Oven Roasted Pork Tenderloin is an ideal dinner recipe that’s easy to make, quick to prepare, and full of delicious flavors. A tender cut of meat that’s also affordable, it’s no wonder we’ve perfected the recipe after making it dozens of times. We’re showing you the best method for cooking pork tenderloin in the oven with a flavorful rub for a melt in your mouth dinner recipe.
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The approachable pork tenderloin—it’s a weeknight staple for so many thanks to it being quick to cook, easy on the wallet, and so moist and tender. I’ve taught so many friends and family members this recipe, why? Because it’s foolproof for the beginner cook and allows you to also customize the spice flavors to your desire.
With my recipe, you’ll make an easy spice rub that’s all-purpose for most protein—I recommend prepping some in advance to always have on hand. With just 45 minutes and a handful of ingredients, I’ll lead you through my pro tips for making the best pork tenderloin at home.
Be sure to add this recipe to your easy dinner arsenal, it’ll be sure to be on the family favorites recipe plan. If you’re looking for other delicious pork recipes try my pork meatballs, grilled pork chops, brined bone-in pork chops, and Instant Pot pork carnitas.
What is Pork Tenderloin?
There are several cuts of pork that all sound pretty similar when you’re at the grocery store. Pork tenderloin, pork loin, pork loin chops, boneless pork chops—it can get confusing.
The tenderloin is a long, narrow boneless cut of meat that is from the muscle along the backbone of the pig. This is different than a pork loin, in that a pork loin is usually wider and flatter plus can be bone-in or boneless.
Tenderloins often come two to a package at the grocery store, making them even more affordable. I often freeze the second one for a future easy weeknight meal.
lauren’s Tips
- For the best flavor, the key is making sure you cook the pork to the right temperature (145ºF), and searing the tenderloin on all sides before finishing it in the oven for additional caramelized flavor.
- Roast pork tenderloin just until it reaches 145°F (62.7°C). I recommend you measure this using an instant-read thermometer inserted in the center of the pork tenderloin. If you want juicy meat, be sure to remove the tenderloin from the oven as soon as it reached 145°F.
Ingredients
Pork Tenderloin: you’ll need one large pork tenderloin—it should be about 1 ½ pounds. Do not use a pork loin for this recipe.
Kosher Salt: you can simply season a pork tenderloin with salt or you can also add a dry rub. At the minimum you should season the meat well with kosher salt.
Vegetable Oil: it’s important to use a high-heat cooking oil to sear the tenderloin in. You can also use avocado oil.
Seasoning Blend (optional): in the recipe card I share a homemade spice rub that is perfect for pork tenderloin. It features dried oregano, chili powder, garlic powder, brown sugar, rosemary and smoked paprika.
How to Make Oven Roasted Pork Tenderloin
- Trim silver skin and extra fat from tenderloin. Gently glide a small knife underneath the silver skin to remove. This ensures the pork is tender and not tough after cooking.
2. Tuck and tie tail end of tenderloin. Not all tenderloins will need this, but most will. If your tenderloin has a smaller, thinner end, be sure to tuck and secure the last 2 inches or so of the tenderloin underneath itself. Use kitchen twine to secure.
3. Sear the tenderloin in a sauté pan. Searing adds flavor and helps to create a delicious crust on the outside.
4. Coat tenderloin with dry rub (optional) or season with salt and pepper. Don’t be afraid to season! Cooks often under season meat, don’t be afraid to use more salt than you think you need.
5. Roast at 375°F (190°C). Place a baking rack inside a rimmed baking sheet and place the browned tenderloin on the rack. This encourages air flow and will ensure even cooking of the pork tenderloin.
6. Remove tenderloin from oven when thermometer inserted in center registers between 142ºF and 145°F (62.7°C). Be vigilant in measuring the internal temperature. An instant-read thermometer will be your best friend here because it measures super fast and incredibly accurately. Pull the tenderloin from the oven as soon as you can after it reaches 142ºF. The internal temperature will continue to rise as it rests (this is called carryover cooking). After resting, the final temperature should reach 145°F.
7. Let tenderloin rest 5–10 minutes before slicing and serving. Let the tenderloin rest just a few minutes before slicing. Resting helps the tenderloin retain its flavorful juices.
Expert Tips
- Let the tenderloin sit out 30 minutes prior to cooking. This allows for the chill of the fridge to be removed and allows the meat to be more evenly cooked throughout.
- Sear the pork tenderloin for extra flavor. Searing on all sides prior to roasting adds extra golden brown caramelization to the pork for deeper and richer flavors.
- Use baking sheet with a wire rack for roasting. This is a pro tip that’s essential to making sure the meat is evenly browned and cooked.
- Roast the pork tenderloin to the right temperature. Once it reaches 142°F (61°C) on an instant-read thermometer, remove it from the oven. The meat will continue to rise in temperature as it rests. The final temperature should reach 145ºF (63ºC).
- Rest the meat. After roasting, allow it to rest for 10 minutes tented with foil. This ensures the juices stay inside of the meat when you slice it, for moist pork throughout.
- Use your favorite spices and herbs. Make your favorite spice rub for the pork tenderloin. Adding fresh herbs is also a great way to add flavor.
Storage Instructions
For the Fridge: Store any leftovers in an airtight container in the fridge for up to 5 days.
