Learn how to roast pork tenderloin so it is perfectly tender and juicy every single time. Season with your favorite marinade or seasoning blend, then sear on the stove before roasting in the oven. With just 20 minutes of cooking time, this is an easy weeknight dinner or flavorful holiday entree.

Roasted Pork Tenderloin

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Pork tenderloin is one of my favorite lean proteins to cook. I make it regularly for everything from weeknight dinners to holiday meals.

While I love other preparations such as pork tenderloin with quick pan gravy, roasting pork tenderloin has become my go-to cooking method. It’s quick and easy and you can season the meat just about any way you like best, making it flexible based on what’s already in your pantry.

To get the best flavor and juicy texture from this lean cut of meat, I season it generously then sear it on the stove before finishing in a 450°F oven for 15 minutes. With only 20 total minutes of cooking time and 10 minutes of resting time, this is a protein you can prepare any night of the week.

What Readers are Saying

“This is an excellent recipe for cooking pork tenderloin with great tips and the one-pan prep suggestion. The tenderloin came out perfectly! Thank you!” -Denise

“Outstanding! I marinated mine for 3 hours on the traditional Puerto Rican ‘lechón’ seasoning….It is PERFECT!” -Eunice

“THE best version I’ve ever tried. Absolutely delicious!” -Sara

A Note from the Author

2026 update: This recipe was originally shared by this site’s creator, Joanne, back in 2018. Year after year, it continues to be a reader favorite. I have since updated the post to include more tips on how to roast the perfect pork tenderloin for everything from weeknight dinners to holiday meals. Enjoy! -Taylor

Pork Tenderloin Oven Roasted and Sliced and Presented on Cutting Board

Recipe Testing Notes and Tips

Take the chill off the meat first – While it’s totally okay to cook the pork tenderloin straight from the fridge, for extra juicy pork, take the meat out of the fridge and let it rest at room temperature for 30-60 minutes before cooking. I follow this same protocol with meats like Grilled Ribeye and whole roasted chickens like Peruvian Chicken. It makes a noticeable difference.

Marinate or rub the meat – Because there’s not a lot of fat in this cut, it benefits from seasoning beyond just salt and pepper. If you have time, you can marinate the meat, or if you want to keep it fast, you can rub it with a seasoning blend (suggestions below).

Sear it first, then pop it into the oven – I have tried skipping the searing step and just roasting the pork in the oven, but the browned, caramelized exterior you get from searing makes the pork taste so much better. Make the process easier by searing the meat in an oven-proof skillet so you can simply transfer the entire pan to the oven from the stove.

Use a thermometer – There’s quite a lot of variation in size of pork tenderloins that you buy at the grocery store, so it’s really not a great idea to rely on timing alone. Use an instant-read thermometer to check the internal temperature for perfectly cooked, juicy meat every time.

Let the tenderloins rest for 10 minutes – After cooking, it’s important to let the meat rest for 10 minutes to minimize the juices running out of the meat during slicing. The meat will also warm up about 5 degrees more with carryover cooking, bringing it to a final internal temperature of 145°F

Ground Annatto, Ground Coriander, Ground Cumin, Dried Oregano, Garlic Powder, Onion Powder In Marble Bowl For Homemade Sazon Mix

Ingredients and Seasoning Options

For the full recipe, including ingredient measurements, scroll down to the printable recipe card below.

  • Pork tenderloin: Trimmed and silver skin removed. Make sure you are purchasing pork tenderloin, not pork loin. Pork loin is a thicker cut that requires different cooking times and methods.
  • Marinade: If you have time, consider marinating the meat for at least 2 hours using my pork tenderloin marinade recipe. Bottled marinades will also work; soy sauce, balsamic vinegar, and brown sugar-based marinades pair nicely with pork tenderloins.
  • Seasoning blend: If you prefer not to marinade the pork, use a seasoning blend for additional flavor. Pork rub and Sazón seasoning are both great options, or you can use your favorite store-bought blend.
  • Salt and pepper: You will need kosher salt and black pepper in addition to the marinade or rub.
  • High-heat oil: Such as regular olive oil (not extra virgin olive oil) or avocado oil for the skillet.
How to Cook Pork Tenderloin by Searing in Cast Iron Skillet

