Roasted Pork Tenderloin Recipe
You’ll love this tried and true, quick and easy method of preparing Pork Tenderloin. Searing the tenderloin forms a lovely crust sealing in the natural juices and the meat is so tender!
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This is our favorite baked pork tenderloin oven recipe. It requires zero marinating time! Piercing the tenderloin with a fork allows the seasoning to penetrate deeper and you don’t have to marinate the meat for hours. The quick prep makes this a perfect option for unexpected company or a hungry family.
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Watch how to Cook Pork Tenderloin:
Pork tenderloin is also reasonably priced (we paid $18 for 4 tenderloins at Costco), and I think it’s just as satisfying as steak! If you haven’t tried it, you must! It’s also easy to double or triple the recipe to feed a crowd because it always disappears fast and leftovers taste just as good the next day sliced into sandwiches or served as a side. I’m confident this baked pork tenderloin will become a go-to family favorite for you.
Pork Tenderloin Ingredients:
You will create your dry rub for pork tenderloin with just salt, pepper, Italian seasoning, garlic powder and ground coriander. If you don’t have coriander, you can omit it and the recipe will still work. I love finding recipes where all of the ingredients are already in my pantry!
How to make Roasted Pork Tenderloin:
Prep: Preheat oven to 400˚F with the rack in the middle.
How To Remove Pork Tenderloin Silver Skin: Trim tenderloin of fat and any silver skin and pat dry with a paper towel.
1. Combine 1 tsp sea salt, or to taste, 1/2 tsp freshly ground black pepper, 1 tsp Italian Seasoning, 1 tsp garlic powder and 1 tsp ground coriander.
2. Pierce pork loin all over with a fork and rub with 1 Tbsp oil than sprinkle onto the tenderloin. Use your hands to rub the spices into the tenderloin until evenly coated.
3. Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
4. Place in the oven and bake uncovered at 400˚F for 13-15 minutes, flipping the tenderloin over halfway through baking. Bake until center of pork registers 150˚F (I have let mine get to 160 and it’s still super tender) then transfer to a cutting board and let meat rest 5-10 min before slice into rings to serve. It doesn’t need a sauce, but it is also really good served with A1 or BBQ sauce.
What Color is Cooked Pork Tenderloin?
*The USDA now recommends letting the tenderloin get to 145˚F and letting it rest at least 3 minutes. With a perfect pork tenderloin temperature of 145˚F, the meat will still be slightly pink in the middle.
I highly recommend a digital (instant read) thermometer like this one will help you achieve the perfect doneness.
More Pork Recipes You Will LOVE:
- Pulled Pork Recipe – a slow cooker recipe that melts in your mouth
- Pork Schnitzel – a pork chops recipe that is crispy outside and juicy inside
- How to Make Homemade Sausage – entertaining video tutorial; start to finish
- Juicy Pork Meatballs – like you’ve never tried before with secret ingredient!
Baked Pork Tenderloin Recipe (Print-Friendly):
Roasted Pork Tenderloin Recipe
Ingredients
- 1 tsp sea salt, or to taste
- 1/2 tsp black pepper, freshly ground
- 1 tsp Italian Seasoning
- 1 tsp garlic powder
- 1 tsp ground coriander
- 2 Tbsp olive oil (extra light), or vegetable oil, or avocado oil*
- 1 1/2 lb Pork Tenderloin
Instructions
-
How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the rack in the middle.
-
Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork and rub with 1 Tbsp oil.
-
Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated.
-
Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
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Place in the oven and bake uncovered at 400˚F for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers at least 150˚F then transfer to a cutting board and let meat rest 5-10 min. Slice into rings and serve.
Recipe Notes
*Oil used should have a high smoke point.
**Pork tenderloin is very juicy and does not need a sauce, but it is also really good served with A1 or BBQ sauce.
Is your mouth watering like crazy? Try this pork tenderloin recipe once and you’ll make it over and over!
P.S. Don’t miss our top 5, most viral recipes of 2017 – everything about these is good!
Natasha Kravchuk
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Another great recipe and great dinner! My favourite pork tenderloin by far. The seasonings are perfect and I wouldn’t change a thing.
Thank you so much for sharing that with me, Heather! I’m so happy you enjoyed that.
Followed recipe to the letter. Meat thermometer is a must. Take pork out at 145. Absolutely delicious. E
I’m so happy you enjoyed that. Thank you for sharing that with us, Scott!
Awesome! The pork was so tender! Thank you. This way of cooking pork tenderloin is a keeper. Loved it.
