This tender Pork Tenderloin recipe is sure to win over any crowd! Experience the succulence of juicy pork slices, delicately coated in a flavorful mix of herbs and spices before being expertly pan-seared.
Pair it with lingonberry sauce or cranberry sauce for a delightful serving.
Pork Tenderloin
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Pork tenderloin is one of my favorite cuts because it’s quick to cook, juicy, and versatile.
With a few simple seasonings and a perfect pan-sear, you’ll have a delicious, restaurant-quality dish ready in no time. Pair it with your favorite sides or a tangy sauce for an unforgettable meal!
I love an easy pork recipe for dinner, from 9 min pork chops, dumplings, fried rice, BBQ ribs .. to name a few!
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Why It's Yummy
- This recipe nails it every time!
- Tender and juicy.
- Elegant flavor, yet super easy.
- Quick to prepare.
- Perfect with roasted or steamed veggies and potato side dishes.
Ingredients
- Pork tenderloin - grab 1 ½ pounds from your preferred source, ensuring they're trimmed. Prep tip: Remove any excess fat or silver membrane.
- Spices - sea or kosher salt, black pepper, dried thyme, ground cumin, smoked paprika, garlic powder.
- Olive oil - for searing to seal in natural juices.
- Lemon juice or apple cider vinegar - adds a tangy element to balance the flavors.
How To Make Pork Tenderloin
- Preheat Oven and Prepare Tenderloin: Preheat the oven to 400°F (around 204°C). Trim off the white fat from the pork tenderloin using a sharp knife.
- Use a fork to poke holes all over the tenderloin.
- Prepare Spice Rub: In a mixing bowl, combine the spices (salt, pepper, garlic powder, paprika, etc.) with 1 tablespoon of olive oil.
- Mix them well to create a spice paste.
- Coat the Pork: Pour the spice mixture over the pork tenderloin and rub it thoroughly to coat the meat evenly.
- Sear the Tenderloin: Heat a large pan over medium heat with 1 tablespoon of olive oil.
- Add the seasoned pork tenderloin to the hot pan and cook it on both sides until it achieves a nice golden crust and slightly crispy exterior. This should take about 5-6 minutes per side.
- Transfer to Baking Dish and Bake: Place the seared pork tenderloin onto a baking dish or sheet lined with parchment paper. Set a timer for 8 minutes.
- After 8 minutes, flip the tenderloin and bake for an additional 8 minutes in the oven at 400°F (around 204°C).
Check the meat's internal temperature using a meat thermometer; it should read around 140°F-150 (around 65°C) for proper doneness.
- Sauce: If using lingonberry sauce like me, then start making it now.
- Rest the Meat: Once cooked, remove the pork tenderloin from the oven and let it rest for 10-15 minutes. You can leave it in the baking dish or transfer it to a cutting board.
At this stage, I enjoy using a spoon to drizzle the cooking juices all over the pork.
- Slice and Serve: Slice the rested meat into your desired thickness.
- Serve the cooked pork tenderloin with your choice of homemade lingonberry sauce, barbecue sauce, mustard sauce or cranberry sauce poured over the top.
📋 FLAVOR & TEXTURE: Juicy, tender slices of pork tenderloin with golden brown exterior and a generous amount of tasty seasonings. These slices just melt in your mouth.
Best Tips For Perfect Pork Tenderloin Everytime
- Check the temperature with a meat thermometer, and remove the pork from the oven a few degrees before it reaches 140°F.
- Allow the pork to rest for at least 5 minutes before slicing.
- It's safe for pork to be slightly pink inside when cooked to medium (145°F).
- Avoid overcooking tenderloin: tenderloin, known for its leanness and tenderness, requires careful cooking to avoid dryness. Aim for rare or medium-rare doneness by using a thermometer; ensure it doesn't exceed 140°F at its center to retain its succulence.
- Using an instant-read thermometer is crucial for achieving perfect meat doneness! It's a small investment that guarantees ideal cooking, preserving the quality of expensive meats.
Searing Before Roasting (Stovetop to Oven)
Searing the pork tenderloin before roasting is key. This process caramelizes the exterior, sealing in natural juices and unlocking richer flavors.
Pork Loin vs. Pork Tenderloin
The two cuts, tenderloin and loin, are distinct and not interchangeable.
- Tenderloin: A lean, narrow, and tender pork cut, about 2" in diameter, weighing around .75-1 lb. It cooks quickly and stays tender at medium doneness.