How Long to Roast the Meat

The average pork tenderloin weighs between 1 to 1.25 pounds. For this size, I recommend cooking for no more than 10-15 minutes in a 450°F oven after searing. Always double-check doneness with an instant-read thermometer; the interior should read 140°F at the thickest part of the meat. After resting, the temperature will carry over to a final temperature of 145°F.

I find that the cooking time stays the same when cooking 2 tenderloins at once (as written in the recipe card), provided they are not crowded in the pan. If cooking more than 2 tenderloins at a time, make sure they are not crowded in the pan and base doneness on the internal temperature.

If your tenderloins are smaller or you aren’t sure how big they are, be sure to base doneness on internal temperature rather than the clock. Use the times listed here as rough guidelines only.

Roast Pork Tenderloin - 2 Pieces on Cutting Board with Bowl of Collected Juice

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Roasted Pork Tenderloin

Servings: 8
Prep Time: 5 minutes
Cook Time: 15 minutes
Marinating and Resting Time: 2 hours 10 minutes
Total Time: 2 hours 30 minutes
This simple Roasted Pork Tenderloin is an easy way to prepare a flavorful lean protein that cooks in just 20 minutes.
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Ingredients

  • 2 1/2 pounds pork tenderloin 2 full tenderloins, trimmed and silver skin removed
  • 1 tablespoon olive oil or other high-heat oil, such as avocado oil

If using a marinade:

If not using a marinade:

  • 1 tablespoon dry seasoning blend such as pork rub, Sazón seasoning, etc.
  • 2 teaspoons kosher salt reduce to 1 teaspoon if using table salt
  • 1/2 teaspoon black pepper

Equipment

Instructions 

If using a marinade:

  • Add the pork tenderloins to a large zip-top bag and pour the marinade over the meat. Seal, removing as much air from the bag as possible. Refrigerate for at least 2 hours or up to overnight.
    2 1/2 pounds pork tenderloin, 1/2 cup pork tenderloin marinade
  • Remove the pork from the marinade, discarding the used marinade. Sprinkle the pork with a generous pinch of salt and the black pepper.
    1 generous pinch kosher salt, 1/2 teaspoon black pepper

If not using a marinade:

  • Pat the outside of the meat dry with paper towels. Generously season the pork on all sides with the seasoning blend, salt, and black pepper.
    2 1/2 pounds pork tenderloin, 1 tablespoon dry seasoning blend, 2 teaspoons kosher salt, 1/2 teaspoon black pepper

Cook the pork:

  • Preheat the oven to 450°F.
  • Place a large, ovenproof skillet, such as a cast iron skillet, over medium-high heat. When the pan starts to smoke, add the oil; allow the oil to heat until it is shimmery.
    1 tablespoon olive oil
  • Carefully place the seasoned tenderloins in the skillet. Sear for 60-90 seconds, until brown. Flip and cook for another 60-90 seconds, until brown on the second side. Do not cook for more than 3 minutes total at this stage.
  • Transfer the skillet to the oven. Roast uncovered for 5 minutes, then flip the pork.
  • Return the pan to the oven and cook uncovered for an additional 5-10 minutes, until the interior measured at the thickest part of the tenderloin reads 140°F with an instant-read meat thermometer.
  • Remove the tenderloins to a plate and let allow to rest for 10 minutes, so the juices can redistribute throughout the meat. During this time, the temperature will continue to carry over, bringing the internal temperature of the meat to 145℉.
  • Slice into thin pieces, and enjoy!

