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You are here: Home » Pork Tenderloin Recipes » Pan Seared Oven Roasted Pork Tenderloin

Pan Seared Oven Roasted Pork Tenderloin

February 15, 2010 - By Dan Mikesell AKA DrDan - Updated September 22, 2019 - 36 Comments

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Pan seared oven roasted pork tenderloin is a wonderful 30-minute everyday recipe that is good enough for company. Pan seared to add taste and help keep it moist then finish in the oven with some added garlic for pop. Give it a try tonight.

Pan seared oven roasted pork tenderloin is a wonderful 30-minute everyday recipe that is good enough for company. Pan seared to add taste and help keep it moist then finish in the oven with some added garlic for pop. Give it a try tonight.
Pan Seared Oven Roasted Pork Tenderloin from 101 Cooking for Two

Editor’s Note: This recipe was published February 15, 2010, which was the second month of this blog, so it was long overdue for a facelift. The text and photos have been redone, and the mandatory random dog picture added. Please enjoy one of my most popular and favorite recipes. Last Updated May 3, 2018.

When I grew up, and I believe my wife also, pork was the cheapest pork chops usually way overcooked in a black iron skillet. We did some pork when the kids were little and usually bought chops, but at least we didn’t overcook it. But they hated them anyways.

We upgraded years ago to pork tenderloin (i.e., “porkies”). A marked improvement. We usually cooked them on the grill (see the grilled pork tenderloin series) or with oil and garlic in the oven.

My Rating:
Rating 5 per 5
Yep, really that good. You can eat this over and over, we do.

Dogs chasing Mr. Squirrel

Recipe notes on Pan Seared Oven Roasted Pork Tenderloin

What is pork tenderloin?
The tenderloin refers to the psoas muscle along the lower back. The psoas is generally most tender cut since it is not used for movement. It is chicken tenders in the chicken or beef tenderloin (filet mignon) in cattle.

loacation of pork tenderloin

A Pork Loin is NOT a pork tenderloin!!!!
Over the years on this blog, many commenters seem to get pork loin and pork tenderloin confused. It is obvious when they have a “4-pound pork tenderloin”. No, they do not. A pork tenderloin usually weighs about 1 to 1 1/2 pounds. A very large one could push towards 2 pounds. PLEASE BE SURE YOU HAVE A TENDERLOIN AND NOT A LOIN.

trim pork tenderloin

Trim the pork tenderloin well. Remove the “silver skin” and any trim-able fat. Preheat over to 375 convection or 400 in a regular oven.

Season to taste

Salt and pepper all sides. Use other seasonings at your option.

pan sear tenderloin

1-2 teaspoon oil in an oven-safe pan (cast iron is good here) over medium-high heat until hot. Sear for approximately 2 1/2 to 3 minutes and rotate 1/3 and repeat until all sides are seared.

mix garlic with oil

Optional for fresh garlic. While searing,  crush 2 cloves garlic and add to 1 tablespoon olive oil.

coat with garlic

When searing is done, remove from heat and coat with the olive oil/garlic mixture you are using the garlic.

Pan Seared Oven Roasted Pork Tenderloin from 101 Cooking for Two

Move to preheated oven. Using a thermometer, cook until internal temp of 140-150 (15-20 minutes usually). Tent lightly with foil and rest for 5-10 minutes before slicing and serving.

Pan Seared Oven Roasted Pork Tenderloin from 101 Cooking for Two

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4.33 from 171 votes

Pan Seared Oven Roasted Pork Tenderloin

Pan seared oven roasted pork tenderloin is a wonderful 30-minute everyday recipe that is good enough for company. Pan seared to add taste and help keep it moist then finish in the oven with some added garlic for pop. Give it a try tonight.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Author: Dan Mikesell AKA DrDan
Course : Main Course
Cuisine : American
Servings/Adjust Amount: 4 servings
4

Ingredients

  • 1 pork tenderloin
  • 1-2 tablespoons olive oil
  • 2 cloves garlic - minced - optional
  • kosher salt
  • pepper - coarse ground
US Customary - Metric

Instructions

  • Trim the pork tenderloin well. Remove the “silver skin” and any trim-able fat. Preheat over to 375 convection or 400 in a regular oven.
  • Salt and pepper all sides. Other seasonings at your option.
  • 1-2 teaspoon oil in oven safe pan (cast iron is good here) over medium-high heat until hot. Preheat oven to 375 (convection).
  • Sear all sides (3) of the tenderloin for approximately 2 1/2 -3 minutes per side.
  • Optional. While searing, crush 2 cloves garlic and add to 1 tablespoon olive oil.
  • When searing is done, remove from heat and coat with the olive oil/garlic mixture if you are using the garlic.
  • Using a thermometer, cook until internal temp of 140-150. About 15-20 minutes.
  • Tent lightly with foil and rest for 5-10 minutes before slicing and serving.
 

