Easy Roasted Pork Tenderloin

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This roasted pork tenderloin is so easy to make! Simply rub the pork with a tasty rub, quickly sear it, then bake it. The result is wonderfully juicy and delicious, and even the leftovers are great, so I often roast two tenderloins at a time.

Roasted pork tenderloin is sliced and served on a wooden 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 but 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 meat.

Ingredients

Here's a look at the ingredients needed to make this recipe. The exact measurements are included in the recipe card below.

Avocado oil: This neutral-tasting oil has a high smoke point, making it ideal for high-heat roasting.
To season: I use quite a few spices, and they impart wonderful flavor to the pork. I use 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 main ways to vary this recipe. One is to use different fats for sauteing the tenderloin. For example, instead of avocado oil, you could use 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

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 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 tenderloin 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:

Placing pork tenderloin on a baking sheet.

Let it rest before slicing. Look how gorgeous it is when it's done!

Alternative Method: Just Bake

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 using paper towels and 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 in a 425°F oven until it reaches 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.

Expert Tips

It's important to allow the pork to rest before slicing it. This allows the juices to redistribute and settle and ensures 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 with a 3-minute rest period. This means it may still look pink when it reaches 145°F, as shown in the photo below.

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 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!

Having said that, as explained above, simply roasting the pork in the oven and skipping the skillet produces excellent results.

A seared pork tenderloin demonstrates the Maillard reaction.

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

A roasted pork tenderloin with an instant-read thermometer showing an internal temperature of 147.6°F.

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

Roasted pork tenderloin pairs well with many side dishes. 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:

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 Leftovers

You can keep the leftovers in an airtight container in the fridge for 3-4 days or freeze them for up to three months and 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 serving them with sriracha mayo and sliced tomato in a sandwich made with 90-second bread or in a lettuce sandwich.

Alternatively, I make a plate of sliced cold tenderloin, veggies, and pickles, as shown in the photo below. Sometimes, I spread the pork slices with Dijon mustard for added moisture and flavor.