Pork tenderloin is a fantastic cut of meat – it’s lean, incredibly tender, and cooks up beautifully in the oven. It’s the perfect choice for a weeknight dinner that feels a little special, or for a weekend feast when you want something impressive but not overly complicated. While pork tenderloin is wonderfully easy to cook, it can sometimes dry out if not handled correctly. But don’t worry! This recipe and our foolproof tips will guide you to consistently juicy and flavorful oven-roasted pork tenderloin every single time. Let’s get cooking!
Ingredients for 4 servings:
- 1.5 – 2 lbs Pork Tenderloin (about 2 tenderloins): Look for tenderloins that are pink in color and feel firm to the touch. Avoid any that look pale or have a strong odor.
- 2 tablespoons Olive Oil: For searing and roasting. You can also use avocado oil or another high-heat cooking oil.
- 1-2 teaspoons Salt: Kosher salt or sea salt is recommended.
- 1 teaspoon Black Pepper: Freshly ground black pepper is best.
- 1 teaspoon Garlic Powder: Adds a lovely savory depth.
- 1 teaspoon Onion Powder: Complements the garlic and other seasonings.
- 1 teaspoon Paprika (Sweet or Smoked): Provides color and a subtle smoky or sweet note.
- Optional Flavor Boosters:
- 1-2 cloves Garlic (freshly minced): For a stronger garlic flavor.
- Fresh Herbs (Rosemary, Thyme sprigs): Add aromatic freshness during roasting.
- Dijon Mustard: To coat the tenderloin before seasoning for a tangy crust.
- Lemon slices or wedges: To brighten the flavor and add zest.
- Vegetables for roasting: Carrots, potatoes, onions, bell peppers, etc. to roast alongside the pork.
Step-by-Step Guide to Oven-Roasted Pork Tenderloin Perfection
Prepping for Success:
- Prepare the Pork Tenderloin: Take the pork tenderloin out of the refrigerator about 20-30 minutes before cooking. This allows it to come closer to room temperature, resulting in more even cooking. Pat the tenderloin dry with paper towels. This is crucial for achieving a good sear and crisp exterior.
- Trim the Silver Skin (if necessary): Look for a thin, silvery membrane on the surface of the tenderloin called silver skin. If present, you’ll want to remove it as it can become tough and chewy when cooked. To remove silver skin, slide a sharp knife under the edge of it and, angling your knife slightly upwards, run it along the tenderloin to slice it away, pulling gently as you go.
- Season the Pork Tenderloin: In a small bowl, combine the salt, pepper, garlic powder, onion powder, and paprika. If using fresh minced garlic, add it to the spice mixture now. Tip: For extra flavor and a beautiful crust, you can lightly coat the pork tenderloin with Dijon mustard before applying the spice rub. The mustard acts as a binder for the spices and adds a subtle tang.
- Apply the Spice Rub: Rub the olive oil all over the pork tenderloin. Then, generously sprinkle the spice mixture over all sides of the tenderloin, pressing lightly to ensure it adheres well. Make sure to coat every surface for maximum flavor.
Searing for Extra Flavor (Optional but Highly Recommended):
- Preheat Oven and Sear Pan (if searing): Preheat your oven to 400°F (200°C). If you are searing (which we highly recommend for enhanced flavor and texture), use an oven-safe skillet, preferably cast iron or stainless steel. Place the skillet in the oven while it preheats. This will get the pan screaming hot, perfect for searing. Safety Tip: Be extremely careful when removing a hot skillet from the oven. Use oven mitts and be aware of the hot handle.
- Sear the Tenderloin (if searing): Carefully remove the hot skillet from the oven and place it on the stovetop over medium-high heat. Add a tablespoon of olive oil to the hot skillet. Once the oil is shimmering, carefully place the seasoned pork tenderloin in the hot skillet. Sear for 2-3 minutes per side, until nicely browned. Searing creates a delicious crust and locks in juices. Don’t overcrowd the pan; sear in batches if necessary.
