Oven Baked Pork Tenderloin is a simple and delicious meal that always feels like a little celebration on the dinner table. This dish features tender, juicy pork that’s baked to perfection, with just the right amount of seasoning to bring out its natural flavors. The outside gets a lovely golden crust while the inside stays moist and flavorful, making every bite a delight.
I always enjoy making this recipe because it’s one of those easy go-to dishes when I want something satisfying without a lot of fuss. I like to season the pork with a mix of garlic, herbs, and a touch of pepper, which gives it a nice aroma while it’s baking. One tip I’ve learned is to let the meat rest after you take it out of the oven—this helps keep it juicy and makes slicing so much easier.
Serving this oven baked pork tenderloin with roasted vegetables or a fresh salad is one of my favorite ways to enjoy it. It’s a great meal for both busy weeknights and relaxed weekend dinners because you can prep it quickly and then let the oven do the work. I find that everyone who tries this dish usually asks for seconds, and I’m happy to say it’s become a family favorite in my home.
Key Ingredients & Substitutions
Pork tenderloin: This lean cut cooks quickly and stays tender. If you can’t find pork tenderloin, pork loin roast works, but expect a longer cooking time. Avoid very lean cuts like pork chops—they dry out faster.
Olive oil: It helps sear the pork and makes the herbs stick. You can swap with avocado or vegetable oil if that’s what you have on hand.
Garlic and herbs: Fresh garlic adds the best flavor, but garlic powder is fine in a pinch. I like thyme and rosemary best for pork, but sage or oregano also pair well. Use dried herbs if fresh aren’t available, just reduce quantities slightly.
Spices: Smoked paprika gives a subtle earthy warmth. If you don’t have it, regular paprika or chili powder work. Mustard powder boosts flavor but is optional. Red pepper flakes add a touch of heat—skip if you want milder flavors.
Potatoes and vegetables: Baby potatoes roast beautifully with pork. Yukon gold or fingerlings are great too. Asparagus and green beans are perfect quick-roasting sides. You can swap for carrots, Brussels sprouts, or broccoli for variety.
How Do You Get Tender, Juicy Pork Tenderloin Every Time?
Perfect pork tenderloin is all about timing and temperature. Follow these tips for the best results:
- Pat the pork dry before seasoning. This helps the rub stick and creates a good crust.
- Let the meat rest at room temperature before cooking. This ensures even cooking.
- Sear on all sides first over medium-high heat to lock in juices and build flavor.
- Use a meat thermometer to avoid overcooking. Remove the pork at 145°F (63°C) for a juicy center.
- Rest the meat after baking, tented loosely with foil, for 5-10 minutes. This redistributes juices so the pork stays moist when sliced.
- If your tenderloin is thicker than 2 inches, cooking time may increase slightly.
Taking these steps really makes a difference. It’s quick but pays off with juicy, tender slices every time you bake pork tenderloin.
Equipment You’ll Need
- Oven-safe skillet or roasting pan – I recommend this so you can sear the pork and finish roasting in the same pan, saving cleanup.
- Meat thermometer – perfect for checking that the pork reaches 145°F so it stays juicy.
- Mixing bowl – use this to combine the marinade ingredients easily.
- Sharp knife – essential for slicing the tenderloin into medallions after resting.
- Peeler (optional) – helpful if you want to prep vegetables like potatoes or carrots before roasting.
Flavor Variations & Add-Ins
- Herb blends: Swap thyme and parsley for rosemary or sage for different aromatic notes.
- Spicy kick: Add a pinch of cayenne pepper or chili powder to the marinade to turn up the heat.
- Sweet touch: Brush the pork with honey or maple syrup before roasting for a caramelized glaze.
- Extra veggies: Toss bell peppers, zucchini, or cherry tomatoes with the potatoes for a colorful, flavorful side.
Oven Baked Pork Tenderloin
Ingredients You’ll Need:
For the Pork Tenderloin:
- 1 (1 to 1.5 lb) pork tenderloin
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme or rosemary (or 1 tbsp fresh, chopped)
- 1 tsp dried parsley (or 1 tbsp fresh, chopped), plus extra for garnish
- ½ tsp onion powder
- ½ tsp mustard powder (optional)
- ½ tsp crushed red pepper flakes (optional, for slight heat)
- 1 lemon, zest and juice (optional for brightness)
For the Vegetables:
- Baby potatoes or fingerling potatoes (about 1 lb), halved if large
- Fresh asparagus or green beans (optional)
- Olive oil, salt, and pepper for tossing the vegetables
How Much Time Will You Need?
This recipe takes about 10-20 minutes to prepare, including seasoning and prepping the vegetables, plus 25-30 minutes cooking time. Allow an additional 5-10 minutes for the pork to rest before slicing. Total time is roughly 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Pork and Marinade:
Start by preheating your oven to 400°F (200°C) and patting the pork tenderloin dry with paper towels. In a small bowl, mix together olive oil, minced garlic, salt, pepper, smoked paprika, thyme (or rosemary), parsley, onion powder, mustard powder, crushed red pepper flakes, lemon zest, and a bit of lemon juice to make a fragrant herb-garlic marinade. Rub this mixture all over the pork tenderloin evenly. Let it sit at room temperature for 10-20 minutes or chill for deeper flavor (bring back to room temp before cooking).
2. Prepare the Potatoes:
While the pork marinates, toss your halved baby potatoes with olive oil, salt, and pepper. Set them aside until ready to roast.
3. Sear and Roast:
Heat a tablespoon of olive oil in an oven-safe skillet or roasting pan over medium-high heat. Once hot, add the pork tenderloin and sear it on all sides until it turns a beautiful golden brown, which takes about 2-3 minutes per side. Arrange the prepared potatoes around the pork in the pan.
4. Bake and Add Veggies:
Place the skillet or pan in your preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) on a meat thermometer. If you like, add asparagus or green beans to the pan in the last 10 minutes of cooking for a fresh vegetable side.
5. Rest and Serve:
Take the pan out of the oven, transfer the pork tenderloin to a cutting board, and loosely cover it with foil. Let it rest for 5-10 minutes so the juices settle in and keep the meat tender. Then slice the pork into medallions and garnish with fresh parsley. Serve alongside the roasted potatoes and vegetables for a simple, satisfying meal.
Can I Use Frozen Pork Tenderloin?
Yes! Just make sure to fully thaw it in the refrigerator overnight before cooking. Pat it dry well to get a nice sear and even cooking.
How Do I Store Leftovers?
Store leftover pork and vegetables in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
Can I Make This Recipe Gluten-Free?
Absolutely! This recipe is naturally gluten-free, just be sure that any mustard powder or seasonings you use don’t have any hidden gluten additives.
What’s the Best Way to Check Doneness?
Use a meat thermometer inserted into the thickest part of the tenderloin. The pork is perfectly cooked at 145°F (63°C). Let it rest before slicing for juicy results.