Name: Juicy Pork Tenderloin Recipe – Easy & Baked
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tsp kosher salt (or to taste); 1/2 tsp freshly ground black pepper; 1/2 tsp smoked paprika; 1 tsp Italian seasoning; 1 tsp garlic powder; 1 tsp ground coriander; 1/2 tsp dried rosemary; 2 Tbsp extra light olive oil or avocado oil (divided); 2 lbs Pork Tenderloin; Italian parsley for garnish (optional)

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This Juicy Pork Tenderloin is one of our all-time favorite weeknight dinners. Perfectly seasoned with a flavorful spice rub and roasted until golden and tender, it comes together in under 30 minutes. Serve it sliced with your favorite sides for a meal the whole family will love!

Did You Know?

Pork tenderloin is one of the leanest cuts of pork, containing less fat per ounce than a skinless chicken breast — baking this juicy pork tenderloin at the right temperature ensures it stays moist and tender despite its naturally low fat content.

Pro Tips

Cook pork to 145 degrees F with a 3-minute rest for juicy results. The old 160-degree rule is outdated.

Frequently Asked Questions

1. What temperature should I bake pork tenderloin?

Sear in a hot skillet first, then bake at 400 degrees for 18-22 minutes until the internal temperature reaches 145 degrees. The sear-and-bake method gives the best crust and juiciest interior.

2. What internal temperature is pork tenderloin done?

145 degrees Fahrenheit per current USDA guidelines. Pull at 140 degrees and rest 8 minutes — carryover heat brings it to 145. At this temperature, the meat is slightly pink and incredibly juicy.

3. Should I remove the silver skin?

Always — the silver skin is a tough, silvery membrane that does not render during cooking. Slide a sharp knife under one end and pull it off in strips for the most tender result.

4. What seasoning works best?

A simple rub of garlic powder, smoked paprika, onion powder, dried thyme, salt, and pepper. For something bolder, a honey garlic or Dijon herb crust adds extra flavor dimension.

5. How do I sear pork tenderloin?

Get an oven-safe skillet very hot with oil. Sear the tenderloin on all sides for 2-3 minutes per side until deeply browned. Transfer the whole skillet directly to the preheated oven.

6. Why is my pork tenderloin dry?

Overcooked past 145 degrees or not rested after cooking. Pork tenderloin is very lean with almost no fat, so every degree past 145 dries it out significantly. A meat thermometer is essential.

7. How long does pork tenderloin take per pound?

About 20-25 minutes per pound at 400 degrees after searing. A typical 1.25-pound tenderloin takes about 18-22 minutes. Always use a thermometer rather than time alone.

8. Should I brine pork tenderloin?

A quick 30-minute brine in salted water or a dry brine with salt overnight adds significant moisture and flavor. Brining is the best insurance against dry pork tenderloin.

9. What sides pair with baked pork tenderloin?

Roasted sweet potatoes, garlic mashed potatoes, sauteed green beans, apple-walnut salad, or rice pilaf all complement the mild, tender pork beautifully.

10. How do I slice pork tenderloin?

Rest 8-10 minutes first, then slice crosswise into ½-inch thick medallions against the grain. Fan the slices on a platter and drizzle with any pan juices.

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