Roasted Pork Tenderloin Recipe

You’ll love this tried and true, quick and easy method of preparing Pork Tenderloin. Searing the tenderloin forms a lovely crust sealing in the natural juices and the meat is so tender!

Pork tenderloin sliced against the grain on a cutting board showing juicy tender center

This is our favorite baked pork tenderloin oven recipe. It requires zero marinating time! Piercing the tenderloin with a fork allows the seasoning to penetrate deeper and you don’t have to marinate the meat for hours. The quick prep makes this a perfect option for unexpected company or a hungry family.

We have included Amazon affiliate links to the products used to make this recipe.

Watch how to Cook Pork Tenderloin:


Pork tenderloin is also reasonably priced (we paid $18 for 4 tenderloins at Costco), and I think it’s just as satisfying as steak! If you haven’t tried it, you must! It’s also easy to double or triple the recipe to feed a crowd because it always disappears fast and leftovers taste just as good the next day sliced into sandwiches or served as a side. I’m confident this baked pork tenderloin will become a go-to family favorite for you.

Pork Tenderloin Ingredients:

You will create your dry rub for pork tenderloin with just salt, pepper, Italian seasoning, garlic powder and ground coriander. If you don’t have coriander, you can omit it and the recipe will still work. I love finding recipes where all of the ingredients are already in my pantry!

how to cook pork tenderloin with ingredients for for roasted pork tenderloin

How to make Roasted Pork Tenderloin:

Prep: Preheat oven to 400˚F with the rack in the middle.
How To Remove Pork Tenderloin Silver Skin: Trim tenderloin of fat and any silver skin and pat dry with a paper towel.

How to prepare roasted pork tenderloin and removing silver skin from pork tenderloin

1. Combine 1 tsp sea salt, or to taste, 1/2 tsp freshly ground black pepper, 1 tsp Italian Seasoning, 1 tsp garlic powder and 1 tsp ground coriander.

Roasted Pork Tenderloin with Spice Rub with the best seasoning for pork tenderloin

2.  Pierce pork loin all over with a fork and rub with 1 Tbsp oil than sprinkle onto the tenderloin. Use your hands to rub the spices into the tenderloin until evenly coated.

how to season roasted pork tenderloin

3. Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).

how to cook pork tenderloin with seared pork tenderloin

4. Place in the oven and bake uncovered at 400˚F for 13-15 minutes, flipping the tenderloin over halfway through baking. Bake until center of pork registers 150˚F (I have let mine get to 160 and it’s still super tender) then transfer to a cutting board and let meat rest 5-10 min before slice into rings to serve. It doesn’t need a sauce, but it is also really good served with A1 or BBQ sauce.

What Color is Cooked Pork Tenderloin?

*The USDA now recommends letting the tenderloin get to 145˚F and letting it rest 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 a digital (instant read) thermometer like this one will help you achieve the perfect doneness.

Sliced juicy pork tenderloin showing the color of cooked pork tenderloin oven recipe

More Pork Recipes You Will LOVE:

Sliced roasted pork tenderloin with center of baked tenderloin looking so juicy, tender & delicious!

Baked Pork Tenderloin Recipe (Print-Friendly):

Roasted Pork Tenderloin Recipe

4.91 from 279 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
A tried and true, quick and easy method for roasted pork tenderloin. So juicy, tender & delicious! | NatashasKitchen.com
Piercing the tenderloin all over with a fork and then searing it, produces a lovely crust and super flavorful, juicy and tender meat. The quick prep makes this a perfect option for unexpected company or a hungry family.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$7
Keyword: pork tenderloin
Calories: 270 kcal
Servings: 4 (4 oz portions)

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

  1. How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the rack in the middle.
  2. Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork and rub with 1 Tbsp oil.
  3. Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated.
  4. Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
  5. Place in the oven and bake uncovered at 400˚F for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers at least 150˚F then transfer to a cutting board and let meat rest 5-10 min. Slice into rings and serve.

Recipe Notes

*Oil used should have a high smoke point. 

**Pork tenderloin is very juicy and does not need a sauce, but it is also really good served with A1 or BBQ sauce.

Nutrition Facts
Roasted Pork Tenderloin Recipe
Amount Per Serving
Calories 270 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 110mg 37%
Sodium 670mg 28%
Potassium 677mg 19%
Total Carbohydrates 1g 0%
Protein 35g 70%
Vitamin C 1%
Calcium 1.7%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.

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Is your mouth watering like crazy? Try this pork tenderloin recipe once and you’ll make it over and over!

P.S. Don’t miss our top 5, most viral recipes of 2017 – everything about these is good!

