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Roasted Pork Tenderloin Recipe

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!

Pork tenderloin sliced against the grain on a cutting board showing juicy tender center

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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.

We have included Amazon affiliate links to the products used to make this recipe.

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 cook pork tenderloin with ingredients for for roasted pork tenderloin

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.

How to prepare roasted pork tenderloin and removing silver skin from pork tenderloin

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.

Roasted Pork Tenderloin with Spice Rub with the best seasoning for pork tenderloin

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.

how to season roasted pork tenderloin

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).

how to cook pork tenderloin with seared pork tenderloin

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.

Sliced juicy pork tenderloin showing the color of cooked pork tenderloin oven recipe

More Pork Recipes You Will LOVE:

Sliced roasted pork tenderloin with center of baked tenderloin looking so juicy, tender & delicious!

Baked Pork Tenderloin Recipe (Print-Friendly):

Roasted Pork Tenderloin Recipe

4.92 from 347 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
A tried and true, quick and easy method for roasted pork tenderloin. So juicy, tender & delicious! | NatashasKitchen.com
Piercing the tenderloin all over with a fork and then searing it, produces a lovely crust and super flavorful, juicy and tender meat. The quick prep makes this a perfect option for unexpected company or a hungry family.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$7
Keyword: pork tenderloin
Calories: 270 kcal
Servings: 4 (4 oz portions)

Ingredients

Instructions

  1. How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the rack in the middle.
  2. 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.
  3. Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated.
  4. 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).
  5. 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.

Recipe Notes

*Oil used should have a high smoke point. 

**Pork tenderloin is very juicy and does not need a sauce, but it is also really good served with A1 or BBQ sauce.

Nutrition Facts
Roasted Pork Tenderloin Recipe
Amount Per Serving
Calories 270 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 110mg37%
Sodium 670mg29%
Potassium 677mg19%
Carbohydrates 1g0%
Protein 35g70%
Vitamin C 0.8mg1%
Calcium 17mg2%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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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!

A tried and true, quick and easy recipe for roasted pork tenderloin. So juicy, tender & delicious! | NatashasKitchen.com

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Cheryl B
    January 20, 2020

    We LOVED this roast!!! So easy to prepare, AMAZINGLY delicious & moist–YUMMMM!!! Thank you for sharing! Reply

    • Natashas Kitchen
      January 20, 2020

      You’re welcome! Thank you for that amazing review Cheryl! Reply

  • Ger (BK)
    January 18, 2020

    Thank you for sharing this wonderful recipe. We really enjoyed the pork tenderloin prepared this way. The pork was perfect. Great texture and taste. Quick and easy to make we will be enjoying this again. Made for What’s on the Menu tag game. Reply

    • Natashas Kitchen
      January 18, 2020

      I’m so glad you enjoyed it! Reply

  • Keith Faubert
    January 16, 2020

    This is my family’s go to pork tenderloin recipe! easy and a ton of flavor. This is the only pork recipe my son will eat. Reply

    • Natashas Kitchen
      January 16, 2020

      I’m so glad you found a favorite on our blog, Keith! That’s so great. Reply

  • Augustine
    January 10, 2020

    Every time I made this, I always got lots of compliments. Thanks to you, Natasha! Could I pan fry the tenderloin a few hours ahead of time before putting them in the oven? I’m trying to plan to feed 15+ people but don’t want to be stuck in the kitchen making the food… Reply

    • Natashas Kitchen
      January 11, 2020

      Hi Augustine, I hope you found my original response. I hope you love this recipe. I haven’t tried it that way but if you do, you would probably need to bake longer since it will be refrigerated. Reply

  • Augustine
    January 10, 2020

    This is always a huge hit at our home especially when entertaining. Is there a way I could pan fry the tenderloin ahead of time and put in the oven a few hours later? Trying to feed 15+ people next weekend. Thanks! Reply

    • Natashas Kitchen
      January 11, 2020

      Hi Augustine, I haven’t tried it that way but if you do, you would probably need to bake longer since it will be refrigerated. Reply

  • Jessica M.
    January 3, 2020

    This my husband’s favorite dinner! I am not a pork fan but I love this a well.

    I make it with a port cherry sauce, mashed potatoes and green beans.

