Easy Roasted Pork Tenderloin That Turns Out Perfectly Juicy

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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.

Roasted pork tenderloin is served on a cutting board.

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

The ingredients needed to roast a pork tenderloin.

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.

Placing pork tenderloin on a baking sheet.

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.

Pork tenderloin is coated in a seasoning rub.

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.

Roasted pork tenderloin is ready on the baking sheet.

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.

A sliced roasted pork tenderloin. The meat is slightly pink.

Recipe FAQs

Should I sear the pork before roasting it?

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.

Do you cover the pork while baking?

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 a 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. Its internal temperature should reach 145°F, plus a 3-minute rest, as shown in the photo below.

Can I use pork loin in this recipe?

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)

Slices of roasted pork tenderloin are served with sauteed spinach.

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.