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There is one recipe I have made over and over more than any other on my site – my viral, top ranked Baked Pork Tenderloin. Pork tenderloin is one of my family’s favorite dinners, and while I have a few recipes on my site for it, this is the one I reach for time and time again – and with over four thousand four star reviews, you’ll see why!
When I first got married, I made a lot of dry, bland pork dinners my husband sweetly suffered his way through – my family didn’t eat much pork growing up, and I didnt really know how to cook it properly, and kept testing and trying different ideas until I perfected this foil pouch method that is essentially foolproof, even for beginners! First we sear pork quickly for a lovely golden crust, then toss it in a foil pouch with tons of garlic, butter, and herbs so it stays juicy the whole way through!
This recipe is no fuss, with no guesswork – it’s been a reader favorite since I first posted it in 2012.
For a sweeter twist, try my Teriyaki Pork Tenderloin.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
Why You’ll Love This Recipe
- Juicy every time – the sear locks in a golden crust, then the foil pouch steams the pork in garlic butter so it never dries out.
- One pan, minimal cleanup – after a quick sear, everything happens on a single sheet pan.
- Ready in 45 minutes – 5 minutes of prep, and the oven does the rest.
- Foolproof – if go by temperature, not time, you genuinely cannot mess this pork tenderloin recipe up!
Quick Baked Pork Tenderloin Recipe Facts
| Prep time | 5 minutes |
| Cook time | 40 minutes |
| Total time | 45 minutes |
| Servings | 6 |
| Method | Sear + foil-pouch bake |
| Oven temp | 380°F |
| Done at | 145°F internal |
Ingredients for Baked Pork Tenderloin
- Pork tenderloin (2 lb) – not pork loin (see comparison below). Pork tenderloin is lean, mild, and quick-cooking.
- Extra virgin olive oil – for browning; pork tenderloin has little fat of its own, so oil helps it sear, instead of steam and will help prevent sticking when searing quickly.
- Celtic sea salt and fresh cracked pepper – season generously; this is a lean cut of pork, and it really needs to be well seasoned.
- Butter (4 tbsp) – butter bastes the meat as it cooks, and becomes an irresistable garlic butter pan sauce with no extra work!
- Garlic (2 tbsp, minced) – the core flavor that brings me back time and time again. Garlic powder works in a pinch. I have been known to use excessive amounts of garlic, for me there is never enough and is one I measure with my heart.
- Italian herb seasoning blend – basil, oregano, thyme, parsley, sage (or 2 tbsp pre-mixed Italian seasoning). I reach for Italian Herb mixes because they are so simple and easy to use with a lovely, balanced blend of basil, oregano, thyme, rosemary, and marjoram.
- Optional marinade: I like to marinate with a simple bottle of Italian dressing, and marinate for 12-24 hours ahead, for extra tenderness and flavor.
Equipment Needed
- Cast iron or heavy pan/skillet – to sear pork in before roasting in oven.
- Half sheet pan – to place the foil pouch on in the oven and prevent messes from spilling.
- Heavy-duty foil (or parchment) – to create a pouch for the pork to cook in and keep it perfectly juicy!
- Instant-read meat thermometer – this is the best way to avoid issues commenters have had below – always go by temperature, not by the time it’s been in the oven!
Baked Pork Tenderloin Recipe, Step by Step
Once you gather your ingredients, we will use my trusted method:
Prep
Preheat oven to 350 degrees. Line baking sheet with aluminum foil or parchment paper. In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
Season
Generously season meat with salt and pepper.
Sear
In a large pan, heat oil until shimmery. Add meat to pan, and cook on all sides until dark golden brown.
Add Herbs & Butter
Transfer to baking sheet. Generously coat with garlic and herb mix. Place pats of butter on top of the meat.
Bake
Wrap in foil (or parchment), bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes for a 2lb roast).
Rest, Slice, Enjoy!
When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
My Pro Tip
Why We Sear Pork First
You’ll see some recipes that skip searing entirely. It’s a shortcut that still works – but searing first gives this recipe its golden, caramelized crust and deeper flavor, and it only adds about 5 minutes.
