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 made this for dinner tonight. I was perfect and super easy. I wouldn’t alter one thing. Thanks for the wonderful recipe.
I’m so happy you loved it! Thanks for the awesome review!
this was delicious. i made it for my mom’s birthday dinner and everyone loved it! thank you for the great instructions.
That’s fantastic! I’m so glad everyone loved it and Happy Birthday to your Mom!! 🙂
My husband loved this. He wanted me to make it for dinner the next night and I did. Thank you for these great instructions and recipe.
You’re so welcome and thank YOU for the great review 🙂
I made it as described and it looked exactly like in the photo. It also tasted great. We have pork loin roast once in a while and making it a different way like this added some variety. Thank you for the very clear instructions.
Chris, thank you for such a nice review, I’m glad you liked it 😁.
5 STAR TENDERLOIN RECIPE!!! Made this for family lunch the other day & boy hands down one of the best pork recipes I have ever made. Super simple, quick and easy. Taste is perfect, on point. Served with boulangere potatoes, roasted red & yellow onions. Absolutely – you bet I will be making this again! Thanks. Keep up the excellent work – many God’s blessings. Utica, NY
Thank you for sharing your truly fantastic review! 🙂
I’ve never made pork tenderloin before. I googled and found this recipe. I had to adjust the cook time a little. It was sooooo delicious! My husband loved it as well. It was so easy too. I’m trying your cucumber avocado tomato salad tonight. Thanks so much! PS: I just subscribed a minute ago, thanks again!
Welcome to my blog and thank you so much for subscribing! I think you’ll love that salad also! 🙂
Delicious. Made following the recipe exactly and served with roasted carrots and parsnips and baked cinnamon apple slices. Gluten, dairy and egg free and my 4 and 6 year old ate it up no complaints. Searing the meat left it so juicy. Yum!
I’m so happy you and your children enjoyed it! 🙂
What a happy find! I rarely ever cook pork, and here I was with precisely one of those Costco tenderloin packs, wondering what on Earth to do with it. This recipe is perfect: quick, simple, and, best of all, made my kitchen smell like something out of my childhood. 🙂 Thank you!
That’s just awesome. I’m all smiles reading your comment. Thank you for the awesome review!
I made this for dinner tonight and it is hands down the best pork tenderloin I have ever cooked. I was never a fan of pork loin, because it always seemed to turn out too dry, too bland, or a horrible combination of both. Now that I discovered your method and seasoning my family will be eating this on the regular. The only change I made was to omit the coriander (didn’t have any) and add a 1/2 tsp of onion powder. As a bonus I wiped the oil out of the pan with a paper towel when the pork was done and cooked some mushrooms and garlic along with a splash of white wine to deglaze the pan. This was excellent served along with the pork. Thanks!
I love that idea of deglazing the pan with white wine and mushrooms. I imagine that tasted wonderful with the juices from the pork tenderloin. Thank you for sharing your wonderful review! 🙂
My husband made this for dinner yesterday and it was the best tenderloin I have ever had. So moist and juicy. Will keep this recipe handy for all future tenderloins.
I’m so happy to hear that Donna! Thank you for sharing your great review 😀
I’ve never left a review before. This recipe was so easy. I followed it to the letter and it came out so good!! I’m not a good cook but this is actually something I could serve to others and get compliments on! Thank you!
I’m so happy to hear that! Thank you for sharing your great review and I hope you’ll find many more favorites here 😀
I made this for Easter dinner yesterday. It was easy and so delicious and tender! Thank you for sharing such nice recipes!
Thank you so much for the wonderful review 🙂
Made this recipe also for an Easter dinner. This is the firs time I’ve roasted a pork tenderloin. Your recipe sounded tasty. Garlic doesn’t agree with me, so I omitted it. The meat turned out very moist and flavorful. Was surprised how quickly it roasted. Thank you for making our Easter meal a success.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This. Was. Fabulous!
Excellent recipe, quick simple and very tasty. When I removed the meat from the oven, I transferred it to a plate to rest and then added about 3/4 of a cup of chicken broth to the pan, brought it to a boil added 2 teaspoons of arrow root or corn starch mixed with about 4 tablespoons of water. Return to a gentle simmer, then add 2 tablespoons of butter for an excellent pan gravy. The meat was so moist.
I absolutely LOVE the idea of making a pan gravy! Thank you so much for sharing your gravy recipe with us. You’re awesome!! 🙂
Delicious and so easy! I followed the recipe to the letter. The entire family declared it as a new favorite.
I’m so happy your family loved it and it has become a new favorite! That’s just wonderful! 🙂
I am using this as my first ever Easter dinner recipe for my entire family so I am stressing! It looks so easy, what if I plan on cooking several at a time, do you suggest cooking each seperatly or together still on the 400 degrees for 13 – 15?? Eeek! Are these ingredients specifically for 1 loin, because I know they come in packs of 2! Thanks!
These ingredients are for 1 loin but I have cooke 2 at a time and it worked fine. You just don’t want to crowd them. If your pan is too small, you might sautee them individually and then bake them together. Leave them spaced out for baking as well. I hope that helps! 🙂
This is really pretty good and tender. Family of 6 eats it very well, we have a large variety of meals and this is on our list as a keeper!
I’m so happy to hear you all enjoyed the recipe! 🙂
I hope to make this recipe for Easter. I congratulate you for giving step-by-step instruction plus pictures. I let you know how I will succed.
Hilla
I hope you love it! Thanks Hilla! 🙂
For those that of you that have avoided pork tenderloin cause they told you you’re not going to get drippings to make meat gravy, Natasha has proven them wrong!! I prepared 2 tenderloins exactly according to recipe,minus coriander,doubling all ingredients and browning both seperately. Once tenderloins were out of cast iron skillet and resting, I added a couple of tablespoons butter, water, standard corn starch and water blend and at the end the juices that had collected on the cutting board where meat was resting. This produced a beautiful dark brown and full of flavor, complimentary pork gravy that is to die for! Thank you Natasha for making my first time ever cooking pork tenderloin a restaurant quality meal and a gravy lovers delight!!! P.S. First time I’ve ever given a review
Hi Christine!! Your review means alot to us :). Thank you so much for sharing that awesome tip about making gravy from the drippings! Brilliant!!!
I am married to a vegetarian and haven’t cooked meat in a really long time. This was amazing! And super easy. Plus all the leftovers are mine 🙂
Marci, I’m so happy you enjoyed that. Thank you for sharing that with us 😀.