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You need just 4 ingredients to make this easy Baked Pork Tenderloin! Pork tenderloin in the oven comes together in under 40 minutes for a flavorful, juicy pork dinner you will crave making again. With tips on how to trim the pork, even beginners can make this dish restaurant-quality!
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Roasted Pork Tenderloin
One of my favorite cuts of pork is tenderloin, and every time I prepare it it brings back such fond memories! I first tried roasting pork tenderloin for a dinner party with friends just when I was starting to come into my own with cooking.
At the time, I was so worried it was going to turn out poorly; either I'd get the timing wrong and it would be under-cooked, or worse, it would be over-cooked and dry!
To my pleasant surprise (and relief), my baked pork tenderloin was not only perfectly cooked, but so tender and juicy, my friends commented excitedly on it and left me feeling so proud of myself.
If you're not sure about roasting pork tenderloin - or even if it's already one of your favorite meals! - I recommend you give this recipe a try. It's quick and simple, but so filling, and best of all, it's easy and goes with everything!
Baked Pork Tenderloin Ingredients
- Pork tenderloin
- Salt and pepper - or my Pork Seasoning, Pork Rub Recipe, or Pork Tenderloin Rub
- Vegetable oil, for greasing the skillet
You can season pork tenderloin however you like. Use your favorite pork seasoning if you would like to use more than salt and pepper!
For best results, pair baked pork tenderloin with your favorite sauce for pork - I love it with this dijon sauce or pork gravy!
How to Trim Pork Tenderloin
- With your pork tenderloin resting on the cutting board, start by cutting the skin away from the meat enough to lift it with your fingers.
- While holding the skin with one hand, use your opposite hand to work the knife along the meat to carefully cut away the skin.
- After removing the skin, check for any large pieces of fat or sinew to cut away from the meat.
One side of your pork tenderloin will have white filmy skin - this is the silver skin. Leaving it on results in tough and chewy pork, so you will want to remove it. Luckily, this is easy to do following the above instructions.
Use a boning knife for best results; but, any sharp knife you can handle easily will work for trimming pork tenderloin.
Tips for Trimming Pork Tenderloin
- Keep the knife tilted upwards slightly to cut only the skin and not the meat.
- Make sure to always cut away from yourself.
How to Bake Pork Tenderloin
- Preheat the oven to 400°F. While it preheats, lay your pork tenderloin on a cutting board. Trim the tenderloin of any excess fat and sinew using a sharp knife (see: How to Trim Pork Tenderloin).
- If your tenderloin does not fit into your oven-safe skillet, cut it in half. Season evenly with salt, pepper, and other desired seasonings. Rub the seasoning into the pork with your hands.
- Heat vegetable oil in the skillet over medium heat. Sear the pork on all sides until browned, including the small ends of the pork.
- Once browned, transfer the skillet with the pork to the preheated oven. Roast for 25 minutes, until the pork reaches an internal temperature of 155°F on a meat thermometer inserted into the thickest part of the pork.
- Allow the pork tenderloin to rest for 5 minutes before slicing and serving. Enjoy!
Roasted Pork Tenderloin Recipes Tips
- Use an oven-safe skillet you can easily transfer from stove-top to the oven for this recipe. A cast iron skillet works best.
- If your pork tenderloin is too large to fit in the pan, cut it in half so all parts cook evenly.
- Before cooking, allow the tenderloin to come to room temperature for 30 minutes. Cover it and leave it on the counter to allow it to reach room temperature.
- If you want to cook a larger piece of pork tenderloin, cook it for 25 minutes per pound at 400°F.
- For best results, sear the pork on all sides, including the tips. A nice even browning will give you the most delicious oven pork tenderloin.
- Let the meat rest before you slice it! 5-15 minutes works best.
- Always slice against the grain.
How Much Pork Tenderloin Per Person
| Amount of People | Weight of Pork Tenderloin Needed |
|---|---|
| 2 | 1 pound |
| 4 | 2 pounds |
| 6 | 3 pounds |
| 8 | 4 pounds |
| 10 | 5 pounds |
Account for at least ½ pound of pork tenderloin per person. 1-pound pork tenderloin is a perfect amount for 2 people. For a family of 4, opt for 2 pounds.
Pork tenderloin tends to be sold at a weight of 1 to 1.5 pounds, while pork loin is a larger cut and can be boneless or bone-in. If you're serving a large group, you may want to purchase a pork loin. The same cooking method shown in this recipe can be used to cook a boneless pork loin.
If you're cooking a larger roast, the pork may cook too much on the outside before it finishes cooking internally. I recommend using a roasting pan with a rack to cook a large pork loin and cook it for 15 minutes at 400°F to sear it, then lowering the temperature to 350°F and cooking for 25 minutes per pound.
Baking Pork Tenderloin FAQ
Believe it or not, pork loin and pork tenderloin are different cuts of pork. Pork tenderloin is a long, narrow, boneless cut of pork that comes from the muscle that runs along the backbone.
A pork loin is a wider and flatter cut from the back of the pork. It can be boneless or bone-in.
Cook pork tenderloin to an internal temperature of 155°F. Generally speaking, 25 minutes in the oven at 400°F will cook a 1 lb. pork tenderloin through, but all ovens are different, so always use a meat thermometer to check the doneness of pork.
Your oven may vary, but at 400°F, you should cook pork tenderloin for at least 25 minutes per pound for best results. Check with a meat thermometer to make sure your pork reaches 155°F internally.
Pork Tenderloin Recipes
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Baked Pork Tenderloin
Equipment
- Oven-safe skillet
- Sharp knife
Ingredients
- 1 pound pork tenderloin 1-1.5 lbs.
- 1 Tablespoon vegetable oil
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Preheat the oven to 400°F. While it preheats, lay your pork tenderloin on a cutting board. Trim the tenderloin of any excess fat and sinew using a sharp knife (see notes).1 pound pork tenderloin
- If your tenderloin does not quite fit into your oven-safe skillet, cut it in half. Then, season the pork evenly with salt and pepper (or any other desired seasonings). Rub the seasonings into the pork with your hands.1 teaspoon kosher salt, ½ teaspoon black pepper
- Warm vegetable oil in the skillet over medium heat. Sear the pork on all sides until browned, including the small ends of the pork.1 Tablespoon vegetable oil
- Once browned, transfer the skillet with the pork to the preheated oven. Roast for 25 minutes, until the pork reaches an internal temperature of 155°F on a meat thermometer inserted into the thickest part of the pork. Allow the pork tenderloin to rest for 5 minutes before slicing and serving. Enjoy!
Notes
- If your pork tenderloin is on the larger side, don't try to force it to fit in the skillet. Cut it in half so all parts cook evenly.
- Before cooking, allow your pork to come to room temperature for 30 minutes. Cover it and leave it on the counter to allow it to reach room temperature.
- If you want to cook a larger piece of pork tenderloin, cook for 25 minutes per pound at 400°F.
- For best results, make sure to sear the pork on all sides - including the tips. A nice even browning will give you the most delicious oven pork tenderloin.
- Let the meat rest before you slice it! 5-15 minutes works best. Always slice against the grain.
- Adjust salt levels to taste. If you buy pork tenderloin pre-marinated in a bag, salt less.
- With your pork tenderloin resting on the cutting board, start by cutting the skin away from the meat enough to lift it with your fingers.
- While holding the skin with one hand, use your opposite hand to work the knife along the meat to carefully cut away the skin.
- After removing the skin, check for any large pieces of fat or sinew to cut away from the meat.
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