I’m so glad this is a keeper, Maria! Thank you so much for sharing that with me.
Très, très bon et super tendre.
Simple et rapide. Merci Natasha!
Very good !
Thank you!
Absolutely wonderful made as recipe suggested very tender and full of flavor. My Christmas dinner was a success will surely make this many more times. Thank you Natasha, will definitely be making more of your wonderful dishes.
That’s so great! It sounds like you have a new favorite, Dee!
This made a delicious, moist pork roast. One of the best I’ve ever made, and it was so simple! Will definitely make it again.
I’m so happy you loved this recipe! Thank you so much for the fantastic review!
Hi Natasha, love your page.
Question if Im doing my porkloin today to eat tomorrow afternoon(Christmas eve), how do I reheated it?
Hi Isabel, we enjoy it fresh but it is possible. I would just cook it and reheat it later over low heat. Leftovers of this meat taste great, even after it’s been sliced. Here’s what one of our readers wrote: “The most tender pork I have ever prepared. My spices were parsley,sage, fresh rosemary and thyme with sea salt anf fresh ground pepper. Followed directions exactly and was the best tenderloin …. a bit pink in the center and so moist. Made a nice gravy by deglasing the pan drippings. Even leftovers after two days were still as tender and moist. My new favorite pork recipe. Delicious Natasha… thank you” I hope that helps.
Love your recipes Natasha. PLEASE a cook book from you soon. Happy Holidays
Aww, thank you, Barbara! I don’t have a cookbook out yet, but it’s on my list of life goals and we’re working on it!
Always perfect. Natasha timed this perfectly.
As a “ single lady” the left overs turn in to pork fried rice .
That’s a great idea, Kelly! Thank you so much for sharing that with me!
This is so good! Tried as is and my family loved it. Will definitely be in the dinner rotation now!
That is awesome, glad you found a new favorite recipe!
I made your pork tenderloin recipe for dinner tonight. It was delicious. This will be my go to recipe from now on. I enjoy watching your videos. May you and your family have a great holiday.🎄
I’m glad you enjoyed it, Pat! Thanks for the review.
Hi, this looks delicious. I can’t wait to make it. The link you have for the digital thermometer no longer works.
I hope you love this recipe, Amber! I use this Thermapen here for an instant read. This in-oven thermometer is also a favorite!
Natasha, have you ever brined a pork tenderloin? They are tender and juicy without brining, but I wonder if brining would make them even better.
Hi Sharon, I have not tried brineing a tenderloin before. If you happen to test that, I’d love to know how you like it.
Excellent pork tenderloin!! So moist, tender and delicious! Just make sure not to overcook in the oven.
Have done this 3 times. 2ce came out great. One time was a little tough….cooked just a minute or so too long. Check the thermometer 😉
Thanks for your good comments and feedback, Cindy!
I had two tenderloins (COSTCO!) so I doubled the rub recipe. Didn’t have sea salt so I used Morton’s kosher salt. I even tried googling to see which is “saltier,” kosher or sea salt. Inconclusive. So I just subbed 1:1. Bad move. Pork came out perfectly cooked but definitely too salty 😭 I think it will be ok on a sandwich but, damn! So sad.
Hi Gwen, it’s less about the strength of the salt and more about the quantity. A course grain salt like kosher usually requires more since it’s not as compacted and a fine grain salt like table salt usually requires less. Fine Sea salt is closer to table salt.
Made this recipe and let it rest in foil instead of just cooling off and captured the juices in the foil for some gravy and fries, worked out very well, thanks for recipe!
Great idea! Thank you so much for sharing that with me.
Just made this and it was so good and easy. Usually make our tenderloin on the grill, but it was raining.
Have been making so many of your recipes during stay-at-home cooking. Love that they are easy and usually have most of the ingredients.
Margie Hilton
Thank you for your review, Marjorie. Glad you loved this recipe!
I made this tonight for dinner and we loved the flavor and how nice and tender it was. The meat was slightly pink when I sliced into it but based on your note and the hundreds of cooking shows I’ve watched, I know that’s just fine. Thanks for another great recipe!
Hi Kathy! A little pink is so good here! I bet it was so tender and delicious!
This is the best pork tenderloin recipe I have tried, my search is over!
That’s so great! It sounds like you have a new favorite, Lisa!
I made this for dinner tonight and it was quite tasty and extremely tender.
Thanks, Natasha!
You are very welcome. Glenda. Thanks for your review, I’m happy that you enjoyed this recipe!
