Go Back

Baked Pork Tenderloin

Baked pork tenderloin with a golden herb crust and juicy blush-pink interior. This oven pork tenderloin recipe sears first, then roasts to 145°F and rests before slicing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 2 lb pork tenderloin About 1 lb each
  • 2 tbsp olive oil
  • 4 garlic minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp onion powder
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 0.5 fresh rosemary for garnish

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat the oven to 425°F so it’s fully hot before roasting.
  2. Pat the pork tenderloins dry, then mix olive oil with garlic, smoked paprika, dried thyme, dried rosemary, onion powder, salt, and black pepper.
  3. Rub the herb mixture all over both tenderloins until evenly coated.
Sear and roast
  1. Heat an oven-safe skillet over medium-high heat and sear the tenderloins for 2 minutes per side until golden all over, visible through the browned crust.
  2. Transfer the skillet to the oven and roast for 18–22 minutes, until the internal temperature reaches 145°F at the thickest part.
Rest and serve
  1. Rest the tenderloins for 5 minutes so the juices settle before slicing.
  2. Slice and serve, garnishing with fresh rosemary and displaying the blush-pink, juicy interior alongside the golden crust.

Notes

For best doneness, measure internal temperature in the thickest section and pull at 145°F, since carryover will finish the center. Refrigerate leftovers in a sealed container for up to 3 days; freeze sliced pork tenderloin for up to 2 months. For a lower-sodium option, use reduced-sodium salt or season lightly and rely on paprika and herbs for flavor.