For the Freezer: Raw pork tenderloins are great for freezing. Just wrap in plastic wrap and place in a freezer safe bag for up to 2 months. Thaw completely overnight in the fridge.
You can also freeze cooked pork tenderloin meat. Again wrap in plastic wrap and place in an airtight container. Freeze for 2 months. Thaw at room temperature for a couple of hours or overnight in the fridge.
To Reheat: Warm the cooked pork in the microwave for a couple of minutes or in a 300ºF oven for 5 to 10 minutes.
What to Serve Roasted Pork Tenderloin With
Like I’ve said before, pork tenderloin is something I love to have as a meal prep recipe to eat throughout the week. It’s such a versatile ingredient to add to salads and sandwiches. Here are some of my favorite ways to serve it:
- Thinly sliced and used on a sandwich (use it in place of steak in this Tri Tip Sandwich). Or add it to a quesadilla or burrito with guacamole.
- Alongside a Gardan Salad.
- With a homemade mustard sauce.
- Add a ginger scallion sauce on the side.
- Dollop an herby sauce on top
- With a vegetable mash or mashed potatoes
FAQs
We recommend searing the tenderloin on all sides first, then finishing it in the oven until it reaches 145ºF.
Insert a meat thermometer into the thickest part of the tenderloin. It should register 145ºF. I like to remove the pork tenderloin from the oven a few degrees lower—as it rests the internal temperature will rise a few degrees. Remove from the oven and allow the meat to rest for 5 to 10 minutes.
It should have a light pink tone in the center, that’s when you know its perfectly cooked.
A pork tenderloin is a long, thin boneless cut of meat that is from the muscle along the backbone of the pig. A pork loin is wider and flatter than the tenderloin and can be bone-in or boneless.
More Easy Pork Recipes
- Pork Meatballs
- Brined Pork Chops
- Korean Tofu with Pork
- Korean Pork Bulgogi
- Grilled Boneless Pork Chops
Oven Roasted Pork Tenderloin
Description
Ingredients
Pork Tenderloin
- 1 tablespoon vegetable oil
- 1 (1½ pound) boneless pork tenderloin, tail end tucked and tied (if needed), silver skin removed
Spice Rub
- 1 tablespoon brown sugar or coconut sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Heat oven to 375°F (190°C) with rack set in middle position. Line a baking sheet with a wire rack
- Heat vegetable oil in a 12-inch skillet over medium-high until just before shimmering. Season tenderloin lightly with salt then add to skillet, reduce heat to medium, and sear until browned on all sides, 8–10 minutes. Transfer tenderloin to a plate and let cool slightly.
- For the rub, combine sugar, salt, pepper, chili powder, rosemary, garlic, paprika, ginger, cinnamon, and nutmeg; set aside.
- Rub spice mixture all over tenderloin; transfer to prepared baking sheet.
- Roast tenderloin until a thermometer inserted in center registers 142°F (61°C), 15–20 minutes. Remove from oven and loosely tent with foil; let rest 10 minutes before slicing and serving.
Notes
- For the Fridge: Store any leftovers in an airtight container in the fridge for up to 5 days.
- For the Freezer: Raw pork tenderloins are great for freezing. Just wrap in plastic wrap and place in a freezer safe bag for up to 2 months. Thaw completely overnight in the fridge. You can also freeze cooked pork tenderloin meat. Again wrap in plastic wrap and place in an airtight container. Freeze for 2 months. Thaw at room temperature for a couple of hours or overnight in the fridge.
- To Reheat: Warm the cooked pork through in the microwave for a couple of minutes or in a 300ºF oven for 5 to 10 minutes.
Nutrition
Can I do this recipe in a dutch oven and do I cover it if so.?
Hi Krista,
I haven’t tested this in a Dutch oven and my only concern is the spices on the side of the pork touching the Dutch oven could burn since they would be directly touching the pan (instead of lifted off the hot surface on a wire rack as written). If you want to do this in a Dutch oven, I would sear as directed using your Dutch oven, then remove the tenderloin from the Dutch oven and coat with spices as directed. Wipe out the Dutch oven then add the spice-coated tenderloin and roast, uncovered, until the internal temperature registers 142-145 degrees F. This will likely happen a bit faster in a Dutch oven, so I would start checking the temp after 10 minutes of cooking. Once the tenderloin has reached the desired temperature, remove the Dutch oven from the oven and immediately transfer the tenderloin to a cutting board to rest. Let me know how this works! Goodluck!
I cook porktenderloin on stove top. I slice the pork and saute it with balsamic infusion, salt & pepper, onion flakes, garlic, ginger, powder., and some red chili flakes.Then I add olive oil to a frying pan and cook the pork on stove top to which I add the sauce in which I marinaded the pork. it is delicious and not dry at all. I prefer this to baking it on the oven.
Just a heads up there looks to be a significant typo in the cook time of the recipe.
Oh gosh, thank you for your comment and for bringing this to my attention. Looks like there’s a lot of issues with incorrect loading (or lack thereof) happening. Working on it now!
Made as written and it turned out great. This is a very easy two-step technique that I’ll definitely try with additional flavor combinations. (Though I also liked the rub in this recipe! Just the right amount of heat!)
Hi Lainey! I’m so happy to hear you enjoyed this one! The two-step of browning and roasting creates such great flavor!