A tried and true, quick and easy recipe for roasted pork tenderloin. So juicy, tender & delicious! | NatashasKitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Gina
    October 17, 2017

    Absolutely scrumptious! I’m a huge fan of Jane’s Krazy Mixed Up Seasoning Salt so I used this in place of the salt. The end result was satisfying perfection. Will be using this recipe from here on out. Hats off to Natasha! Thank you! Reply

    • Natasha's Kitchen
      October 17, 2017

      You’re welcome Gina! I’m glad you enjoy the recipe! Thanks for sharing your helpful review with other readers! Reply

  • Alice
    October 13, 2017

    Thank you! So easy and delicious! I had a pork sirloin tip roast and added 1 teaspoon paprika, skipped the browning and cooked it for 1.5 hours at 350, which gave me time to make other sides. My kids couldn’t believe I didn’t buy this pre-made! I am going to use a tad less salt next time. Reply

    • Natasha's Kitchen
      October 14, 2017

      You’re welcome Alice! I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers! Reply

  • Ally
    October 13, 2017

    Planning to make this today, was just wondering if I don’t have an oven safe skillet can I just transfer the tenderloin to a glass dish?will this have any effect of the flavore? I know it sounds kind of funny but the meat will cool down while being transferred so was just wondering Reply

    • Natasha
      natashaskitchen
      October 13, 2017

      Hi Ally, you can transfer it to an oven-safe dish, no problem! I have had several readers report great results transferring and then baking. If you wait to get it in the oven, it may affect the baking time, but if you get it in there right away, it shouldn’t need any modification in bake time. You can add a minute if you are concerned. Reply

  • Angie
    October 11, 2017

    I made this last week & it was a big hit with the family! So juicy & flavorful! Never again will I buy pre marinated pork tenderloin again! Reply

    • Natasha's Kitchen
      October 12, 2017

      Awesome! I’m glad to hear the family enjoys the recipe as much as mine does! Thanks for sharing your great review! Reply

  • Linda
    October 10, 2017

    What an awesome recipe! Great seasoning blend. Made the whole thing in a cast iron skillet. Nice sear, then straight into the oven for 15 minutes. Rested for 10 minutes while I waiting impatiently to try it.

    Yummy! Reply

    • Natasha's Kitchen
      October 10, 2017

      The waiting is the hard part huh! I’m glad you love the recipe Linda! Thanks for sharing your great review! 🙂 Reply

  • Brandy N Mcgirt
    October 10, 2017

    Hi ladies, was wondering what sides do you serve with your tenderloin? Reply

    • Natasha
      natashaskitchen
      October 10, 2017

      Hi Brandy, that is a tough question since so many things pair well. I think mashed or roasted potatoes and a fresh salad would go great with these. I love cucumber tomato based salads. You can explore more of our salads here. Reply

  • Veronica
    October 8, 2017

    Thank you ladies for your help Dagi and Natasha dinner was great. My date was impressed with meal. He say if I jeep cooking I am be his lady. Natasha thank you for your inspiring story how you net your husband. Now you are doing work you love you married god fearing man have two beautiful children. Like you I am shy I am from family of cooks. I was to scared to cook. Now my mom and grandparents are deceased . I had to get an kitchen. I can now do a good Sunday dinner. I can do thanksgiving dinner myself. I can do date night dinner better than restaurant. Thank you u inspired me follow my dreams.Not to just settle but way for right man God has for me so can have Godly like. Natasha you and husband make cute family Reply

    • Natasha
      natashaskitchen
      October 8, 2017

      Veronica, thank you so much for your thoughtful comment. It really blessed me and I am smiling big reading it. I am so happy to hear that! 🙂 God bless you Veronica!! Reply

  • Darla
    October 7, 2017

    This is the best recipe I have ever found for pork loun. Much better than the pre-seasoned ones Reply

    • Natasha's Kitchen
      October 8, 2017

      That’s great to hear Darla! Thanks so much for sharing! Reply

  • Veronica
    October 7, 2017

    Hey Natasha. Please help me I am cooking a2.16 Pou d pork lion filet by Smithfield I got from Walmart on last Saturday 9/30/17. My question is how long do I cook it ?Package say cook 30 to 40 minutes per Pound? I am cooking for dinner date tonight. I am nervesr. Reply

    • Natasha
      natashaskitchen
      October 7, 2017

      Hi Veronica, this recipe is not intended for a pork loin, but it works great for a pork tenderloin. I haven’t tested this method with a pork loin since they are larger and typically require longer cooking times to be tender. Sorry I can’t give any specific advise on that.  Reply

    • Dagi
      October 7, 2017

      Hi Veronica, I just got home from work,
      Here my e-mail copy of how I did mine.
      which was a little over 2 lbs.
      “Pricked it with fork, changed seasoning measurements according to weight.
      Browned all around as stated in your recipe, just did use a bit longer on each side.
      Once it had a nice sear all around, I took out of pan, Transferred to a roaster, added saltless chicken stock to original pan, scraped up all the
      goodness, poured over roast , then added the rest of the chicken stock from the box, and put in oven on 400 for 20 minutes, then turned roast. After 20 more minutes, I turned oven to 225, put lid on roaster and and left in oven for 1 hour.
      Turned off heat, let rest for 30 minutes- and it was deli sh.” Please let us know how your turned out.
      Dagi Reply