It also makes the color far more appetizing – pork can look a bit grey when roasted without a sear, and is much more appetizing looking with a lovely golden crust!
If you’re short on time, you can skip the sear: season the pork, and continue on with the foil pouch method in the oven for about 40 minutes until pork is cooked to 145 degrees.
Common Mistakes to Avoid When Baking Pork Tenderloin
- Cooking by time instead of temperature. Tenderloins can vary in size a lot – always pull it based on a thermometer reading, not the clock.
- Skipping the rest. Cutting immediately releases the juices you just locked in. Give it at least 5 minutes.
- Overcooking “to be safe.” 145°F with a little pink in the center is fully safe per USDA guidelines and far juicier than well-done.
- Confusing loin for tenderloin. They’re not interchangeable — see below.
- Not patting the meat dry before searing. Wet pork steams instead of browning.
When is Pork Tenderloin Done?
Remove from oven at 140 degrees. Cooking to 145 means removing meat from the oven at 140 degrees – as it will carryover cook the additional 5 degrees in the foil as you let it rest.
Pork is done cooking at 145 degrees. The USDA set the guideline of 145 degrees as a safe temperature for pork consumption. This might look a touch pink – pink pork is no longer an indicator of “doneness”, or that the tenderloin is unsafe to eat, as long as it has reached 145 degrees. Don’t overcook out of fear and turn your dinner tough and dry!
Is it Better to Cook Pork Tenderloin at 350 or 400 Degrees?
While it is often better to cook pork quickly at 400, this recipe involves cooking in a foil pouch – so the moisture from the pork and butter will circulate to help cook it faster, without drying out. If skipping the foil pouch, cook at 400.
Can I use Parchment Instead of Foil?
Using parchment paper is absolutely fine for this method if you would rather use it instead of foil – just fold into a pouch like foil and you’re set!
Just be sure not to use wax paper, as it will melt!
Pork Loin vs. Pork Tenderloin
| Differences | Pork Tenderloin | Pork Loin |
|---|---|---|
| Size | 1–2 lbs, long and thin | 3+ lbs, wide and thick |
| Cook time (this recipe) | 25–30 min | +20–30 min longer |
| Texture | Very tender | Slightly firmer |
| Best for | Weeknight dinners | Feeding a crowd |
This recipe is written for a pork tenderloin. If you’re working with a pork loin, follow the same method but add 20-30 minutes – always confirm with a thermometer rather than the clock.
For a dedicated pork loin recipe, try my Garlic Herb Butter Pork Loin and Potatoes.
My Pro Tip
Pork Loin or Tenderloin?
Be sure to select a pork tenderloin, not a pork loin, when making this recipe. A loin will work – but it needs to roast in the oven longer.
Since both are lean cuts of meat, the method is basically the same, just with different timing. Always use an instant-read thermometer to gauge your progress!
How to Store and Reheat Pork
If you love this easy recipe, but can’t eat it all, never fear – it is beautiful and delicious as leftovers, or for meal prep!
Storage
- In the fridge. Place all leftovers in an airtight container and keep in refrigerator for up to three days.
- In the freezer. To freeze so you can eat later, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months. Try to freeze in small batches – ideally, you will freeze in individual servings, or the amount you will need to reheat. If you freeze a large tenderloin and go to thaw and reheat it, you shouldn’t freeze again afterwards – so try to freeze only as much as you will be eating again when reheating in each freezer bag.
Reheating
- From the freezer. Let frozen leftovers thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve. I
- From the fridge. Bake at 350 in a foil pouch until piping hot. You can also pan-fry slices of tenderloin in a bit of butter or olive oil – simply cook on medium until very hot, and serve. Of course, you can always microwave to piping hot, too!
My Top Tips For Juicy Baked Pork
Marinate before cooking. Marinating or brining meat before cooking will always help to soften the meat and keep it from drying out. I love using a bottle of simple Italian Dressing or a cup of olive oil with some lemon juice, salt, and pepper for an easy overnight marinade.
