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 a 5 lb tenderloin on the grill today and it turned out perfectly! My husband is on a restricted sodium diet of 1400 mg a day so I used Mrs. Dash chicken seasoning and it turned out perfectly! Also made fingurling potatoes with garlic and herb seasoning with a little olive oil. Have not used any salt in the last week and don’t miss it!
Hi Debi! I’m so glad you enjoyed the recipe. Thanks for sharing your low sodium version :). It’s interesting that people can train their taste buds that way! 🙂
It looks great and I am looking forward to trying this recipe, but I have a question. Do you put the cast iron pan that you were using to sear the pork in the oven or do you transfer it to a different baking dish?
Hi Robin, yes I use a cast iron (oven safe pan) to sear the tenderloin and then bake in the same pan. Less dishes for me to wash! 🙂
I just saw your reply after I replied lol. Thanks!
Never mind, lol. I just saw you had a video.
Oh awesome! I hope you found it helpful 🙂
So good! Made it two days in a row and we devoured it! The second tenderloin marinated overnight and was even better. Thanks for another delicious recipe!
I’m so happy you enjoyed it! 🙂
Natasha, what do you think, if I brown the pork now and bake it in the evening, that would be in 6 hours. Or should I follow the recipe and bake it now and then reheat it?
Thank you.
I would just cook it and reheat it later over low heat. Leftovers of this meat taste great, even after it’s been sliced 🙂
I need to make this pork again tomorrow. It turned out so good today, that we just had it for lunch and I didn’t even any leftovers left. Great recipe! Thank you for sharing.
I’m so happy you loved it enough to make it again. Thank you for the awesome review!
Easy and super tasty! Thank you!
Thank you Laura for the nice review and you are welcome 😀.
It’s so hot out, have you tried this recipe on the grill? I’m wanting to try it out today, but wasn’t sure if my gas grill would work. I hate turning my oven on when the temps outside are nearing 100. If so, straight to the grate or should I still cook in the pan?
Hi Kim, I haven’t tried it on the grill but I’d just go straight to the grate and sear it on high heat then turn the heat down and continue grilling, turning occassionally until fully cooked. Let me know how you like it! 🙂
OMW!! This recipe is must for repeats. Everyone loved it. I tripled the recipe, I had 5 lbs of pork tenderloin (feeding 11). I didn’t have coriander so I substituted cumin. I let it sit with the rub for about an hour while I prepared side dishes. 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!! And so easy to prepare. Thank you so much for this recipe.
I’m so happy you liked it and thank you so much for sharing your grilling method. You’re awesome!! 🙂
This was the best pork tenderloin recipe I have tried so far. It was super fast and easy to prepare and the end result was amazing. I would cut the salt to 1/2 teaspoon next time. I don’t use much salt so I found it just a bit salty. I think the taste would be just as good.
Carla, that’s just awesome to hear!! Thank you for sharing your wonderful review 😁.
Coming from the Midwest, I have a high expectation for pork tenderloin. This recipe is done perfectly! Couldn’t be happier with the results and the wife was happy too. Will definitely be following from now on.
Jesse, that’s just awesome!! Thank you for sharing your wonderful review 🙂
This is one of the best tenderloin recipes I have tried very flavorful and easy, I did mine on the pellet grill so it has a little smoke flavor. Very good
David, I’m so happy you enjoyed the recipe. Thank you for sharing that with us!
This is an awesome recipe. The dry rub is amazing and the cook time is perfect. My first time preparing a pork loin, and i felt like the greatest chef ever. Thanks for such a simple and great tecipe.
I’m so happy to hear that! That is an awesome feeling 🙂 Thanks for sharing that with us 🙂
I don’t think I ever sent in a review to anybody but I have to tell you, your roasted pork tenderloin is outstanding, done to perfection and the flavor is delicious, and I am not a pork person. So thank you for your recipe.
I’m so happy you loved it! Thank you so much for sharing your review 🙂
This Pork Tenderloin turned out delicious! It was fast, easy and I served it with mashed potatoes/gravy and corn!
Thanks!
I’m so happy you enjoyed it! Thank you for sharing your great review.
This was delicious! We are almost done with the Whole 30 and we will keep this in the rotation! We didn’t have any coriander so I used cumin – was awesome with a hint of heat🌞
I’m so happy you enjoyed it and that it worked for the Whole 30! Thank you for sharing that with us 🙂
I am making a half pork loin which is 4 pounds. Would the cooking time be the same?
Hi Laurie, Since pork tenderloin and pork loin vary so much in size (thickness), you can’t really substitute them for one another. It is best to cook pork tenderloin over fairly high heat while pork loin is best either slow roasted or grilled. I haven’t tried to substitute them in this recipe so I can’t provide you with a cooking time recommendation for a 4 lb pork loin.
I decided to go ahead and try it with the 4 pound pork poin I had on hand. I lowered the temp to 350 half way through cooking and went slightly longer with the cooking time and it came out great! Everyone loved it! Thanks for such a great recipe!
Hi Laurie! thank you so much for sharing! I think that was smart to lower the temp. How long did you bake? Just in case someone else may have the same question 🙂 Thank you so much for sharing that with us! 🙂
I’m not sure of the total time, maybe 45min..I just kept checking it with a thermometer. Can’t wait to make it again! With 4 men in the house, no leftovers 🙁
Thanks for sharing. I made this recipe with a tenderloin and the family loved it. Have a pork loin defrosted and wanted to use the same recipe. Now I will go ahead and give it a try.
This is the best pork tenderloin recipe I have ever tried- and so easy! Used 1/3 of a large pork tenderloin from Costco. The result was tender, juicy with a delicious crispy outter layer.
Moira, I’m so happy you enjoyed that. Thank you for sharing that with us 😁.
I’ve never used a recipe off line before but we had some tenderloins in our freezer and I wasn’t sure what to do with them. I didn’t have an ovensafe pan but I followed every other step. I made some mashed potatoes and stemmed broccoli and Let’s just say my family wants this again tomorrow!! Thanks
That is just fantastic! Thank you so much for sharing your wonderful review. 🙂
I was looking for a different way to make a tenderloin. They went on sale for 1.39 a pound and I bought a couple to many.
While trying to avoid Allrecipes.com because of their cookies messing my Safari browser up each time I visit them, I found you.
This seemed to simple, but I tried it anyway and it was the best one of these I have made yet. In my book there is no other way to make a tenderloin.
Awesome recipe.
Thanks for sharing this.
That’s awesome!! I’m so happy you love the recipe 🙂
After all these great reviews I’m going to have to try this recipe. I’ve never cooked with pork before, other than bacon and sausage, so I’m excited to try this. However, I don’t have an oven safe pan. Could I fry it in one pan and then transfer to a baking dish? Thanks!
Hi Jenny, yes that would work great! 🙂
Most excellent, thankyou
You’re welcome! I’m so happy you enjoyed it
I just made this for dinner, and it was delicious! Thanks for the great recipe!
I’m so happy that you enjoyed it! Thanks for sharing that with me 🙂