A quick, flavorful roast that reliably turns out juicy every time—this baked pork tenderloin uses a simple spice rub and a short bake to produce a tender, weeknight-friendly main with minimal fuss. It’s the kind of recipe you make when you want something impressive without hours in the kitchen, and if you like one-pan pork dinners you might also enjoy the rich, comforting twist of creamy pork chops over dirty rice for another family-style option.
Why you’ll love this dish
This pork tenderloin recipe is all about big flavor with small effort. A citrus-free, pantry-friendly rub (garlic powder, onion powder, smoked paprika, salt, pepper, and olive oil) gives the meat a savory crust while the inside stays juicy thanks to short, high-heat roasting.
- Quick: Ready in about 35–45 minutes from start to finish.
- Budget-friendly: One tenderloin feeds 3–4 people.
- Versatile: Works for weeknights, casual dinners, or doubled for guests.
"I made this for my family on a Tuesday and they asked me to save it for company next month—so simple and so good." — a home cook’s note
How this recipe comes together
Before you preheat the oven, take a moment to bring the tenderloin to room temperature (about 15–20 minutes). The method is straightforward: rub, roast, rest, slice. The rub creates an exterior seasoning layer, the 400°F oven cooks the pork through quickly without drying, and the short rest at the end lets the juices redistribute for clean slices.
Expect one short active task (mixing and rubbing) and a passive baking period. Total active hands-on time: roughly 10 minutes.
What you’ll need
- 1 pork tenderloin (about 1 to 1.25 pounds)
- 2 tablespoons olive oil (or another neutral oil)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh herbs (optional, for garnish; thyme, parsley, or rosemary work well)
Notes/substitutions:
- Use avocado oil if you prefer a higher smoke point.
- Swap smoked paprika for regular paprika plus a pinch of cayenne if you like a touch of heat.
- For lower-sodium cooking, reduce salt and add more herbs and citrus zest at the end.
Step-by-step instructions
- Preheat oven to 400°F (200°C). Position a rack in the center.
- Pat the tenderloin dry with paper towels. Dry meat browns better.
- In a small bowl, whisk together olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper into a paste.
- Rub the mixture evenly over the entire pork tenderloin so it’s well coated.
- Place the tenderloin in a baking dish or on a rimmed sheet pan. Leave space around it for even heat circulation.
- Bake for 25–30 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
- Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and rest 5–10 minutes—this step is crucial for juicy slices.
- Slice across the grain into medallions and garnish with fresh herbs if desired. Serve immediately.
Quick safety note: The USDA recommends a minimum internal temperature of 145°F followed by a 3-minute rest for pork; this recipe uses 145°F and a slightly longer rest to maximize tenderness.
Best ways to enjoy it
This tenderloin is wonderful sliced over:
- Mashed potatoes or creamy polenta for a comforting plate.
- A bed of roasted vegetables (carrots, Brussels sprouts, and red onion).
- Thin-sliced in sandwiches with chimichurri or grainy mustard.
For a contrasting texture, pan-sear the tenderloin 1–2 minutes per side before roasting to deepen the crust. If you prefer a breaded experience later, you can refer to preparation ideas similar to a classic pork cutlet in America for plating inspiration.
Wine/beer pairings:
- White: A lightly oaked Chardonnay or unoaked Viognier.
- Red: Beaujolais or a medium-bodied Pinot Noir.
- Beer: Amber ale or a saison.
Storage and reheating tips
Refrigeration:
- Store cooked, cooled pork tenderloin in an airtight container for up to 3–4 days.
- Slice only what you need for immediate serving to preserve juiciness.
Freezing:
- Wrap tightly in plastic wrap and place in a freezer bag or vacuum-seal; keep up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- For best results, reheat slices in a 300°F oven covered with foil until warmed (10–15 minutes depending on thickness).
- Alternatively, gently reheat in a skillet over medium-low heat with a splash of broth to keep the meat moist.
