This post contains affiliate links. Please read our disclosure policy.
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
- How to Make The Best Easy Baked Pork Tenderloin
- Quick Baked Pork Tenderloin Recipe Facts
- Ingredients for Baked Pork Tenderloin
- Equipment Needed
- Step by Step Instructions to Bake Pork Tenderloin
- Why We Sear Pork First
- Common Mistakes to Avoid When Baking Pork Tenderloin
- When is Pork Tenderloin Done?
- Is it Better to Cook Pork Tenderloin at 380 or 400 Degrees?
- Can I use Parchment Instead of Foil?
- Pork Loin vs. Pork Tenderloin
- How to Store and Reheat Pork
- My Top Tips For Juicy Baked Pork
- Pork Tenderloin Recipe FAQs
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!
How to Make The Best Easy Baked Pork Tenderloin
We’ve broken this dish down step by step with every bit of information you’ll need to get a perfect dinner your whole family will love – and so you can understand what ingredients and methods we will be using – and why – so you can feel confident to make swaps and changes on your own.
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!
Step by Step Instructions to Bake Pork Tenderloin
Once you gather your ingredients, we will use my trusted method:
Prep
Preheat oven to 380 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 380 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 – and calls for 380 degrees.
If you’re skipping the 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 | +10-20 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 steps below.
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. Plan for 10-20 additional minutes in the oven for a pork loin, and 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 four 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.
- 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.
Variations to Try
- Honey Mustard Pork Tenderloin – swap the garlic butter for a mix of honey, dijon mustard, and a splash of olive oil for a sweet and tangy twist.
- Cajun Pork Tenderloin – season with Cajun spice blend instead of Italian herbs for a bolder, spicier crust.
- Citrus Herb Pork Tenderloin – add orange or lemon zest to the garlic butter for a bright, fresh flavor.
- Balsamic Rosemary Pork Tenderloin – drizzle with balsamic glaze and swap in fresh rosemary for a slightly tangy, earthy variation.
Air Fryer & Grill Variations
No oven? No problem!
Air Fryer: To make this in the air fryer, season and sear the pork tenderloin as directed, then air fry at 380°F for 15-20 minutes, flipping halfway through, until the internal temperature reaches 145°F.
Grill: To grill it, sear over direct heat for 2-3 minutes per side, then move to indirect heat and close the lid, grilling for 15-20 minutes until it reaches the same 145°F internal temperature. Let it rest 5-10 minutes before slicing either way.
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
This garlic herb pork tenderloin pairs well with almost anything, but a few of our favorites are mashed potatoes or lemon butter rice to soak up the pan juices, roasted vegetables like asparagus or green beans for an easy one-pan-feeling dinner, or a simple side salad to keep things light.
For something a little heartier, try it alongside Spaetzle, or serve it up with warm dinner rolls for soaking up every bit of that garlic butter.
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!
Share on Facebook
SharePin this now to find it later
Pin ItFollow on Instagram
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
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.
See our web story here or an updated story here.
Dear Courtney,
Thanks for the great recipe. I’m a 37 year old that has never had to cook for myself or anyone else. This was my first time attempting to cook a proper meal that doesn’t come out of a package. I thought that was a good thing to do as a present to my wife for our 10 year anniversary. I know, I know not a huge thing for most people to simply just cook a meal but as I try to evolve as a person and expand my knowledge it helps to have a well laid out instruction manual to help a person like myself. In a year from now I have to move away from my family for schooling and I need to learn how to cook so I just wanted to thank you for the help. P.S. the meal turned out good, very tasty but when I make it again one day it will probably turn out better with more practice in the kitchen. I lack some of the basic knowledge that will come with time.
Hi Eric,
Great post and great confidence. Follow recipes closely and pay attention to detail as every time you make something it usually turns out a little better each time, especially as you may want to add some of your own touch on certain recipes. And as for the wife, you’ll be preparing many more meals and she will like it and I bet you will too…
Wow! This was such a great tasting recipe and I, for one, like to read the tips that lead up to the recipe as it always gives insight into things I may not have thought of. I’ve been cooking for 40+ years and can never have too much information. As for those who were too lazy to hit the “Jump to recipe” button, you might want to think about making toast for supper or maybe your finger is too tired to scroll because you’ve been pointing it too much? Also, if you’re such a great cook, why are you looking up recipes for pork tenderloin?
Thank you. Just had it tonight. It was delicious. I can’t understand why someone would complain that you are writing a lot of interesting information. It took me about 19 seconds to scroll down. 19 minutes! Hmmm.
