The Best Baked Pork Tenderloin Recipe

4.92 from 5547 votes
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This baked pork tenderloin recipe is the best tried and true method for juicy, flavor-packed pork baked in a cozy garlic butter sauce – it has been loved and shared by thousands of readers and is always a huge hit every time I make it at home!

When I was first learning how to cook at home for myself, I took a few weeks to master a few simple techniques after being frustrated with tough, dry pork – and I came up with this foolproof method that will be your next go-to.

We’ve been using this recipe for over a decade, and so have Sweet C’s readers – it is one of the highest rated pork tenderloin recipes, and one of our all-time most popular and most loved recipes!

sliced pork tenderloin with parsley on top of aluminum foil

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.

I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!

carved pork tenderloin sliced and garnished with parsley in a garlic butter gravy on tinfoil

Perfect Pork Tenderloin in the Oven

One of my favorite easy recipes has always been any kind of easy-baked main dish โ€“ one that is hearty, rich and delicious, super easy to make, and so delicious.

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.

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.

To make this dish, we’re going to quickly skillet-sear for better color and flavor, and then pop it into the oven where it cozies up to the most amazing garlic butter seasoning – making it’s own gravy right in the pan.

For a slightly sweeter kick, check out my Teriyaki version.

pork tenderloin sliced and garnished with parsley on tinfoil.

How to Bake 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.

Once you’ve gathered all of your ingredients, we’re going to follow this method:

  • 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. 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.
  • Bake. Transfer to baking sheet. Generously coat with herb mix. Place pats of butter on top of the meat. 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. When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
  • Enjoy! Slice against the grain and serve immediately.
sliced pork tenderloin in a foil pouch with butter and garlic

When is pork 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 a pork tenderloin at 350 or 400?

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 โ€“ while a tenderloin will be longer, skinnier, and around 1-2 pounds.
  • For this recipe, I am calling for a Pork Tenderloin โ€“ 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 Juicy 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!

See our web story here or an updated story here.

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

Recipe Tip

Go by temp, not by 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!

pork tenderloin in garlic butter on aluminum foil

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!

Is it better to bake pork at 350 or 400?

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 145ยฐF (63ยฐC) in the center before eating.

Should pork tenderloin be cooked fast or slow?

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.

Should I Use Fresh or Dried Herbs?

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.

Can Pork Be Pink?

Pork can be slightly pink and fully safe to eat as long as it has reached 145 degrees internal temperature.

When is pork tenderloin done cooking?

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.

How can I reheat pork?

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.

Do I need to remove silver skin from pork tenderloin?

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.

baked garlic pork tenderloin sliced and garnished with parsley on tinfoil.

What to Serve With This recipe

Serve this dinner with veggies, no knead bread, sautรฉed vegetables (this easy pan fried broccolini or this roasted green bean salad are favorites of mine), lighter air fryer french fries, or perfect buttery soft Parker house style dinner rolls!

We also LOVE to spoon Zhoug (Skhug) Sauce over meats – this tangy spicy cilantro sauce is heaven.

If you’re looking for a pork chop version, please check out my guide to cooking pork chops, as well as this garlic butter pork chop recipe that is super simple and a huge family favorite!

a slice of baked pork tenderloin on foil pouch

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More Like This from Sweet C’s Designs

4.92 from 5547 votes

Best Baked Pork Tenderloin

By: Courtney ODell
Servings: 6 servings
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
picture of sliced baked pork tenderloin topped with parsley on aluminum foil
The Best Garlic Baked Pork Tenderloin recipe – delicious easy melt in your mouth tender pork tenderloin baked to perfection in a buttery garlic sauce.

Ingredients 

Instructions 

  • (Optional) Place pork tenderloin in a Ziplock bag or bowl and cover in the Italian Dressing, marinate for 12-24 hours.
    raw seasoned pork tenderloin
  • 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.
    pan with browned pork tenderloin in it
  • 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)
    browned pork tenderloin on a piece of foil on a baking sheet
  • 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

Pork tenderloin might look pink in middle – if thermometer reads 145 degrees in center of tenderloin, it is fully cooked, regardless of color.
This recipe should be gauged on TEMPERATURE – not time – as tenderloin shapes and weights vary wildly.

Nutrition

Serving: 3ozCalories: 344kcalCarbohydrates: 2gProtein: 40gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 10gCholesterol: 131mgSodium: 1400mgFiber: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: American
Tried this recipe?Mention @sweetcsdesigns or tag #sweetcsdesigns!

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet Cโ€™s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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4.92 from 5547 votes (5,484 ratings without comment)

516 Comments

  1. Donna says:

    2 stars
    Too much garlic. The flavor was just not there. Would not make again.

  2. April says:

    5 stars
    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!

    1. Katherine says:

      Thank you for sharing the recipe, so glad you love it!

  3. Natalie says:

    5 stars
    great

    1. Katherine says:

      Thanks!

  4. Anne says:

    5 stars
    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 itโ€™s the one of the best purchases Iโ€™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!

    1. Courtney ODell says:

      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.

  5. Katherine says:

    5 stars
    Delicious!

  6. Robyn Ibarra says:

    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.

    1. Katherine says:

      So glad you loved it thank you for the wonderful comment!