This baked pork tenderloin recipe is perfectly juicy and melt-in-your-mouth tender. No searing is required, so it's fast and has minimal prep! It's ready in just over 30 minutes.
You may also want to try my Creamy Mushroom Pork Tenderloin recipe or Easy Grilled Pork Chops next.
Why you'll crave it
What sets apart this roasted pork tenderloin from the rest is the fact it's made in a single baking dish in the oven with no need to pan sear it in a skillet beforehand, which means you'll never have overcooked or dry tenderloin. This easy method also has way fewer dishes on busy weeknights.
The buttery juices in this pork tenderloin recipe are irresistible over mashed potatoes, and the homemade spice rub is sweet and savory and packed with flavor from everyday pantry ingredients, so a comforting family meal is effortless. And it goes with everything!
Did you know?
- Searing meat does not actually lock in the juices. That's a longstanding myth, so we're not going to do it here. In fact, it can even dry out pork! That sizzling sound, while enticing, actually means juices are being released and cooked off, so there's really no benefit to searing an extra lean cut of meat like pork tenderloin.
What you'll need
- Pork tenderloin - it's very lean, readily available, and cooks fast. We love it for when we need a break from chicken! (But I still love chicken, don't worry)
- Homemade seasoning rub - brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt & pepper
- Butter - I used unsalted since our rub has salt. It helps make the meat even juicier.
- Chopped parsley - totally optional, but it brings a pop of freshness and contrast
Is pork tenderloin the same as pork loin?
- Nope! Pork tenderloin is smaller, extra lean (meaning it has little fat), and cooks faster than pork loin. Despite a similar sounding name, you cannot substitute one for the other since they're different cuts of meat and are not interchangeable.
How to make baked pork tenderloin
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven to 400F. Prep and dry the tenderloins with paper towel. Add the homemade seasoning rub ingredients to a small bowl and mix. Coat the pork with the spice rub uniformly.
Add the seasoned meat to a 9x13 baking dish, and top with the butter. Bake, let it rest to redistribute the juices, and then slice into medallions. Pour the pan juices over, and garnish with chopped fresh parsley.
Pro tips
- Pork tenderloin is very lean! It will dry out if it's overcooked. Farming practices have changed, and pork is now safe to eat without overcooking it. A little pink is totally fine, and it'll mean the pork is nice and juicy.
- Pork tenderloins are often sold in packs of two, so that's why this recipe is written for two (one pound) tenderloins. You don't need to be spot-on with one pound each.
- Take the guesswork of timing out with an instant read thermometer with a probe. It'll beep when it reaches the perfect 145F. This is also great to use if you're working with larger pork tenderloins that fall outside the time guidelines of this recipe.
- Resting it after it's cooked and before slicing is not a step you want to skip! This is when the juices do get locked in.
Substitutions and variations
- You can definitely change up the rub. It's not spicy or anything like that as written, so if you want it to be spicy, add in some cayenne pepper. Feel free to customize it to your liking or even use your favorite jarred variety.
- The butter can be replaced with a generous drizzle of olive oil if needed.
What to serve with it
- This goes with many side dishes since it's so versatile. Our kitchen always recommends my Easy Garlic Mashed Potatoes, though!
- Pasta is another choice since creamy sauce will definitely complement it. Try some fettuccine or whatever pasta you have on hand with this Quick and Easy Alfredo Sauce or Stovetop Mac and Cheese.
- For vegetable sides, Easy Roasted Green Beans or Easy Glazed Carrots are definitely winners.
Leftovers and storage
- Any leftovers will keep for 3-4 days in the fridge in an airtight container really well.
- Reheat in a small saucepan over a low heat until warmed through. You can also microwave them slowly over a low heat in shorter increments, but be careful since it could dry out when reheating. Definitely use a little additional butter if it needs it.
- Freeze for up to 3 months in individual portions.
Do you agree this is the best pork tenderloin cooking technique you've tried? Have any questions? Let me know what you think below!
Easy Baked Pork Tenderloin
Ingredients
- 2 pork tenderloins about 1 pound each
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper or to taste
- 1/4 cup butter cut into pats
- Chopped parsley optional, to taste
Instructions
- Preheat your oven to 400F and move the rack to the middle position.
- Prep the tenderloins by cutting off any excess fat and the silver skin (the tough part that may cover some of each tenderloin). Pat the tenderloins dry with paper towel.
- Add the spice rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt & pepper) to a small bowl and stir together. Coat the tenderloins all over with the spice rub.
- Add the pork tenderloins to a 9x13 (or similar size) baking dish and place the butter pats on top.
- Bake, uncovered, for about 25 minutes or until the pork has reached 145F. Let it rest 5-10 minutes before slicing it into medallions so it remains juicy.
- Pour the pan juices over the pork (they're also great over a side dish like mashed potatoes) and sprinkle with chopped parley if desired.
Notes
- Serves 6-8 depending on portion size. Halve all ingredients if you want to make one (one pound) pork tenderloin.
