Juicy Oven Baked Pork Tenderloin
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Looking for the easiest, juiciest pork tenderloin? This foolproof oven baked pork tenderloin method guarantees tender, flavorful pork every time, with a simple seasoning and no complicated steps. It’s perfect for busy nights when you still want a homemade meal!
Serve with my roasted cabbage steaks and beet salad with goat cheese for a tasty and healthy meal.
Quick Look: Oven Baked Pork Tenderloin
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Servings: 6 people
- Dietary Info: Gluten Free, Dairy Free
- Method: Oven Baked
- Technique: Trim the tenderloins and pat them dry, then rub with oil and seasonings. Roast until done, then rest, slice, and enjoy.
- Flavor & Texture: This roasted pork tenderloin has a flavorful crust of seasonings with tender, perfectly cooked interior that’s always juicy.
Why You’ll Love This Recipe
Pork tenderloins are one of my favorite cuts of pork to cook. They roast quickly (like in just 25 minutes!) and always come out so tender and flavorful when cooked with the right seasonings.
This juicy oven baked pork tenderloin is the perfect meal for any occasion. With just 5 minutes of prep work needed, it’s ideal for when you’re busy. Make the spice rub in advance, and you’ll save even more time!
Pair my alfredo pasta sauce or creamy truffle pasta with this dish, and you’ll have a simple, showstopping meal the whole family will love!
Made With Amore,
“This came out great! Nice and juicy. We could cut it with a fork. DELICIOUS!!!!”
– Jeff
Table of Contents
Simple Ingredients
A few pantry staples come together to create a well-balanced and flavorful seasoning blend that enhances the flavor of meat.
- Pork Tenderloins: A lean cut of meat, perfect for quick roasting!
- Olive Oil: Adds moisture and richness to the pork while helping the dry rub adhere.
- Onion & Garlic Powder: Imparts a sweet and savory onion and garlic flavor without the texture of fresh onions and garlic.
- Paprika: Contributes a subtle smokiness and mild heat to the overall flavor profile.
- Dried Oregano & Thyme: Offers a Mediterranean herb flavor, adding depth to the seasoning. You can also use homemade Italian seasoning.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Citrus Twist: Add zest from oranges, lemons, or limes to the dry rub for a bright and citrusy flavor. You can also squeeze fresh lemon juice over the cooked pork before serving. If you love these flavors, you’ll also enjoy my thin pork chops with lemon or my grilled pork chops!
- Mustard Glaze: Brush the pork with a mixture of Dijon mustard, honey, and a touch of balsamic vinegar before applying the dry rub for a tangy and sweet glaze.
- Different Dry Rub: Try my dry rub for pork ribs on this for a fun variation.
How to Oven Bake Juicy Pork Tenderloin
Follow these step-by-step photo instructions for an easy and delicious pork tenderloin.
- Trim the pork tenderloins, removing any excess fat or silver skin. Pat the pork dry using a paper towel. Drizzle 2 tablespoons of olive oil over the pork tenderloins.
- In a small bowl, combine sea salt, ground black pepper, onion powder, garlic powder, paprika, dried oregano, dried thyme, and dried basil. Mix well. Rub the prepared pork with the seasonings.
- In a large cast iron skillet or roasting pan, bake the pork for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 140°F.
- After removing the pan from the oven, loosely cover the pork with a piece of foil. Let the meat rest for 10 minutes to allow the internal temperature to rise to 145°F and for the juices to redistribute evenly. (You want the middle to be slightly pink!)
- Transfer the rested roast to a cutting board. Slice into desired portions with a sharp knife and place on a serving platter. Spoon the pan sauce over the meat.
- Garnish with freshly chopped parsley, if desired, before serving. Enjoy with your favorite sides. Try my Italian porchetta roast next!
Oven Baked Pork Tenderloin FAQs
Preheat the oven to 425°F (218°C) for optimal results when roasting pork tenderloin. Cook for approximately 20-25 minutes or until the internal temperature reaches 140°F (60°C), allowing it to rise to 145°F (63°C) during the resting period. Adjust cooking times based on the specific weight of the tenderloin. The high tempurature cooking will seal the flavors and juices.
Pork tenderloin is a lean, slender cut located alongside the backbone, prized for its tenderness. Weighing around 1 to 1.5 pounds, it’s best suited for quick cooking methods like roasting or grilling. In contrast, pork loin is a larger, broader cut running along the pig’s back, offering a balance of tenderness and flavor due to moderate marbling.
You don’t have to sear the meat before you roast it in the oven, but you can. Searing quickly can help create a flavorful crust. But this is a delicate cut of meat that is easy to overcook, so you should be careful if you choose this method!
Storage: After cooking, cool the tenderloin, slice it, and place the slices in an airtight container. Refrigerate for up to 3-4 days.
Freezing: To freeze, let your meat cool completely. Then, transfer the tenderloin to a Ziploc bag and remove as much air as possible. The meat will stay fresh in the freezer for up to 3 months. Thaw it in the fridge overnight, and follow the instructions above for reheating.
Reheating: To reheat, preheat oven to 325°F (163°C), place slices on a baking sheet, cover with foil, and heat for 15-20 minutes until the internal temperature reaches 165°F (74°C). If you have leftovers, try this yummy Leftover Pork Tenderloin Sandwich or Porchetta Sandwich!
