Pork tenderloin is a lean, tender cut of meat that can be baked to juicy perfection. When baked at 350 degrees Fahrenheit, a flavorful crust forms while the inside cooks to a perfect 145 degrees Fahrenheit Follow this simple guide to bake pork tenderloin like a pro in your home oven
Ingredients
- 1-2 pound pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon paprika
- 1 lemon, juiced
- 4 tablespoons butter
Step-by-Step Instructions
1. Prepare the Meat
Rinse the pork tenderloin under cool water and pat dry with paper towels Trim off any excess fat or silver skin membrane This helps the tenderloin cook evenly.
2. Preheat Oven and Prepare Baking Dish
Preheat your oven to 350°F. Line a baking dish with foil for easy cleanup. You can also use a wire rack inside a rimmed baking sheet.
3. Season the Pork Tenderloin
In a small bowl, combine salt, pepper, garlic powder and paprika. Rub the spice blend all over the pork. This adds tons of flavor.
4. Add Butter and Juice
Place pats of butter evenly over the top of the tenderloin. Squeeze fresh lemon juice over the seasoned pork. The butter keeps it moist while cooking and the lemon brightens up the flavors.
5. Bake Uncovered
Place the pork tenderloin in the preheated 350 degree F oven. Bake uncovered for 20-27 minutes, until the internal temperature reaches 145°F.
6. Rest and Slice
Remove baked pork from oven and let rest for 5 minutes before slicing. This allows juices to redistribute so pork stays moist.
And that’s it! With this easy method, you’ll have tender, juicy pork tenderloin ready in under 30 minutes.
Pork Tenderloin Cooking Times
- 1 pound tenderloin – Bake for approximately 20-22 minutes
- 1.5 pound tenderloin – Bake for approximately 23-25 minutes
- 2 pound tenderloin – Bake for approximately 25-27 minutes
These cook times are estimates. Always use a meat thermometer to check doneness, not the clock. Insert into thickest part of pork to ensure it reaches 145°F. If under, bake for 2-3 more minutes and recheck temperature.
Tips for Baked Pork Tenderloin Perfection
Follow these tips for the most tender, juicy pork tenderloin every time.
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Bring meat to room temperature – Let sit 20-30 minutes before baking. Room temp pork cooks more evenly.
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Use meat thermometer – This prevents over or undercooking. Check in thickest part.
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** Preheat oven** – This ensures oven is fully heated when you bake the pork tenderloin.
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Season generously – A flavorful dry rub adds tons of flavor. Consider lemon pepper, rosemary, oregano.
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Sear before baking – For added texture, sear all sides in a hot pan before baking.
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Add fat – Butter, oil or bacon fat keep the lean pork moist inside the oven.
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Let rest before slicing – Waiting 5+ minutes allows juices to redistribute so pork stays juicy.
Follow the recipe precisely and these foolproof tips for perfect oven baked pork tenderloin every time. You’ll have rave reviews at the dinner table!
Marinade and Seasoning Ideas
One of the best ways to infuse flavor into lean pork tenderloin is with a marinade. Consider soaking pork in one of these easy homemade blends for 1-24 hours before baking.
Brown sugar bourbon – Brown sugar, bourbon, soy sauce, Worcestershire, garlic, pepper
Jerk – Brown sugar, lime juice, jerk seasoning, cayenne pepper, garlic, pepper
Ginger soy – Soy sauce, rice vinegar, ginger, garlic, brown sugar, sesame oil
Garlic herb – Olive oil, garlic, rosemary, thyme, lemon juice, Dijon
Apple maple – Apple cider, maple syrup, Dijon, thyme, garlic
If skipping the marinade, use a dry rub. Combine spices and generously coat tenderloin before baking. Consider garlic powder, onion powder, paprika, cumin, chili powder, cayenne and brown sugar.
Complementary Side Dishes
Baked pork tenderloin pairs nicely with a wide variety of side dishes. Here are some delicious ideas:
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Roasted potatoes – Crispy on the outside, fluffy on the inside. Toss with olive oil, salt, pepper, garlic.
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Quinoa salad – Cooked quinoa, diced cucumber, tomato, avocado, lemon juice, olive oil.