    Excellent!!! Thanks  Reply

    • Natashas Kitchen
      January 3, 2020

      You’re welcome! I’m so happy you enjoyed it, Jessica! Reply

  • Angie
    January 1, 2020

    This was so good! I made it for guests, and everyone loved it! I have already passed the recipe along and will definitely make it again and again. Reply

    • Natashas Kitchen
      January 2, 2020

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles! Reply

  • Lisa
    December 31, 2019

    LOVE this recipe!!! I have a question. Making a couple tenderloins. Can I brown then put on a pan to finish in the oven? Reply

    • Natashas Kitchen
      December 31, 2019

      I’m so glad you enjoyed that! You can transfer it to an oven-safe dish after searing, no problem! I have had several readers report great results transferring and then baking. If you wait to get it in the oven, it may affect the baking time, but if you get it in there right away, it shouldn’t need any modification in bake time. Reply

  • Shelly
    December 30, 2019

    This recipe was so very good! I made mashed potatoes & Beets with it, yummy, yummy! Thank you for posting this on Facebook. Reply

    • Natashas Kitchen
      December 30, 2019

      You’re welcome! I’m so happy you enjoyed it, Shelly! Reply

  • Karen
    December 24, 2019

    BRAVO !! I was so afraid it was going to be dry since this was my first tenderlion I have ever cooked. It was awesome!!. Your my go to girl now!! THANK YOU Natasha !! Reply

    • Natashas Kitchen
      December 24, 2019

      That’s so great, Karen!! I’m so glad you enjoyed this recipe! Reply

  • cherylanne thyrum
    December 18, 2019

    I love this recipe! It is my go to just about every time I make pork tenderloin. It is so easy and very flavorful! Reply

    • Natashas Kitchen
      December 18, 2019

      I’m so glad to hear that Cherylanne! Thank you for that awesome feedback! Reply

  • Erin
    December 10, 2019

    This is one of my family’s favourites! It’s great for guests too because we have yet to meet someone who doesn’t love it. Thanks for such a simple and delicious recipe. Reply

    • Natashas Kitchen
      December 10, 2019

      You’re welcome, Erin! I’m glad you liked this recipe! Reply

  • Patti Kinney
    December 2, 2019

    Made this tonight. Excellent so juicy! Perfect blend of spices. This will be my go to recipe from now on Reply

    • Natashas Kitchen
      December 2, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Terri Williams
    November 26, 2019

    I’ve always found pork tenderloin to be dry until I tried this recipe – very good! Natasha’s Kitchen is one of only 2 recipe blogs I follow! Reply

    • Natashas Kitchen
      November 27, 2019

      I’m so happy to hear that! Thank you for sharing that with me, Terri! Reply

  • Celine
    November 24, 2019

    Best pork recipe according to my 7YO boy  Reply

    • Natashas Kitchen
      November 25, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles! Reply

  • Adrienne Markey
    November 19, 2019

    Can brown the pork roast ahead of time and bake later? Reply

    • Natashas Kitchen
      November 19, 2019

      Hi Adrienne, I haven’t tested that to advise. We enjoy it as fresh but it is possible. I would just cook it and reheat it later over low heat. Leftovers of this meat taste great, even after it’s been sliced. Here’s what one of our readers wrote: “The most tender pork I have ever prepared. My spices were parsley, sage, fresh rosemary and thyme with sea salt anf fresh ground pepper. Followed directions exactly and was the best tenderloin …. a bit pink in the center and so moist. Made a nice gravy by deglasing the pan drippings. Even leftovers after two days were still as tender and moist. My new favorite pork recipe. Delicious Natasha… thank you” I hope that helps. Reply

  • Justin
    November 19, 2019

    This seems like such a good recipe! I’ll have to make this with my friend sometime, we loveee cooking in the kitchen together. Thanks so much!  Reply

    • Natashas Kitchen
      November 19, 2019

      Aww that’s the best! Thank you for sharing that with me, Justin! Reply

  • Lindsey Dutcher
    November 13, 2019

    This was a great recipe! It was easy delicious and not very time consuming! Will definitely be making this again! Reply

    • Natashas Kitchen
      November 13, 2019

      I’m so glad you enjoyed it, Lindsey! Thank you for the wonderful review! Reply

  • Christine Pappas
    November 9, 2019

    Made this for the third time last night.

    A perfect, quick and soooooo juicy. The herb mix is great. My mom is not big on seasoning, but seems too really like this. Definitely wait 10 mins to cut, or be prepared for juice to go everywhere on the cutting board! Reply

    • Natashas Kitchen
      November 9, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • paul kasian
    November 8, 2019

    I made this last night and it was so good. Do not think I had it on long enough on the stove so took an extra 3 or 4 min in oven. This is a keeper recipe. Reply

    • Natashas Kitchen
      November 8, 2019

      I’m so happy you enjoyed that, Paul! Thank you for that awesome, review! Reply

  • Mike Duffy
    November 4, 2019

    The Tyson pre-packaged and seasoned loin fillets need lower cooking temps and longer cooking times since they’re not all that tender. Wonder if theyre really “meat-glue” assembled roasts. taste is OK but excessively salty and just need adjustments mentioned. Reply

    • Natasha
      November 4, 2019

      Hi Mike, I’m not sure what you mean since these were not pre-seasoned, but just started with plain raw pork tenderloin. Reply

