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GET IT NOWI have to admit, I wasn’t always a pork lover. But after my readers kept asking for healthy pork recipes, I decided to give baked pork tenderloin a try a few years ago—and I’m so glad I did! The simple, fast marinade in this recipe makes the meat straight-up melt-in-your-mouth tender, like a juicier version of chicken breast. This amazing texture has given me a reason to cook pork tenderloin in the oven again and again… and again. Make it with me and I think you’ll have it on repeat, too!
Why You Need My Baked Pork Tenderloin Recipe
- Juicy, tender, and flavorful – The combo of garlic, herbs, lemon, and olive oil will give your baked pork tenderloin so much flavor, and every bite is incredibly tender.
- Based on my tried-and-true method – Most pork tenderloin recipes place the pork in the oven right away — and you can do that (see my tips below) — but I recommend a quick sear before baking to get a gorgeous, golden brown crust and lock in those yummy flavors. I cook smothered pork chops, lamb chops, beef tenderloin, and steak in the oven the same way.
- Quick and easy – And I mean quick… just over 20 minutes total! The 5-ingredient seasoning makes this one of my favorite streamlined recipes.
- Perfect for any occasion – I first served this pork when I had a bunch of friends over, and it was the first to disappear! You need to add this to your healthy dinner rotation.
Ingredients & Substitutions
Here I explain the best ingredients for my baked pork tenderloin recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Pork Tenderloin – Don’t confuse it with pork loin! This lean cut of meat comes from the muscle along the backbone. Look for a nice pinkish-red color with some marbling, ideally around 1 pound. And if you see any gray connective tissue on the underside, just trim that away!
- Olive Oil – Avocado oil works, too.
- Garlic – Crushed garlic sticks better than minced and doesn’t burn as easily, so I recommend it over minced (I use this garlic press). You can also substitute 1/2 teaspoon garlic powder.
- Herbs – Italian seasoning, plus a pop of fresh rosemary (or fresh thyme works too). If you don’t have fresh herbs, just add a dash of extra Italian seasoning.
- Lemon Zest – This zester has made zesting so much easier! But sometimes I just use a tablespoon of lemon juice if I don’t want to mess it.
- Sea Salt & Black Pepper
VARIATION: Switch up the spices!
Paprika and onion powder are great additions to baked pork tenderloin. You can also use one of my other seasoning blends: pork chop seasoning, Cajun seasoning, or lemon pepper seasoning.
How To Cook Pork Tenderloin In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the pork. In a small bowl, mix olive oil with pressed garlic, fresh rosemary, Italian seasoning, and lemon zest. Pat the pork tenderloins dry with paper towels, then brush this flavorful mixture all over them, making sure to coat every side. (I like these silicone brushes that don’t shed bristles.) Season with salt and pepper.
- Sear until golden. Heat a little more olive oil in a cast iron skillet over medium-high heat. Add the pork and sear until golden brown on all sides.
- Bake in the oven. Transfer the skillet to the oven and bake pork tenderloin until it’s cooked through.
- Rest before slicing. Remove the pork tenderloin from the oven and transfer to a platter or cutting board. Let it rest to let the juices settle before cutting into slices.
My Recipe Tips
- You can marinate for up to 24 hours if you like. Sometimes I just cook right away, and that’s how I wrote my recipe for baked pork tenderloin, but it turns out even more juicy if you give it some time! After brushing on the marinade and seasoning, you can let the pork sit for 30 minutes to come to room temperature, or cover with plastic wrap and refrigerate for up to 24 hours.
- For juicy results, bake to an internal temperature of 140 degrees F. I recommend a probe thermometer because it doesn’t require checking and will beep when the right internal temp is reached, but an instant-read thermometer will work as well. The internal temp rises to 145 degrees F while resting. It’s okay for the pork to be pink inside, as long as the temperature reaches 145 before slicing. I find that it gets drier if it reaches 150 degrees F like many other baked pork tenderloin recipes recommend doing.
- You’ll need a 12-inch skillet. Even then, the tenderloins might not easily fit across, but you can curve them when placing them in the pan. They’ll shrink a bit as they sear, and then you can straighten them out. I highly recommend a cast iron skillet, so you get that perfect sear and can transfer it right from the stove top to the oven.
- The time in the oven depends on how long you spend browning the sides. I brown them less than the top and bottom, but it still takes me a couple of minutes total. If you skip the sides, the time in the oven will be closer to 10-15 minutes instead of 5-10 minutes. The thickness of your pork tenderloin and the type of pan you use can also impact the oven time, which is why I always recommend a meat thermometer (see my tip above).
- Avoid moving the meat around while searing. Letting it sit in one spot helps develop a beautiful brown crust. Flip it only when it’s time to turn!
- Prefer to skip the searing step? I highly recommend it for the best flavor and texture, but if you’re in a hurry, you could just bake pork tenderloin in the oven without that step. It will take longer, about 20-25 minutes. If you’re after something more hands-off, my Crock Pot pork tenderloin or air fryer pork tenderloin makes a wonderful alternative.
Serving Ideas
This baked pork tenderloin is so versatile — it goes with almost any side dish! Here are some of my favorite healthy sides to go with it:
- Vegetables – I like to fry cabbage or saute broccoli while the pork tenderloin bakes in the oven. You can also roast green beans (pictured above), brussels sprouts or cauliflower at the same time, and just swap the pans halfway through. The veggies will take a bit longer, so just cover the cooked pork until they are done.