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Sauteed green beans – Quick saute with olive oil, garlic, salt and pepper.
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Honey glazed carrots – Peel and boil carrots until crisp-tender. Toss with butter, honey, salt and pepper.
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Baked sweet potatoes – Pierce with a fork, rub with olive oil, salt and pepper. Bake until soft in center.
Storing and Reheating Leftovers
Leftover baked pork tenderloin keeps well for 3-4 days refrigerated. Here are some tips for storage and reheating.
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Let pork cool completely before refrigerating in airtight container. This prevents moisture build up.
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Adding a bit of broth or oil when reheating keeps the pork tenderloin moist.
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Cover with foil to reheat in a 300 degree F oven until warmed through, 15-20 minutes.
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Slice and add to fried rice, pasta dishes or sandwiches for easy pork meal prep.
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Freeze leftovers up to 4 months. Thaw overnight in fridge before reheating.
With proper storage, leftovers retain moisture and flavor for quick weeknight meals or lunch meal prep.
Frequently Asked Questions
What temperature should I cook pork tenderloin?
For food safety, cook until the internal temperature reaches 145°F as measured by a meat thermometer inserted into the thickest part. This results in juicy, tender pork.
Can I cook pork tenderloin from frozen?
Yes, but it will take longer. Thaw overnight in the fridge before baking for most even cooking results. Or bake frozen tenderloin at 325°F until internal temp hits 145°F, about 40 minutes per pound.
Should I sear pork tenderloin before baking?
Searing adds nice caramelized flavor, but is optional. Pat dry pork and sear browned on both sides in a hot skillet with oil before baking.
What if my pork tenderloin is thicker on one side?
No problem, it cooks unevenly! Place the thicker side facing out on the baking dish. This evens out cooking, preventing overdone thin areas.
Can I use pork loin instead of tenderloin?
Yes, but it will take longer to bake. Follow the same recipe, but increase oven time to 60-75 minutes until internal temp reaches 145° since loin is thicker.
The Takeaway
Baking pork tenderloin at 350 degrees F results in juicy, flavorful meat when following this easy recipe. With the right prep, seasoning and cook time, you’ll have delicious baked pork tenderloin any night of the week. Use a meat thermometer for perfect doneness. Rest before slicing so pork stays moist and tender. Pair with roasted veggies or rice for a complete meal.
This Best Baked Pork Tenderloin recipe is outrageously juicy, bursting with flavor and so easy!
This Baked Pork Tenderloin recipe is melt-in-your-mouth-tender and dripping with buttery garlic herb flavor. You can make this baked pork tenderloin for guests or the holidays, but it’s also great for everyday use and takes less than an hour to make. Most of that time you don’t have to do anything. You’ll love it the day it’s made, and it’s even better the next day! I’ve included full instructions, tips, and tricks to make the BEST Pork Tenderloin recipe!
Tips for the best Pork Tenderloin in Oven
The first step to making the best pork is to brine the tenderloin. Other important steps also help this step. Here is how you make the juiciest oven baked pork tenderloin:
- Sear the pork before baking. Searing it starts the Maillard reaction, which gives the meat a rich, deep, complex flavor. It also seals in the juices, which keeps the tenderloin’s surface from drying out when cooked over high heat or for a long time.
- Add lemon juice: For this pork tenderloin recipe that is baked in the oven, we add 1 tablespoon of lemon juice to each tenderloin. The lemon juice brightens the flavors without tasting too lemony. No need for lemon juice; orange or lime juice will work just as well. While the meat roasts, the acid from the lemon juice or other citrus breaks it down, making it more tender.
- Before we put the pork tenderloin in the oven, we wrap it tightly in foil and bake it. This makes a hot, steamy space that keeps all the juices in so the surface doesn’t dry out.
- Butter: The three pats of butter on top of the pork melt as it bakes, giving the pork a buttery sauce all by itself. Since the foil is tight, the butter stays in one place and seeps back into the pork as it sits in the foamy butter.
- Don’t overcook: I’ll explain more below, but pork is very lean, so it can dry out quickly if you cook it too long. Check your meat thermometer on your pork every few minutes until it reaches the right temperature. The first time you do this, it should be at 15 minutes.