slighter smaller, the time should only decrease by a bit.
If I make 2 tenderloins should I increase the time in the oven?
As long as they are the same size, the time should be the same. Just make sure to leave space between them so that air can circulate. Also- check for doneness with a Food thermometer (Amazon affiliate link).
This pork tenderloin was scrumptious! I followed the recipe exactly and absolutely enjoyed the slight crust and juicy tenderloin!
Thank you Natasha!
Can I freeze the second tenderloin as I made two accidentally?
HI Tigger, yes, you can refrigerate for 3-4 days or freeze up to 3 months. Be sure to put it into a freezer safe zip bag or container and remove excess air to prevent freezer burn.
Made your recipe for Easter. it’s a keeper! Loved it. used the cast-iron pan for browning then transferred tenderloin into a stainless steel pan for the oven. The dry rub was spectacular!
That’s great to hear, Tigger!
Hello there, it is okay if I don’t have any corriander seasoning? Can I us Italian seasoning instead?
Hi Maria! You can use another seasoning of your preference.
Is it okay if I don’t have any corriander seasoning to omit it?
HI Maria, yes it would still work without the coriander.
What vegetables do you suggest roasting with the tenderloin at 400?
Hi Liz, root vegetables will work well and pair nicely with a tenderloin. Potatoes, carrots, turnips, sweet potatoes, beets, etc. You can also do brussels sprouts, onions, or cabbage. I hope this helps.
This recipe is fantastic! It’s seasoned perfectly and tastes wonderful. I was surprised that it was done after such a short roast time, but searing it first does the trick. This is my new go-to recipe for roast tenderloin. I reviewed this on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews. I highly recommend making this as written, you won’t be disappointed!
Thank you so much for sharing your recipe and tips, my family loves when I cook this!! It’s so tender and juicy every single time I cook it!!
I’m so glad you enjoyed it, Pam! Thank you for sharing your lovely review with me.
By far, the best pork I have ever made!! It is safe to say I have been overcooking pork for many years. This recipe made me realize that. It came out perfectly, so tender and juicy! My family LOVED it even the next day cold on a sandwich! Thanks!
That’s wonderful! Thank you so much for your great comments and review, Mary Ellen!
This is the ONLY recipe I use for pork tenderloin. I do leave out the coriander since I don’t have any. But I follow the recipe other than that. It is DELICIOUS! I highly recommend it. Yet another wonderful Natasha recipe!
That’s great, Barb! So glad you’re enjoying it.
I love how easy this was to create. It is so flavorful and moist. My husband and kids (9 and 2) declared it a new family favorite!
I used a dutch oven and my cook time was longer than stated in the recipe. It was worth the wait though!
Thanks for sharing, Ginger!
I came back again today to make sure I haven’t forgotten anything about this super recipe. Preparing to make it again tomorrow because my wife asked for it again. Thanks so much for the recipe.
Thank you, Richard! I’m so glad she loved it.
I had 3 tenderloins so I doubled the recipe but kept the salt to half. It was delicious and juicy. I will definitely make it again, thanks.
Hello, I am excited to try this recipe! How do I know if the silver skin is still on it please? Like is it silver in color?
Hi Jana! I’m so excited for you to try the recipe too! When checking for silver skin on pork tenderloin, it will appear as a thin, silvery-white tough membrane covering part of the meat. I hope this helps.
Honestly, had to come here to rave about this after using this recipe for 5 years now. A roommate of mine introduced this recipe to my other roommates and myself in 2019. We were 5 hungry college athletes and this quickly became a weekly staple meal for us girls. I have since showed just about every person I know this recipe and everyone says it’s the best pork tenderloin they’ve ever had (agreed). In fact, I was on a pork strike for about 2 years and this recipe singly-handedly made me eat pork again lol. You will quite literally have to pry this recipe out of my cold, dead hands.
Wow! That’s just awesome! Thank you for sharing your wonderful review, Kendall! I’m so glad you found a go-to favorite recipe on my blog five years ago!
Excellent recipe. I tried cumin vs coriander and it was also good.
You might try hoisin sauce as a dipping sauce to add a little pizzazz to the very tender juicy loin.
Thank you for the tips, David! We’re so glad that you enjoyed this recipe!
WOW!!!!! THANK YOU SO MUCH! This is hands down one of the best recipes I’ve ever found!!! Not only is it easy and fast it is the best tasting!!!! Honestly I can barely believe it….I made it twice this past week just in case the first time I just got lucky lol!! And both times was the best! Thank you!!!
That’s amazing, Lori! I’m so glad to hear that you enjoyed this recipe. I appreciate the feedback.