30 Minute Roasted Pork Tenderloin Recipe

How to cook the best, juiciest pork tenderloin in under 30 minutes. Jump to the Easy Roasted Pork Tenderloin Recipe or read on to see our tips.

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).

More Easy Pork Recipes

Our No-Fail Method for Cooking the Best 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.

How to Make the Best Pork Tenderloin without a Recipe in Under 30 Minutes

MORE: We use the same method when making our Roasted Pork Tenderloin with Peppers and Onions.

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.

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 buring them. By adding them after searing and before roasting, the herbs will add flavor, but won’t turn brown and bitter.

30 Minute, Simple Roasted Pork with Herbs

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
30-Minute, Simple Roasted Pork Tenderloin Recipe

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.

Makes approximately 6 servings

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
  • Heat 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.

    Heat 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.

    Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F.

    • To Finish
    • Transfer 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

Nutrition Per Serving: Serving Size 1/6 of the recipe / Calories 265 / Protein 34 g / Carbohydrate 4 g / Dietary Fiber 0 g / Total Sugars 3 g / Total Fat 12 g / Saturated Fat 4 g / Cholesterol 101 mg
AUTHOR: Adam and Joanne Gallagher

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76 comments… Leave a Comment
  • Q November 4, 2019, 6:29 pm

    Wow, can’t believe how easy and amazing this recipe is for pork tenderloin! I will definitely be making this again!

    Reply
  • Jenny September 8, 2019, 4:12 am

    Great recipe. Mine turned out exactly like the photo. I used vinegar for the sauce but added some brown sugar to balance it out and then it was terrific.

    Reply
  • James Defigio June 29, 2019, 1:24 pm

    The internet is filled with recipes for pork tenderloin but this is the only recipe I’ve seen that gets it right. People have a fear of undercooked pork so they destroy it by overcooking. This one is perfect; pink in the middle and juicy. I’ve also heard people refer to the boneless pork loin as “pork tenderloin” which seems to be a common misperception. It would be like referring to the ribeye and strip tenderloin of beef “tenderloin”. All animals have pretty much the same structure and are similar when butchered. The pork tenderloin sits above the rib and loin of the animal and are two very different cuts. Tenderloin is basically the least fatty cut from the animal and care must be taken when cooking to avoid drying it out. Let it rest after roasting for at least 7 minutes to allow the juices to retreat back into the the meat, otherwise, you’ll end up with a cutting board full of juice, running onto the floor and a tough, dry piece of meat!

    Reply
  • Farid Ahmadi April 13, 2019, 12:44 am

    Simple easy and perfect I will add of my favorite seasoning

    Reply
  • Judith Vale March 7, 2019, 10:27 pm

    This was the most delicious pork loin roast cooked this way and the gravy was excellent! Thank you for this recipe!

    Reply
  • Becky January 29, 2019, 4:12 pm

    Do you leave it in the browning pan and transfer that to the oven? And do you cover it in the oven? Thank you

    Reply
    • Joanne March 6, 2019, 6:23 pm

      Since we use a cast iron pan (or oven-safe pan) to sear the pork in, we do use it for finishing the pork in the oven.

      Reply
  • Sarah November 15, 2018, 1:22 pm

    This is my favourite type of recipe – easy, versatile, and delicious! It can be easily adapted to personal tastes, or to use whatever ingredients are on hand. So glad I found your site, and I’m looking forward to browsing more recipes!

    Reply
  • Brenda October 27, 2018, 7:04 pm

    Had this for dinner …I will NEVER cook pork any other way … OH MY WORD …. Thank you for sharing .

    Reply
  • Brenda Grasso October 9, 2018, 10:52 pm

    THIS WAS FANTASTIC! Quick and easy! I only did one loin so added a whole cup of white wine and cooked down for a bit for more sauce and used dry Italian seasoning! My husband wants me to make it again tomorrow 🙄

    Reply
  • Salome Steiglitz August 23, 2018, 5:03 pm

    Hi guys: thank you for sharing this recipe. Love love everything you do ;
    I cook your recipe very often, and wow !!!! Each time I make your recipes is a success,
    Thank you again.

    Reply
  • Joy August 22, 2018, 8:46 am

    This makes a terrific pork tenderloin every time!

    Reply
  • Gina August 19, 2018, 6:56 pm

    Top notch! Thank you!

    Reply
  • Jan C August 2, 2018, 6:36 pm

    This sounds like a very good and quick recipe. However, I have a question. Your recipe calls for a 1-1 1/2 pound tenderloin. When I get my pork loin, it is usually 4-5 pounds. How long would you have to roast this size of a loin?

    Reply
    • Joanne August 3, 2018, 3:57 pm

      Hi Jan, Pork loins and pork tenderloins are different. Pork loin is a larger piece of meat. That said, you can adapt this recipe for your pork loin. Since it’s larger, it will need to roast longer. I’d still sear the outside in a pan and then roast it in the oven until cooked though (about 1 hour).

      Reply
    • Jan August 9, 2018, 4:39 pm

      It has been a while since I made a pork loin and I was just wondering how long it should take. I have always seared the meat in a skillet before roasting it but 1 hour doesn’t seem like very long for such a large piece of meat, then again 10-15 minutes doesn’t seem very long for a 1-1/2 lb. piece of pork either. Sorry, but I don’t want to try to have the loin ready at a certain time and then have to wait twice or triple the time for it to finish.

      Reply
      • Joanne August 9, 2018, 5:59 pm

        Hi Jan, Is your pork loin bone-in?

        Reply
        • Jan August 26, 2018, 2:58 pm

          Sorry it took me so long to reply. No, I try to always buy the pork loin when it is on sale and I always buy the boneless.

          Reply

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