30 Minute Roasted Pork Tenderloin

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 or watch our quick recipe video showing you how we make it.

Watch Us Make the Recipe

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.

How to Make Pork Tenderloin

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.

Searing Pork Tenderloin 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
Simple Roasted Pork Tenderloin Recipe

More Easy Pork Recipes

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

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


  • 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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87 comments… Leave a Comment
  • Polly June 27, 2018, 11:28 pm

    I am not a good cook but the simplicity of this pork loin recipe was perfect and it came out absolutely delicious!! Thank you for sharing and will definitely use this recipe again!

  • Doughboy June 22, 2018, 10:53 pm

    Made it tonight- for the rub, I used Weber’s Garlic and Jalapeno. For the sauce, I got a can of apple juice (condensed) with 2 cups of water, and some green chile (hot- from New Mexico). It was a little bit sweet, a little bit sour and a little bit hot. I made enough so we could have leftovers tomorrow and it was so SO good. No leftovers😠😋 for the sides I did green beans and roasted potatoes.
    The meat was PERFECT

  • Joann Morgan April 23, 2018, 11:27 pm

    This turned out PERFECT!!! I did it exactly as the recipe said, it turned out perfect AND it was my first time ever making Pork Tenderloin. Very happy and will be making this again for sure! 🙂

  • Ray Kimble March 13, 2018, 12:48 pm

    Hi, I’m a newbie…Could suggest a couple of sides to have with the pork tenderloin…? I’m supposed to fix dinner tonight and don’t have any idea about what would go with the tenderloin… (Looked like some kind of potatoes in the video) Thanks much, Kimble

    • Joanne May 4, 2018, 1:15 pm

      Hi Ray, You could try our homemade mashed potatoes, these roasted carrots or for a lighter option, mashed cauliflower.

    • AB July 12, 2018, 3:26 pm

      I agree with the roasted carrots; they’re wonderful with pork. You may also try small roasted potatoes or sweet potatoes,or even roasted asparagus which you can roast along with the carrots (the temp is 425 to roast, so no changing temps). If you want cold sides, try a cucumber salad, or Caprese salad (easy & quick tomato, mozzarella, & fresh basil salad), corn & black bean salad, or even potato or macaroni salad.

  • Felicia M March 10, 2018, 4:54 pm

    I was really surprised by how fast and great this recipe is! Will make it again for sure

  • Laurén February 25, 2018, 8:14 pm

    Making this for a second time! Absolutely delicious with the suggested apple cider pan sauce. Served with sautéed spinach and roasted garlic parm. Cauliflower mash.

  • Kathy S February 22, 2018, 4:53 pm

    Very tender and juicy. We make this recipe all of the time. The go to recipe for pork tenderloin.

  • Pat February 20, 2018, 1:41 pm

    Could I use a small pork loin instead of tenderloin?

    • Joanne May 4, 2018, 1:14 pm

      Hi Pat, You can use a small pork tenderloin, just keep in mind that the pork will likely take longer to bake.

  • Kelly February 11, 2018, 7:57 am

    Simple and delicious! I made it with McCormick’s reduced sodium seasoned salt! Made the sauce with apple juice and a little Wondra slurry! Served it with mashed potatoes and roasted green beans!

  • Brenda February 3, 2018, 11:58 pm

    This was probably the most tender and delicious piece of meat I have ever cooked! I used a sage rub and used apple juice to make the sauce. It was fabulous!!!

  • Sheila Norcia January 28, 2018, 6:27 pm

    My husband, a very particular eater, flipped over this roast. Tender,juicy,delicious!

  • Kerri December 29, 2017, 7:42 pm

    Made this tonight! So good! It was a hit with my family:) I added a bit of cornstarch to my sauce, to make it more gravy like. I also added fresh mushrooms to the sauce to kick it up a notch. Yum! Will be making again!

  • Nancy McNamee December 19, 2017, 4:28 pm

    wonderful video. I am going to do that for supper right now. Thank you.

  • Angela December 11, 2017, 9:17 pm

    What can you use if you don’t have a cast iron pan?

    • Joanne May 4, 2018, 12:56 pm

      Hi Angela, Any oven-safe skillet will work. If you do not have one, you can brown the pork in a skillet on the stove-top then transfer it to a baking dish or sheet pan to finish it in the oven.

  • Carrie December 5, 2017, 7:31 pm

    So delish! Definitely a hit with my fam. Super easy! I used chicken broth and beef grill dust for my seasoning. I had to roast mine for about 20min to get it to temp. Looking forward to making it again…thank you for the recipe!


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