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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).

The Best Juicy Pork Chops RecipeSay goodbye to dry and flavorless pork chops. With a few simple tricks, you can make juicy and tender pork chops with very little fuss.

No-Fail Method for 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

WATCH: We use the same method when making our Perfect Roasted Pork Tenderloin with Apples and Onions. Click over and watch us do it in the video.

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

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

Step 2: Brown 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 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 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.

Lemon Chicken RecipeIn 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. 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

Roasting the pork on top of a bed of vegetables is excellent, too. Try our Juicy Pork Tenderloin with Peppers and Onions.

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

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

  • Pork tenderloin doneness: 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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68 comments… Leave a Comment
  • 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 🙄

  • 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.

  • Joy August 22, 2018, 8:46 am

    This makes a terrific pork tenderloin every time!

  • Gina August 19, 2018, 6:56 pm

    Top notch! Thank you!

  • 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?

    • 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).

    • 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.

      • Joanne August 9, 2018, 5:59 pm

        Hi Jan, Is your pork loin bone-in?

        • 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.

  • 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


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