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
I have made this amazing recipe three times already and each time is better than the next!!! I just have a question – I am making three tenderloins simultaneously for a family gathering, how long would you recommend for oven time? It’s about 4 pounds of tenderloin all together.
Hi Diana! You can follow the same instructions. The cook time is based on the size each tenderloin, not the combined weight of them together. Just allow some room in between for airflow and even cooking. They should be about 1- 1 1/2 lbs each. Bake until the center of the pork registers at least 150℉.
My sweet son and daughter-in-love recommended this recipe to me. I have one other pork tenderloin recipe I use but I wanted another one. This one is quicker and healthier and turned out well. It enables me to have an easy but super nice meal on a weeknight. I had air fryer sweet potatoes and steamed broccoli on the side- delicious. I’m now looking at other recipes of yours!
I’m so happy to know it made an impression on you! I hope you find many more recipes that you’ll enjoy on my blog!
Excellent spices but tenderloin was still raw after 15 minutes. Needed another 15. Oven is brand new and accurate and preheated and my tenderloin was just under 1.5 pounds. I will just know to plan better next time!
Love your recipes!! Tried quite a few and have never been disappointed! This pork loin recipe was delicious. All the seasoning made it very flavorful!! The only thing I couldn’t quite manage, and I believe it was due to not having as sharp a knife as I should have, was taking off the white portion of the loin which I think you refer to as the silver? Cooked after I removed the fat and a partial amount of that silver. It still was delicious!! Thanks for sharing!
I’ve made this every week for a month. It’s that good and that easy. Served with a chimichuri sauce and cold potato salad made it a little summery, but an apple chutney sauce is fabtastic*, too. Thanks, Natasha!
*that was a typo, but I’m leaving it as is!
Tried this 3 weeks ago and it was absolutely delicious. My husband loved it.
Thank you!
This recipe was excellent. It was also easy and fast to make. Thank you so much for sharing this.
It is so good you have to try it! The spices are the big winner. Just follow the recipe and it will be a hit!
Natasha, I followed this recipe but I cooked it in my Ninja 8-1 outdoor oven on the smoke setting and it was divine ! Try it out. Made some roasted potatoes, red peppers and onions for a side.
Hi Alonzo! That sounds delicious. Thank you for the feedback!
This is the best recipe ever. so tender you cancut it with your fork
I’m a former chef, but a huge foodie and home cook for over 30 years now, and I love your recipes. They always come out exactly as described and are delicious. You would think I wouldn’t need help coming up with dinner ideas, but you get into ruts sometimes with a busy family. Still, I love constantly learning new ideas and techniques, and what I love is that if I use one of your recipes and leave it for my inexperienced husband or 16-year-old, they both can achieve the same fantastic results because your instructions are always foolproof and super simple.
Hi Tabitha! Thank you so much for the wonderful feedback. I’m so happy to hear you’re enjoying my recipes.
Mother loves a big juicy tenderloin on a hungry night, especially when it’s made correctly and paired with the right sides and or a glass of wine to compliment the course with.
I have made so many dried out pork tenderloins over the years that I had lost hope that it was ever going to be a desirable meal. Against my better judgment I tried this recipe and was absolutely floored by the results. This pork tenderloin was juicy and delicious with very minimal effort! I have made it several times since and it never disappoints. I also liked the tips about the color of the meat because historically we were taught that pork had to be cooked until it was white. This tenderloin as written comes out a little bit pink but it is perfectly fine!
So very happy to know you had great results with this recipe, Lisa! Thank you for the review.
Is there some kind of sauce or gravy for this pork tenderloin? It was delicious but needed a sauce or gravy.
Hi Fay, I have this note in the recipe, I hope it’s helpful: “***Pork tenderloin is very juicy and does not need a sauce, but it is also really good served with A1 or BBQ sauce.”
One way I like to address the remaining sauce in the pan is to rest the pork and add some soy, hoisin, sesame oil and peanut butter to the pan over a medium high heat. As it heats it thickens and then I add water until the sauce is the perfect consistency. Season as you like. Aleppo pepper is my favorite to add. It’s a great addition to lay under the roasted pork medallions when plating. I serve it with basmati rice and roasted cabbage steaks.
Hi Natasha, Our family loves your recipes and you’re my top “go to” person for recipes!
I’d like to make this for Easter lunch this year for about 20 people. I’ll make it ahead but I’m wondering if I could warm it up in a crock pot that morning. Any tips as to the best way to do this? Thank you!!
Hi there! I imagine that will work just to not overcook it as it becomes dry if it’s too overcooked. You can also add a little broth or the pan drippings to the crockpot to help maintain moisture.
Perfect combination of spices! Absolutely love the ease of this recipe and the great flavor! So juicy, too! Thanks, again, Natasha, for a great meal. I served it with Brussels sprouts and baked sweet potato. So yummy!
Delicious!! The coriander and Italian herbs give this a nice citrusy and earthy flavor profile that pairs perfectly with the pork. Methodology is perfect; i got a beautiful crust and a very juicy tenderloin.
I made a pan sauce with the drippings while the pork was resting. Shallot, white wine, dijon, pure maple syrup, broth, a touch of cream, beurre manié to thicken, and of course the resting juices.
I’m far from a cook but wanted to make this dish for some time. I bought a cast iron skillet a few months ago and finally got up the courage to find a recipe for pork roast. This had great reviews and few steps so I gave it a try – and my family was glad I did! Even my fussy 13 year old called it “really good” which is HIGH PRAISE coming from him. The family asked me to put this in our regular dinner rotation and I agreed. Such an enjoyable meal!
If you’re thinking about making it – do it! You won’t be disappointed!
Moist and Delicious! Make sure you get a deep brown on all sides before putting in oven.
I first tried this recipe several months ago and it is still one of my husband’s favorite meals!! Tender, juicy and turns out perfect every single time!
Hi Pam! Thank you for coming back to leave a review, I appreciate that. I’m glad your husband is loving the recipe!