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Make it Perfect First Time and Every TimeDon't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.
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Calories: 240kcal | Carbohydrates: 1g | Protein: 36g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 111mg | Sodium: 386mg | Potassium: 635mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 20IU | Vitamin C: 4.1mg | Calcium: 10mg | Iron: 2.2mg
 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published February 15, 2010

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Filed Under: 30 Minute Recipes, Pork Recipes, Pork Tenderloin Recipes

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Comments

  1. Con

    March 15, 2018 at 8:18 pm

    I am making this for the third time tonight. This is a most excellent way to achieve a juicy pork tenderloin. My family loves it and I shared some with my neighbor who shared with his Dad and they both raved about it too. Also, the commenter who suggested to do a little butter, sage and white wine reduction sauce at the end is a genius! Thank you for that suggestion!! Thank you DrDan for this amazing recipe.

    Reply
    • DrDan

      March 17, 2018 at 10:25 am

      Hi Con,
      Thanks for the note and sharing.
      Dan

  2. Jay

    February 10, 2018 at 9:02 pm

    Dr. Dan, you have rescued so many dinners in my house! After the amazing recipes for drummies and thighs on the grill, I wasblooking for a good, easy way to pan roast a tenderloin and once again, you came through. I follow this recipe to the letter, and it comes out perfect every single time. No questions here, just plenty of gratitude! Thanks for all the amazing recipes, my good sir!

    Reply
  3. Nancy

    February 15, 2017 at 6:10 pm

    I am sooo drooling right now! I’m alone and one pork loin lasts about three or four days then I give the last little bit to my puppydog. Hahahaha Not This Time! Thanks so much for this – I’m making it right now!

    Reply
  4. Rob

    January 19, 2017 at 7:57 pm

    Weird that you hated pork chops as a kid since half of it is tenderloin and the other half loin.

    Reply
    • DrDan

      January 19, 2017 at 8:39 pm

      Really cheap cuts, full of fat and over cooked.

  5. etienne

    December 31, 2016 at 6:29 pm

    150 for pork is too long. remove pork @ 140 cover and let rest for 10 minutes temp will rise to about 145, perfect. recipe overall was excellent

    Reply
  6. Jodi

    December 21, 2016 at 6:17 pm

    Smoked the whole family out of the house searing this lol. Once the smoke cleared, we had a delicious pork loin :-)

    Reply
  7. Laura

    November 17, 2016 at 6:03 pm

    Hi–making this right now. Smells delicious! Just wondering if the pan goes in the oven covered? I covered it with tin foil–maybe it will cook more/too quickly then? Thanks.

    Reply
    • DrDan

      November 17, 2016 at 7:25 pm

      Sorry for the delay but cooking a new recipe for dinner. No, not covered. At least on this site, most recipes do not cover in the oven and if I do then I very specifically say so and usually I picture it just to emphasize the covering. It will be fine if you cover. It may take a few for minutes and not brown as much.

      Dan

  8. Peggy

    October 07, 2016 at 6:55 pm

    I love my iron skillet and this recipe! I will try other recipes based on how easy to follow and such good directions. Delicious!! Served with brown rice pilaf, ratatouille and cold cranberry orange relish.

    Reply
  9. Burke ferrari

    August 31, 2016 at 9:30 pm

    This is my go to for prok tenderloin. Bullet proof and always super moist and tender. Trimming the fat and silver really makes a difference and is a great recommendation.

    Thanks!

    Reply
  10. Aliza

    May 30, 2016 at 12:36 am

    Kinda browsed through this article because I was on a time limit, but thank you, thank you, thank you for writing this and showing me a great way to cook Pork Loin in under an hour!