  • juneal ramsdell
    November 2, 2019

    This is a very good and flavorful recipe but, do you have a sauce recipe to serve with it. Reply

    • Natashas Kitchen
      November 2, 2019

      Hi Juneal, I think you’ll find what this reader wrote helpful & It does go great alone. “I have found a sauce that KILLS with this recipe: toss an onion in with the loin (and garlic, if you are so inclined). While the loin is resting, mix the pan juices with Dijon mustard to taste, black pepper, and about 1/2 of the roasted garlic and onions (the remaining half are a nice flavor accent garnish). Blend until smooth. If you wish to use the leftover pork for sandwiches, add mayo to the sauce and spread that on the bread (I use a baguette)” Reply

  • Alina Ugorchuk
    October 28, 2019

    I tried this recipe yesterday, you’re absolutely correct – it was yummy. I was surprised by how moist it was. It was extremely easy to prep and cook pork tenderloin. I will be making it again this week. Reply

    • Natashas Kitchen
      October 28, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Alina! Reply

      • Danielle
        January 21, 2020

        Do I need to pan sear if I’m cooking it in the crockpot? Reply

        • Natashas Kitchen
          January 22, 2020

          Hi Danielle, you would probably need a different recipe or instructions for the crockpot especially for the pan sear part. I haven’t tested it in a crockpot to say for sure though. Has anyone else tried that? Thanks in advance! Reply

  • Lise Charbonneau La Ricca
    October 26, 2019

    I Natasha, I am writing from Montreal Canada, I cook the porc tenderloin for a porc lover visitor and everybody loved it. I will do it again for sure. Thank you for all your good recepies! Reply

    • Natashas Kitchen
      October 26, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Wendy
    October 24, 2019

    Making this tonight for the 10th time. This is the only recipe I use and follow it exactly. I hate comments that say “I ran out of this” “I substituted that” You are not giving a review of a recipe. A review is to follow the recipe exactly that you read. Thankful for Natasha who provides me with fantastic recipes that I don’t alter. Love her family recipes Reply

    • Natashas Kitchen
      October 24, 2019

      Sounds like you found a new favorite, Wendy! Thank you for that awesome review! Reply

  • Linda
    October 21, 2019

    Looks delicious I’ll be making it this week. Olive Oil oxides at high heat so Avocado or animal fat would be my preference. Reply

    • Natashas Kitchen
      October 21, 2019

      I hope you love this recipe, Linda! Reply

  • Diane L Duarte
    October 21, 2019

    Made the pork tenderloin roast! Yum! It was delicious, the secret is the thermometer. Great recipe, thanks! Reply

    • Natashas Kitchen
      October 21, 2019

      I’m so glad you enjoyed it, Diane! Thank you for the wonderful review! Reply

  • Adrian
    October 17, 2019

    Incredible, I could not believe that I was able to cook something like this!

    I used smoked salt instead of regular.

    Full of flavor, melt-in-your-mouth tender.

    I know you like to say it’s “restaurant quality”. This is better!

    Cheers,
    Adrian Reply

    • Natashas Kitchen
      October 17, 2019

      Hi Adrian! Wow! It sounds like you found a new favorite. Thank you for that great feedback. Reply

  • Dagi
    October 9, 2019

    The seasoning is amazing, but for a slow cooker recipe, a different cut of pork will work better.
    Pork loin,pork butt,etc.
    Slow cooking needs a fattier meat, in my humble opinion. But the seasoning is amazing, no matter what! Reply

    • Natashas Kitchen
      October 9, 2019

      Thank you so much for sharing that with me. Reply

  • DAVID MOSKOP
    October 8, 2019

    can you use a slow cooker for this recipe? Reply

    • Natashas Kitchen
      October 8, 2019

      Hi David, I usually only use my slow cooker for pork when I’m making pulled pork. You would probably need a different recipe or instructions for the crock pot. I haven’t tested it in a crockpot to say for sure though. Has anyone else tried that? Thanks in advance! Reply

      • Tiffany
        October 16, 2019

        Hi there! I do pork tenderloin in the crockpot often. It’s one of my go-to dishes, but like you said, it definitely falls apart. I serve it shredded over egg noodles usually. Reply

        • Natashas Kitchen
          October 16, 2019

          That’s a great idea, Tiffany. Thank you for sharing that with me. Reply

  • Jodi
    October 7, 2019

    Fabulous! This is a winner!
    We didn’t have any sea salt so we used fresh ground pink Himalayan and only used 1/2 tsp and it was perfect.
    Highly recommended! Reply

    • Natashas Kitchen
      October 7, 2019

      That’s so awesome, Jodi! Sounds like you found a family favorite! Reply

  • Bob C.
    September 21, 2019

    I found this recipe a while back when we were doing Whole30ish cooking. It has since become a staple and everyone loves it. Comes out perfect every time! Gotta love a Cast Iron skillet. I lost the paper print so had to find your website again and though I’d drop a comment and thank you for many good dinners. I’m going to try some of your other recipes! Reply

