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I’ve been making pork tenderloin with a method I perfected when I was a newlywed and frustrated with recipes I always seemed to mess up – and I go back to this recipe time and time again because it truly is the Best Baked Pork Tenderloin Recipe with the best flavor!
I perfected a foil-baking method that steams and roasts the seared meat as it cooks – all in a sauce that requires nothing more than some time in the oven. This recipe has become a viral hit since its original publication in 2012.
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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
How to Bake Pork Tenderloin
When I was first learning how to cook at home for myself, I came up with this foolproof method that will be your next go-to. I didn’t grow up eating a lot of pork because my dad wasn’t a fan of it – so when I got married and I was making more of the food my husband loved, it took me a while to find a Pork Tenderloin Recipe that didn’t make a huge mess, stick to the pan, dry out completely, or just give super bland flavor – so I worked to make the perfect recipe for super tender, juicy pork like I’d get in restaurants.
For a slightly sweeter kick, check out my Teriyaki version.
Ingredients for Foil Pouch Baked Pork Tenderloin
- Extra virgin olive oil – olive oil is a great lightly flavored fat that is perfect for browning pork in before baking. Since our meat doesn’t have much fat, it is helpful to add oil to a pan to help brown it quickly without cooking through, for the best color and extra caramelized flavor!
- Celtic sea salt and fresh cracked pepper – I find using a high quality celtic sea salt not only improves the flavor of foods, but doesn’t have as high a sodium content as table salt, even though it often has a “saltier” flavor. Likewise, we prefer using freshly cracked pepper for the most intense and flavorful heat from peppercorns.
- Pork tenderloin – a fabulous low carb, lower fat meat that has a classic light, clean flavor and juicy texture when baked – the meat is easy to pair with other dishes, doesn’t contain much fat or gristle for picky eaters to fuss over, and is easy to prepare for beginners.
- Butter – butter helps to add flavor and fat to this recipe by acting as a baste for our pork as it cooks in foil after browning, and mixes with pork’s juices and herbs to create a rich delicious garlic butter sauce that is great drizzled over sliced meat when it is done cooking.
- Garlic – garlic has a pungeant, earthy flavor that is a nice addition to pork’s light flavor, making it meatier, and giving a richer, more developed flavor. You can use a couple of teaspoons garlic powder to add even more garlic flavor.
- Basil*
- Oregano*
- Thyme*
- Parsley*
- Sage*
- *OR 2 tbsp Italian Herb Seasoning Blend – you can mix your own Italian Herbs or use pre-mixed herbs, fresh or dried, to flavor pork. Since our meat has a light flavor, we’re going with classic Italian herbs that won’t overpower the pork and make a lovely sauce when mixed with butter as pork bakes. See other herb and flavoring ideas below.
How to Bake Garlic Pork Tenderloin in a Foil Pouch:
Prep
Preheat oven to 350 degrees. Line baking sheet with aluminum foil. 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 herb mix. Place pats of butter on top of the meat.
Bake
Wrap in foil, 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.
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.
Should I Sear Pork Before Baking?
Brown before roasting. Get a good sear in a cast iron or heavy pan before baking. Getting a good sear first helps seal in the juices from the pork and brings a rich, caramelized flavor that makes this recipe irresistible! Searing meat before baking also helps it look less gray, giving it a much more appetizing appearance.
Pork Loin vs Tenderloin
I get a lot of questions on this recipe on whether to use a tenderloin or loin – and what the difference is between the two since they are similar cuts from the pig, and can both be used in this recipe. The two cuts are from similar areas (off the back of the pig), and are both leaner and respond to the same cooking methods, but a tenderloin is much longer and skinnier.
- Loins tend to be much fatter, much heavier, and over 3 lbs – while a tenderloin will be longer, skinnier, and around 1-2 pounds.
- For this recipe, I am calling for a Pork Tenderloin – but a loin will also work with the modification for time below. If you’re going for a one-pot pork loin dinner, please check out my knockout Garlic Herb Butter Pork Loin and Potatoes recipe!
- To make this recipe with a loin, which is larger and thicker than a tenderloin, continue with the recipe exactly as called for below, but plan on an additional 20-30 minutes (this will vary depending on your loin – I always advocate for cooking off temperature, rather than time, when cooking meat, but this time-frame should help you plan your dinner around.)
My Pro Tip
Recipe Tip
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 Get Perfect Baked Pork Tenderloin
These tips for how to cook tenderloin in the oven will help you get a perfect dinner, no matter what herbs or marinades you use with it!
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How to store leftovers. If you love this easy recipe, but can’t eat it all, never fear – it is beautiful and delicious as leftovers.
- 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.
How To Reheat Leftovers. Let frozen leftovers thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve. If reheating from the refrigerator, 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.
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. I’m not calling for marinade in this specific recipe because we’re wrapping it in foil and slathering it in butter so it cooks in its own sort of gravy (I designed this recipe to taste great even if you didn’t remember to marinate) – if you’d like to kick your dinner up a bit, or are trying a different technique, marinating makes this recipe taste even better.
Remove silver skin. If your meat has a large sliver skin (the tough, white membrane that is often trimmed off and removed by many grocers, but is sometimes still left on), you can remove it by making a small slit with a sharp knife and pulling the membrane off the tenderloin to remove before marinating and cooking. This process is just like removing silver skin from ribs.
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!
What to Serve With This recipe
What Wine to Serve With Pork Tenderloin
If you’re looking for wines that compliment pork without overpowering it, try some of my favorite wines to pair with this dish:
- Chardonnay: A buttery, oaked Chardonnay complements the rich, garlicky flavors and the tender texture of the pork. Look for one from California or Burgundy.