      • Dagi
        October 7, 2017

        20 min on each side, on 400, then with lid on for 1 hr. Reply

    • Veronica
      October 7, 2017

      Hey Natasha update to pork lion recipe. I got pork lion filet it was seven dollars and four cents at Walmart. I followed your recipe and dagi. I came up with amazing pork lion filet recipe. I use ingredients you
      had Morton sea salt, I used regular spoonful of McCormick black pepper, 5th season Walmart brand Itilian seasoning for eigthy-eight cents, 5th season garlic powder. I also used Walmart brand 5th season paprika instead of corindar. I didn’t have cumin or corindar and didn’t have time run to store. I added spoonful of McCormick ground mustard. And spoonful of great value light brown sugar. I heart recipe by Roise dies amazing wet rub on her st. Louis style ribs two indrgients in recipe is ground mustard and sugar. I added all ingredients in small bowl I stir for minute. I put in nonstick pan. I cook each size for four minutes. It was total of sixteen minutes instead of six you use. After I brown all four sides. I took lion out of the nonstick frying pan. I put in a roaster pan. I spray roaster pan vegetable oil. I add pork lion filet I let cook at 400 in oven for twenty minutes. After twenty minutes I turn other side and let cook another twenty minutes.Then I turn oven down to 225 like dagi say I like it cook for hour at 225. At thirty minutes of 225 I turned it to other size. 16 minutes on stove each size. 40 minutes at 400. Hour at 225. This pork lion filet was so good. I almost ate all before date. Thanks Natasha your seasoning was right on. I did take fork and stick into lion. I also took fork. Pierce till came another side meat to get season throughout meat. Next time I try tenderloin. But I also love pork lion filet . Reply

      • Natasha's Kitchen
        October 7, 2017

        Thanks for sharing your great tips with other readers Veronica! Reply

      • DAGI
        October 7, 2017

        YEAH! gREAT AND GLAD YOU LIKED THE PORK LOIN VERSION, AND NATASHA, YOUR SEASONING IS SO AWSOME, I AM SO THANKFUL I CAME ACROSS YOUR PAGE! IT ROCKS, LIKE ALL YOUR OTHER RECIPES!!!!! Reply

        • Natasha
          natashaskitchen
          October 7, 2017

          Thank you for that amazing compliment! 🙂 Reply

      • Hannah
        November 3, 2017

        Hold on, you forgot to mention what brand vegetable oil you use. Lol… 😂😂😂

        And by the way this came out so good!!! My family really loved it. Restaurant quality food😋 Reply

  • Billie
    October 5, 2017

    Made tonight ! Did not mess with the recipe 🙂 and it was delicious. I have made many a pork tenderloin, but this was just the best. Reply

    • Natasha's Kitchen
      October 6, 2017

      I’m glad you enjoy the recipe so much! Thanks for sharing your great review Billie! Reply

  • Carolyn
    October 5, 2017

    We have had this many times and it always comes out great! Reply

    • Natasha's Kitchen
      October 5, 2017

      I’m happy to hear that Carolyn! Thanks for sharing! Reply

  • Sarah W.
    October 4, 2017

    So good Natash! It was so tender and flavorful. I just followed the recipe and instructions exactly as written and it was a huge hit with my sometimes hard to please family. My husband said I cooked it the “right way” (I have a tendency to overcook chicken and pork). My picky 5 year old loved it as well after coercing him to actually try a bite. My 1 year old devoured it and exclaimed “mmm” after each bite. And my 2 year old… well he doesn’t eat, like ever. I think he’s what they call an air-iterian, but I’m sure he would’ve loved it had he actually tried it. Definitely going to put this in the dinner rotation. Also, made your sauteed mushrooms as a side, and those were super yummy as well. Reply

    • Natasha's Kitchen
      October 4, 2017

      I’m glad to hear that almost the entire family, lol, enjoys the recipe! Thanks for sharing your wonderful review Sarah! Reply

  • September 20, 2017

    I made this last night for dinner. It was delicious! I rarely buy pork tenderloin. I’ve eaten it a lot because my father-in-law likes to cook it on the Traeger which always turns out beautifully. But I saw a great deal at the market so I decided I’d give it a shot. I love how simple your recipe is. It came out so tender, my family loved it! Reply

    • Natasha's Kitchen
      September 20, 2017

      You’re welcome! I’m glad you gave the recipe a try and you loved it! Thanks for sharing your great review Jennifer! 🙂 Reply

  • September 19, 2017

    Tender & delicious. Super easy recipe to follow. Transferred meat from frying pan to pottery casserole dish in oven after browning, and it came out beautifully. Thank you Natasha for a great recipe😊 Reply

    • Natasha's Kitchen
      September 19, 2017

      My pleasure Janette! I’m glad you love the recipe! Thanks for sharing your great review! Reply

  • Kat
    September 18, 2017

    Followed recipe exactly. Wonderfully delicious. Will do again. Reply

    • Natasha's Kitchen
      September 18, 2017

      Awesome! I’m glad to hear that Kat! Thanks so much for sharing 🙂 Reply

  • Bonnie
    September 18, 2017

    I have also made this recipe with a pork loin and as Dagi did, I also doubled the seasoning mix. I did not add chicken stock when I baked it but did adjust the time – much to my childrens’ dismay as they kept asking when dinner would be ready. If I could double the number of stars in the rating scale, I would do that as well! Reply

    • Natasha's Kitchen
      September 18, 2017

      I’m glad to hear the your family enjoys the recipe! Thanks for sharing your fantastic review and tips with other readers! Reply

  • Emma
    September 18, 2017

    Hi, If I wanted to use the whole loin rather than just the tenderloin, what would I need to do to ensure it was tender enough? Any tips? Reply

    • Natasha
      natashaskitchen
      September 18, 2017

      Hi Emma, a pork loin would probably require a different method so it does not turn our dry since it is a larger and leaner cut. I haven’t tested it with a pork loin so I can’t provide any specific advice. Sorry I can’t be more helpful! Reply

      • Dagi
        September 18, 2017

        I am commenting on the last review for your delicious tenderloin.
        Done it a few weeks ago with boneless pork loin and it came out great.

