To make this roasted pork tenderloin, rub the pork with spices, sear it, then bake. The result is juicy and delicious, and the leftovers are so good I often double the recipe.
While I typically prefer relatively fatty cuts such as baked pork chops or pork shoulder (used in pork roast and pork shoulder steaks), I enjoy this roasted pork tenderloin thanks to its amazing flavor. It's a lean yet tender and flavorful cut as long as you don't overcook it. A nice variation is this bacon-wrapped pork tenderloin. The bacon adds fat and flavor, greatly elevating the dish.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Avocado oil: This neutral-tasting oil has a high smoke point, making it ideal for high-heat roasting. Ghee is a flavorful substitute.
- To season: I use several spices that impart wonderful flavor, including garlic powder, dried oregano, ground cumin, dried thyme, and smoked paprika.
- Fresh pork tenderloin: I usually pick one that weighs about 1.25 pounds at my local supermarket or Whole Foods.
Instructions
This is such an easy recipe. You simply rub the pork with a dry rub, quickly sear it in a skillet, and then transfer it to the oven to finish cooking. The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the salt, pepper, and spices. Rub this seasoning mixture all over the pork, then sear it in a hot skillet on all sides.
Roast it at 450°F until fully cooked, 20-30 minutes. You can leave it in the skillet if it's ovenproof or transfer it to a roasting pan.
Let it rest before slicing. Look how gorgeous it is when it's done!
Alternative Method: Skip the Skillet
Searing the tenderloin before baking seals in the juices and enhances its flavor. However, I have experimented over the years and found that simply baking it until browned and cooked through produces comparable results with less effort.
To use this method, mix the spices with two tablespoons of olive oil. Dry the tenderloin with paper towels, then coat it with the mixture.
Place it on a rack fitted into a rimmed, foil-lined baking sheet. Bake it at 425°F until it reaches an internal temperature of 145°F, about 30 minutes for a 1.25-pound tenderloin. As you can see in the photo below, it emerges from the oven beautifully browned.
Recipe Tips
- It's important to allow the pork to rest before slicing it. This allows the juices to redistribute and settle, ensuring succulent, juicy meat.
- There's no need to cook pork well done. According to the USDA, medium doneness is OK. You should cook it to an internal temperature of 145°F, adding a 3-minute rest period. This means it may still look pink at 145°F, as shown in the photo below. That's OK.
Recipe FAQs
Ideally, yes, but it's not mandatory. Searing it on all sides triggers the Maillard reaction, which produces browning and caramelization. This enhances the meat's flavor and texture. See the brown spots on the seared tenderloin in the photo below? There's a lot of flavor in those!
That said, simply roasting the pork in the oven yields delicious results.
Initially, you don't. Place it in the hot oven and roast until an instant-read thermometer registers 145°F (medium), 20-30 minutes. Cover the pork loosely with foil if roasting for longer than 20 minutes to prevent the top from burning.
It depends on the oven temperature. I like to cook it in a hot 450°F oven. At this temperature, a 1.25-pound tenderloin will need 20-30 minutes in the oven, depending on how hot your oven runs. Its internal temperature should reach 145°F, plus a 3-minute rest, as shown in the photo below.
No. Pork loin is a large cut that comes from the back of the pig. The tenderloin is a small, narrow cut that comes from the rib cage, underneath the backbone.
The tenderloin is leaner and more tender. It can be roasted quickly as we do here, cubed and used in a quick pork stew, in a pork stir-fry, or cut into pork medallions and pan-fried. Pork loin, on the other hand, should be cooked low and slow.
Serving Suggestions
Since I bake it in a 450°F oven, I like to serve roasted pork tenderloin with a side dish I can cook in the same oven. So, I often serve it with one of the following:
Alternatively, I serve it with a vegetable I can quickly steam or saute, such as:
- Steamed broccoli
- Steamed carrots
- Steamed cabbage
- Sauteed spinach (shown in the photo below)
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days or freeze them (once cooled) for up to three months. Thaw them overnight in the fridge before reheating.
The leftovers can become dry when reheated, so reheat them gently, covered, in the microwave at 50% power, or serve them cold straight out of the fridge. I like to make a plate of sliced cold tenderloin, veggies, and pickles, as shown in the photo below. Sometimes, I top the pork slices with Dijon mustard or sriracha mayo for added moisture and flavor.
Recipe Card
Easy Roasted Pork Tenderloin
Video
Ingredients
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 pork tenderloin - 1 ¼ pounds
- 1 tablespoon avocado oil
Instructions
- Preheat the oven to 450°F. Line a roasting pan with foil, fit it with a rack, and lightly grease the rack.