Natasha, you have done it AGAIN!! This recipe comes out SOOOO much more tender, juicy and flavorful than even the instant pot! Moist and tender with every bite and not needing any sauce!
Triple A+👌🏻
Thank you!!
That’s great feedback, thank you for sharing! I’m glad you enjoyed this recipe, Cindy.
I have made your recipe and the pork tenderloin was delicous.
Do you have a recipe for gravy for this roast?
Hi Shirley, I don’t have one specific to this recipe, but I do have several great gravy recipes you might love.
OMG. This was absolutely fantastic. The crust on the meat was so flavorful. And it was totally juicy. Mine took about 20 minutes to cook but I don’t have an oven safe skillet, I put it on a little rack so that takes more cooking time. I ate almost the whole thing (I did let my SO have a bit). Another killer recipe for my permanent files. Thank you.
That’s so great! It sounds like you have a new favorite, Carol!
Wow! Our pork tenderloin was flavorful and moist. This recipe was perfect! Thank you!
You’re welcome! I’m so happy you enjoyed it, Beth!
Absolutely delicious! Followed your recipe as written. My husband recently had open heart surgery and this is, as you commented, a great alternative to steak. My husband loved it! Thank you Natasha! Your recipes never disappoint!
You’re welcome, Mia! I’m glad he and you both enjoyed it! I hope he has a speedy recovery!
Can I cook two tenderloins at once, since they come in a two-pack? Same temp and cooking time?
I would cook one at a time unless you can get them on the same rack.
I used some spices/herbs I had on hand – Old Bay, garlic powder, salt, and parsley. I didn’t pierce it but followed the cooking directions exactly and it turned out really moist and delicious. I will definitely do this again.
I’m so glad that worked out okay, Lori! Thank you so much for sharing that with me.
Perfect! I followed recipe to the letter and had the juiciest, most tender pork tenderloin ever! Husband loved it! Recipe is definitely a keeper. Thanks for the rub suggestion. I always felt that I had to marinate to get meat that was this tasty, but not so. Again…simply perfect.
I’m so happy to have read your review and feedback, Judy. That’s fantastic, thanks for sharing that with us!
All her recipes are so easy & so tasty. Doesn’t matter if cooking for small or large family she shows you how to adjust it.
That’s a very nice comment, Judy. Thanks for that!
Excellent recipe. Cooked just right
I’m so glad you enjoyed it!
By piercing the meat will result in nothing. The wound closes up not allowing any marinade to enter the meat. Don’t be influenced by some of these “you can do it” ads.
Hi Natasha!!
Thank you for the great recipe! Our whole family loved the flavor and this was super easy to make!
I was wondering if you make this ahead and marinate the pork, let’s say like overnight, will the pork be too salty?
Should I add less salt in that case?
Hi Kyoko! Marinating it overnight will work. I peeked through the recipe comments, and it seems several readers have tried that. I haven’t tried it myself to advise on the salt; if you happen to experiment, I would love to know the outcome.
I wish I could attach a picture! Before putting in the oven I added quartered redskins and fresh green beans! Wow this is a great recipe for my big and busy family of six! Whenever I don’t know what to make for dinner I scroll through your recipes. They never disappoint!
Yummy! That sounds delicious! Thank you so much for sharing that with me.
This is the best recipe i have ever used , you out did your self again nice lady. i do most of the cooking in my house because its my hobby and following you makes life easier. Looking for a good fish stew recipe, tried a couple but not so great.
Thxs
Sal Cannizzo
That’s so great, Salvatore! Having cooking as a hobby is definitely a bonus! I’m glad you enjoyed this recipe! We have a fish and shrimp soup here but not a stew, thank you for that suggestion!
Love your recipes. Going to give this a try this evening.
I hope you love this recipe, Sharon!
I recently bought a tenderloin and was planning on cooking it the same way I always do, which we love. After coming across your recipe I’m going to change it up and try this. It looks so good! I have tried a few of your recipes and they’re always wonderful.
That’s just awesome! Thank you for sharing your wonderful review!
The tenderloin looks good THe Lady Looks super beautiful
I hope you try this recipe soon! Thank you for that wonderful compliment!
This is absolutely delicious! I’ve made it twice this week. Just the perfect amount of seasonings. Thanks for sharing
You’re welcome! I’m so happy you enjoyed it, Diane.
Is there a substitute I could use for coriander? I don’t have that.
