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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47 comments… Leave a Comment
  • Angela Ainsley July 2, 2017, 7:41 pm

    So easy and so juicy! Thank you for teaching how to sear and roast…. truly believe in the cast iron skillet!!

  • Joy March 29, 2017, 7:27 pm

    I made this a few weeks ago for my family, using Jamaican Jerk seasoning. My family loved it-their only complaint was that there wasn’t more. Made it again tonight but couldn’t find this page. Did what I could from memory (forgot to add butter to the sauce). Scoured the internet, until low and behold, finally found this recipe. Made sure I saved to bookmarks this time.

  • Rose Aney October 26, 2016, 5:15 am

    I already cut my pork like pork chops can i still sear them and rub them and roast them..i need to know as soon as possible..if not how can i get them juicy. Can i still use apple cider ..thank you i really do need some help.

    • Joanne January 4, 2017, 2:31 pm

      Hi Rose, If you have already cut the pork into smaller portions, the cooking times will be very different than in our recipe. We do recommend searing them, but depending on how thin the pork has been cut, the baking time will likely need to be much less.

  • Jackie October 24, 2016, 9:59 pm

    I just made this recipe the other night and it was great. I had struggled with the tenderloin drying out when I followed recipes which require a longer cook time at a lower temp. The searing and higher heat worked out well.

  • Brian E Seeger June 3, 2016, 4:07 am

    I am preparing to cook a pork loin and was wondering how it would work to slice it into thick steaks and then sear them well on both sides. Would it help keep the juices in and make them tender if I baked them off at 425 for 25-30 minutes?

    • Joanne June 3, 2016, 5:33 pm

      Hi Brian, I am assuming you mean a pork loin that’s about 2 pounds. If this is the case, I would actually keep the loin intact and just roast for a longer period of time. If there is a more fattier side, definitely sear that in the pan until browned and some of the fat has rendered. Then roast in the oven for 25 to 30 minutes, flip and roast another 20 to 30 minutes until done.

  • 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.


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