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This is hands-down the BEST Pork Tenderloin Recipe you will ever make. Juicy, tender, and seasoned with a simple homemade spice rub, it’s seared with onions and garlic before finishing in the oven for maximum flavor. It’s an easy one-pan recipe loved by the whole family!
Pork tenderloin is a fantastic option when you want a leaner cut of meat that isn’t, well, chicken breasts. In this recipe, we’re coating pork tenderloin in a homemade spice rub, then pan-searing with onions and garlic to build a rich, savory base before finishing it in the oven. Despite being lower in fat, the result are incredibly flavorful and juicy.
One of the best parts? Everything comes together in a single pan. That means less time cleaning up and more time enjoying a meal with beautifully melded flavors.
This recipe is also endlessly versatile. You can change up the seasoning blend to suit your taste or pair it with just about any side dish. Some of my favorites include creamy mashed potatoes, stuffed butternut squash, and warm garlic bread, but honestly, the options are endless.
Plus, it’s quick enough for a busy weeknight dinner, but also impressive enough to serve at a dinner party.
Table of Contents
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.
Step-By-Step Instructions
Cooking pork tenderloin is super simple when you break it down into easy steps. Follow this process from seasoning to baking, and you’ll end up with a perfectly juicy, flavorful tenderloin every time. Each step below matches the process photos to guide you along the way.
- Combine the seasoning ingredients in a small bowl until well blended.
- Pat the pork dry with paper towels and rub the spice mix evenly over both tenderloins.
- Heat a bit of oil in a large oven-safe cast-iron skillet over medium-high heat. Add the sliced onions and garlic and cook for 2 to 3 minutes, stirring occasionally, until the onions are softened and the garlic is fragrant.
- Once the aromatics have softened, place the seasoned pork on top of the onions in the skillet.
- Sear the tenderloins for about 4 minutes per side, or until browned all over.
- Then, transfer the skillet to a 400°F (200°C) oven. Bake for 10 to 15 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- Remove from the oven and let the pork rest for 5 minutes before slicing. Serve warm, garnished with fresh thyme if desired.
Frequently Asked Questions
The USDA recommends cooking pork tenderloin to an internal temperature of 145°F (63°C), followed by a 3-minute rest before slicing. This ensures the meat is safe to eat while staying tender and juicy. Keep in mind that pork tenderloin is very lean, so overcooking it beyond this point can cause it to dry out.
Pork 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).
Pork tenderloin is a long, thin, and boneless muscle that runs along the backbone of the pig. Naturally lean and tender, it has very little fat, which makes it quick to cook but also easy to overcook if not watched carefully. While usually a bit pricier than other pork cuts, it’s still more affordable than beef and often comes with most of the fat already trimmed. Pork tenderloins typically weighs between ¾ and 1 ½ pounds, and often sold in packages of two.
No, pork tenderloin and pork loin are very different cuts of meat. Pork loin is a much larger cut that comes from the back of the pig. It’s wider, often sold as a roast, and can be bone-in or boneless. Because of its size and thickness, it requires a longer cooking time. Check out my Oven-Roasted Pork Loin Recipe to see the difference!
Serving Ideas
This easy baked pork tenderloin recipe is a versatile main dish that pairs well with a variety of sides. A few guaranteed favorites includes classics like roasted zucchini, honey glazed carrots, baked sweet potatoes, and easy boiled potatoes. It’s also really delicious with creamy pasta recipes like this creamy penne pasta and Instant Pot butternut squash risotto.
Make the Most of Leftovers
Leftover pork tenderloin is just as delicious the next day and can be repurposed into quick, easy meals. Slice it thin for sandwiches or wraps, toss it into stir-fries with your favorite vegetables, or serve it over steamed rice with sautéed veggies and a drizzle of teriyaki sauce. You can also slice the pork into small cubes and add it to a fresh Caesar salad or try it over a spinach salad with goat cheese, dried cranberries, and a light balsamic vinaigrette for a fresh twist.
Storage and Reheating
Store any leftover baked pork tenderloin in an airtight container in the refrigerator for up to 3 to 4 days. For best results, reheat individual portions gently in a small saucepan over low heat with a splash of oil or melted butter to keep the meat moist. You can also use the microwave, but be careful not to overheat, as the lean meat can dry out quickly.
Can You Freeze Baked Pork Tenderloin?
Yes! Once cooled completely, transfer the pork to an airtight container or freezer-safe bag and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat as directed.
More Pork Recipes
Baked Pork Tenderloin Recipe
Ingredients
- 1 teaspoon dried thyme
- 1 teaspoon dried rubbed sage
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ½ teaspoon Ground black pepper
- ½ teaspoon smoked paprika
- 2 pounds pork tenderloin
- 3 tablespoon olive oil
- 2 yellow onions, thinly sliced
- 3 cloves garlic, thinly sliced
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a small bowl, combine the thyme, sage, rosemary, salt, black pepper, and smoked paprika.
- Place the pork on a large cutting board or plate and pat dry with paper towels. Rub the spice mixture over the entire surface of the tenderloins. Set aside.
- Add the olive oil to a large oven-safe cast-iron pan or heavy-bottomed skillet set over medium-high heat. Add the onions and garlic and cook for 3-5 minutes or until the onions start to soften and the garlic is fragrant (reduce the heat to medium if the garlic starts to burn).
- Push the onions and garlic to the side and place the tenderloins in the skillet. Sear for 4 minutes on each side or until browned then bake for 10-15 minutes or until they reach an internal temperature of 145 degrees Fahrenheit.
- Remove from the oven and rest for 5 minutes before slicing. Serve with fresh thyme if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