Hi Cindy, someone else shared that they used cummin and loved the result. You can also omit coriander from the recipe and it will still work.
My husband and both love this recipe! So quick and easy and delicious! I’ve made it several times!
Hello Amy, that’s perfect! Thanks for your great review and I hope you’ll both enjoy every recipe that you will try.
This is sooo good and EZ to make.
Love your recipes and high energy videos.
Thank you for that wonderful comlpliment!
A simple yet full of flavor recipe. I was looking for a way to roast a pork tenderloin and this was the recipe with all the comments. That’s usually a good bet, especially with 5 stars. We weren’t disappointed. Made it as written. Came out wonderful. Thank you!
Hi Dan, that sounds so great! I’m happy that you found and loved this recipe. Thank you for your fantastic review!
Hi Natasha. Love all of your recipes. Thanks for dedicating your time so that we can have wonderful recipes.
Silly question for the day ! I always follow your seasoning but when making this recipe I always have half of it leftover. I know you loose some of the seasoning when browning the meat but do you actually use the full amount. I season the meat fully but wondering if it needs to be coated and applied much thicker ?
Hi Debbie, we use all of it listed in the recipe for that size tenderloin. Like you said, some will fall off.
Perfect in every way! It took longer in the oven than directed in the recipe, but every pan is different as is every oven. Everyone had seconds, which is unheard of in my house. This will be my go-to recipe!
I’m happy to hear that you loved it, Sam! Thanks for your wonderful review and feedback.
I made this tonight for dinner and it was excellent. Thank you!
You’re welcome, ELizabeth. Glad it was a success!
How long would you cook a 2.11 lb tenderloin?
Hi Dana, here’s what one of our readers wrote in, I hope this is helpful: “My husband & son both love pork, and this turned out tender & juicy My roast was 2 1/2 lbs. so I added 10 minutes to the cooking time. Thank you for making easy & delicious recipes for us average cooks!”
So delicious and very easy to make-full of flavor! Thanks for a delicious recipe 😋!
You’re welcome! I’m so happy you enjoyed it, Lynne!
Make it Tex Mex scratch the Italian seasoning instead add 1 tsp oregano 1 tsp cumin 1 tsp thyme 1 Tbs chili powder 1 Tbs brown sugar
Use Hormel peppercorn marinated tenderloins
Marinate tenderloin 30 min or overnight
use wine to deglaze pan and drizzle sauce over tenderloin along with the juices left on the cutting board
Thank you for your tips and suggestions, Sherry.
You have rewritten the entire recipe. You have a recipe for Tex Mex pork tenderloin.
I am sure both recipes are quite tasty.
So delicious and easy! Thank you for sharing.
I served with baked apples which is my favorite pork combo ❤️
Definitely on the rotation and I like the idea of pre-mixing the rub that your previous reader posted.
Yum! I’m so glad you enjoyed it!
What a delicious recipe for Pork Tenderloin. It’s tender & full of flavor. This was a hit with my family!
That’s the best when the entire family loves a recipe! Thank you for sharing that with me, Kelly!
Hi Natasha, what’s that sheet of paper that you have on your cutting board? I want to use something like that so I don’t dirty up my whole kitchen as I’m handling the raw meet, but since I’m new at cooking I’m not 100% sure what to use that is tough enough so it doesn’t tear or leak too much. Any recommendations? Look forward to trying this recipe!
Great question, that’s parchment paper.
My family loves this recipe and it is in our monthly rotation! Do you think I could prepare thick cut pork loin chops using the same recipe? Thanks!
Great to hear that, Liz. Thanks for your awesome review! It would take longer to cook since they are thicker but they should work too.
This sounds great! I plan on making it next week. What are some of your favorite sides to serve with this?
Hi Gabrielle, there are a lot of options like potato gratin, roasted potatoes and veggies, mashed potatoes, rice, macaroni and cheese, green veggies and salads. There’s so much more. Enjoy!
This is the most delicious pork tenderloin we’ve ever had. My whole family enjoyed it tremendously. Thank you very much for sharing, Natasha!
I’m so happy to hear that! Thank you for sharing your great review, Mary Ann!
Absolutely mouthwatering pork tenderloin recipe. Best (and I’m not exaggerating) pork we’ve ever had!
THANK YOU!!
So awesome! Thank you so much for your wonderful feedback, Sandra.
Wow, this was absolutely
Fabulous – so moist and flavorful, but so simple! This will definitely be a regular meal in our house!
I’m so glad you loved it, Susie. Thank you for your wonderful feedback!