Serving Suggestions
This baked pork tenderloin pairs nicely with my mashed potatoes, sautéed frozen green beans, and glazed carrots. Enjoy with peach upside down cake or strawberry tres leches cake for a tasty dessert!
If you’re looking for more ideas, check out this guide for some ideas on the best side dishes to serve with pork tenderloin.
My Pro Tips
Expert Tips
- Ensure even flavor by thoroughly coating the pork with a well-balanced dry rub, including herbs, spices, and seasonings.
- Preheat the oven to 425°F (218°C) for an ideal cooking environment. Use a meat thermometer to ensure the internal temperature reaches 140°F (60°C) during cooking, rising to 145°F (63°C) after resting.
- Trim excess fat or silverskin from the pork tenderloin and pat it dry with paper towels before applying the oil and seasoning. This enhances the searing and flavor absorption.
- Allow the cooked pork to rest for at least 10 minutes under loosely tented foil. This helps redistribute juices, ensuring a moist and flavorful result.
Other Pork Recipes You’ll Love
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Oven Roasted Pork Tenderloin
Ingredients
- 2 1-1.5 pound pork tenderloins, (pork tenderloins usually come in a pack of two)
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1 tablespoon brown sugar
- ½ teaspoon ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- fresh chopped parsley, for garnish; optional
Instructions
- Preheat the oven to 425°F.
- Trim the pork tenderloins, removing any excess fat or silverskin. Pat the pork dry using a paper towel. Place the pork tenderloins in a shallow roasting pan or baking dish.
- Drizzle 2 tablespoons of olive oil over the pork tenderloins. Rub the entire surface of the pork with olive oil, ensuring an even coating.
- Combine sea salt, brown sugar, ground black pepper, onion powder, garlic powder, paprika, dried oregano, and dried thyme in a small bowl. Mix well.
- Rub the prepared dry rub onto all sides of the pork tenderloins, ensuring even coverage.
- Roast the pork in the oven for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 140°F.
- After removing the pan from the oven, loosely cover the pork with a piece of foil. Let the meat rest for 10 minutes to allow the internal temperature to rise to 145°F and for the juices to redistribute. You want the middle to be a little bit pink for the juiciest results.
- Transfer the rested roast to a cutting board. Slice the pork tenderloin into desired portions and place on a serving platter. Garnish with freshly chopped parsley before serving, if desired.
- Enjoy your delicious and perfectly cooked pork tenderloin with your favorite sides!
Notes
- Ensure even flavor by thoroughly coating the pork with a well-balanced dry rub, including herbs, spices, and seasonings.
- Preheat the oven to 425°F (218°C) for an ideal cooking environment. Use a meat thermometer to ensure the internal temperature reaches 140°F (60°C) during cooking, rising to 145°F (63°C) after resting.
- Trim excess fat or silverskin from the pork tenderloin and pat it dry with paper towels before applying the oil and seasoning. This enhances the searing and flavor absorption.
- Allow the cooked pork to rest for at least 10 minutes under loosely tented foil. This helps redistribute juices, ensuring a moist and flavorful result.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve never been a fan of pork tenderloin because it tends to be dry & bland. I made your recipe for dinner last night & it’s was flavorful & juicy. Unbelievable! It’s an easy meal to prepare as well. Tonight I used the leftover pork to make sandwiches & they were flavor packed! I wrote a separate review for them. Thanks for sharing this tasty recipe with us.
This makes me so happy to hear, thank you!!
I love that it changed your mind about pork tenderloin, that’s the best compliment 😊 It really can be so juicy and flavorful when cooked the right way.
And using the leftovers for sandwiches… that sounds absolutely delicious. I’m so glad you’re getting multiple meals out of it!
Thank you for your kind words and for taking the time to share both reviews, it truly means so much to me.
If you loved this, you should try my Italian pot roast next time, same tender, flavorful result and perfect for leftovers too.
💛 Mangia!
Delicious and easy! Can’t wait to try the sandwich with our leftovers! Great suggestion, Elena!
You will love the sandwich! I am happy you loved this tried and true favorite!
The rub was delicious! I followed the directions and it was perfect. Thank you for sharing this recipe.
You are most welcome! I am happy you loved it!
can I cook this in a cast iron? or will it heat too fast?
That will work great! Enjoy!
Hi. Did you bake it covered or uncovered? I’m thinking it will dry out if uncovered.
It won’t dry out, but you can cover it if you like!
Elena, you are a master of cooking meats, any cut, any way, you make them the best they can be, and this was amazing!
So sweet! Thank you. Yes, you would love my chicken and potatoes recipe as well!
I life the flavor when using Dijon mustard instead of olive oil, it came out perfect
Yes! So happy you loved this one. Enjoy time and time again.
How could you make more juice to drizzle over the tenderloin after it’s been sliced and plattered?
I woulod add some chicken stock and a splash of red wine and deglaze the pan- yum!
The best pork tenderloin I have ever tasted!
Yay, so happy you love it!
I made this a couple of times and absolutely love it. I am wondering what kind of pan you used and the brand. I would like to get one.
So happy you love the recipe! I love: this pan . Enjoy :).