Easy Baked Pork Tenderloin

This easy baked pork tenderloin is tender and juicy with a flavorful sear on the outside. It’s the best with simple ingredients and ready in 30 minutes!

For more pork recipes, check out my 3-ingredient kalua pork or this smothered pork chops recipe!

Oven Roasted Pork Tenderloin

This baked pork tenderloin is easy, flavorful and and one of our favorite weeknight dinners. It’s oven roasted and ready in less than 30 minutes, which is faster than my pan roasted herbed pork tenderloin, another favorite.

For this recipe, I love to sear the meat on the stove first, giving the outside a nice golden color before going in the oven, I use this same two step process in my beef tenderloin recipe. It continues cooking in the oven until it’s perfectly tender and juicy.

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Seasonings: Kosher salt, Italian seasoning and black pepper. You could also use this dry rub for pork tenderloin.
• Pork tenderloin: If there is any touch silvery skin on the pork, trim with a knife first.
• Oil: Canola or avocado oil (any oil will work as long as it can withstand high heat)
• Rosemary sprigs: Optional but gives the roasted pork tenderloin additional flavor.

How to Make Baked Pork Tenderloin

1. Rub seasoning on tenderloin. Mix together salt, Italian seasoning and black pepper in a small bowl. Rub mixture over pork and let sit for a few minutes.
2. Brown pork in skillet. Heat an oven-proof skillet over medium-high heat. Add pork and cook until golden brown all over (turning occasionally), about 6-8 minutes total. Then place pan in oven. Add fresh rosemary sprig on top if desired.
3. Bake in oven. Bake uncovered at 400ºF for 13-15 minutes, or until the internal temperature of the pork has reached 145ºF. Then carefully remove from oven with an oven mitt (the handle of the pan will be hot!).
4. Let rest, then slice. Transfer pork to a cutting board and tent with foil. Let rest 5-10 minutes, then slice. Serve and enjoy!

Tips for Perfect Baked Pork Tenderloin

• Let the seasonings sit on the meat for 5 or 10 minutes before cooking, it gives the salt time to soften and really flavor the meat.
• Roasting the pork at a high temperature ensures that it cooks through but doesn’t dry out. It only needs to be in the oven for a short time, 13-15 minutes.
• I remove my meat from the oven once it’s reached an internal temperature of 145ºF on my meat thermometer. It may look a little pink, but as long as it’s 145ºF then it’s ready. It will also continue to cook as it rests.
• If you notice that your pork tenderloin is a little pink, that is fine. It ensures the pork is nice and juicy.
• Don’t skip resting the pork. This allows the juices to lock in for more flavor.

Serving Suggestions

• Sauce: Although it doesn’t need it, sometimes it’s nice to have a sauce! A-I sauce, BBQ sauce or my favorite apricot sauce are all delicious. See recipe card for apricot sauce directions.
• Vegetables: My kids would rather have green beans while I lean towards oven roasted vegetables.
• Starch: Roasted red potatoes or garlic mashed red potatoes.
• Kid favorite: Mac and cheese and dinner rolls.

More Main Dish Recipes

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