- Avoid microwaving if possible; it can dry the pork quickly.
Food safety: Never leave cooked pork out at room temperature for more than 2 hours (1 hour if above 90°F/32°C).
Helpful cooking tips
- Use an instant-read thermometer: it’s the single best tool for perfect pork every time.
- Bring to room temperature: Letting the tenderloin sit 15–20 minutes before cooking gives more even doneness.
- Don’t skip resting: slicing too soon lets juices run out, leading to dry meat.
- Even rub coverage: use your hands to press the rub into the meat so it adheres.
- Sear for more flavor: optional quick sear in a hot skillet gives a deeper crust and browned flavor.
- Slice against the grain: yields tender, easy-to-chew pieces.
Creative twists
- Honey-Mustard Glaze: Brush a mix of Dijon, honey, and a splash of apple cider vinegar over the pork during the last 5 minutes of roasting.
- Herb-Crusted: Add finely chopped rosemary and thyme to the rub.
- Asian-Inspired: Replace olive oil with sesame oil and add 1 tablespoon soy sauce, 1 teaspoon grated ginger, and a pinch of five-spice.
- Stuffed Tenderloin: Butterfly the tenderloin and fill with spinach, goat cheese, and sun-dried tomatoes; tie or skewer closed and roast as directed (increase bake time slightly).
- Low-carb/Keto: Serve with a creamy mustard sauce and sautéed zucchini noodles.
Your questions answered
Q: How long should I expect total time to be?
A: Active time is about 10 minutes. Bake time is 25–30 minutes, plus a 5–10 minute rest. Plan on 40–50 minutes total.
Q: Can I brine the tenderloin beforehand?
A: Yes—quick brining (30 minutes to 2 hours in a 5% salt solution) can increase juiciness and flavor. Rinse and pat dry before applying the rub to avoid an overly salty crust.
Q: What if my tenderloin is thicker or thinner than average?
A: Thicker tenderloins may need 30–35 minutes; thinner ones 20–25. Always use an instant-read thermometer and target 145°F (63°C) in the thickest part.
Q: Can I use pork loin instead of tenderloin?
A: Pork loin is a larger, less tender cut and requires longer cooking at lower temperatures to avoid drying. This recipe is optimized for tenderloin.
Q: Is it safe to eat slightly pink pork?
A: Yes—pork cooked to 145°F can be slightly pink in the middle and is safe after the recommended rest. The color alone isn’t a reliable doneness indicator.
Q: Can I double the recipe?
A: Yes. Roast two tenderloins on a larger sheet or separate pans to avoid crowding. Check the internal temp for each piece individually.
If you want, I can format a printable recipe card or provide a grocery list based on serving size—tell me how many people you’re feeding and I’ll adjust quantities.
Baked Pork Tenderloin
Ingredients
For the Spice Rub
- 2 tablespoons olive oil or another neutral oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or regular paprika plus a pinch of cayenne for heat
- to taste Salt for low-sodium, reduce salt and add more herbs and citrus zest
- to taste Pepper
Main Ingredients
- 1 piece pork tenderloin about 1 to 1.25 pounds
- optional Fresh herbs for garnish; thyme, parsley, or rosemary work well
Instructions
Preparation
- Before preheating the oven, bring the tenderloin to room temperature (about 15–20 minutes).
- Preheat the oven to 400°F (200°C) and position a rack in the center.
- Pat the tenderloin dry with paper towels.
- In a small bowl, whisk together olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper into a paste.
- Rub the mixture evenly over the entire pork tenderloin.
Cooking
- Place the tenderloin in a baking dish or on a rimmed sheet pan.
- Bake for 25–30 minutes, or until an instant-read thermometer reads 145°F (63°C).
- Remove the pork from the oven and let it rest, tented loosely with foil, for 5–10 minutes.
- Slice across the grain into medallions and garnish with fresh herbs if desired.