Baked Pork Tenderloin

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This melt-in-your-mouth Baked Pork Tenderloin is juicy and tender, with a smoky rub and pan-seared crust. It’s ready in under an hour and makes a great midweek meal or special dinner with your favorite side dish.

Meat fork holding a single pork medallion showing its juicy interior and herb seasoned exterior.

Pork tenderloin is an excellent choice if you prefer a leaner cut of meat for dinner. Despite being lower in fat, this baked pork tenderloin is still incredibly flavorful and juicy – rubbed with a homemade spice mix and pan-seared in sauteed onions and fragrant garlic.

I love dinners that are cooked in a single pan. It instantly reduces clean-up and allows the flavors to meld together for a richer-tasting meal.

You can easily adapt this baked pork tenderloin by using a different combination of dried herbs and spices for the spice rub. This tenderloin pairs well with a wide variety of side dishes, including mashed potatoes, fettuccine alfredo, roasted vegetables, Caesar salad, and garlic bread. Plus, it’s simple enough to make as a midweek family meal but special enough for your next dinner party.

What is Pork Tenderloin

Pork tenderloin is the muscle of the animal that runs along the top of the ribcage. It’s boneless, thin, tube-shaped, and long. It’s a lean cut of meat that can be overcooked easily if you aren’t careful. Pork tenderloin tends to be more expensive than other cuts of pork but is typically less expensive than beef. You can purchase it with any excess fat already trimmed off or you can trim any fat left on the meat yourself.

Quick Facts:

One of the leanest cuts of pork, with a low content of fat.
Most tenderloins weigh between ¾ to 1 ½ pounds. They’re typically sold in packages of two tenderloins.
They should be cooked to an internal temperature of 145°F (63°C). Avoid overcooking.

All of the ingredients for baked pork tenderloin presented in individual measuring cups and ramekins.

Key Ingredients and Substitutions

Find the printable recipe with measurements in the recipe card below.

Spice mix – This rub consists of dried rubbed sage, dried rosemary, salt, ground black pepper, and smoked paprika. You can easily change this spice mix to incorporate your favorite spices and seasonings. Optional additions: cayenne powder, garlic powder, onion powder, and a little bit of brown sugar.
Pork tenderloin – This recipe calls for 2 pounds of pork tenderloin. You may need to adjust the cooking time if you use a smaller cut of pork. Pork loin isn’t a good substitute for pork tenderloin as it’s thicker, fattier, and requires a slower cooking process.
Olive oil – Olive oil is best for this recipe, but you can also use vegetable oil or canola oil. Unsalted butter is another option.
Onions – I use thinly sliced yellow onions. If you dislike onions, simply remove them from this recipe.
Garlic – Sliced garlic cloves will give the best flavor.

Small bowl filled with spice rub consisting of dried thyme, dried sage, dried rosemary, salt, black pepper, and smoked paprika.

Two trimmed pork tenderloin rubbed with a homemade spice rub consisting of dried thyme, dried sage, dried rosemary, salt, black pepper, and smoked paprika on a square wood cutting board.

Large cast iron skillet with olive oil and thinly sliced onion and garlic.

How to Make Baked Pork Tenderloin

1. Prepare: Preheat the oven to 400 degrees F and combine the spice mix ingredients in a small bowl. Place the pork on a large cutting board and pat dry with paper towels before rubbing the spice mix over the surface of both tenderloins. Set it aside.

2. Saute the onions and garlic: Drizzle the oil in a large oven-safe cast-iron pan over medium-high heat. Add the onions and garlic and cook for 2-3 minutes until the onions are soft and the garlic is fragrant.

3. Cook the tenderloin: Lay the tenderloin over the onions and sear on medium-high heat for 4 minutes per side until browned. Add the pan to the oven and bake for 10-15 minutes.

4. Rest and serve: Allow the pork to rest for 5 minutes. Slice and garnish with fresh thyme if desired.

Large cast iron skillet with olive oil and thinly sliced onion and garlic and two trimmed pork tenderloin rubbed with a homemade spice rub consisting of dried thyme, dried sage, dried rosemary, salt, black pepper, and smoked paprika.

Large cast iron skillet with olive oil and thinly sliced onion and garlic and two seared pork tenderloin coated in seasoning and spices.

Large cast iron skillet filled with soft and caramelized sliced onions and two whole baked pork tenderloin.

Frequently Asked Questions

How do I know when pork tenderloin is done cooking?

To ensure that the pork tenderloin is cooked, insert a digital meat thermometer into the thickest part of the meat. It should register 145 degrees F.

Do I need to trim my pork tenderloin?

If the pork tenderloin hasn’t been trimmed, it’s important to do this as part of your preparation. The tenderloin has a tough membrane, known as the silver skin, that is non-dissolvable, meaning it won’t break down—even with cooking. This can result in tough and chewy meat. You can remove the silver skin with a sharp knife or buy trimmed pork tenderloin instead (most tenderloins are sold with the membrane already trimmed).

Is pork tenderloin the same as pork loin?

No, these two cuts of pork are different. Pork tenderloin is leaner, smaller, and cooks faster than pork loin.

Large cast iron skillet filled with two cooked and seasoned baked pork tenderloin sliced into medallions.

What to Serve with Pork Tenderloin

Serve this juicy and flavorful baked pork tenderloin with creamy mashed potatoes, baked sweet potato, sweet potato casserole, or wild rice. For low-carb options, consider serving it with yummy veggie sides like cauliflower mash, Brussels sprouts, carrots, air fryer asparagus, or green beans.

Storage

Store leftover baked pork tenderloin in an airtight container in the fridge for 3-4 days.

Reheat individual portions of pork tenderloin in a small saucepan over low heat with a little bit of butter or oil. Leftover pork tenderloin can also be reheated gently in the microwave, but be careful not to dry out the pork in the process of reheating it.

Can I Freeze Baked Pork Tenderloin?

Yes. Once completely cool, store this baked pork tenderloin in an airtight container or sealable plastic bag for up to 3 months. Thaw overnight in the fridge and reheat to serve.