- This recipe is NOT for pork loin, which is a different, tougher cut of meat and will need to be cooked for longer.
- Pork that's 145F in the thickest part is safe to eat. Farming practices have changed over the years, and it's no longer recommended to overcook pork. This recipe, by the time it's finished resting, yields pork that is slightly more cooked than the 145F but may still have some pink in the middle (this is totally safe!). Use an instant read meat thermometer so you never over or undercook meat again.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Dena Clifford says
This was really easy and my family enjoyed it. Thanks for all the detailed instructions and education on how to prep the meat.
Natasha says
You're very welcome, Dena!! 🙂 Thrilled you found it helpful!
Edie says
This was a big hit tonight. Served with browned boiled potatoes, broccoli and a nice bread. Loved by all.
Miranda @ Salt & Lavender says
Thrilled to hear it, Edie!! Thanks so much for reviewing.
Sheri Foster says
Forgot to give 5 stars.
Natasha says
Aww thanks for coming back - I really appreciate it!
Sheri Foster says
Very good and moist. Thank you.
Natasha says
Glad you enjoyed it, Sheri!! 🙂
Barb says
The family literally licked the plate! Thanks for such an easy recipe to make❤️
Natasha says
You're very welcome, Barb!!
Carol says
Loved the flavors together. Everyone liked. Will be using these spices again in future. I omitted the salt as I use salted butter. Turned out perfect.
Natasha says
That's great!! Thanks for your review, Carol! 😀
Tani Pr says
We don’t eat pork very often but after trying this recipe I think I’ll try to add pork to my cooking often. It was delicious!! My husband asked to make sure to save this recipe for the future.
Thanks for sharing your talents with us.
Because i follow whole30 eating plan, I use dates instead sugar and it was delicious!
Natasha says
That's so nice to hear!! 😀 Thank you so much for your 5-star review, Tani!
Ann McEvoy says
This was fantastic thanks for sharing
Natasha says
You're very welcome!!
Ashley Hines says
I'm about to make this for dinner tonight, but I'm mostly curious about your comment on the change in farming practices in reference to cooking temperature for pork. I'd like to read more about that, do you have any recommended sites/articles to read? Thanks!
Natasha says
Hi Ashley! I don't have any suggestions off the top of my head, but there's definitely tons out there on Google that I found when I was digging into it myself. I hope you enjoyed the recipe! 🙂
M Thomas says
My son says this is the best thing I’ve ever made! So easy and delicious, thanks!
Natasha says
That's fantastic!! You're welcome! 🙂
Cassandra says
Absolutely delicious recipe! This was my first time making pork tenderloin and it was really simple. I also had all of the ingredients in my cabinet, which made this great and affordable. I will definitely be making this again. Thanks for the amazing recipe!
Natasha says
Thank you so much!! I'm so happy you gave it a try and loved it! 🙂
Terri says
How many servings did you count for the nutrition info you posted...6 or 8?
Miranda @ Salt & Lavender says
The recipe is for 6 servings total. The nutrition info is 1/6. Hope you enjoy the recipe, Terri!
Rene Montgomery says
Made this for Christmas day dinner, it was amazing! I did make one small adjust, I dampened each piece with apple cider after I applied the rub and I also added a small about of cider to the pan.
Natasha says
Sounds good to me!!
Karol says
Easy and delicious recipe for pork tenderloin. I made it for Christmas Day yesterday. Hardly any left.
Miranda @ Salt & Lavender says
That's wonderful to hear, Karol! Glad everyone enjoyed it.
Ann says
Natasha,
Made this recipe tonight, delicious, want to make this Christmas day for dinner for about 20 people, just wondering if after baking, and letting tenderloin rest if I could slice it and put it in a slow cooker just to keep it warm until we eat or do you think it will overcook the tenderloin?
Thanks!
Miranda @ Salt & Lavender says
We wouldn't recommend it and suspect you're right that it might overcook it. We haven't tested that kind of scenario. Sorry! Happy you enjoyed it, Ann! 🙂
Patti says
Very moist and easy! Delicious 😁
Miranda @ Salt & Lavender says
That's great to hear, Patti!
Beth says
I couldn't find a 1lb and so I had to get two that were both over 2lb but under 2.5. Can you tell me how long they should cook?
Natasha says
Hi Beth! Honestly, I don't know. I would use an instant read meat thermometer and check for doneness (145F) every 5 minutes or so after 30 minutes.
Carolyn says
probably the BEST pork tenderloin I've ever made. Thanks for sharing this recipe. I'll definitely be making this one again!
Natasha says
I'm thrilled to hear that, Carolyn! 🙂
Marian says
Made it tonight. I was skeptical, since tenderloin is so lean and can be very dry, but it turned out super-tender, juicy but not fatty, very flavorful! I saved the recipe in my Pinterest file for repetition. My only tweak was to substitute 1/4 tsp dried crushed hatch chilis instead of cayenne.