        Pricked it with fork, changed seasoning measurements according to weight.
        Browned all around as stated in your recipe, just did use a bit longer on each side.
        Once it had a nice sear all around, I took out of pan, Transferred to a roaster, added saltless chicken stock to original pan, scraped up all the
        goodness, poured over roast , then added the rest of the chicken stock from the box, and put in oven on 400 for 20 minutes, then turned roast. After 20 more minutes, I turned oven to 225, put lid on roaster and and left in oven for 1 hour.
        Turned off heat, let rest for 30 minutes- and it was deli sh.
        Your seasoning mix was spot on! Reply

        • Natasha's Kitchen
          September 18, 2017

          Awesome! I’m glad to hear how much you enjoy the recipe Dagi! Thanks for sharing your tips and great review with other readers! 🙂 Reply

        • Veronica
          October 7, 2017

          Dagi how big was your pork lion. My name is Veronica I got Smithfield pork lion from Walmart is 2.16 pounds.I was going use Natasha’s recipe. I had same question as you how long I let it bake? I did like you did in pan than I transfer to roaster? I am making this tonight for dinner date at home. I let you and Natasha know how it turns out. Reply

        • Veronica
          October 7, 2017

          Dagi Did you roast in oven 40 minutes at 400 or was 20 minutes at 400 ? Ism confused about times. Reply

      • Emma
        September 18, 2017

        Thank you, that’s terrific, I will give it a go 🙂 Reply

  • Diana
    September 9, 2017

    Will it be the same baking time for 2 pieces? Thanks Reply

    • Natasha
      natashaskitchen
      September 9, 2017

      Hi Diana, yes it should be the same if they are the same thickness, just be sure to keep them spaced on the baking pan so they are not touching. You can double check with an instant read thermometer. Reply

  • Pamela Collier
    September 4, 2017

    What other spice could I use instead of Coriander? Reply

    • Natasha
      natashaskitchen
      September 4, 2017

      Hi Pamela, you could omit it and it will still work well. Reply

  • Anne
    September 3, 2017

    We are 3 for 3 on recipes from this site! Somehow we tried 3 new recipes in the last 3 days, all from Natasha’s Kitchen. The first 2 were accidental, but they worked so well I looked for another, and the Roasted Pork Tenderloin was it. We had never tried pork tenderloin before, and were impressed by the quality for the price. Delicious! Thank you! Reply

    • Natasha's Kitchen
      September 4, 2017

      You’re welcome Anne! I’m glad to hear you are enjoying the recipes! Thanks for following and sharing your great review! Reply

  • Susan Mc Iver
    August 28, 2017

    Needed to fix a tenderloin that was languishing in the freezer. Thawed it, followed your directions exactly and was very pleased with the outcome.

    We like to mix Coleman’s Hot Mustard into a sauce and dip the slices of pork into the mustard and then into toasted sesame seeds. Problem is, we ate the whole tenderloin while standing at the kitchen counter… Don’t know how we could possibly feed anyone else! Reply

    • Natasha's Kitchen
      August 28, 2017

      LOL! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your wonderful review Susan! 🙂 Reply

  • Natalie McCaslin
    August 26, 2017

    Natasha! This recipe is amazing! We were asked to bring pork tenderloin to a construction site with 65 volunteers, and we were freaking out! But we found your video and recipe, and it turned out so moist, flavorful, and delicious … Even making 14 in one day and having to transport it and keep it warm! People were raving about it and said it was the best pork they ever had. Everyone wanted the recipe! Thank you so much! Reply

    • Natasha's Kitchen
      August 27, 2017

      I’m so happy to hear how much everyone loves this recipe Natalie! Thanks for sharing your excellent review! Reply

  • Carol Picardi
    August 25, 2017

    I make this all the time…it’s delicious & so juicy!!👍 Reply

    • Natasha's Kitchen
      August 25, 2017

      I’m glad you love the recipe Carol! Thanks for sharing your wonderful review! Reply

  • Nancy R
    August 23, 2017

    Amazing flavor and juicy! Video was perfect, informative and to the point. Printed recipe out and its in my book! Reply

    • Natasha's Kitchen
      August 23, 2017

      Awesome! I’m glad you enjoy the video and recipe! Thanks for sharing your great review Nancy! Reply