If I don’t have sea salt, is it better to use table or Kosher salt? Same proportion?
Hi Michael, yes, kosher salt will work great.
This is a foolproof, 5 star recipe. Smells amazing and tastes even better. The whole family loves it.
I mix up this spice rub in large batches to keep it on hand because it’s in our regular meal rotation. Thank you!!
That’s so great! It sounds like you have a new favorite!
Great recipe…,, .so easy and delicious! The sauce suggested by Margaret was very good with this pork tenderloin!
Thanks for your awesome review, Jane!
👍👍👍👍👍👍👍
Delicious!!
I’m so happy you enjoyed it!
I’ve never had much luck with pork tenderloins, but this recipe was different: easy, quick, moist, delicious! Plus I had everything (except coriander seed, which I didn’t use) already in my pantry. I did add a tsp of Tony Chacheres to the spice mix to give it a teeny zip. I used a Dutch oven to brown the pork the stuck it right in the oven, so I only used one pan. I will make this again and again.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I cook pork tenderloin regularly and tonight followed your recipe and it was FABULOUS. I love how you cook.Make it so easy to follow. Keep at it.. much love to you and your family.
You’re so nice! Thank you, Jo! I’m so glad you enjoyed this recipe!
I did it yesterday, we loved it, it was tender, juicy. Délicieux! I love your recipes, they are always good.
I’m so happy to hear that. Thank you for your lovely review, Helene!
Turned out great and now my family has a new favorite meat.
Moist flavorful and easy!
I’m happy to hear that! Thank you for your great review, AZ.
I did this for supper. Excellent. Job well done. Thank you.
Thank you, Dennis!
So good! I prepped it, seared it per the recipe, then roasted it on a bed of onions and apples. Delicious combination. Thanks, Natasha
You are very welcome! Great to hear that you enjoyed this recipe.
Wow! I cannot always believe positive comments since I have made recipes that did not taste as great as reviews stated. HOWEVER, this pork IS THAT GOOD!!! Followed the recipe as stated. I also took the advice of other reviewers and made a sauce in the cast iron skillet with the pan drippings. Added a half cup of white wine, 2 tablespoons of butter, 1-2 cloves of crushed garlic, a squeeze of 1/4 of a lemon and a sprinkle of dried thyme. WOW! My son kept going back for more pork and wanted more of the sauce. FANTASTIC recipe!! This will be our go to for pork tenderloin!
That’s so great! It sounds like you have a new favorite!
Sauce was great with this pork tenderloin!
Absolutely delicious!
This is the absolute best pork tenderloin.
Awesome, that makes me happy! Thank you so much for your excellent feedback, Joanne.
Thank you so much for this great idea. My husband and I use a secret recipe for seasoning our meat but absolutely love pan frying our pork first to seal in all that juice! This is the perfect dish for unexpected guests or just entertaining in general. And if you really want to wow your guests/family, grill the meat after pan frying it…. DON’T SKIP THE FRYING. It’s absolutely incredible and tastes so gourmet ❤️
Another home run! Recipe after recipe that i’ve tried is absolutely delicious. Will make this again ASAP! Entire family loved it!
Hi Sandra, That’s so great! It sounds like you have a new favorite!
Hi!
Could I use a turkey tenderloin instead?? I have one that I need to use.
If so, how would I need to modify?
Thanks!
Hi Mikayla, I haven’t tested that with turkey, but I bet that can work with a few adjustments! I would love to know how you like this recipe if you experiment.
Oh My Goodness….this is Outstanding!!! We didn’t have any Coriander so we substituted It with Cumin….and after browning it in the iron skillet we placed it in the Crockpot….We can’t stop eating it…Thank-You! Thank-You! Thank-You! This recipe is definitely a keeper…like all the other recipes we have tried of yours!!! You are our go to for recipes! We are never disappointed!!!
That’s just awesome! Thank you for sharing your wonderful review!
How long did it take in crockpot?
How many minutes should I bake if I’m doing two 1.5lbs of pork on the same sheet?
Hi Anna, I would check for doneness at the time specified in the recipe and add more time if needed. Make sure to roast them in the pan so they are not touching and air can move between them for even roasting.
Do you turn on oven as bake or roast?
Hi Anna, we use the bake mode in our oven, but both should work fine.
This is incredible, always wanted a au gratin potato recipe besides the boxed mix. This was so very delicious. Be careful with the salt to taste though, the cheese added a lot of salt so I was almost too salty. Thank you so much Natasha.