    • Natashas Kitchen
      September 21, 2019

      Awww that’s the best! Thank you so much for stopping by and sharing that with me. Reply

  • Sandy
    September 19, 2019

    This pork tenderloin is excellent! So juicy & flavorful. Even my extremely picky eater took one bite and said “this is so good, Mom”. High praise coming from a boy who eats nothing but chicken nuggets and doesn’t enjoy eating. Great recipe!! Reply

    • Natashas Kitchen
      September 19, 2019

      Wow! That’s amazing! Sounds like you found a new family favorite! Reply

  • Babs
    September 18, 2019

    This was fabulous!! It had a ton of flavor and was very juicy!! I followed the recipe as is, but when I make it again, I will probably reduce the sea salt just a tiny bit. I thought 1tsp for this was too much (crazy, right!), but my husband thought it was perfect! I used a cast iron skillet and it really needs to sit for 2 min per side
    in the skillet in order to get that good crust to develop. This recipe is a keeper for sure!!! Reply

    • Natashas Kitchen
      September 18, 2019

      I’m so happy you enjoyed that, Babs! Thank you for the great review and awesome feedback! Reply

  • Dianne
    September 15, 2019

    I read through so many good comments looking for my answer but couldn’t find it..can this be made ahead of time for an occasion and possibly re-heated in the oven..searing high make the house smell to much for company Reply

    • Natashas Kitchen
      September 16, 2019

      Hi Dianne, we enjoy it fresh but it is possible. I would just cook it and reheat it later over low heat. Leftovers of this meat taste great, even after it’s been sliced. Here’s what one of our readers wrote: “The most tender pork I have ever prepared. My spices were parsley,sage, fresh rosemary and thyme with sea salt anf fresh ground pepper. Followed directions exactly and was the best tenderloin …. a bit pink in the center and so moist. Made a nice gravy by deglasing the pan drippings. Even leftovers after two days were still as tender and moist. My new favorite pork recipe. Delicious Natasha… thank you” I hope that helps. Reply

      • Dianne
        September 16, 2019

        Thank you…:) Reply

  • Carina Z
    September 14, 2019

    I’m not a fan of pork but this version is amazing! SOO juicy and flavorful Reply

    • Natashas Kitchen
      September 16, 2019

      Thank you for the wonderful review! Reply

  • Rob Thomas
    September 11, 2019

    This is my go to method for cooking tenderloin. Its always been a favourite in our house but cooking times made it so difficult to get it right. This way makes it so juicy. This Sunday I’m doing it with a Mash Gratin and Tenderstem Brocolli. Thanks Natasha. Reply

    • Natashas Kitchen
      September 11, 2019

      That’s so great Rob! Thank you for sharing that with us! Reply

  • Kathy
    August 29, 2019

    Delicious! When prepping the rub I cut the salt because of another comment.
    We cooked to internal temp of 145 and let sit about 7 minutes. Reply

    • Natashas Kitchen
      August 30, 2019

      Thank you so much for sharing that with me. Reply

  • Terrie
    August 29, 2019

    I’m following this to the letter, but after 16 minutes in the oven, it’s completely raw inside. What am I missing? It was completely thawed. I pierced it, oiled it, seared it, all of that. I don’t have a meat thermometer. Should it still be red? I can’t eat anything that red. I’m leaving it in to see what happens. Reply

    • Natasha
      August 29, 2019

      Hi Terrie, keep in mind that pork can be slightly pink when it is cooked. I wonder if maybe your oven runs cold? Also, make sure you are placing it into a preheated oven. Unless a larger pork loin was used, I’m not sure why else it would be undercooked. I always err on the side of caution and cook a little over but that should be ample time. In any case, I always recommend using a meat thermometer to test meats for doneness. Reply

  • Rose
    August 21, 2019

    I made this for dinner tonight and it’s soooo delicious. The pork cake out moist and tasty. Will definitely make this again. Kids loved it!!! Thanks  Reply

    • Natashas Kitchen
      August 21, 2019

      Isn’t that the best when kids love what we moms make! That’s so great! Reply

  • Deborah
    August 19, 2019

    Made this on the weekend…….wow! Excellent! Repeat for sure. Reply

    • Natashas Kitchen
      August 20, 2019

      I’m so happy to hear that, Deborah! Thank you for sharing your great review! Reply

  • Greg
    August 16, 2019

    I followed the directions for the rub to the letter , we found it way too salty. Otherwise it was good, we ended up scraping off the crust. Will make this again, with 1/4 teaspoon of salt. Reply

    • Natashas Kitchen
      August 16, 2019

      Thank you so much for sharing that with me. Reply

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