  • Nicole
    August 22, 2017

    Would I be able to cook this in the crock pot? Reply

    • Natasha
      natashaskitchen
      August 22, 2017

      Hi Nicole, you would probably need a different recipe or instructions for the crock pot. I haven’t tested it in a crockpot to say for sure though. Has anyone else tried that? Thanks in advance! 😉 Reply

    • Mama E
      September 8, 2017

      I tried this in the crock pot today, adding a bunch of chopped up potatoes, carrots and an onion and a cup of chicken broth. It was very good, though I think the meat got over-cooked so it was a little dry. It was in there for about 8 hours on low (after searing the meat in a pan as directed). The family all scarfed it down, though! Reply

  • Cindy
    August 21, 2017

    Absolutely DELICIOUS!! This is the 2nd time I have used this recipe (except omitted corrainder since I didn’t have any) and turned,out perfect. My mother-in-law was here for supper and that’s what I fixed. She really like it! Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      Hi Cindy, I am so glad to hear you enjoyed it!! 🙂 Reply

  • Mary
    August 20, 2017

    This is the perfect recipe.. My previous attempts to make a delicious pork tenderloin were not satisfying. The blend of seasonings in this recipe is perfect. I think the coriander knocks it out of the park. It is absolutely the best and easiest recipe for the perfect pork tenderloin. If you have q cast iron pan, it does the trick. Excellent. Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      I’m so glad you were impressed with our recipe! Thank you for sharing your wonderful review 🙂 Reply

  • Lindsay
    August 11, 2017

    I have made this recipe probably 20 times now and it has become a family favorite. I have no other recipe that is this easy, uses ingredients I usually always have on hand, and tastes this good. I’m a big fan. Reply

    • Natasha's Kitchen
      August 11, 2017

      Awesome! I’m glad to hear you love the recipe! Thanks for sharing the most excellent review Lindsay! Reply

  • Deb Osborn
    August 11, 2017

    Great recipe! Mine was 2.5 pounds, and registered 150 at 20 minutes. The family loved it! Thanks so much!!! Reply

    • Natasha's Kitchen
      August 11, 2017

      My pleasure Deb! I’m glad your family enjoys the recipe! Thanks for sharing your wonderful review! Reply

  • Claire Hingley
    August 10, 2017

    Thanks easy and gorgeous Reply

    • Natasha's Kitchen
      August 10, 2017

      My pleasure Claire! I’m glad you enjoy the recipe! Reply

  • JazzyB
    August 6, 2017

    This is the easiest and tastiest Pork Tenderloin that I have ever made… the recipe provides consistent results time after time… I make this weekly and never once has it disappointed. Thank You So VERY much for sharing Reply

    • Natasha's Kitchen
      August 7, 2017

      You’re welcome! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your excellent review! Reply

  • Deb
    August 4, 2017

    Unless you using an awfully skinny tenderloin, the cooking time is too little. It took my medium tenderloin 23 minutes to reach 150 degrees and that is after searing around 7 minutes. Just a tip for planning the rest of the meal. Reply

    • Natasha
      natashaskitchen
      August 4, 2017

      Hi Deb, for the size of tenderloin that I have listed in the recipe and shown in photos, the cooking time is accurate. If using a larger tenderloin, you would have to adjust the cooking time and if you are using a pork loin, you would have to alter the recipe though. Reply

  • Bonnie
    July 28, 2017

    I’m heading to the kitchen to make this again (second time in two weeks) by popular demand of the kids! I’ve cooked your recipes all week – chicken divan, barbecued chicken in the crockpot, bulgogi tacos – and my son says you are now his favorite chef! Thanks for making at least one part of my life easier. Reply

    • Natasha's Kitchen
      July 28, 2017

      Oh wow, that’s so nice to hear! That means a lot Bonnie! Thank YOU for following and sharing your excellent review! 😀 Reply

  • Tom Ketterman
    July 15, 2017

    Your recipes are lovely and I enjoy fixing them. However, I’d like to correct something you said in the introduction to the pork tenderloin recipe. Searing meat does NOT make it more juicy. Testing has shown that it actually leads to a loss of juice in the searing process. Many people prefer it for the texture of the crust, but it’s a texture issue, not a way to maintain juiciness. Reply

    • Natasha
      natashaskitchen
      July 15, 2017

      Hi Tom, I’m so glad you are enjoying my recipes. Reply

  • Kerry S
    July 14, 2017

    The best! The favorite in our family! Thanks for sharing! Reply

    • Natasha's Kitchen
      July 14, 2017

      That’s great Kerry! I’m happy to hear how much your family enjoys the recipe! Thanks for sharing 🙂 Reply

  • Darcy
    July 8, 2017

    SO good and so, SO easy!!! Big hit with the family… :D!! Thank you!!! Reply

    • Natasha's Kitchen
      July 10, 2017

      You’re welcome Darcy! I’m glad to hear everyone loves the recipe! Thanks for sharing your wonderful review! Reply

  • Joan Razook
    July 3, 2017

    My family loved the pork! The flavor was delicious and the meat very tender! Thank you for the recipe!
    Joan Reply

    • Natasha's Kitchen
      July 5, 2017

      You’re welcome Joan! I’m glad the entire family loves the recipe! Thanks for sharing your great review! Reply

