How to cook the best, juiciest pork tenderloin in under 30 minutes. We like simple recipes. That’s why this roasted pork recipe is a favorite around here — You need a hot pan, spice rub or herbs and pork tenderloin (also called pork fillet outside the US). Jump to the Easy Roasted Pork Tenderloin Recipe
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Our No-Fail Method for Cooking 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 steps for the most succulent roasted pork tenderloin. You don’t need a specific recipe for this, only the steps for cooking it best. The flavors are up to you — we’ve given a few suggestions below. We use the same method when making our pork tenderloin with peppers and onions.
Step 1: Season the Pork
For the best pork tenderloin, pat the pork dry then liberally season with salt and pepper. Patting the meat dry helps the salt and pepper to stick. It also means less sputtering in the skillet when you brown the meat.
Step 2: Brown the Pork in a Skillet
Before roasting, we always sear the pork on all sides first. After seasoning, throw it into a hot pan — we love our cast iron skillet for this. Sear all sides until they are golden brown. It’s okay if the pork is still raw in the middle.
When the pork is browned on all sides, it’s ready to slide into the oven. If you’re using any herbs or seasonings, now is the time to add them
You could have added herbs before searing the pork, but that risks
Step 3: Finish in the Oven
To finish cooking the pork, we slide it into a hot oven. We keep the oven temperature high and roast the pork for 15 to 20 minutes.
Cook pork until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. 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.
In our Easy Lemon Chicken Recipe, we use the same method: Season, sear, and then finish in the oven until cooked through. It makes chicken that’s perfectly cooked and juicy with crispy skin.
Step 4: Make a Quick Pan Sauce
For the juiciest pork tenderloin, make a 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 swirl in a tablespoon of butter.
Flavor Combinations
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. Our recipe calls for three 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
More Easy Pork Recipes
- Try our recipe for making the BEST, juicy skillet pork chops or if you prefer to bake them, here’s our recipe for oven baked pork chops.
- This recipe for pork tenderloin with apples and onions has so many happy reviews.
- Our easy pork tacos call for ground pork, so they come together FAST.
- Everyone loves this pulled pork recipe. We show you how to make it in the slow cooker as well as in a pressure cooker.
Recipe updated, originally posted January 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
30 Minute Roasted Pork Tenderloin Recipe
- PREP
- COOK
- TOTAL
For the best, juiciest pork tenderloin, sear the pork on all sides in a skillet before finishing in the oven. The spice blend you use is up to you; we love using a spicy steak spice blend or fresh herbs like rosemary and thyme. We love to serve this pork over polenta or mashed potatoes.
Watch Us Make the Recipe
You Will Need
2 (1 to 1 1/2-pound) pork tenderloins (also called pork fillet)
Salt and fresh ground black pepper
2 tablespoons canola or vegetable oil
1 to 2 tablespoons seasoning blend/rub of your choice, fresh or dried
3/4 cup wine, broth, apple cider or a combination
1 tablespoon unsalted butter
Directions
- Prepare Pork
1Heat oven to 425 degrees F. Trim each tenderloin of any silver skin (this can be tough when cooked. Use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels. Then generously season with salt and pepper.
2Heat a tablespoon of oil in a large cast-iron skillet or heavy-bottomed oven-safe frying pan over medium heat. Add the pork tenderloins and cook, occasionally turning, until browned all over, about 2 minutes per side. Scatter the seasoning blend or herbs over the pork.
3Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F.
- To Finish
1Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes. While pork is resting, place the skillet back over medium heat. Add the apple cider and simmer until reduced by half. Add butter then serve drizzled over pork.
Adam and Joanne's Tips
- When is Pork Tenderloin Done? We cook our pork to 145 degrees F. This means the pork will be barely pink in the middle, safe to eat, and ultra juicy. You can cook pork tenderloin to anywhere between 145 degrees F and 160 degrees F. Just keep in mind that keeping it as close to 145 degrees F will result in the juiciest, most tender piece of meat.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
This is just a wonderfully simple recipe. Even my low cooking skills can do. My apartment gets very hot when I cook in my oven. Can I use my toaster oven? What modifications would I need to make? I’m only going to do a half recipe. 6 servings is too much for just me. Let me know if there’s anything I need to be aware of when I make these modifications. Thanks.
I cooked pork tenderloin used your recipe with a home made vegetable sauce I cooked before with swede,parsnip, carrot, onion and spring onions. We ate pork tenderloin with rice. It was delicious!
This all sounds delicious. So glad that you enjoyed it, Ainhoa!
If you want to serve dit at 145 degrees, shouldn’t you remove it from oven before it reaches 145, as it will continue to cook wh8le resting? Would 135 or 140 be better to serve at 145? Clarification would be appreciated, thanks!
Hi there, we remove at 145 degrees and then allow the pork to rest.
I tried cooking my first pork tenderloin in the crockpot. It was awful and dry. I thought I had better search more recipes and came across yours. OMG! The best ever! This recipe and method is definitely a keeper. I used thyme and rosemary (dried), chicken stock as my deglazing liquid. Next time I plan to use white wine. Thank you for sharing this recipe with us!
I made this for supper tonight, my husband said it’s the best pork tenderloin he’s ever had! I took it out of the oven at 145; but I was afraid that it wasn’t cooked enough for us, so I put it back for another 5 minutes….should have stuck with the 145, because I over cooked it…but it was still delicious! I used white wine and soup stock for the pan juice….and added some of the same seasoning that I had put on the pork…wow…it was so very good! Will definitely make again! I wanted to post a pic, but didn’t see a prompt for uploading.
I thought I lost this recipe and I was devastated. I made it and didn’t save it and it took me a while to click through recipes to find it again. My husband gets burnt out on pork tenderloin and I was told not to buy it anymore but I couldn’t pass up a sale one day and used this recipe and he is a total convert. Kids loved it too even my pork hating one. It’s really great! Making it again tonight at everyone’s request!
My oh my! It was so easy, juicy and delicious! In my 70 yrs I never thought a pork roast was so easy to make. Even our 10 yr old finicky eater grand kid ate it all. It just took 30 minutes bcs it was a bigger loin. I cut it in half for the cooking.
So tender and flavorful. I loved it and before this evening it was not one of my favorite meats, but now that has changed!
Hi! Could I use this recipe for a pork tenderloin roast? Or would it be better to slice it first?
Thanks!
Hi! You can, but it will need longer in the oven.
Have made this recipe 5or6times now. It is perfect, juicy and tender! Use Italian spices in the oven and several different liquids for the sauce and always a Pat of butter to finish. It never fails to be delicious! Thank you so much for sharing your recipe and tips!!!
Thank you for making a great pairing of flavors! I chose the rosemary/thyme with red wine and beef broth, turned out great!
Cook the pork tenderloin today : just right. I shall get some cider and use it for the sauce next time. So much better as I use to grossly over cook it and it was always so dry and fibrous.well pleased thank you
Such an awesome recipe! I cooked pork tenderloin for the first time & used this recipe. I used herbes de Provence on the outside of the pork. I used chicken stock as the liquid to deglaze for the pan sauce. My husband doesn’t like pork pink in the middle so I let the internal temp come up to 155, 160 and it was delicious with some instant pot mashed potatoes.