Hi Tracy, I’m so glad you enjoyed the recipe.
Potatoes au gratin? These are reviews for Pork tenderloin!
Hi Patricia, people like to share what they serve this recipe with but post on their review on the main dish at times when made with a side or other main fish from our blog 🙂
Definitely a 5-star. This was super easy and very tasty. This will certainly be included in my “Tried & True” recipes.
Love it! Thank you for your perfect rating, Linda. We’re glad you enjoyed this recipe.
THE BEST pork tenderloin recipe I have ever made!!! It was the BOMB. Thank you for a fabulous dinner!! 🙂
You’ve very welcome, Rena! Thank you so much for that wonderful feedback!
So many good things to like about this recipe. ONE thing I would advise NOT doing is cooking at high heat using AVOCADO OIL. Avocado oil is best added to salads or finishing a sauce. . Heating an oil,…even a good healthy oil past its smoke point is very UNhealthy. Google it and let me know if you find out different. The rest of recipe is good. I skip the coriander. Just not a fan.
Thank you for sharing that with all of us!
Avo oil is ONE of the BEST high temp oils to use! It’s smoke point is 520F or 271C… If you’re searing meat at temps higher than 520F, it’d be cheaper to eat a briquette of charcoal! Olive oil or extra virgin olive oil is a no-no for high temps. I use Avo oil for everything and people, it’s safe for sautéing at higher temps. Please see https://www.theglobeandmail.com/life/health-and-fitness/health/smoke-point-matters-in-cooking-with-oil/article26569060/
Thanks Jenni for the article on oils and their smoke points. You seem to indicate that olive oil is not good at high temps but the article says it is no problem (olive oil’s smoke point is not as high as avocado oil but still suitable, according to the article).
Thanks for the recipe Natasha, will try it out tonight.
I specifically used avocado oil for this recipe because of its high smoke point (approx 520°F).
yes-good to use avocado oil !!–it has a high heat point
I have a 10 lb porkloin and was wondering what your suggestion would be on cook times and if the the oven temperature should be adjusted?
Hi Lori, we used a 1.5 lb tenderloin for this recipe so the 10 lb tenderloin will require more bake time. Without testing that myself it’s hard to say how long without testing it but yes, I would adjust the back time.
Pork loin roasts are totally different from pork tenderloin. Need to goggle it on Pinterest.
Not sure if I’m missing it but how many pounds does this recipe call for to bake at 400*?
Hi Anne, we used a 1 1/2 pound pork tenderloin. You can find that on the printable recipe card along with the rest of the ingredients. I hope that is helpful!
This. Is. The. Best. Ever!
I made it, it was simple, and it was the best pork loin I’ve ever had.
If you follow the recipe exactly this is absolutely foolproof.
I have never used coriander before and what it brings to the pork loin is *chef’s kiss*.
Wow! Thank you so much for this amazing review Vicki! I’m so glad you enjoyed this recipe!
This recipe is amazing, the combination of seasoning just perfect. Thank you so much. Спасибо большое!!!
Love it and you are most welcome, Alla. Thank you for sharing your great feedback with us!
Made this last Sunday, it was a bigger loin than the recepi said to use and it was only for me and my partner and my son, there was nothing left, got comments from both of them how nice it was and it certainly was, so happy I found this on Pintrest and thank you for sharing (getting hungry again now just writing about it) x
I’m so glad you all enjoyed it! Thank you for the wonderful review!
I wish I could give this 10 Stars!!! We loved this awesome recipe that much! I did take one of your reviewers, Joe Chambers, suggestion and deglazed the skillet with 1/2 cup white wine and then added 2 T. of butter to make the most delicious sauce. I am so grateful for this recipe as I will fix a tenderloin this way from now on. Thanks Natasha…have been loving your recipes!!!
Sounds like you found a new favorite Connie! That’s just awesome!
Is Pinot grigio okay to use to deglaze? I’m making this (again), and just saw your comment and happen to have Pinot grigio on hand. Yah!
Hi Vicki! That may work! I would love to know how you like this with that wine!
Just made this for dinner tonight. It was a huge hit!! Everyone loved it!! Thank you so for an amazing but easy meal to prepare.
I’m so happy to hear that, Stella. Thank you!
This was delicious! Didn’t change a thing. Thank you!
Super! Thanks, Sue. Glad you loved it.
Just made this for tonight’s dinner. It was a hit. Thank you so much for sharing.
You’re welcome! I’m so happy you enjoyed it Neza!