  • Anna
    June 27, 2017

    Really easy, really good! I thought it was a little on the dry side, but it wasn’t anything a little sauce couldn’t hide. Reply

    • Natasha
      natashaskitchen
      June 27, 2017

      Hi Anna, it if was on the dry side, the main causes are usually either over-baking if it is a smaller loin or using a pork loin instead of a pork tenderloin. Pork tenderloins are much more forgiving and juicy 🙂 Reply

  • Perviz
    June 17, 2017

    Hi Natasha,
    Similar to Nicole H., I had never made pork tenderloin before, but decided to try your recipe, as it seemed so simple. It was actually amazing and very yummy – big hit with the family! Have been asking for more… THANK-YOU hugely for sharing your delicious recipe! Best to you & yours! Reply

    • Natasha's Kitchen
      June 17, 2017

      Wow, I’m so happy to hear that! It’s my pleasure and thank YOU for sharing your wonderful review! Reply

  • Inna
    June 12, 2017

    Hi, Natasha:

    Thank you for this and all other recipes that you have here! I love your website! Every single recipe I’ve tried, all came out very good and delicious! You are a great cook and an inspiration! When I read your introduction and what you wrote about your life and your family, I had tears on my eyes. I did not expect that… I also felt anointing when I was reading it. God bless you and your family! Reply

    • Natasha's Kitchen
      June 13, 2017

      Wow, thank you so much for following my blog and sharing such thoughtful comments! God Bless Inna 😀 Reply

  • Nancy
    June 8, 2017

    OMG! This tenderloin recipe is amazing. I took a gamble and made it for guests and it was absolutely delicious. I made a savory BBQ sauce and added just a little to the top and I couldn’t have been happier with the flavor. This will now be on the family favorite list. Thank you! Reply

    • Natasha's Kitchen
      June 8, 2017

      I’m so happy to hear that Nancy! Thanks for sharing your wonderful review 😀 Reply

  • Raina Astrella
    June 3, 2017

    My hubby found this recipe and it has become a favorite! Savory and delicious! So juicy & perfect every time.
    Thank you! Reply

    • Natasha's Kitchen
      June 3, 2017

      You’re welcome Raina! I’m glad you both love the recipe! Thanks for sharing your wonderful review 🙂 Reply

  • Mary
    June 2, 2017

    I make tenderloin all the time and use baking bag in oven. You cook a little longer but it a wonderful meat for any meal. Thanks for recipe. Reply

    • Natasha's Kitchen
      June 2, 2017

      You’re welcome Mary! Thanks for sharing 🙂 Reply

  • Nicole H.
    May 30, 2017

    Hello Natasha,

    I am literally eating your pork tenderloin right now and it’s delicious! I have never made pork tenderloin in my life but always wanted to try, just didn’t have a good and simple recipe. This couldn’t have been easier and it came out fantastic! Thank you, this is now my go-to recipe and can’t wait to make his for my mom when she next visits. Reply

    • Natasha's Kitchen
      May 30, 2017

      You’re welcome Nicole! I’m so happy you love the recipe! Thanks for sharing your fantastic review 😀 Reply

  • Bryan
    May 20, 2017

    Natasha,
    Made this Pork Tenderloin receipe a couple of weeks ago and making a double serving tonight. My wife and son who do not love pork were amazed at how good this tatses! Excellent recipe. Thanks! Reply

    • Natasha's Kitchen
      May 20, 2017

      You’re welcome Bryan! I’m happy to hear the whole family enjoys the recipe! Thanks for sharing your fantastic review 🙂 Reply

  • Tresa
    May 17, 2017

    This recipe is a new favorite! Simple, easy to follow instructions with yummy results! Reply

    • Natasha's Kitchen
      May 17, 2017

      YES! Your great review put a big smile on my face! Thanks for sharing Tresa 🙂 Reply

  • Charlotte
    May 14, 2017

    Made this today for a Mother’s Day dinner for neighbors, and it was delicious. Made it exactly as written/shown, and will definitely make it again and again…..easy, quick and impressive!! Reply

    • Natasha's Kitchen
      May 15, 2017

      I’m so happy to hear everyone enjoyed the recipe! Thanks for sharing Charlotte! Reply

  • anisa
    May 8, 2017

    This was absolutely delicious. I modified the cooking time slightly as I don’t like any pink in my food. I browned on stove 7 minutes and kept it in the oven a total of 18 minutes, turning at 9 minutes). Even with the longer cooking time it was very tender and my family loved it! ) Oh, I did substitute coriander for ground cumin. Reply

    • Natasha's Kitchen
      May 8, 2017

      I’m glad you enjoy the recipe Anisa! Thanks for sharing! Reply

  • Duwan Smith
    May 7, 2017

    13 to 15 minutes is all that’s needed? Reply

    • Natasha
      natashaskitchen
      May 7, 2017

      Duwan, because of the searing and baking at high temperature, meat doesn’t need more baking time. I do recommend checking the internal temperature to be at least 150˚F. Reply

  • Tamara
    April 27, 2017

    Made this tonite and was delish. So moist as well. Didn’t have coriander so used a dash of cumin and it tasted so flavourful. Reply

