Roasted Pork Tenderloin Recipe

Roasted Pork Tenderloin Recipe

We like simple recipes.

That’s why this roasted pork tenderloin recipe is a favorite around here — You need a hot pan, spice rub and pork.

Here, we’ve seasoned our pork with one of our favorite dry rubs. It’s called Adoro and is from our local spice and tea shop. It is a zesty blend of red pepper flakes, garlic powder, salt and various other seasonings. If you can’t find this blend, use one you have already.

Roasted Pork Tenderloin Recipe

How to Make the Best Roasted Pork Tenderloin

Pork tenderloin is lean and has almost no fat. So, keeping it moist and juicy can be tricky. That is, unless you know these secrets for juicy roasted pork tenderloin. (We’ve also shared these in our Perfect Roasted Pork Tenderloin Recipe with Apples and Onions).

Pork Tenderloin Recipe Secret 1: Sear It First

Before roasting, we always sear our pork tenderloins on all sides first. To do this, we pat the pork dry, rub with a little oil then season with salt. Throw it into a hot pan and sear all sides until they’re golden brown. This adds color, flavor and keeps juices inside the tenderloin.

Roasted Pork Tenderloin Recipe

Pork Tenderloin Recipe Secret 2: Don’t Overcook

We know that sounds sort of obvious, but we’ve all been served overcooked (and dry) pork tenderloin, right? Here’s the deal. Keep your oven temperature high (we go for a 425 degree oven). Then, only roast the pork for 10 to 15 minutes.

That’s really all you need. We cook our pork until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F (63 and 65 degrees C). That will mean that the pork will be juicy and slightly pink in the middle. If you’re not a fan of the pink, cook a little longer, but be careful not to overdo it.

Make a Quick Pan Sauce

Once the pork is cooked, we like to transfer to a plate and make a really quick pan sauce.

To do this, using the same skillet you cooked the pork in, add about 3/4 cup of liquid. You could use apple cider (that is what we did), wine, chicken stock, vegetable stock or even beef broth. Cook that liquid until reduced by half then add a tablespoon of butter.

That’s it. Easy, right?

Now, we realize you may already have a bunch of half-used spice rubs in your pantry, here are a few suggestions for how to use them in this recipe. Basically, this recipe calls for 3 things: pork, spice rub, and a deglazing liquid for making the pan sauce.

  • A Spicy rub with pepper, garlic, maybe some chipotle + Apple Cider, Apple Juice or Cranberry Juice
  • Chicken Seasoning + Chicken Stock
  • Steak Seasoning + Red Wine or Beef Broth
  • Rosemary or Thyme Blends + Dry White Wine, Dry Red Wine, Beef Broth or Chicken Stock
4.8 from 4 reviews
Roasted Pork Tenderloin Recipe
Prep time
Cook time
Total time
The spice blend you use is up to you, we love using a spicy steak spice blend for this. The spice, usually from red pepper flakes, works really well with the sweeter apple cider used in the pan sauce that can be drizzled over the pork when serving. We love to serve this pork over polenta or mashed potatoes.
Created By:
Yield: 4
You Will Need
  • 2 (1- to 1-1/2-pound) pork tenderloins
  • 2 tablespoons dry spicy seasoning blend/rub of your choice
  • 2 tablespoons canola or vegetable oil
  • 3/4 cup apple cider
  • 1 tablespoon unsalted butter
  1. Heat oven to 425 degrees F (220 degrees C).
  2. Trim each tenderloin of any silver skin (this can be tough when cooked, just use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels. Then, roll in seasoning blend/rub.
  3. Heat a tablespoon of oil in a large cast iron skillet or heavy-bottomed oven-safe frying pan over medium heat. You will know when the pan is ready when the oil shimmers.
  4. Add the pork tenderloins and cook, turning occasionally, until evenly browned all over. This should take about 2 minutes per side.
  5. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F (63 and 65 degrees C).
  6. Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
  7. While pork is resting, place the skillet over medium heat, add apple cider and simmer until reduced by half. Add butter then serve drizzled over pork.

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19 comments… Leave a Comment
  • Margo January 17, 2016, 5:32 pm

    Tried this tonight and made a glaze with wine and chicken broth and alittle dab of butter at the end. The pork was so moist and the glaze was awesome. Will definitely try this again. Was a great hit with hubby.

  • Liz November 19, 2015, 4:56 pm

    Hey I’m about to make this and don’t have a roasting pan will a small shallow glass dish work?