Let rest. Let meat rest for 5-10 minutes after removing from the oven to lock in the juices – don’t cut too early, or they will all run out!
Try other herbs & spices. Add a couple teaspoons garlic powder, onion powder, paprika, rosemary – even some mustard – to customize your own flavors! You want 1-2 tablespoons of seasoning total, so you can mix and match your favorites as you’d like.
Make gravy. Combine pan sauce drippings with a simple roux in a pan with some broth to make a rich, decadent gravy. Simmer on the stove at medium-high heat, whisking frequently, until thickened.
My Pro Tip
Go by Temp, Not Time
I get a lot of comments from readers saying they loved the recipe, but it took longer or shorter. ALWAYS go by the temperature from an electronic meat thermometer, rather than your clock. Meat size and shape can vary wildly – so go by temp, not time.
The time in the recipe is simply a guideline – do not use it as the rule!
Removing Silver Skin from Pork Tenderloin
Pork tenderloin can sometimes have a thin, shiny strip of connective tissue called silver skin. It doesn’t break down when cooked and can make the meat tough if left on. To remove it, slide a sharp knife just under the silver skin, then angle the blade slightly upward and gently cut it away in long strips while pulling the silver skin taut with your other hand.
Removing silver skin is optional. Many cooks choose to leave it on, especially for quick weeknight meals. If left in place, the pork will still be flavorful and tender, but you may notice a slightly chewy edge where the silver skin remains. Personally, I always leave it on because it doesn’t really bother me, but I know a lot of people remove it.
Timesaving tip: If you’re short on time or cooking the tenderloin whole, it’s perfectly fine to leave silver skin and trim it off after cooking if needed.
What Wine to Serve With Pork Tenderloin
A buttery Chardonnay, a dry Provence Rosé, or a light Pinot Noir all complement the garlic butter without overpowering the pork.
What to Serve With Baked Pork Tenderloin
Pork Tenderloin Recipe FAQs
This recipe calls for baking/roasting at 380 degrees in a foil pouch.
While this is lower than many roast recipes, it works with the pouch to keep your pork from drying out and staying tender and juicy!
We have in the past called for 350 degrees for this recipe, but after reader feedback have adjusted the recipe to be 380 degrees – high heat, but not so hot the outside cooks and dries out while the middle takes longer to come to temperature.
It’s important to use a meat thermometer to ensure that the pork reaches an internal temperature of 145°F (63°C) in the center before eating.
This recipe will result in juicy, tender pork medallions – for a steak – so we are cooking it fast, like a beef steak.
This recipe is great in a slow cooker, too – but will have a different texture. The outside sear won’t be as crisp, and the meat will have a softer texture.
You can use either fresh or dried herbs in this recipe.
If using fresh, you might want to add a bit more, since dried herbs are more intense.
Pork can be slightly pink and fully safe to eat as long as it has reached 145 degrees internal temperature.
Remove the meat from the oven at 140 degrees, opening a small bit of the foil pouch to release steam, rest, and carry over cook until the meat is 145 degrees internally after a 10-15 minute resting period.
Meat can be reheated in a foil pouch, baked in the oven at 350 degrees until it reached 140 degrees F.
It can also be pan fried with a little butter, or microwaved, to reheat. Use or reheat pork within 3-4 days.
If your meat has a large silver skin, you may remove it. However, if you don’t want to remove the silver skin, this method will give you tender results, regardless.
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Please also help me share on Instagram, Facebook, and Pinterest!
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Best Easy Baked Pork Tenderloin
Equipment
Ingredients
- 1 bottle Italian Salad Dressing, optional marinade
- 2 tbsp extra virgin olive oil
- 1 tbsp sea salt
- ½ tsp fresh cracked pepper
- 2 lb pork tenderloin
- 4 tbsp butter, sliced into 4-6 pats
- 2 tbsp diced garlic
- 1 tsp dried basil*
- 1 tsp dried oregano*
- 1 tsp dried thyme*
- 1 tsp dried parsley*
- ½ tsp dried sage*
- *OR 2 tbsp Italian Herb Seasoning Blend
Instructions
- (Optional) Place pork tenderloin in a Ziplock bag or bowl and cover in the Italian Dressing, marinate for 12-24 hours.
