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
Is there a reason to trim fat? It seems that the fat would add flavour and tenderness.
Hi Alex, you want to remove the silver skin so the seasoning can penetrate and flavor the meat. When you sear the meat over high heat, you seal in all of the flavor and juiciness. This turns out to be a very moist pork tenderloin 🙂
What is the difference between a pork tenderloin and just a pork loin?
Nastya, pork tenderloin usually is small and thin. Pork loin is wide enough to cut steak-like pieces from it. Main difference is in cooking. Pork tenderloin is best cooked quickly over relatively high heat, while pork loin is great for slow-roasting or grilling methods. I hope this helps.
Thank you I just cooked longer and it turned out really good Thanks for sharing the recipe
I was looking for a quick and tasty way to cook a pork tenderloin because I was short on time. This recipe is perfect! I didn’t have coriander on hand but with all the other spices I didn’t miss it. Otherwise I prepared it exactly as described and it was delicious, juicy, and tender.
Karen, I’m so glad to hear that you liked it 😁. Thank you for the wonderful review.
Hello, Natasha. I also recently bought pork tenderloin from Costco here in the UK – found your recipe on internet & watched your video. Cooked it exactly as you said and it was fantastic – so delicious and tender. My husband was very impressed! Love your website & will certainly be looking up more of your recipes. Thanks alot.
That is wonderful! Thank you so much for sharing your fantastic review! 🙂
I just made this and so happy with this recipe!! Definitely a keeper. My tenderloin was thicker and bigger so it took longer to cook, but turned out amazing. Thank you.
Marina, I’m so glad you liked it 😋. You might have a new favorite!
Hi Natasha. I wanted to do this for a church potluck. Would it be possible to brown it in a pan at home and then just place it into a baking sheet and finish baking it at church?
Hi Julia, I think that would work, but you may need to increase your baking time since your tenderloin won’t be hot when going into the oven. You can also bake it at home, slice, drizzle with pan juices, cover with foil and keep warm in the oven at your church. It stays tender 🙂
Does the oven cook time increase for larger tenderloins? 3-5 pounds?
Hi Alecia, are you using a pork loin or pork tenderloin? If it’s a pork tenderloin, most likely it isn’t cut in half like most are when they are sold in stores. If you aren’t cutting it in half, I would increase the baking time and use a thermometer to make sure it gets to the right temp.
Natasha, this is a huge family favorite. I’m wanting to make it for a family in mourning. They live about an hour away from me. I don’t want it to dry out on the way. Any suggestions would be greatly appreciated.
If you slice the meat and pour the pan juices over it, it will stay juicy. You can cover tightly with foil and transport it. It should be fine for a 1 hour drive. 🙂
Thank you for the super recipe! My husband is not a big fan of pork roast.When he saw it on the counter he made a quiet groan,but after he tried it he said great job!! We both enjoyed the meal.I’ll be sure to pass it on.A simple dish to prepare with all the ingredients on hand.Will be looking for more easy dishes.
Oh that’s awesome!! I’ms o glad you both enjoyed it 🙂
Natasha:
A quick note of thanks for this great dish. It was more than just the food, it was an opportunity for a wholesome, home cooked meal for my son and I. This meal reminded me of a time when the entire family would gather around the table for Sunday dinner. It was, without a doubt, a great family dish.
Thanks again Natasha.
-Eric
What a sweet scene! Thank you so much for sharing that with us 🙂
Great recipe. My picky toddler loved it, so that’s a successful dish in our house. I may decrease the salt in the rub next time, but that’s more my personal preference.
I’m so happy you enjoyed it! 🙂 I think it would still work great with less salt – definitely feel free to season to taste. I’ve mixed things up with seasonings before and it always works well because the method works so well 🙂
Excellent flavor. Easy to make.
Thank you Tina 😀.
Nice recipe! But whoops… my tip? Don’t double the seasonings just because you have a 3lb tenderloin. Holy salt issues! That’s my fault. I think I would have done fine with the original amounts since the surface areas are not so much greater with the increased ounces of meat. I will try this again!
Hi Lori, yes I agree – I would double with 2 separate tenderloins but you’re absolutely right about the surface areas. I hope you do try it again!! 🙂
Cooked this last night for dinner!!! Spectacular!!! Best meal I have ever had !!!
Wow that is a massive compliment! Thank you so much 🙂
Thank you so much for this recipe. I’ve been searching for something that would produce a juicy and flavourful result and this did on all counts. Even my hubby loved it. Will definitely be doing again and I’ve shared it with my facebook friends and family because I was so impressed.
Jacqueline, thank you for such a great review, looks like you have a new favorite 😀.
This is a fantastic recipe! So moist, flavorful and tender. I made it exactly as the instructions were written ingredients/timing etc.
My mother and boyfriend loved it also, the only one thing we’d change is less salt but that is individual preference.
I sent the link and recipe to my sister and a friend, I know they will love it!
Highly recommended!
I’m so glad you liked it! Thanks for sharing your fantastic review! 🙂
Oh by the way, next day makes a great snack! I was hungry for a snack after work and just heated a few rounds in the microwave (took only 20 seconds to heat) and just munched on it, so addictive!
My mother had some for lunch with just a piece of bread and butter and then again for supper with mashed potatoes and turnip; she’s hooked and told me to make it again and not lose the recipe.
So just wanted to add it makes great leftovers (still moist and flavorful the next day) and just thinking it would make great sandwiches next day or hot pork sandwich with gravy yum!
Thanks so much for the best “un-dry/non-bland” pork loin recipe ever!
Thank you for the awesome review! I agree I love leftovers of this too, even cold! It tastes like the best deli meat when thinly sliced! 🙂
Made it. LOVED it. It’s a keeper!
YESSSSS!! Thanks for sharing your great review! 🙂
YESSSSS!! Thanks for sharing your great review! 🙂
My kinda girl! You use A1 Sauce on your tenderloin! I thought I was the only one! Yaaass honey! Mine is in the oven now! 🙂
Yaya, let me know how it turns out 😁.
This recipe makes a SPECTACULAR tenderloin and it’s now my “Go To” recipe and it’s so easy.
My girlfriend made a delicious gravy from the juices and a little bacon grease.
I’m kinda embarrassed to say we ate almost the whole thing last night.
I used an internal meat thermometer and pulled it at 150 degrees after about 20 minutes and it was absolutely juicy and perfect.
I’m so glad you loved it! thank you for sharing your awesome review!
This recipe is excellent! I cooked it on the grill and it was delicious; the whole family loved it and I will be making it again very soon. Thanks for the great recipe.
Hi Sally! Thank you for the awesome review! I’m so glad you enjoyed it. We’ll be throwing this on the grill this summer also. P.S. Happy first day of summer! 🙂