- Viognier: This aromatic white wine with floral and stone fruit notes pairs beautifully with the garlic butter, adding a nice contrast to the savory dish.
- Sauvignon Blanc: If you prefer a lighter white, a Sauvignon Blanc (especially from New Zealand or the Loire Valley) has enough acidity to cut through the richness while highlighting the garlic.
- Pinot Noir: A light-bodied red like Pinot Noir has the right balance of acidity and red fruit flavors to complement the pork without overpowering it.
- Grenache: This versatile red has a soft, fruity profile with mild tannins, making it an excellent match for garlic and herbs.
- Gamay: Known for its light and fruity profile (think Beaujolais), Gamay works well with pork tenderloin, offering a fresh and lively contrast to the richness of the dish.
- Provence Rosé: A dry rosé from Provence is a great middle ground, offering freshness and fruitiness to balance the garlic butter flavors.
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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.
Recipe FAQs
What temperature should I cook pork Tenderloin at?
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.
Thank you for mentioning the click to recipe button! I like to read an entire post when I have the time for tips, and just because I appreciate the background of the recipe and the author themselves. But the quick button when returning to the page is a great to have.
Anyway, my questions are: What am I marinating the pork in? I might have missed it in your post but is it all the spices? I know it’s optional but I wanted to try this both ways.
Should I keep a meat thermometer in or will that let the steam out?
Also, any significant difference in time if I put two tenderloins in? (separate foils, same baking sheet)
Hi Lisa,
I am glad you enjoy reading the blog content, we get readers who like skipping and some who like reading. Marinating or brining a tenderloin 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. I’m not calling for marinade in this specific recipe because we’re wrapping it in foil and slathering it in butter, so it cooks in its own sort of gravy (I designed this recipe to taste great even if you didn’t remember to marinate) – if you’d like to kick your dinner up a bit, or are trying a different technique, marinating makes this recipe taste even better.
For more than one tenderloin they should cook about the same speed, be sure you check with a thermometer for doneness.
As far as the thermometer goes, for any large piece of meat like this, I use a digital thermometer that has a metal probe. I insert the probe before the meat goes in the oven and close the oven on the metal cord (it is designed to work with the oven door closed) and the alarm will sound when the meat is at the correct temperature. You can click this link to see the one I use, it’s a kitchen must.
Just a quick question; What’s with the seven photos that appear to be a pork tenderloin being prepped with flour, eggwash(?), bread crumbs & finally the prepped tenderloin in a foil pocket? Don’t see anything anywhere in the recipe including the added ingredients to bread the tenderloin or the process so why the photos with no explanation? Is it supposed to be an added alternative without any explanation? I’ve cooked tenderloins before but not breaded although it’s seems like a very interesting add….. thank you!
Hey Tom – the photos might just be coming up small, they are just showing the melted butter and herbs coating the pork, no breadcrumbs or eggwash.
I made this tonight. I took the tenderloins out of the aluminum foil. I cut them into slices. I put them in a casserole dish. I poured the juices on top of the slices. I put the tenderloin back into the oven and let the juices carmelized. I cooked foil wrapped baked potatoes and fresh green beans. It was delicious and both tenderloins were consumed. It’s a keeper!
Ok so I followed the recipe with two large tenderloin pieces. I mixed up the spices as the recipe said. I seared the tenderloin placed them in a baking pan rubbed on the mixture added butter covered everything in foil.
It’s terrible. The meat in overly garlicky and dry as a bone my wife and son both turned it down and I cooked some leftovers instead. Sorry not trying this again.
Hey G,
Sorry it didn’t work out for you, what a bummer! So, I’m guessing if it was dry as a bone your pork was probably overcooked. I really caution in the post to go off a meat thermometer vs cooking time since pork tenderloins can vary wildly with how thick they are and how fast they cook. I understand you don’t want to try this one again, but next time making a pork tenderloin, I’d keep that meat thermometer hand and remove pork from heat when it reaches 140 degrees at the fattest part of the meat, and let it carryover cook to 145. That will help your pork stay nice and juicy!
I’ve cooked this 1pork tenderloin like recipe calls for,stuck a ThermoPro into it and it was perfectly done just like recipe calls to do,could it be because you had 2tenderloins and you do know that port loin and pork tenderloin are 2differant type of pork?just wondering and trying to figure out why your meat was dry because I’ve done this so many times and it’s so juicy
Same thing here, followed recipe within 95%. Two tenderloins, which if anything will help the case. Super overcooked, came out of the oven at 175* and super dry. I had to throw both away.
Hey Joseph – Pork tenderloin can overcook very quickly – which is why in the recipe (and the notes above, which most people skip over, though I promise it’s not my life story) I caution to go by pork temperature, not by cook time. It does have to be checked partway through cooking to see how it is progressing, as pork tenderloins cook at different speeds, many ovens vary wildly, and the browning step can cook pork differently for each home cook doing it. I am so sorry you had to throw out your pork, and hope you have success with a reduced cook time in the future.
Hey can I pit like potatoes in the foil like on ur pork loin recipe ?? I love roasted potatoes but nkt sure never wrapped them with foil with meat ??
Heather – I have a recipe with a pork loin and potatoes actually! I don’t like to wrap the potatoes in foil with the tenderloin since they tend to get a bit soggy that way with all the liquid pooling in one spot (great for pork, not as much crispy potatoes). You can find that recipe here: https://sweetcsdesigns.com/garlic-herb-butter-baked-pork-loin-and-potatoes/
Can you brown and cook this pork tenderloin on the gas grill ?