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This roasted pork tenderloin recipe is so easy! Simply rub the pork with a tasty rub, quickly sear it, then bake it in the oven.
The result is wonderfully juicy and delicious, and even the leftovers are excellent, so I often make two at a time.
While I typically enjoy fattier cuts such as baked pork chops or pork shoulder (used in this pork roast and in these pork shoulder steaks), I enjoy this roasted pork tenderloin thanks to its excellent flavor. It's a lean but tender and flavorful cut as long as you don't overcook it.
A nice variation on this recipe is this bacon-wrapped pork tenderloin. The bacon adds fat and flavor, greatly elevating the dish.
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- Ingredients
- Variations
- Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Pork Recipes
- Foodie Newsletter
- Recipe Card
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Avocado oil: This neutral-tasting oil has a high smoke point, making it ideal for high-heat roasting.
- To season: Kosher salt, black pepper, garlic powder, dried oregano, ground cumin, dried thyme, and smoked paprika.
- Fresh pork tenderloin: Pick one that weighs about 1.25 pounds. I get them at my local supermarket or at Whole Foods.
Variations
There are two ways to vary this recipe. One is to use different fats for sauteing the tenderloin. So instead of avocado oil, you could use, for example, ghee. I like the nutty flavor it adds.
Another way to vary this recipe is to experiment with different seasonings. Good options that I tried and liked include onion powder and dried coriander. I sometimes add ½ teaspoon of each.
Instructions
It's easy to make this roasted pork tenderloin! You simply rub the pork with a tasty rub, quickly sear it in a skillet, then transfer it to the oven to finish cooking. The detailed instructions for making this recipe are listed in the recipe card below. Here's an overview of the steps.
You start by mixing together the salt, pepper, and spices in a bowl.
Rub this seasoning mixture all over the pork.
Sear the pork in a hot skillet on all sides.
Roast it in the oven until fully cooked, 20-30 minutes at 450°F, depending on its size and your oven's temperature. 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!
Expert Tips
- As an alternative to searing in a skillet and then roasting in a pan on a rack, you can sear the pork in an ovenproof skillet and then transfer the skillet to the oven for roasting.
- As with most whole roast recipes, allowing the pork to rest before slicing it is important. This allows the juices to redistribute and settle and ensures succulent, juicy meat.
- There's no need to cook pork tenderloin well done. Medium is OK, according to the USDA. You should cook it to an internal temperature of 145°F with a 3-minute rest period. This means it may still look pink when it reaches 145°F, as shown in the photo below. That's OK, according to the USDA.
Recipe FAQs
Should I sear pork tenderloin before roasting?
Yes. Searing it on all sides triggers the Maillard reaction, which is the browning and caramelizing of the meat. 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!
Do you cover the pork while baking it?
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.
How long should you roast pork tenderloin?
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.
Is pork tenderloin the same as pork loin?
No. They are different cuts. Pork loin is a large cut that comes from the back of the pig. The tenderloin is a small and narrow cut that comes from the ribcage 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
You can serve roasted pork tenderloin with any side dish you like! It's so versatile. But since I cook it in a 450°F oven, I like to serve it with a side dish I can cook in the same oven. So, I often serve it with one of the following:
- Roasted peppers
- Buffalo cauliflower wings
- Carrot chips
- Roasted broccoli
- Roasted cabbage
- Roasted zucchini
- Roasted yellow squash
Alternatively, I serve it with a vegetable I can quickly steam, such as:
- Steamed broccoli
- Steamed asparagus
- Steamed carrots
- Steamed spinach
- Steamed cabbage
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They can become dry when reheated, so reheat them gently, covered, in the microwave at 50% power.
I like serving the leftovers with sriracha mayo or Dijon mustard and sliced tomato in a sandwich made with 90-second bread or in a lettuce sandwich.
More Pork Recipes
- Quick Pork Stew
- Oven-Baked Pork Chops
- Pork Stir-Fry
- Slow Cooker Pulled Pork
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Recipe Card
4.99 from 336 votes
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Roasted Pork Tenderloin
Thisroasted pork tenderloin recipeis so easy! Simply rub the pork with a tasty rub, quickly sear it, then bake it in the oven.
Prep Time10 minutes mins
Cook Time40 minutes mins
Rest time10 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 199kcal
Author: Vered DeLeeuw
Ingredients
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
- ½ 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 pound)
- 1 tablespoon avocado oil
Instructions
Preheat your 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 kosher salt, black pepper, garlic powder, oregano, cumin, thyme, and smoked paprika.
Sprinkle the seasoning mixture all over the pork, then use your hands to rub it in, making sure it adheres.
Heat a large skillet over medium-high heat for about 2 minutes. 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.
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 10-15 minutes before slicing and serving.
Video
Notes
- 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.
- In 2011, the USDA lowered its temperature recommendation for cooking whole cuts of pork from 160°F to 145°F with a 3-minute rest period. This change means the pork may still look pink when it reaches 145°F. That, says the USDA, is OK.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They can dry out when reheated, so reheat them gently, covered, in the microwave at 50% power.
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Nutrition per Serving
Serving: 0.25recipe | Calories: 199kcal | Protein: 30g | Fat: 8g | Sodium: 350mg
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Lali
This was easy and flavorful. Ny 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!Reply
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Lali! Thank you for leaving a comment.
Reply
Libby
This was outstanding and super easy! My picky husband even commented on how good it was. Thank you!Reply
Vered DeLeeuw
You're very welcome, Libby! Thank you for leaving a comment.
Reply
Randy F.
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.Reply
Vered DeLeeuw
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.Reply
Silvana K
If I double the recipe can I cook two pork tenderloins in one large iron skillet?
Reply
Vered DeLeeuw
Hi Silvana,
Yes, absolutely. I've done that. As long as they fit in the skillet, you can definitely do that.Reply
Kelly N
I have a larger pork tenderloin...how best to adjust/judge oven time to get the same outcome? weight about 2.6 lbs
Reply
Vered DeLeeuw
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.Reply
Kelly
Do I turn the oven off after it’s heated to 450?Reply
Vered DeLeeuw
No, leave it on. After searing the pork, put it in the 450°F oven.
Reply