Ive been cooking for close to 50 years so I know my way around a kitchen, but I do appreciate the comments and advice from the cook who is experienced with the recipe. Many times there are tips and tricks to a recipe to make it the best and I appreciate those. Sometimes if I’m too busy I use the “skip to recipe” button. The snarky comments made on this site have once again shown us people who are inconsiderate and disrespectful. Your grace in handling them is a testament to your obvious good character. I’m excited to make this recipe and will be back to check out other ones from your website.
I need to cook 3 pork tenderloins…should I cooke separately, or an I cook all at once?
You can cook all at once – it might take a bit longer but it will be fine! I’d wrap them in their own pouches of foil otherwise all will be the same!
Loved this recipe! The time took me longer than it said which means I need to figure that out and the hubs said to sear it longer however, all in all we loved it. Flavor was in point very herby and tender. Since we are eating less carbs we paired it with asparagus but man some mashed potatoes or yams would have gone so good with these.
Thanks for adding all the tips before, that helps so much and for the negative comments, take it for a grain of salt. Negative comments help but I find some people have nothing better to do than spread just that…negativity.
I cook pork tenderloin frequently… My kids love it and it honestly it’s a cheaper cut of meat and lean! I sear my tenderloins in a cast iron pan on the two fattest sides for three minutes each and then the other two edges for one min each. This probably would reduce the cooking time some in the oven. I use this method pretty much all the time and change the meat flavor by doing different glazes or using different herbs. It is a great fast weekday meal once you perfect the technique!!
On point! Can’t wait to make this again and again! Thank you so much for the extra tips. I have NEVER made a pork loin so the tips helped me a lot!
I am not new to cooking, been cooking family dinners since I was 9. I am now 70 and one of my hobbies us reading recipes in n books, magazines and on the net. I don’t often cook a recipe untweeked I saw this recipe and thought YES!
I normally cook one new recipe on average every week and so many I think, ‘nice, but wouldn’t make again’. Not this one, this is now my firm favourite. Thank you. My husband and I loved it. The only changes I made is that I used fresh thyme and sage.
Never got to the recipe. Too much scrolling! I don’t want to read a book, I want to see the recipe! Good lord!
there is a “skip to recipe” button, and the table of contents is clickable, so you don’t have to read a book or scroll.
I love the table of contents feature. VERY helpful!
I realize not everybody wants the extra information – and some do. So glad you found it useful!
Yeah, well the “skip to recipe” button needs to be like 5 times bigger because it is so easy to miss. The recipe was good though once I found it.
There is also a clickable table of contents where you can click on what section of the post, including the recipe, you’d like to get straight to.
Maybe glasses would help you out. Don’t use this site if it is not set up so you can easily see the skip to recipe button. Such pettiness instead of appreciation for good tasting food.
It’s in the oven now and the house smells WONDERFUL! Thank you for this easy recipe and yes, I read through the whole thing and it was very informative! Thank you! Smothered some fresh Savoy cabbage to go with it, and a pot of rice and using the juices to pour over… yum yum!
No kidding! No button to skip either so I’ll just skip the recipe all together. What a terrible website!
There is a skip to recipe button at the very top of this post. There is a clickable Table of Contents right underneath that will take you to any part of the post you’re looking to get to – INCLUDING THE RECIPE. All of the stuff you think is terrible is information people have asked for to help make a better meal for their family and I am happy to help with. If you think that’s terrible, and I’m terrible for both providing it AND a way to bypass it, I don’t really know what I can do to make you happy.
I’m making this right now! Smells delicious! I’m so excited to have found this! I’ll check back later!
Wonderful Nancy. I will take your place.
Sad as it was one of the best I have cooked in a while.you missed a truly delicious recipe. Your loss.
I’m not sure if you understand how blogs work. You are getting this recipe for free. It took a lot of time for the blogger to create and post about it. The site makes money on ads and scrolling is what allows that to happen. Buy a cookbook at the store if you don’t like it.
Yes there is a skip button. Maybe you were in such a crazed and frenzied rush that you didn’t allow the page to load fully? It’s really disrespectful to come here and specifically make a snide comment that a button isn’t there when it absolutely is there. Maybe you should slow down just a tad before you have a heart attack.
That’s unfortunate. Reading about the recipe is one of my favorite parts and the reason I and most “read” blogs
That doesn’t help with whether the recipe is good or not which is what people are interested in. You could have just hit “Jump to Recipe” button she so kindly added.
Hey Missy. – guess you didn’t bother to read the SKIP TO RECIPE button – perfect for important people who don’t have time to read directions. ?
That’s what the “skip to the recipe” button is for. I guess you didn’t read that part either! Personally I find all that information very useful.
It would be nice to censor or refuse to publish comments with foul language and inappropriate comments. There is already too much of that around!
Jo