- Starches – Serve it with roasted potatoes or rice as a comforting meal. For lighter options, try my mashed cauliflower or cauliflower rice.
- Salads – I recommend a salad that has a hint of sweetness with this baked pork tenderloin, like my pear salad, butternut squash salad, or beet salad.
Baked Pork Tenderloin (Juicy 20-Min Recipe)
By
The juiciest baked pork tenderloin recipe in just 20 minutes! It cooks up tender & flavorful in the oven with my quick 5-ingredient marinade.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C). Pat the pork tenderloins dry with paper towels.
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In a small bowl, stir 1/4 cup of olive oil with the pressed garlic, fresh rosemary, Italian seasoning, and lemon zest. Brush the mixture all over the pork tenderloins on all sides.
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Season the pork tenderloins on both sides with sea salt and black pepper. If you have time, let the pork sit at room temperature for 30 minutes (optional).
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Heat the remaining 1 tablespoon of olive oil in a cast iron skillet over medium-high heat. Add the pork and sear for 2-4 minutes without moving, until browned on the bottom. Flip and sear until golden brown on the other side.
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Use tongs to hold the sides of the tenderloins to the skillet for 20-30 seconds each, to brown the sides a little.
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Transfer the skillet to the oven. Roast for 5-10 minutes, or until the internal temperature reaches 140-145 degrees F (63 degrees C).
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Remove the pork tenderloin from the oven and transfer to a platter or cutting board. Let it rest for 5 minutes before slicing. (The temperature will increase by another 5 degrees.)
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/3 of a pork tenderloin, or 1/6 of the entire recipe
- Tips: Check out my recipe tips above to help you keep your meat juicy and tender, not dry. I’ve also got a method there for how to bake pork tenderloin without the searing step if you prefer.
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days. I repurpose them for tacos, sandwiches, salads, or even a hearty pork stew!
- Meal prep: Season and marinate the pork tenderloin up to 24 hours ahead of time. Store in the refrigerator until ready to cook.
- Reheat: Wrap in foil and place directly on oven grates at 250-300 degrees F, until warm. Avoid using a baking dish if possible, which leads to overheating and dry spots.
- Freeze: Wrap tightly in plastic wrap and store in freezer bags for up to 4-6 months. Thaw overnight in the fridge before reheating.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Baked Pork Tenderloin
Gratitude Moment
I took new pictures of this pork tenderloin recipe this fall when my parents came to visit us for a few days. Always grateful for these visits. This was one of those hectic evenings and the group family photo was just not happening (lol), but I did snap this one of me with my plate.
Once we were all settled at the table, it was the perfect family dinner! Even my picky kids ate it. So, if you’re looking for an easy meal your whole family will love, add this one to your list.
46 Comments
Steven
0The best EVER!!!
Casey
0My family normally doesn’t like me stepping out from our regularly scheduled dinner menu, especially my boyfriend. However, they all enjoyed this meal and your step by step instructions with hints like the loin should be a little pink is normal really helped out. I am super scared of anything pink and tend to overcook the meat making an epic fail. Thank you again for sharing your recipes!
A++ for being super easy to put together and cook all in my cast iron pan!
Ldz
0This was easy and delicious. I used fresh thyme and Thai basil instead of the Italian seasoning and finished in a toaster oven. Absolutely a keeper.
Belinda Guerette
0This is one of my favorites!
Susan Speerbrecher
0I just got an air frier for my b-day! Can you cook pork tenderloin in an air fryer? It’s my favorite meat!
Maya | Wholesome Yum
0Hi Susan, Yes, you can. I don’t have the exact time, but you can use the same marinade for sure.
Rose
0My husband loved this pork tenderloin recipe. It was so easy to make, I served it over quinoa. So good.
Joyce Kus
0Wow this was so easy to throw together as has so much flavor! I had a small pork tenderloin and was out of ideas on what to do with it when I saw this recipe. I threw the marinade together and then had to run out of the house, so I left the marinade on the pork in a bag for about 2 hours while I ran my errand. Then came home and threw it in the skillet and then oven to cook, 15 minutes later it was done and smelled wonderful! I thought I would have a little left over for lunch tomorrow but my honey loved it so much he asked if he could have the left overs, and he never eats left overs. Excellent recipe – thank you = )
Irene
0This is the most delicious recipe for Pork tenderloin ever! I did it in a Ziploc bag and then just followed the cooking instructions. Mine needed a little more cooking time due to its thickness. But it was so flavorful, moist and just delicious. I served it with oven roasted veggies and a small spinach salad using the small amount of reserved marinade left in blender. Absolutely fabulous meal.
Collette
0So easy and so good!
Debbie Kane
0This is delicious and juicy. I gas grilled mine at 400 degrees for about 18 minutes (9 minutes per side) because it’s summer! Thank you for sharing.
Jacqueline Meldrum
0That marinade sounds really good, I am thinking of a few ways I could use it.
Bry
0This was so yummy, everyone loved it. The lemon and the pork together was a match made in heaven! Will definitely be making this again – thanks!
Cyndy
0Great quick dinner recipe – it turned out wonderful and so juicy. Great instructions!
stephanie
0I made this pork tenderloin for dinner last night, my husband loved it.
SHANIKA
0This Pork Tenderloin looks so juicy and delish! I can’t believe that this is Keto!
Robin Baron-deAlmeida
0I do not have a cast iron skillet. I really want to make this. How else can I cook it?
Wholesome Yum M
0Hi Robin, You can use a stainless pan for this recipe. Cast Iron gives the best browning, but it will turn out well in a stainless pan too.