    • Natasha's Kitchen
      April 27, 2017

      That’s great Tamara! Thanks for sharing your review!! 🙂 Reply

  • Sarah
    April 26, 2017

    This was my first time cooking pork tenderloin. My entire family loved it! I had closer to 2lbs of pork so I cooked it for 20m. It was easy! Thank you. Reply

    • Natasha's Kitchen
      April 27, 2017

      You’re welcome Sarah! I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing 🙂 Reply

  • Victoria
    April 26, 2017

    Made it last night, amazing! The pork was about 4lbs and it took 30-40 min to reach 150 F. Reply

    • Natasha
      natashaskitchen
      April 26, 2017

      Wow that is a big one!! I’m so happy you loved it :). Was yours a pork loin or tenderloin? Reply

  • Cindy
    April 24, 2017

    I just made this tonight and it was delicious!! I didn’t not have any coriander so didn’t use it and it was just still delicious. I also had to cook about 30 mins turning it several times during that time to reach 150 degrees (actually 155). We had cream corn and candy yams to go with it. I will definately be making this again Reply

    • Natasha's Kitchen
      April 24, 2017

      That’s great Cindy! Thanks for sharing 😀 Reply

  • J
    April 21, 2017

    Have made this tenderloin recipe about 10 times now. So delicious, don’t make tenderloin any other way anymore. Even the kids love it! Reply

    • Natasha
      natashaskitchen
      April 21, 2017

      Thank you for such a wonderful review, I’m so glad to hear that 😀 Reply

  • Tatiana
    April 20, 2017

    Hi, I don’t have met thermometer . My piece of meet is 600 gram. How long it should take to cook? Reply

    • Natasha
      natashaskitchen
      April 20, 2017

      Hi Tatiana, 600 grams is a little over 1 1/3 lbs of tenderloin. I would do about the same bake time on the lower end of the range – 13 minutes in the oven after searing it on the skillet for the same amount of time as well. I hope you love it! Reply

  • Steve
    April 8, 2017

    great recipe. I add a pinch of garlic and onion powder to mine and the other night I made one with Cajun seasoning, rosemary and garlic as a rub. Reply

    • Natasha's Kitchen
      April 8, 2017

      YUM! That sounds great! Thanks for sharing your review Steve 🙂 Reply

  • Dagi
    April 8, 2017

    OMG! Where has this been all my life?
    I found this recipe last night while searching the internet for a new twist on Tenderloin.
    Followed your instruction, only added a little cayenne pepper- we like a kick :O)
    Hubby and I ate the entire tenderloin, it was fantastic,wish I had made 2.
    just added a little chicken stock to the bottom of pan do loosen up the brown bits, and it became a fantastic “jus”!
    Thank you very much! This is a keeper! Reply

    • Natasha's Kitchen
      April 8, 2017

      You’re welcome Dagi! I’m happy everyone enjoyed the recipe! Reply

  • Julie
    April 4, 2017

    I made 2 tenderloins tonight. Everyone loved it… Reply

    • Natasha's Kitchen
      April 5, 2017

      That’s wonderful! Thanks for sharing Julie 🙂 Reply

  • Anna
    March 31, 2017

    Excellent recipe! I went through all steps and the tenderloin came out perfect 🙂 Thanks Reply

    • Natasha's Kitchen
      March 31, 2017

      You’re welcome Anna! I’m happy to hear you enjoy the recipe! Reply

  • Slacker
    March 27, 2017

    I did not following the seasoning exactly but the cooking process was spot on!
    My pork tenderloin came out wonderfully. Reply

    • Natasha's Kitchen
      March 27, 2017

      That’s great to hear! Thanks for sharing Reply

  • Mary E Martin
    March 26, 2017

    Searing the meat would definitely keep the juices in better. I had trouble with pork loin getting dry because it is so lean. My solution was to season the roast with salt, pepper, sage, marjoram and rosemary all over the surface, and wrap up tightly in heavy-duty aluminum foil. I then place the foil-wrapped roast(s) on a pan or sheet and roast at 325-350 F for around an hour in the oven. Very, very moist and tasty! So easy, too! Reply

    • Natasha
      natashaskitchen
      March 27, 2017

      Thank you for sharing your tips with the pork loin!! I love lean meat but it sure is difficult to get it right without drying it out, which is why I prefer the tenderloin cut for this recipe. Thanks again! Reply

  • richie
    March 23, 2017

    what is the nutritional values of the serving size Reply

    • Natasha
      natashaskitchen
      March 23, 2017

      Hi Richie, Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you! Reply

  • Alice L
    March 15, 2017

    Excellent recipe! I didn’t have coriander but no other changes and it was perfect. Reply

    • Natasha's Kitchen
      March 15, 2017

      Thanks for sharing Alice 🙂 Reply

  • Sharon
    March 12, 2017

    I tried this recipe tonight only using a 2lb roast and adjusting seasoning amount and time.
    My family and the neighbors across the street were lined up at the door with plates.
    A ☆☆☆☆☆ keeper.
    Thank you. Reply