Notes

Ingredients

  • Most grocery stores sell pork tenderloin that is already trimmed with the silver skin removed. However, if you see any, remove it with a sharp knife before cooking.
  • If you do not wish to make a homemade marinade, any bottled pork marinade will work. 
  • If you don’t have time to marinate the pork, use a homemade seasoning blend such as my pork rub recipe, Sazón seasoning recipe, Cajun seasoning recipe, or fajita seasoning recipe or your preferred store-bought seasoning blend. Fresh herbs, such as finely chopped rosemary or thyme, are great options as well.

Pan guidance

  • Sear the pork in a large skillet (at least 12 inches) so the tenderloins are not crowded. If you only have a smaller skillet, sear them one at a time, then transfer them to an oven-safe baking dish for roasting in the oven.
  • If you do not have an oven-safe skillet, transfer the seared tenderloins to an oven-safe baking dish for roasting in the oven.

Storage

  • Keep in an airtight container in the fridge for up to 5 days.
  • Store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating

  • Microwave: Cover the meat and microwave in 30 second intervals on 70% power, until warmed through. Timing will depend on how much you’re heating, but one serving (6 ounces) should take about 1 minute. Covering the meat with an inverted bowl or cover will heat the meat more evenly and prevent drying out.
  • Oven: Wrap the meat in foil and place in a 300℉ for 10-15 minutes, or until heated through.

Nutrition

  • Calculation is based on marinating using the pork tenderloin marinade linked in the ingredients. Note that nutrition will vary depending on the seasoning used.

Nutrition

Calories: 356kcal, Carbohydrates: 0.1g, Protein: 58g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 184mg, Sodium: 195mg, Potassium: 1116mg, Fiber: 0.03g, Sugar: 0.001g, Vitamin A: 4IU, Calcium: 17mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: American
Author: Fifteen Spatulas

Serving Suggestions

After the meat has rested, cut the pork into slices and plate as you’d like. I like to collect any of the juices from the board and put them into a little bowl on the side for dipping. There’s so much flavor there that you don’t want to go to waste!

One really nice thing about roasted pork tenderloin is how well it goes with many different types of sides and dishes, and I do recommend more elaborate sides for this protein. Some of our favorite options include:

Oven Roasted Pork Tenderloin - Sliced and Served on Wooden Cutting Board with Bowl of Juices

Frequently Asked Questions

Can pork tenderloin be pink inside?

Yes, the recommended doneness for pork is 145°F, which will still be slightly pink inside. I recommend pulling the pork from the oven when it hits 140°F. The meat will continue to cook another 5°F as it rests.

How do you store leftover roasted pork tenderloin?

Keep in an airtight container in the fridge for up to 5 days.

Can you freeze leftover roasted pork tenderloin?

Yes, it can be stored in an airtight container in the freezer for up to 3 months. To thaw, I recommend placing in the fridge overnight, since if you reheat it from frozen, it will tend to overcook the meat.

How do you reheat leftover roasted pork tenderloin?

The two best methods are in the microwave or the oven. For best results, I recommend not reheating straight from frozen, but thawing any frozen pork in the fridge overnight. For the microwave, cover the meat and microwave in 30 second intervals on 70% power, until warmed through. Timing will depend on how much you’re heating, but one serving (6 ounces) should take about 1 minute. Covering the meat with an inverted bowl or cover will heat the meat more evenly and prevent drying out. Or, you can reheat pork in a 300°F oven for about 10-15 minutes. I recommend wrapping it in foil, to prevent drying out.

Will this pork shred?

No, this is not the right cut to use for shredding. You want the shoulder cut for that like in this Pulled Pork recipe.

Is pork loin the same as pork tenderloin?

No. Pork loin is a thicker cut from the pig’s back. It is also called pork roast, center cut roast, and pork center rib roast. Pork tenderloin is a long, lean, boneless cut from along the pig’s backbone. Pork loin needs to be cooked with low and slow methods and is not suited to fast, high-heat methods like this recipe.

More Delicious Pork Recipes

Slow Cooker Pulled Pork is another one of my staple pork recipes in the house for mealtime. Next time, you can also try Carnitas or my succulent Oven BBQ Pork Spare Ribs. Enjoy!