Juiciest Baked Pork Tenderloin
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You’re looking at the juiciest baked pork tenderloin recipe ever. With over 800+ reviews, you can count on the recipe working every time. Keep reading to find out exactly how we make this incredible meal!
One reader, Liz says, “Followed recipe exactly — best pork tenderloin I have ever made/had. Whole family loved it. Delicious. ★★★★★”
This is my favorite pork tenderloin recipe. The pork is buttery soft and practically melts in your mouth. It’s coated in an easy spice rub, quickly browned in a pan to create a lovely crust, and then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious.
The spices I use are the same as the ones in my popular baked pork chops recipe. The combination of paprika, onion, garlic powder, oregano, salt, and pepper is simply delicious.
Pork Tenderloin vs Pork Loin
Pork tenderloin and pork loin are two different cuts of meat that require different cooking methods.
The tenderloin comes from a muscle that runs along the spine. It is not a well-used muscle, so it is very tender. It is long, thin, and very lean.
Pork loin is often referred to as a rib roast and comes from (you guessed it) the rib section. It is a large cut that can be bone-in or boneless and is often sold with a thick fat cap.
In this recipe, I use pork tenderloin.
Oven baked pork tenderloin ingredients
Pork tenderloin: If yours are larger than 1lb, they’ll take longer to bake. Be sure to check on them until they’re cooked through.
From the spice rack: Paprika, onion powder, garlic powder, oregano, salt, and pepper combine to season your tenderloin and bring out the best flavors.
Cooking oil: Helps to create a beautiful sear on the pork! A neutral, high-heat oil like vegetable oil or avocado oil is ideal.
Beef broth: For depth and richness of the beautiful sauce.
Apple cider vinegar: A little acidity is key to cutting through the sauce’s richness and tenderizing the meat.
Butter: If needed, you can swap out the butter for olive oil or dairy-free butter.
To garnish: A little minced parsley adds a fresh, herbaceous finish.
Pork Tenderloin Cooking Temp
Pork tenderloin should be cooked for a short time in a hot oven to prevent it from drying out.
Bake pork tenderloin in a 400-degree Fahrenheit oven for 20-25 minutes. The exact cooking time will depend on the size of the tenderloins and how long you seared them. For the best results, use an instant-read thermometer and remove the pork from the oven when it reaches 145 degrees.
Making a sauce for pork tenderloin
I love this sauce! Not only does it help keep the pork tender, but it’s also delicious poured over everything on your plate.
- Beef stock: I use it to deglaze the pan so that all the delicious bits stuck to the pan after searing the pork become part of the sauce.
- Apple cider vinegar: adds the best flavor.
- Pork juice: as the pork bakes, it releases liquid that becomes part of the sauce. Yum!
There are no extra steps needed to make this sauce. Once the tenderloin is ready to serve, remove it from the pan and pour the pan juices over the sliced pork.
Tips for baking the best pork tenderloin
- Do not overcook the meat. As with any lean cut of meat, if it is overcooked, it will be dry. The key is to cook it to 145 degrees Fahrenheit and no more. The pork will be a tiny bit pink in the center and buttery soft.
- Use an instant-read meat thermometer. It’s an inexpensive kitchen tool that every kitchen should have. Using a thermometer will ensure that your meat is perfectly cooked.
- Sear the pork before you bake it. Taking the 6ish minutes to do this step will not only give it a beautiful color but also add flavor and seal in the juices, so it stays more tender.
- Add a little liquid. I deglaze the searing pan with some beef stock and add it to the roasting pan. It adds a fantastic flavor and helps keep the tenderloin juicy.
- Pour a little apple cider vinegar over the pork. It will help tenderize the meat and give the sauce a delicious flavor.
What to serve with baked pork tenderloin
The simple spices we use in this recipe means the pork goes well with many different sides. Here are a few of my family’s favorites:
How to store leftovers
If you’re lucky enough to have leftovers, let them cool to room temperature before transferring them to an airtight container. Pop the container in the fridge for up to 3-4 days. Or, keep it in a freezer-proof container in the freezer for up to three months.