Today, I prepared one too. Garnish with sweet potatoes, cut into cubes and toss in a pan with butter.
That sounds delicious!
Can I marinate tenderloin a day before?
Hi Irina, a few of our readers have reported great results marinating it over night.
I add splash of white wine vinegar & brown sugar with these seasonings to marinate & pat of butter on top of each when i bake. But I cook for 12+ people & bake 4 tenderloins at a time. They use the rolls to dip in deglaze…it’s usually all gone!
Oh my gosh this recipe is easy and so good! Thank you so much for sharing this with us
You’re welcome! I’m happy you enjoyed that!
My mother roasted pork tenderloin for years.
Pork was covered with crushed garlic with salt and a must: MARJORAM!
Slowly roasted for hours. Poked with a thin wooden stick to make sure it is not pink inside. And released juiced poured over to pork. Water, if there was very little juice in the pan. Browning was an absolute! Christmas without roasted pork was noy real!
Sweet smell of marjoram and garlic filled the air.
It is either Polish or Ukranian receipe.
Thank you so much for sharing that with us!
Hi Natasha
This looks so delicious. I thought piercing the tenderloin all over would result in loss of the porks juices and hence toughen the meat which is so easy to do when cooking with pork.
Apparently not? Can you please explain this?
Many thanks
Hi John, it doesn’t lose any juiciness and remains very tender and juicy as the exterior sears. It also infuses great flavor. I hope you give it a try!
Easy recipe! Just made it! DELICIOUS!
Thank you for your awesome feedback, Susan. So glad you loved it!
OMG! Is this good! Fairly quick and easy, too. Made this for dinner tonight with some rice pilaf and steamed corn. Took 45 minutes total (prep and cook), and less than 10 minutes to eat! Will definitely make this again!
That’s just awesome! I’m so glad you enjoyed it!
Another homerun! Made this and your apple pie last night. Thanks
That’s so awesome! You’re welcome!
Thanks so much for your videos. I’M doing the Roasted Pork Tenderloin tonight and did your cheese cake yesterday and was delicious.
Great to hear that, Dorothy! I hope you love every recipe that you will try.
I’ll be using your recipe tomorrow. Just what I was looking for.
P.S. Turn the music down. It was irritating and distracting.
Let us know how it goes, Norma. Thanks for your feedback.
Tried your one pan salmon and asparagus recipe and loved it (so did my guests, so much they also wanted the recipe!)
That’s just awesome! Thank you for sharing that wonderful review with me!
Your “background” music drowns out your voice.
Can I substitute a pork loin in this?
Hi Deanna, a pork loin would take longer since it is generally a thicker cut. If you experiment I would love to know how you like that!
I made your recipe and it was fabulous. I seasoned and browned the meat in a cast iron skillet as directed. The only variation was, once browned, I removed the meat from the cast iron skillet and deglazed the pan with a half cup of white wine then added 2T of butter to
create a very flavorful sauce. I returned the meat to the sauce in cast iron skillet and placed it into the oven to bake as the recipe states. It was phenomenal.
That is great to hear, Joe. Thank you so much for sharing your process with us, that is so helpful!
I’ll definitely try this recipe.
Thanks Natasha.
‘ll tell you after how it came or tasted…
Sounds good any way
Valerie
This is a GREAT recipe. We have 3 littles and tend to have pork tenderloin about once every two weeks. Always looking for new ways to cook. My husband loves to grill but when he’s working I need a go to recipe for roasting/baking/pan searing, to make my life easier. This is it! My 7 yr old daughter even said, “Mommy, this has the crust like it does on the grill” (which we love).
Highly recommend.
KID and PARENT APPROVED!
That is the best when kids(and Husbands) love what we moms make. That’s so great Jen!
First time making pork tenderloin so I was a bit nervous but this recipe was super easy to follow and came out delish! My bf and his dad loved it, can’t wait to make again and definitely going to share this recipe with my family.
That is so awesome, thanks for your great feedback! We appreciate it, Monica.
Best roasted pork tenderloin I’ve made. Quick easy and one frying pan. Love it! Highly reccomend it.
That’s so great! It sounds like you have a new favorite Lynne! Thank you for that wonderful review!
Very excited to try this. Found you on facebook.
I cannot wait for you to give this a try!
Dear
Natasha –
I had everything in my pantry with the exception of ground coriander. I didn’t want to substitute a thing, so i made a trip to the grocery store.
