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!
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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.
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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 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.
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.
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.
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).
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.
More Pork Recipes You Will LOVE:
- Pulled Pork Recipe – a slow cooker recipe that melts in your mouth
- Pork Schnitzel – a pork chops recipe that is crispy outside and juicy inside
- How to Make Homemade Sausage – entertaining video tutorial; start to finish
- Juicy Pork Meatballs – like you’ve never tried before with secret ingredient!
Baked Pork Tenderloin Recipe (Print-Friendly):
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
- How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the rack in the middle.
- 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.
- Combine your seasonings and sprinkle 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 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 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.
Notes
Nutrition Per Serving
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!
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 😀.