Natasha says
So happy you liked it!! 🙂
Pamela says
Shut the front door. There’s a draft! This recipe is so good I literally felt my soul slap the kitchen floor and ascend into the atmosphere upon first bite. It was easy to make and downright delectable.
Miranda @ Salt & Lavender says
Aww thank you so much, Pamela! Your review made our day. 🙂
Kathleen says
If I need to serve 15 and want to make 5 or 6 tenderloins, do I need to adjust the roasting time?
Natasha says
Hi! I don't think so, but I haven't ever made that many at once. You might be able to fit two 9x13 baking dishes in the oven at the same time, though. You could always rotate them on the top and bottom racks halfway through if you can't fit them both on the same rack.
Suzzette says
This was so easy and tasty. My husband loved it. By the way the pork sandwiches the next day so good!
Natasha says
Thank you!! I'm so glad you liked it!
Amanda says
I’ve never made pork before and this was SO good!!
Natasha says
I'm thrilled to hear that!! 😀
Mimi says
Love love love this recipe! So easy, so tender!
Natasha says
Thank you so much! I'm so glad it's a hit!
Tracy N. says
Restaurant quality! Thumbs up… will definitely make again!
Natasha says
Thank you!! 😀 Glad you liked it!
Kristin says
OMG, yum 😋
I made this last week and couldn’t wait to make it again today! First time we didn’t have pork leftovers.
The only slight change I’d make is: The smoked paprika I have is a little strong. I may try it with half smoked, half regular paprika.
Thanks for the absolutely delicious dinner recipe!
Natasha says
I'm so happy it's a new favorite for you, Kristin!! Thanks for your 5-star review! 🙂
Debbie McAdam says
I made this for our Thanksgiving dinner and it was delicious!
Natasha says
Fantastic!! 😀 I'm so happy to hear it!
Barbara says
Sounds delicious 😋 can't wait to try it.
Natasha says
Enjoy!! Let me know how it goes. 🙂
Kathleen says
Bought a pork tenderloin on sale and went to Pinterest for recipes and came across this one. Omg!! It turned out so tender and such excellent taste!!!! Definitely making this again and again !!!!! Perfect just as the recipe is !!!
Natasha says
I'm thrilled to hear that, Kathleen!! I appreciate your 5-star review! XO
LeeAnn says
Fabulous dish! Super simple, loaded with flavor and look forward to sharing with my friends!
Natasha says
Thank you so much!!!
K says
Super easy recipe that doesn't require the additional step of searing (and another pan to clean). I've never bought pork tenderloins before so didn't realize that there are two separate pieces inside the one package. I made both pieces and have plenty of leftovers for the rest of the week's dinners and maybe a few lunches.
Natasha says
I'm so glad that it was a hit!! 🙂
Kim says
I have made this a couple of times but I never get enough juice to pour over mashed potatoes. But it is good.
Natasha says
Yup, it doesn't make tons of juices, but I'm so glad you enjoy the flavors!
Fluffybubbles says
OMG….Best and EASIEST pork tenderloins I ever baked!!!! Feeding three hungry teen boys and a husband… they ate every bite of TWO tenderloins and were still looking for more on top of the side dishes I had cooked!
Delicious just as the recipe reads…. No need to change a thing!!! Juicy and not tough in the least. Quick too <3
Miranda @ Salt & Lavender says
We're thrilled your whole family enjoyed it!! That's awesome to hear. Thank you for leaving a review!
Mary says
OMG this recipe was everything and more! Hadn't had pork tenderloin in years (cooked by someone else) but noticed a good 2 for 1 sale and decided to give it a try. Went looking for a quick recipe and found this. Incredibly easy and the combination of spicy and sweet in the rub was delicious. So glad to know I did not have to pan sear it first! I cooked for 25 minutes, took its temp, and cooked for 5 more and it was right at 145 degrees and it was just barely pink in the thickest part and so tasty and juicy! I'm from the old "shoe leather" school of pork cooking so pink makes me nervous but this was cooked just enough not to freak me out and I will never go back to shoe leather again. I can think of all sorts of side dishes to serve with this pork and various ways to change it up. I happened to have some fresh bacon fat and used that instead of the butter and I did add a bit of cayenne pepper. Yummy and super easy!
Natasha says
Your comment makes me super happy, Mary!! 😀 I'm so pleased you decided to give it a try. Thanks so much for your 5-star review!
Lisa says
This was a very easy, flavorful weeknight meal!
Natasha says
Fantastic!! Thanks for letting me know, Lisa!
Jennifer says
This was the first recipe of yours that I tried and wow! After eating this delicious pork recipe, my husband must’ve said, “I really liked that!” 10+ times! He’s so excited for us to cook this meal for his parents (and his Dad is a finicky eater.) Very flavorful and tender! Looking forward to trying more recipes. Thank you!
Natasha says
That's awesome!! 🙂 I'm so happy it was a hit! 😀 Thanks for taking the time to write me a review, Jennifer!