    • Natasha's Kitchen
      March 13, 2017

      LOL! That’s awesome! Thank YOU for sharing your great review!! 😀 Reply

  • Tara
    March 12, 2017

    Don’t use all these seasoning there is way to much. When I followed this recipe there seating totally burned. Think using less of them spice would have helped. Mostly because it was the spice that burned. Other than that it was good perfect cooking time I used 13 minstrel but my tenderloin was on the small side. Reply

    • Natasha
      natashaskitchen
      March 13, 2017

      Hi Tara, the seasonings should not be burning but browning with the rest of the meat. You might turn down the heat when searing or just sear for less time before it starts burning. Also, if you use a smaller tenderloin, you would want to use less seasonings in proportion to the size of your tenderloin. I hope that helps for next time! 🙂 Reply

  • Stacy
    March 10, 2017

    Delicious! I am not the main cook in our family. This recipe was easy to follow and the pork was delicious! We were out of Italian seasoning so I substituted fresh oregano and onion powder. Reply

    • Natasha's Kitchen
      March 10, 2017

      That’s great to hear Stacy! Thank you for sharing your review 😀 Reply

  • Michael H
    March 8, 2017

    didn’t have coriander, used cumin. This recipe is our go to winter pork tenderloin one now. Has anyone tried it on the grill? Reply

    • Natasha
      natashaskitchen
      March 9, 2017

      Hi Michael, I’m so happy to hear you loved it! Several of my readers have shared great results with grilling this recipe. Kim shared some of her grilling details in a comment: “…tossed on the grill at med-high for a good sear, then turned the grill down and let it slow cook for about 16 minutes, turning every 4 min. Until internal temp was 150. It was a hit!!” I hope that helps! 🙂 Reply

  • Jenny
    March 6, 2017

    Delicious! Reply

    • Natasha
      natashaskitchen
      March 6, 2017

      Jenny, I’m glad you love the recipe, thank you for the nice feedback 😃 Reply

  • Charlene H.
    February 16, 2017

    I was searching for basic seasonings to put on pork tenderloin and came across this recipe! So simple, yet FULL of flavor. I had almost 2 lbs of pork so I increased the amount of seasoning to put on it and time to cook. I did not have coriander so I used Ground Cumin instead.(Perfect substitution). I am so so happy with the way it came out (even my 2 year old daughter approves of it). I cannot wait for my husband to get home to try it. Overall, I am very pleased with this recipe and now I have leftovers that I can actually eat haha. Thank you for sharing!! Reply

    • Natasha's Kitchen
      February 16, 2017

      You’re welcome Charlene! Thank you for sharing you awesome review!! 🙂 Reply

  • Chef Rusty
    February 13, 2017

    Wow, amazing. I pulled at 138 and tented for 10 min. Center tender, pink, very moist. A very nice, perfectly seasoned tenderloin. Served with fresh pineapple compote and a nice parmesan risotto. Thank you for sharing your cooking. You are awesailome! Reply

    • Natasha's Kitchen
      February 13, 2017

      You’re welcome! I’m glad to hear you enjoy the recipe! Reply

  • Claudia
    February 13, 2017

    LOVE this recipe, thank you! I made it twice now. I will say that it takes longer in my oven to cook. The second time I did 8 minutes on each side uncovered, flipped it again added at least 10 minutes covered with foil to prevent drying. I also reduced the salt to half. It is perfect now, so tender and flavorful. My family including picky kids loved it! I also used the drippings to make gravy by simply adding a little cream, milk and OJ to dilute the sodium, and it was amazing! Thank you again for my new favorite pork tenderloin recipe! Reply

    • Natasha's Kitchen
      February 13, 2017

      You’re welcome Claudia! Thank you for sharing your terrific review! 🙂 Reply

  • Sheldon
    February 11, 2017

    Just made this last night with a few variations: marinated overnight with fresh chopped garlic, fresh chopped rosemary and no coriander. It was fabulous! I’ve made this before without pan searing and it’s never been as juicy and flavorful. I’ll never skipped the pan searing again. Thanks! Reply

    • Natasha's Kitchen
      February 13, 2017

      Awesome! I’m so glad to hear your family enjoyed it! Thanks for sharing 🙂 Reply

  • Diane
    February 8, 2017

    Excellent recipe. We really enjoyed it. A great recipe to use up the pork tenderloin I bought on BOGO. My favourite pork tenderloin recipe so far. Reply

    • Natasha's Kitchen
      February 8, 2017

      I’m so happy to hear how much you enjoy the recipe! Thanks for sharing Diane 🙂 Reply

  • Conway Chan
    February 7, 2017

    I have tried this recipe. Easy and people loved it. Thank you Reply

    • Natasha's Kitchen
      February 7, 2017

      You’re welcome! Thanks for sharing 🙂 Reply

  • Amy
    February 7, 2017

    Great, quick and easy recipe! I substituted cumin for coriander (didn’t have any) as recommended. Tenderloins were perfectly cooked and so juicy! This is my new “go to” pork tenderloin recipe. Reply

    • Natasha's Kitchen
      February 7, 2017

      Awesome!! This is so nice to hear! Thank you for sharing Amy 🙂 Reply

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