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This easy baked pork tenderloin recipe is perfect for weeknight dinners. It’s tender and juicy, and because I’ve made it so many times, I can confidently say it’s the best recipe for baked pork tenderloin on the internet! (And the ratings on this recipe agree!)
Even if you’re trying to cook dinner while your kids are running around like crazy, you can still end up with tender, juicy pork that is absolutely delicious – this is the method I learned to get perfect pork every time, without having any formal culinary training.
First, we will sear the pork to make a nice golden crust, and then we will put it in a foil pouch with lots of garlic, butter, and herbs so it will stay moist in the oven.
This is the one recipe on my site I’ve made more than any other (well, maybe enchilada pie) and one of my top-requested recipes from friends and family! Pork tenderloin is one of my family’s favorite dinners, and while I have a few recipes on my site, this is the one I reach for time and time again, and with over 5,000 four-star reviews, you’ll see why.
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 Baked Pork Tenderloin Recipe
- How to Make The Best Easy Baked Pork Tenderloin
- Ingredients for Baked Pork Tenderloin
- Equipment Needed
- Step-by-Step Instructions to Bake Pork Tenderloin
- Why To 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
- Baked Pork Tenderloin Recipe FAQs
Why You’ll Love This Baked Pork Tenderloin 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!
For a sweeter twist, try my Teriyaki Pork Tenderloin.
How to Make The Best Easy Baked Pork Tenderloin
Pork Tenderloin in the Oven Facts:
| Prep time | 5 minutes |
| Cook time | 40 minutes |
| Total time | 45 minutes |
| Servings | 6 |
| Method | Quick 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 – Use this to brown the pork tenderloin. Pork tenderloin is very lean, so the oil will help it to sear instead of steaming. Also, it will help to prevent the pork from sticking to the pan when you sear it 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) – used to baste the pork during cooking, turns into garlic butter pan sauce with no additional effort.
- 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 it is one ingredient I measure with my heart.
- Italian herb seasoning blend – I use this because it’s so simple and easy to use and has a wonderful, well 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
Equipment Needed
- Cast iron or heavy pan/skillet – to sear pork in before roasting in the oven.
- Half sheet pan – to place the foil pouch on in the oven and prevent spills.
- Heavy-duty foil (or parchment) – to create a pouch for the pork to cook in and keep it perfectly juicy!
- Instant-read meat thermometer – the best way to avoid issues commenters have had below – always go by temperature, not by time 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 To Sear Pork First
Many recipes for baked pork tenderloin skip the step of searing the pork before baking it in the oven. It is possible to get good results without searing the pork first but searing the pork before baking it in the oven gives the pork a nice golden, caramelized crust and more flavor than if it was just baked in the oven.
The pork will also look a lot more appetizing. This lean cut of pork is very grayish looking when roasted in the oven, but looks fabulous with a golden brown crust from a quick sear!
I like to sear the pork first and then wrap it in the foil pouch to bake in the oven. But if you’re short on time, you can skip the sear and just season the pork and bake it in the oven for about 40 minutes until it reaches 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 my notes below.
- Not patting the meat dry before searing. Wet pork steams instead of browning.
When is Pork Tenderloin Done?
Remove from the oven at 140 degrees. Cooking to 145 means removing the 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.
Is It Better to Cook Pork Tenderloin at 380 or 400 Degrees?
It is better to cook pork quickly at 400 degrees, but in this recipe we are using a foil pouch, so the moisture from the pork and butter will circulate to help cook the pork quickly without drying out – so we will use 380 degrees.
If you are not using the pouch, cook at 400 degrees.
Can I use Parchment Instead of Foil?
Parchment paper can also be used for this recipe instead of foil. Just fold the parchment into a pouch like you would with the foil!
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?
This recipe is written for a pork tenderloin. A pork loin will work too, but it will need to be roasted in the oven for longer.
Since both pork loin and pork tenderloin are lean cuts of meat, the method for cooking them is the same – the cooking time will vary by about 10-20 minutes. I would use an instant-read thermometer to check the temperature of the meat to ensure it is cooked to your liking.
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 the 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 the 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 afterward – 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.
Pork Tenderloin 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 Pork Tenderloin 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.
Baked 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.
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Baked Pork Tenderloin Recipe
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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Too much garlic. The flavor was just not there. Would not make again.
Have now made this least a half a dozen times and always comes out perfectly. So tender and so good. I have shared this recipe with credit as well . The technique is spot on. I use Herbs de Provence instead of Italian seasoning and have never marinated. So good!
Thank you for sharing the recipe, so glad you love it!
great
Thanks!
I have a suggestion. The last pork tenderloins I got, they was a big difference in weight between the two of them. I seared them and put each one in their own packet of foil and I started checking the small one at about 12 minutes. I also suggest that everybody gets an instant read thermometer because it’s the one of the best purchases I’ve ever made. And yes, you can punch it right through the foil into the tenderloin, even if it has to go back in the oven. (I fear that a lot of the comments that are saying they had to cook for such a long time because the meat was raw might actually be cooking loins instead of tenderloins. It is also beneficial to make sure your oven is heating to the right temperature). This is an exceptional recipe and the only thing that might change for me are the herbs depending on what I have on hand. Outstanding!
Thanks, Anne!
Yea – the problem is, tenderloins vary SO SO SO wildly. I put that about 400 times in the post, but nobody sees it ???? and then yells at me about the time – but this is a go my temp, not by time kind of recipe.
Delicious!
This recipe is AMAZING! The pork is so juicy and flavorfull, it’s simple to make, and it uses ingredients I always have on hand. My picky kids devour it as well.
So glad you loved it thank you for the wonderful comment!