    • Joanne December 22, 2015, 1:22 pm

      If the pork fits, go for it. Whatever works!

  • Karen January 14, 2015, 9:17 pm

    This is a fantastic recipe! I had a small pork loin (1.5 lb) and was looking for a simple and quick preparation in the oven. I have made it twice in two weeks because my kids LOVED it. I have used various rubs and the result is VERY moist and tender. Try it – you won’t be sorry!

  • Emma October 24, 2014, 11:23 am

    Do you put a cover on it?

    • Joanne October 24, 2014, 11:58 am

      No, there is no need to cover the pork.

  • Marilyn October 11, 2014, 1:39 pm

    Last minute panic until I realized a can of gingerale might work on the deglazing…. yup, it worked.

  • Ronnie September 19, 2014, 3:45 am

    I followed your recipe with the exception of using my own spices and with no sauce or topping for the loin. I usually cook my pork tenderloin low and slow for as many as 6 hours. I was extremely surprised to see a temp of 425 degrees. The pork tenderloin I cooked weighed in at about 5-6lbs. Needless to say I was also a bit wary of pork being pink in the center. I was always told to cook pork thoroughly.

    Now on to the good stuff, it came out great. It was just as juicy as if I cooked it for my usual times. I did however have to cook it for about 35-40 minutes in my oven at the 425 degrees but it still came out juicy and tender. I really want to thank you all for posting this recipe and let everyone know that it was extremely good. My wife even commented on it and my kids ate it as well saying it was very good. Thanks again.

    • Charles December 23, 2015, 9:29 pm

      You definitely want some pink in your pork. Just make sure it’s above 140°. Pull it at 145° and it will rest up to 150°. 137° is safe, but I don’t think you want it THAT pink. Enjoy.

  • LewyGirl April 19, 2014, 8:40 pm

    Amazing! Used Apple Crisp white wine from a local orchard/ winery in my area. Kids and hubby devoured it.

  • Jenny February 25, 2014, 9:16 pm

    I used two packets of dry italian dressing and rubbed the pork in that, then I seared as directed then baked as directed (baked about 5 minutes longer) then topped with pork gravy, served with mashed potatoes and corn! It was delish! My husband can’t have garlic so i substituted your rub for the packets of dry italian dressing. My husband begged for seconds! Oh and instead of searing in veggie oil or canola, i used olive oil… it extra flavor!

    yum yum!

  • Katie February 3, 2014, 8:03 pm

    My family LOVED this! I didn’t get the pork in the crockpot early enough so I did a quick search for roasting recipes. Made a rub of garlic powder, sage, red pepper flakes, and kosher salt. I’ll probably go easier with the red pepper next time, but otherwise this was excellent! My husband loved the ‘crust’ and called the dish ‘superb’. Everyone appreciated the apple juice reduction. This was the juiciest pork I’ve ever cooked!

  • Sarah Abbruzzese July 2, 2013, 1:36 am

    This was my first attempt at baking a pork tenderloin… and, my husband loved it! I loved it too, and it was incredibly juicy! I wish I had use of a cast iron skillet, but we made due by scraping the bottom of the baking dish into a sauce pan, then adding the apple juice and butter. Exquisite and easy recipe. Thank you very much, and I’ll be trying the gnocchi next.

  • Justin March 14, 2013, 3:40 pm

    If you are using a Cast Iron skillet be aware that wine and vinegar can reacted with the metal and leave a bad taste in your sauce. Using stock is fine.

  • amanda February 11, 2013, 10:06 pm

    This was wonderful although the 10 minutes in the oven in my case was more like 20 at 10 it was still very pink…..I didn’t have a meat thermometer so I just had to cook it for a bit longer

    • Adam February 12, 2013, 11:54 am

      Hi Amanda, thanks so much for coming back and letting us know. We actually just re-tested our recipe and found a higher temperature was best, so we’ll be updating soon. Thanks so much!

  • Cady November 18, 2012, 3:36 pm

    Thanks for this! Making some gorgeous pork tenderloin tonight and will follow your suggestions. I’m so glad Google directed me here because many of your recipes look worth a try. We eat farm-to-table as much as possible in our house and the simplicity of this and other recipes here will let our ingredients truly shine.

  • Lori @ RecipeGirl January 27, 2012, 6:00 pm

    We love pork tenderloin around our house too- and you’re right, simple is just fine by me. This looks perfect!

  • doris January 27, 2012, 8:25 am

    My favorite pork tenderloin is with marsala and mushrooms.


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