Oven-Baked Pork Tenderloin
Having a great recipe for oven-baked pork tenderloin delivers a simple, savory entree for both regular meals and special occasions. Juicy, fork-tender, and with incredible flavor, it gives you everything you ever wanted in a main dish! Weekly meal prep couldn’t be easier.
This recipe is one of my favorites because it’s quick and easy, and it roasts up tender, juicy, and flavorful in about 30 minutes (including resting time). What else could I ask for?
It saved me once when a cousin came for an unannounced visit. Good thing tenderloins were on sale that week—one for dinner and two for the freezer. I whipped up mashed potatoes and a salad, and dinner was served!
Cooking up an Impressive Tenderloin Roast
There are two things we need to recognize. First, tenderloin is one of the leanest cuts out there. So if you’re looking for a flavorful alternative to chicken breast, here it is. However, that means it can dry out quickly if overcooked, just like chicken breast.
Searing it on the stovetop, then finishing it in a hot oven (400℉ or 205℃) will preserve the juiciness. Pull it out of the oven as soon as the internal temperature reaches 140℉ (60℃), and the residual heat will take it up to the perfect 145℉ (62℃).
How to Bake a Pork Tenderloin Roast
- Season and sear the tenderloin.
- Roast it in the oven, rest it, and enjoy.
Tips and Notes
- Pat the pork dry first before you roll it with all the mixed spices and seasonings for a better crust.
- Both Creole and pork chop seasoning are loaded with herbs and spices that combine well with pork. I used Creole seasoning in my recipe, but feel free to swap it out for the pork one.
- Overcooking it will turn the roast dry and chewy. So make sure to check the internal temperature of the meat and remove it from the oven once it registers 140℉ (60℃) in the thickest part of the meat. Then let it rest for about 10 minutes while it finishes.
Make-Ahead and Storage Instructions
I love making a couple of tenderloins at a time, then slicing and freezing one for a quick dinner on a crazy weeknight. Freezing it in serving-size packages in freezer bags will make it last for 2-3 months.
You could also prep and season it and freeze it before roasting. Thaw it overnight in the fridge and roast it the next day for a fast meal.
Leftover makeovers are always a great tool for meal prep. Replace the salmon in a salad with sliced pork, add it to quesadillas by layering it with cheese in a fresh tortilla, or stuff a Cuban sandwich with it.
What Goes With Pork Tenderloin
Traditional pairings include mashed potatoes and seasoned rice, but you could take advantage of your hot oven to roast veggies. A fresh salad lightens the meal, and cornbread is a great filler.
More Soul-Satisfying Pork Recipes to Enjoy
By Imma
This blog post was originally published in October 2017 and has been updated with additional tips and beautiful photos.
Oven-Baked Pork Tenderloin Roast
Ingredients
- 1 1-1½ pound (450-700g) pork tenderloin
- salt to taste (½-1 teaspoon per pound)
- 1 teaspoon (2-3g) white pepper
- 1 teaspoon (2-3g) Creole seasoning
- 1 teaspoon (1-2g) thyme
- 1 teaspoon (1-2g) oregano
- 1 teaspoon (3-4g) granulated garlic
- 2 tablespoons (30ml) cooking oil (canola, avocado, peanut, etc.)
Instructions
- Preheat your oven to 400℉ (205℃).
- Season pork with salt and white pepper. Then, combine Creole seasoning, thyme, oregano, and garlic. Rub it evenly over the pork tenderloin.
- In a large cast-iron skillet (or whatever skillet you have), heat the oil over medium heat until hot. Then, sear the pork for 5-6 minutes, rotating it 2-3 times to brown on all sides.
- Remove it from the skillet and transfer it to a roasting rack. Place it in the oven and roast uncovered at 400℉ (205℃) for 13-15 minutes. Turn it over halfway through roasting to ensure even cooking.
- Cook until the roast registers 145°F (63℃) in the thickest part of the meat. Transfer the roast to a cutting board and let it rest 5-10 minutes before slicing.
Tips & Notes:
- The average amount of salt is ½ to 1 teaspoon per pound of meat.
- Tenderloin doesn’t need a lot of time before it becomes dry, so pull it out of the oven as soon as it reaches the desired internal temperature and let it rest 10 minutes before slicing.
- If the internal temperature reads 145°F (63℃), residual heat will continue cooking it to a safe 165°F (74℃).
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.
Delicious! Tender and moist Love the recipe
Thank you Robin!
Do a roast leg of lamb. My family makes this every year for Christmas dinner
Yes roast leg of lamb works well for this season. A recipe is on it’s way.