This recipe is the best! I love it. So very moist. I made roasted brussels sprouts and basmati rice to accompany this dish. Mille grazie!! Now that I have given it a dry run I can’t wait to prepare it for my Sicilian “famiglia”
That is so awesome to hear! I am so glad that you enjoyed this recipe, I hope you love every recipe that you will try.
Yo Joey. add a little crushed Fennel and a bit of oregano the Famigila will say bon gusto and and Jimmy would say “Good Eating”. James Beard. Joseph!!!!
Thank you for sharing that with us Joseph!
I followed the recipe exactly and it turned out perfect! It was soooo tender and delicious! Thank you!
Isn’t it the best!! I’m so glad you enjoyed this recipe Linda!
Made this tonight – wonderful!! My husband & son both love pork, and this turned out tender & juicy My roast was 2 1/2 lbs. so I added 10 minutes to the cooking time. Thank you for making easy & delicious recipes for us average cooks!
I’m so happy you enjoyed that Cameron! That’s so great!
Great job I can already smell the tenderloin. Just a little correction. Searing meat brings color and flavor but does not seal in the juices. I remember that from a class way back at the Culinary Institute of America.
Chef Mark
Class of Jan 1984
Thanks for your feedback and info, Mark. We appreciate your input!
I added some paprika and used seasoned salt. I had to cook it for an extra 8 minutes to get it to 150 in the middle – thankful for my meat thermometer!
It was excellent and enjoyed by everyone!
Thanks for sharing that with us, Cheryl. I am so happy to hear that you enjoyed this recipe!
After years of overcooking my pork tenderloin, I finally nailed it with this recipe. Very tasty and juicy – cooked to perfection. Thank you for this recipe!
Yay, that makes me so happy! Thanks for sharing your experience with us, Christine. We appreciate it!
Excellent recipe!
I’m so glad you enjoyed that Ann!
Finally-I have found my go-to tenderloin recipe! Simple, quick, easy, delicious, one-pan main course! I had 2 tenderloins, just added a pinch more of each spice and it was just the right amount to cover both of them. Served with baked sweet potatoes and green beans. Yum!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha I am surprised this profs tenderloin only cooks for 15 minutes snd it’s done thank you for your wonderful videos I love all your recipees
You’re so welcome, Jane. Glad you enjoyed it!
So good and so easy. This is a winner. Thank You so much.
Super! Thank you for your good comments.
Can this roasted pork tenderloin freeze good?
I actually have not tried to freeze it, I’m assuming you mean after its cooked.
Hi Natasha! This recipe was sooooooo good! I also bought a turkey breast tenderloin. I was wondering if cooking it the same way would work…REALLY enjoyed that pork though!! yummmmmmm!!!
Hi Cristina, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
The best ( and most simple) recipe I have tried for pork tenderloin. Made it for family dinner last night. Everyone commented on how moist and tasty the dish was. Will be my go to recipe for tenderloin from now on. Thank you for sharing.
I’m so glad you found a new favorite! Thank you for that great feedback Danny!
Thank you for the great recipe. It’s the 1st time I’ve made pork tenderloin this perfect. I’ve added pumpkin and eggplant roasted together & we’ve got a full nice lunch.
Thanks & Love from Japan
I’m so happy to hear that Yin! Thank you for that amazing review!
What a wonderful recipe! Turned out perfect! The blend of spices was wonderful, and dinner was ready in 30 min!
I seared in a cast iron pan and put it directly into the oven. I was concerned it would dry out being uncovered, but it turned out perfectly cooked and juicy! While the meat was resting, I roasted some asparagus, and the timing was perfect. Such a quick, simple meal, yet my family devoured it and had clean plates moreso than some of my fancier time consuming meals.
I love your comment so much! Thanks for your great feedback and thank you for giving this recipe a try!
The best, right?! Thrilled to hear you enjoyed this recipe!
Good great, quick and easy! I’ll try it
I made this tonight for the second time. The recipe is easy, quick and the pork is delicious! My family loves it!
So great to hear that your family enjoyed this recipe. Thanks for sharing that with us!
I made this for the first time tonight, and it’s a winner! I didn’t have coriander so I used cumin. I also didn’t have a meat thermometer but no matter- it was in the oven for the entire 15 minutes and then I let it rest for 10 minutes before slicing. It was definitely done but not overdone- the way pork should be. Thanks for another great recipe, Natasha! 😊
Hey Suzanne, thank you for your excellent feedback. I am so glad that you loved this recipe! I hope that you will enjoy all the other recipes that you will try.