Learn how to roast pork tenderloin! This step-by-step guide will help you cook the perfect pork tenderloin that’s tender, juicy, and flavorful every time. We like to use a simple spice rub, but kosher salt and black pepper is really all you need.
Pork tenderloin and temperature
Temperature is important when it comes to roasting a pork tenderloin and there are two you need to keep in mind—what temp to roast at and what temp to roast to.
What temperature to roast pork tenderloin at
For the best results, roast pork tenderloin at 375°F (190°C).
Pork tenderloin internal temperature
Roast pork tenderloin just until it reaches 145°F (62.7°C). I recommend you measure this using an instant-read thermometer inserted in the center of the pork tenderloin. If you want juicy meat, be sure to remove the tenderloin from the oven as soon as it reached 145°F.
How long to roast pork tenderloin?
Roast pork tenderloin for 15–20 minutes at 375°F (190°C).
How to Roast Pork Tenderloin
Step 1: Trim silver skin and extra fat from tenderloin.
Trimming the silver skin will help to ensure your pork is tender and not tough.
Step 2: Tuck and tie tail end of tenderloin
Not all tenderloins will need this, but most will. If your tenderloin has a smaller, thinner end, be sure to tuck and secure the last 2 inches or so of the tenderloin underneath itself. Use kitchen twine to secure.
Step 3: Sear tenderloin in sauté pan.
Searing adds flavor and helps to create a delicious crust on the outside.
Step 4: Coat tenderloin with dry rub (optional) or season with salt and pepper.
Don’t be afraid to season! Cooks often under season meat, don’t be afraid to use more salt than you think you need.
Step 5: Roast at 375°F (190°C).
Step 6: Remove tenderloin from oven when thermometer inserted in center registers 145°F (62.7°C).
Be vigilant in measuring the internal temperature. An instant-read thermometer will be your best friend here because it measures super fast and incredibly accurately. Pull the tenderloin from the oven as soon as you can after it reaches 145°F, this will guarantee a juicy tenderloin.
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Step 7: Let tenderloin rest 5–10 minutes before slicing and serving.
Let the tenderloin rest just a few minutes before slicing. Resting helps the tenderloin retain its flavorful juices.
Why pork tenderloin should be apart of your weekly meal plan
Pork tenderloin has a very similar nutritional profile to boneless, skinless chicken breasts. It’s lean, packed with protein, cooks very quickly and is extremely versatile.
We all know that chicken is king of meal prep and weekly meal plans. But why can’t pork tenderloin?
I’ve been making pork tenderloin a lot lately. Partially because I’ve been developing this recipe, but also because it’s so great to have on hand throughout the week.
How to use pork tenderloin in your meals throughout the week:
- Thinly sliced and used on a sandwich (make a meal prep banh mi maybe?!)
- Thinly sliced and used in a quesadilla (add some guac!)
- Served with roasted or grilled veggies (I like these zucchini skewers).
- Served over a herby green salad.
How to serve roast pork tenderloin:
I like to serve roast pork tenderloin with a creamy horseradish sauce or oil-based herb sauce.
Here’s a rough recipe for both:
Creamy Horseradish Sauce:
- Creme fraiche
- Prepared horseradish
- Fresh lemon zest
- Salt and pepper
- Minced fresh garlic
Whisk everything together and season to taste.
- 2 cups mixed fresh herbs (cilantro, parsley, basil)
- Chopped fresh garlic
- Ground coriander
- Good olive oil
Pulse first 5 ingredients in a food processor. While processor is running, stream remaining ingredients in until emulsified; season to taste.
Spice-Roasted Pork Tenderloin
- 1 tablespoon brown sugar or coconut sugar
- 1 teaspoon chili powder
- ½ teaspoon dried ginger
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ¼ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon vegetable oil
- 1 (1½ pound) boneless pork tenderloin, tail end tucked and tied (if needed), silver skin removed
- Heat oven to 375°F (190°C) with rack set in middle position. Line a baking sheet with a wire rack
- Heat vegetable oil in a 12-inch skillet over medium-high until just before shimmering. Add tenderloin, reduce heat to medium and sear until browned on all sides, 8–10 minutes. Transfer tenderloin to a plate and let cool slightly.
- Combine sugar, chili powder, ginger, rosemary, garlic, pepper, salt, paprika, cinnamon, and nutmeg; set aside.
- Rub spice mixture all over tenderloin; transfer to prepared baking sheet.
- Roast tenderloin until a thermometer inserted in the center register 145°F (62.7°C), 15–20 minutes. Loosely cover tenderloin with foil and let rest 10 minutes.
- Slice and serve!
Equipment you’ll need:
- Wire rack
- Baking sheet
- Sauté pan
- Kitchen twine
This sponsored post is in partnership with the Iowa Pork Producers Association. As always the thoughts, opinions, recipe, photos and content are all my own.
Can I do this recipe in a dutch oven and do I cover it if so.?
I haven’t tested this in a Dutch oven and my only concern is the spices on the side of the pork touching the Dutch oven could burn since they would be directly touching the pan (instead of lifted off the hot surface on a wire rack as written). If you want to do this in a Dutch oven, I would sear as directed using your Dutch oven, then remove the tenderloin from the Dutch oven and coat with spices as directed. Wipe out the Dutch oven then add the spice-coated tenderloin and roast, uncovered, until the internal temperature registers 142-145 degrees F. This will likely happen a bit faster in a Dutch oven, so I would start checking the temp after 10 minutes of cooking. Once the tenderloin has reached the desired temperature, remove the Dutch oven from the oven and immediately transfer the tenderloin to a cutting board to rest. Let me know how this works! Goodluck!
I cook porktenderloin on stove top. I slice the pork and saute it with balsamic infusion, salt & pepper, onion flakes, garlic, ginger, powder., and some red chili flakes.Then I add olive oil to a frying pan and cook the pork on stove top to which I add the sauce in which I marinaded the pork. it is delicious and not dry at all. I prefer this to baking it on the oven.
Just a heads up there looks to be a significant typo in the cook time of the recipe.
Oh gosh, thank you for your comment and for bringing this to my attention. Looks like there’s a lot of issues with incorrect loading (or lack thereof) happening. Working on it now!