30 Minute, Simple Roasted Pork Tenderloin Recipe

How to cook juicy pork tenderloin in under 30 minutes. Jump to the Simple 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).

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How to Make the Best Pork Tenderloin in Under 30 Minutes

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 juicy roasted pork tenderloin.

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

WATCH: We’ve also shared these tips in our Perfect Roasted Pork Tenderloin Recipe Video. The video shows you how we make our pork tenderloin with apples and onions. It’s delicious!

You really 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

Pat the pork dry — meat that is not dry won’t sear — then season with salt and pepper.

Step 2: Sear

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’re golden brown. It’s at this point that you could add your favorite spices or fresh herbs — adding them after searing keeps them from burning and becoming bitter.

30 Minute, Simple Roasted Pork with Herbs

Step 3: Finish in the Oven

Finish cooking the pork in the oven. We keep the oven temperature high and roast the pork for 10 to 15 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.

Lemon Chicken RecipeYOU MAY ALSO LIKE: In our recipe for Lemon Chicken, 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

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.

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

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, Simple Roasted Pork Tenderloin Recipe

  • PREP
  • COOK

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


  • Prepare Pork
  • Heat oven to 425 degrees F.

    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 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. You will know when the pan is ready when the oil shimmers.

    Add the pork tenderloins and cook, turning occasionally, until evenly browned all over. This should take 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 over medium heat, add apple cider and simmer until reduced by half. Add butter then serve drizzled over pork.

Adam and Joanne's Tips

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator 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: 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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44 comments… Leave a Comment
  • 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.

    • Leo October 3, 2016, 6:06 pm

      Unless they come from Godzilla, pork tenderloins are much smaller than 4-6 pounds. I bet you were roasting a pork loin, not a tenderloin. I roast orzo grill pork tenderloins often. Thirty minutes is plenty. It’s easier to overlook a pork tenderloin than undertook one.

  • 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…..gives 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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