- Preheat oven to 380 degrees.
- Line baking sheet with aluminum foil.
- In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
- Generously season meat with salt and pepper.
- In a large pan, heat oil until shimmery.
- Add meat to pan and quickly sear on all sides until dark golden brown.
- Transfer to baking sheet.
- Generously coat with herb mix.
- Place pats of butter on top of the pork.
- Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 30 minutes for a 2lb roast)
- When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
- Slice against the grain and serve immediately.
- To store leftovers, place in an airtight container and keep in refrigerator for up to three days.
- To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
- To reheat, let thaw naturally in the refrigerator overnight, and bake at 380, wrapped in foil, until piping hot when ready to serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh My Gosh!! Truly the most amazing pork tenderloin recipe I’ve ever made! This one will definitely be in our monthly rotation. My daughter said that it was even better than her favorite meal that I make. This one is a keeper!
Hey Courtney, thank you for posting all your recipes and for giving us the tips or the chance to jump to the recipe if we are too time constrained to read them. I was wondering about what you think of using the leftover juice from the foil to make a sort of sauce, but something a little more substantial than the butter and herbs left over in the foil. Any ideas?
It is really delicious to do that! Add a bit of butter and stock in a saucepot, add to the drippings, and bring to a boil to reduce down into a sauce – YUM!
Made this. I didn’t have most of the herbs so I used marjoram, fennel pollen, and zataar mix (with a bit of oil to make it a slurry) and OH MY GOSH it was so good. I used an ovensafe skillet to brown the meat (mine was 1/2 pound so I scaled accordingly), then just slathered on the herbs and butter, then moved the skillet to the oven to finish. It was absolutely incredible. Such complex flavors and so deliciously moist. (That word’s okay when it’s about roast meat, right?)
I’ve never done a tenderloin before, but you can count on this becoming part of my regular rotation. Excellent recipe. Thank you for sharing it.
Recipe OK.
BUT site design dreadful. Plus far too many repetitive ads. Ads playing videos etc. I know you have to make money but this is ridiculous. I won’t be visiting again!
You can click the “skip to recipe” button RIGHT AT THE TOP.
Just use adblock, it’s a wonderful tool. Also, all the info on this page is great!
Was still pink in the center..
Pork actually can still be pink in the middle now and safe to eat according to new FDA guidelines – but that is why I reccomend going by meat thermometer, not time.
Very delicious, will be making again
This was really easy to make and came out delicious! The only change I made is I used fresh herbs. Thanks for the recipe!
Grrrrr! Sooooo frustrating having to scroll thru a bazillion ads just to get the recipe. Scratching this site and similar off of my favorites
There is a “skip to recipe” button in the top left corner.
I literally looked for the comments just to say get to the recipe and quit yammering. It’s so annoying having to scroll through a god damned monologue, just to get to the recipe.
You know how to not overcook? By following the recipe.
There are SO many people who have a hard time in the kitchen, I am providing that extra info for them. Not everyone is comfortable cooking and information you might think is common sense or well known might not be accessible to everyone. For that reason, I have a “skip to recipe” button in the top left corner you can click that takes you straight to it, so I can continue to help readers who want extra info – and take those who are simply too inconvenienced by less than one minute of their day to scroll right too the recipe.
Wow. That’s one of the nastiest comments yet if it was directed to the author/cook. If so, you are living up to the crap of 2020.
It’s always directed at me…. I’ve insulted so many people in the gravest way of trying to make a living 😉
I hope you don’t have any kids
Thank you so much! Thank you for this wonderful recipe! Thank your for being so thoughtful to go into detail of how to make this dish! You are truly passionate and thoughtful about helping others, especially those who are new to cooking! I don’t understand why people have to be so hateful and make their opinions so known. It’s truly disappointing that people can’t just show some kindness. I look forward to more of your recipes!
Lol, i have two. I assume I annoy you as much as I annoy them?
No need for that language.