Roasting in the Oven:
- Roast in the Oven: If you seared the tenderloin in an oven-safe skillet, simply place the skillet with the pork tenderloin directly into the preheated oven. If you didn’t sear, or used a regular skillet, transfer the seasoned pork tenderloin to a roasting pan or baking sheet lined with parchment paper for easier cleanup.
- Roasting Time and Temperature: Roast for 15-25 minutes, depending on the thickness of your tenderloin and your desired level of doneness. The most accurate way to determine doneness is to use a meat thermometer. For slightly pink and juicy pork (recommended), aim for an internal temperature of 145°F (63°C). For well-done pork, cook to 160°F (71°C). Insert the meat thermometer into the thickest part of the tenderloin, avoiding bone if present.
- Add Vegetables (Optional): If you are roasting vegetables alongside the pork, add them to the roasting pan around the pork tenderloin about 20 minutes before you expect the pork to be done. Toss the vegetables with olive oil, salt, and pepper. Heartier vegetables like potatoes and carrots may need to be added earlier or cut into smaller pieces to ensure they cook through.
Resting is Non-Negotiable!
- Rest the Pork Tenderloin: Once the pork tenderloin reaches your desired internal temperature, remove it from the oven. Crucially, let the pork tenderloin rest for 5-10 minutes before slicing. Tent it loosely with foil while it rests. Resting allows the juices to redistribute throughout the meat, resulting in a much more tender and juicy final product. Don’t skip this step!
Slicing and Serving:
- Slice the Pork Tenderloin: After resting, slice the pork tenderloin against the grain into medallions about ½ to ¾ inch thick. Slicing against the grain ensures maximum tenderness.
- Serve and Enjoy: Arrange the sliced pork tenderloin on a platter and serve immediately. Drizzle any pan juices over the sliced pork for extra flavor. Garnish with fresh herbs like parsley or rosemary, if desired. Serve with your favorite sides.
Tips & Tricks for the Best Oven-Roasted Pork Tenderloin:
- Don’t Overcook: Pork tenderloin is lean and can become dry if overcooked. Use a meat thermometer to ensure perfect doneness. Aim for 145°F (63°C) for the best balance of tenderness and juiciness.
- Rest is Key: Resting is not optional! It’s essential for juicy pork. Allow the pork to rest for at least 5 minutes before slicing.
- Searing Enhances Flavor: Searing the pork tenderloin before roasting is highly recommended for a richer, more complex flavor and a beautiful crust.
- Marinades for Extra Flavor: For even more flavor, consider marinating the pork tenderloin for 30 minutes to a few hours before roasting. A simple marinade of olive oil, lemon juice, garlic, and herbs works wonderfully.
- Customize Your Seasoning: Feel free to adjust the seasonings to your liking. Experiment with different spice blends, herbs, or rubs.
- Roast Vegetables Alongside: Make it a complete meal by roasting vegetables in the same pan as the pork tenderloin. This saves time and effort.
- Pan Sauce Magic: Don’t discard the pan drippings! They are packed with flavor. Deglaze the pan with a little wine, broth, or balsamic vinegar after roasting, scraping up any browned bits, to create a simple and delicious pan sauce.
Serving Suggestions and Flavor Variations:
- Classic Sides: Mashed potatoes, roasted vegetables, rice pilaf, green beans, or a fresh salad.
- Sauce It Up: Serve with a creamy mushroom sauce, a tangy Dijon mustard sauce, a fruity apple chutney, or a vibrant chimichurri.
- Herb Infusion: Stuff sprigs of rosemary and thyme under kitchen twine wrapped around the tenderloin before roasting for an aromatic herb-infused flavor.
- Bacon Wrapped: Wrap the pork tenderloin in bacon before roasting for added richness and smoky flavor. Secure with kitchen twine.
- Citrus Burst: Stuff the tenderloin cavity with lemon slices and fresh herbs before roasting for a bright, citrusy flavor.
Juicy and Flavorful Pork Tenderloin Awaits!