- Pork Loin: A broader, wider cut extending from the back of the animal, approximately 4" to 5" in diameter. Due to its thickness, it requires a longer cooking time compared to tenderloin.
I prefer pork tenderloin more often due to its ease and shorter cooking duration.
Temperature For Perfect Pork Tenderloin
The USDA recommends cooking pork tenderloin to 145°F. Use a digital thermometer for accuracy. Let it rest for 5-10 minutes before serving. Aim for a slight pink center.
Storing Leftover Pork Tenderloin
- To Store. To store leftovers, ensure the pork tenderloin is cooled and transfer it to an airtight container in the refrigerator for 1-2 days. Reheat in the microwave, adding a splash of water or broth if needed for moisture.
- To Freeze. For longer storage, wrap leftover portions in foil, place in a freezer-safe plastic bag, and freeze for about 2 months. Thaw in the refrigerator overnight and reheat as instructed above.
What To Serve With Pork Tenderloin
- Appetizers: bacon wrapped asparagus, parmesan zucchini slices.
- Sides: sweet potatoes, baked potatoes, Brussels sprouts, air fryer potatoes, green beans, air fryer cabbage, glazed carrots, duchess potatoes, mashed potatoes or rice.
- Salad: cucumber vinegar salad, marinated vegetable salad, broccoli salad.
- Casseroles: green bean casserole, cabbage pie casserole, au gratin or this easy old fashioned cabbage casserole.
Explore more options for pork tenderloin side dishes.
You May Also Like These Main Entree Recipes
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Pork Tenderloin With Sauce (So Juicy!)
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INGREDIENTS
- 1 ½ pounds pork tenderloin
- 1 teaspoon sea salt
- ½ teaspoon black ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 tablespoon smoked paprika
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 1-2 cups lingonberry sauce
INSTRUCTIONS
- Preheat Oven and Prepare Tenderloin: Preheat the oven to 400°F (around 204°C). Trim off the white fat from the pork tenderloin using a sharp knife. Use a fork to poke holes all over the tenderloin.
- Prepare Spice Rub: In a mixing bowl, combine the spices (salt, pepper, garlic powder, paprika, etc.) with 1 tablespoon of olive oil. Mix them well to create a spice paste.
- Coat the Pork: Pour the spice mixture over the pork tenderloin and rub it thoroughly to coat the meat evenly.
- Sear the Tenderloin: Heat a large pan over medium heat with 1 tablespoon of olive oil.
- Add the seasoned pork tenderloin to the hot pan and cook it on both sides until it achieves a nice golden crust and slightly crispy exterior. This should take about 5-6 minutes per side.
- Transfer to Baking Dish and Bake: Place the seared pork tenderloin onto a baking dish or sheet lined with parchment paper. Set a timer for 8 minutes.
- After 8 minutes, flip the tenderloin and bake for an additional 8 minutes in the oven at 400°F (around 204°C). Check the meat's internal temperature using a meat thermometer; it should read around 140°F-150 (around 65°C) for proper doneness.
- Sauce: If using lingonberry sauce like me, then start making it now.
- Rest the Meat: Once cooked, remove the pork tenderloin from the oven and let it rest for 10-15 minutes. You can leave it in the baking dish or transfer it to a cutting board. At this stage, I enjoy using a spoon to drizzle the cooking juices all over the pork.
- Slice and Serve: Slice the rested meat into your desired thickness.
VIDEO
NOTES
- This recipe makes about 4 portions.
- Serve the cooked pork tenderloin with your choice of homemade lingonberry sauce, barbecue sauce, mustard sauce or cranberry sauce poured over the top.
- To Store. To store leftovers, ensure the pork tenderloin is cooled and transfer it to an airtight container in the refrigerator for 1-2 days. Reheat in the microwave, adding a splash of water or broth if needed for moisture.
- To Freeze. For longer storage, wrap leftover portions in foil, place in a freezer-safe plastic bag, and freeze for about 2 months. Thaw in the refrigerator overnight and reheat as instructed above.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
I've found that baking pork tenderloin at 400ºF works perfectly. This temperature allows browning on top without burning, ensuring the insides stay tender and juicy.
NO. Pork loin and pork tenderloin differ significantly in size, leading to vastly different cooking times. Search for a pork loin recipe that is specifically designed for this cut.
Mario
I followed this recipe to a T and it came out absolutely delicious! The tenderloin was super flavorful, tender, and juicy. I served it with lingonberries which really complimented the tenderloin. This would be great for a dinner party!
Julia | The Yummy Bowl
Thank you so much Mario!