Watch how to make this recipe
Juiciest Baked Pork Tenderloin Recipe
Ingredients
- 2 pork tenderloins (about 1 lb each – see notes)
- 1 tablespoon sweet paprika (see notes)
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon oregano
- 1 teaspoons salt
- 1 teaspoons pepper
- 2 tablespoons olive oil
- ½ cup beef broth
- 1 tablespoon apple cider vinegar (see notes)
- 2 tablespoons butter (can sub olive oil for dairy-free)
- Minced parsley (to serve)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Dry the pork tenderloins well with paper towels.2 pork tenderloins
- Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.1 tablespoon sweet paprika, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon oregano, 1 teaspoons salt , 1 teaspoons pepper
- Heat the oil in a large, stainless steel or cast iron pan over medium-high heat. Add the pork, working in 2 batches if your pan is not large enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, for about 6 minutes. If searing in batches, add an extra splash of oil for the second batch. Take the pan off the heat.2 tablespoons olive oil
- Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.½ cup beef broth
- Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.1 tablespoon apple cider vinegar, 2 tablespoons butter
- Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit. Let the pork rest for 5 minutes before slicing it into ¼ -inch thick rounds. Pour the pan juices over the pork tenderloin slices and serve with a little minced parsley, for color.Minced parsley
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
Equipment
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
What to do with leftover oven baked pork tenderloin
This tenderloin makes amazing leftovers. I prefer to serve leftovers cold as it’s easy to accidentally overcook meat when reheating it.
- Make a pork sandwich with mayo, horseradish, red onion, and some arugula.
- Slice it thin and put it on top of a big salad.
- Use it instead of chicken in this chicken salad recipe.
- Dice it and put it in some fried rice or this cauliflower fried rice. Add it at the very end, just long enough to warm it through.
Followed recipe exactly — best pork tenderloin I have ever made/had. Whole family loved it. Delicious.
Was the pork 145 degrees. The video when cutting the loin looked raw to me. I know pink is fine but video looked raw to me.
The pork in the video was cooked to 145 Fahrenehit!
Delicious and definitely so tender! Give it a try! I had defrosted a tenderloin from the freezer, but didn’t realize it was a pre-flavored one. Peppercorn. I went ahead and used the spices in this recipe anyway. It was so good! The apple cider really gives the pork an amazing layer of sublte flavor, and the addition of butter makes it so decadent. I was in a hurry, and didn’t want another pan to wash (since I don’t have dishwasher) so I lazily skipped the searing step. It still turned out delicious. Keep this recipe in your back pocket.
It was so delicious my husband are almost 1of the tenderloins by himself. It was flavorful and as stated juicy. Will make again. Loved it. Thank you for a wonderful dinner.
I have never given a recipe a 5 star rating before but this Pork Tenderloin recipe is awesome! I made it exactly as written. No changes or substitutions and it was AWESOME! We’ll definitely be making this more.
Amazing recipe. Tried it tonight and was absolutely perfect. I cooked as directed however did change the spices a bit as I prefer thyme and rosemary instead of oregano. However I think it’s the searing, butter, and apple cider vinegar that truly makes it so good and tender.
What if you have pork loin? How would you adjust this recipe? Or would it not be desirable?
Pork loin is very different. It requires a long cooking time to become tender. Once we have a recipe for it, I’ll like it on this post!
This recipe was good but not as good as I had hoped. I will prepare it again but will add fresh garlic and probably cumin. It was very juicy and not dry at all. It just needs more flavor.
I made this up for New Years (2022) dinner. Served with sauerkraut which is a Pennsylvania
Dutch New Years tradition. This recipe was easy and delicious. thank you
Turned out very good entire family likes it.
Many apologies, for the previous review, meant to leave 5 star!! It was absolutely superb, everyone enjoyed it and appreciated the recipe style too!!
Many thanks again and full 5 Star!
Very impressed. Genuinely simple and easy to prepare, but seriously one of the best (probably THE BEST!) Pork tenderloin recipes we’ve tried. Thanks very much, we shall be back again!!
PS, just been looking to see if you sold a recipe book with everything in it!
Delicious and simple – so good am serving it for Christmas dinner today!
I made this for dinner for my wife and me. I added jusr a sprinkle of brown sugar on top of the loins after the cider and it was killer!!!! Definitely a delicious recipe!!!
I got rave reviews from our guests. I followed the recipe instructions exactly and it turned out perfectly. Highly recommend a high quality oven thermometer that you can monitor from outside the over.
One additional comment, the searing can leave a lot of char on the the pan (we use All Clad D5). I scraped off a bunch of it, but there was still a lot left after adding the beef stock. I used a strainer when pouring the reduction over the tenderloin to remove any remaining char pieces.
I served this pork tenderloin for a small dinner party and it was a hit! I’ll definitely save this recipe and use it again!
Can you put the rub on hours ahead of cooking and refrigerate? Then seat and bake when time comes?
Yes, but leave off the salt until right before you sear it. Salt will draw moisture from the meat, which you don’t want. It’s best to leave the salt until the last moment.
Cooking time is WAY off…25 minutes didn’t even to get temp to 120…2 more 10 minute stints got it to only 130. It takes an hour…so better plan for the other food to not be ready in 25 minutes!
If you’re cooking pork tenderloin for an hour you’re either doing something wrong, using the wrong cooking temperature or something seriously wrong with your oven or meat probe. TBH, tenderloin will cook VERY fast!