- In a small bowl, use a fork to mix the salt, black pepper, garlic powder, oregano, cumin, thyme, and smoked paprika.½ teaspoon sea salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon dried thyme, 1 teaspoon smoked paprika
- Sprinkle the seasoning mixture all over the pork, then use your hands to rub it in, making sure it adheres.1 pork tenderloin
- Heat a large skillet over medium-high heat. Add the avocado oil and swirl to coat. Gently place the pork in the hot skillet. Sear for 2 minutes on the first side, without moving, to form a well-browned crust.1 tablespoon avocado oil
- Use tongs or two wide spatulas to gently flip the pork to the other side, and sear it for 2 minutes on that side. Finish by searing the two remaining sides, 1 minute each.
- Turn the heat off. Use tongs to transfer the tenderloin to the prepared roasting rack. Place it in the hot oven and roast until an instant-read thermometer registers 145°F (medium), 20-30 minutes. If roasting for longer than 20 minutes, cover the pork loosely with foil to prevent the top from burning.
- Remove the tenderloin from the oven. Loosely cover it with foil and allow it to rest for 10 minutes before slicing and serving.
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- As an alternative to searing in a skillet and then roasting in a pan on a rack, you can sear the tenderloin in an ovenproof skillet and then transfer the skillet to the oven for roasting.
- According to the USDA, whole cuts of pork should be cooked to an internal temperature of 145°F, plus a 3-minute rest. The pork may still look slightly pink when done. That's OK.
- Searing the tenderloin before baking seals in the juices and enhances its flavor. However, simply baking it until browned and cooked through produces comparable results with less effort. To use this method, mix the spices with two tablespoons of olive oil. Dry the tenderloin and coat it with the mixture. Place it on a rack fitted into a rimmed baking sheet. Bake it in a 425°F oven until it reaches 145°F, about 30 minutes for a 1.25-pound tenderloin. Let it rest for 10 minutes before slicing and serving.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. They can dry out when reheated, so reheat them gently, covered, in the microwave at 50% power or serve them cold straight out of the fridge. You can also freeze the cooled leftovers for up to three months and thaw them overnight in the fridge before reheating.
Nutrition per Serving
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Barbara Ann Marie Micone says
This is the best pork tenderloin recipe ever! I cook it often because Fresh market has it on sale every weekend! I believe the key to this tender tenderloin is the searing! Thanks again
Vered DeLeeuw says
I'm so glad to hear this recipe is on repeat in your kitchen, Barbara! Thank you very much for taking the time to leave a review.
Rita Ervin says
This is excellent! The instructions were easy to understand with a couple of options on how to bake that were helpful! A pleasant surprise as most of the recipes I’ve tried off the internet have been disappointing. I have put this in my recipe box and will definitely use it again!
Vered DeLeeuw says
Wonderful, Rita! I'm so glad this recipe did not disappoint. Thank you very much for the review.
Ben Chen says
Thank you for the recipe and tips. Like when you say, searing makes not much difference. I tried many times on searing meat before roasting, and I found that they really don't add much to be worth the effort.
Vered DeLeeuw says
Right!? I will gladly skip an extra step in a recipe, even if every other recipe out there insists it's crucial. 🙂
Linda says
Great recipe easy to follow perfect results.
Vered DeLeeuw says
Glad you liked it, Linda!
Lali says
This was easy and flavorful. My daughter is allergic to garlic, so I substituted onion powder. I used regular paprika as well (they don’t sell smoked paprika where I live), and I used olive oil. It was delicious and the whole family enjoyed it. Thank you!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Lali! Thank you for leaving a comment.
Roi says
just made this tonight. It was awesome. so glad I found the recipe thank you thank you thank you
Vered DeLeeuw says
You're very welcome, Roi! Thanks for the review.
Libby says
This was outstanding and super easy! My picky husband even commented on how good it was. Thank you!
Vered DeLeeuw says
You're very welcome, Libby! Thank you for leaving a comment.
Randy F. says
Is there a way to gauge the time for a tenderloin that is only 3/4 of a pound? I don't want to overcook it but I am not sure how to scale the time back.
Vered DeLeeuw says
Hi Randy,
It's best to use an oven-safe meat thermometer that beeps to alert you when the pork has reached 145°F. If you'd like to try this without a thermometer, my guess is it would need 18-20 minutes in the oven.
Silvana K says
If I double the recipe can I cook two pork tenderloins in one large iron skillet?
Vered DeLeeuw says
Hi Silvana,
Yes, absolutely. I've done that. As long as they fit in the skillet, you can definitely do that.
Kelly N says
I have a larger pork tenderloin...how best to adjust/judge oven time to get the same outcome? weight about 2.6 lbs
Vered DeLeeuw says
Hi Kelly,
Double all the other ingredients. Follow the recipe as written and use a meat thermometer to check for doneness. Loosely cover the pork with foil after 20 minutes in the oven and continue baking until it reaches 145°F. My guess is it will need about 40 minutes in the oven. But the only way to know for sure is by using a thermometer.
Kelly says
Do I turn the oven off after it’s heated to 450?
Vered DeLeeuw says
No, leave it on. After searing the pork, put it in the 450°F oven.