    Reply
  11. Damian

    February 09, 2016 at 10:31 am

    Would you vary the oven cooking time if you were to wrap it in bacon?

    Reply
    • DrDan

      February 09, 2016 at 7:57 pm

      Nice question and I have no idea. I know how much cooking is needed for the tenderloin but not for the bacon in the pan searing / oven roasting method. The bacon might be under cooked, right on or burnt. The the tenderloin will cook fine but may take a few minutes longer.

      You might want to check by bacon wrapped pork medallions at https://www.101cookingfortwo.com/grilled-bacon-wrapped-pork-medallions/

      DrDan

  12. Chuck Warriner

    November 10, 2015 at 8:20 pm

    This has become a go-to favorite at my house!! I usually make oven roasted potatoes to go with it: cut a bunch of small red potatoes in half. Put about 2 TBSP oil in oven proof skillet over medium heat on stove. Add potatoes and toss to coat with oil. Sprinkle on some salt and pepper. Peel and slice a few cloves of garlic and add to pan with a few sprigs of fresh thyme twisted together and gently bruised with fingers. Put pan into 400 degree oven while preparing and searing pork. By the time pork is done and rested, potatoes will be browned and perfectly cooked!

    Reply
  13. Pati Manich

    October 13, 2015 at 9:28 am

    I love making pork tenderloin, but always run the risk of over cooking. Using your method I finally made the perfect tenderloin. I have a favorite marinade, which I did use, but before searing, I drained most of it off of the meat and then dried it so that it would sear properly. Then I was able to brush it back on before it went into the oven. Perfect. Thank you. In case you want to try it, I combine olive oil, lemon juice, white wine, soy sauce, oriental five spice, garlic and ginger for the marinade, sometimes I toss in a little dijon mustard. Plastic bag for an hour or so usually covers 2 tenderloins.

    Reply
  14. Katherine H.

    July 20, 2015 at 7:03 pm

    I LOVE this recipe. I make it frequently. While the pork is resting I return the pan to the stove and add a few tabs of butter to the drippings along with a few fresh sage leaves and some dry white wine… simmer that down and it makes a delicious sauce! I just drizzle a bit on the sliced pork. YUM!5 stars

    Reply
    • Pati Manich

      October 13, 2015 at 9:31 am

      I like the idea of adding to the drippings for the sauce. Thank you.

    • Con

      March 16, 2018 at 3:31 pm

      Brilliant! I love butter, sage, white wine reduction, makes for a delicious pan sauce. Thank you for the suggestion.

  15. DaisyCat68

    January 28, 2015 at 9:09 am

    O.M.G.! Was looking for a method to cook a pork tenderloin indoors (winter here!), and based on the rock-star drummies, looked here. Turned out great! I did baste the tl in garlic & BUTTER, like someone suggested, and also, it did take longer than 20 minutes. Yes, it was a tenderloin, but only 1 in my package & a little bigger than usual. No problem–just kept checking it at 5 minute intervals until not pink. My “I almost never like meat” 11-yr-old scarfed it down! Thanks for the cooking lessons!5 stars

    Reply
    • DrDan

      January 31, 2015 at 9:34 pm

      A little variation in the meat and a little variation in the oven… So clad you worked thought it.
      Thanks so much for the note and comment.
      DrDan

  16. DrDan

    March 18, 2014 at 6:48 pm

    Hummm. Mine is very reliable at 6-8 minutes total searing plus 18-20 minutes… Oh well, different ovens and different thermometers. Pink is usually gone at about 155 so you did right. Glad it worked. I like the garlic in butter variation.

    Thanks for the note
    DrDan

    Reply
  17. joanna

    March 16, 2014 at 1:37 pm

    made this today and it is so delicious!! i couldn’t get my pork to reach 150 with my thermometer even after 35 min!! i figured it was done anyway since there was no pink. my tenderloin was 1 lb so i didn’t want to burn it keeping it in the oven any longer. i ended up using butter mixed with chunks of garlic and i smeared it all over the seared tenderloin and then popped it in the oven. it is insane and still really moist and tender with the added cooking time.

    Reply
  18. Taz

    January 22, 2014 at 8:07 pm

    Amazing, a new family favorite and requested often. Perfect each and every time, we use a bourbon smoked salt and pepper for our rub. We average for 18~20 minutes each time, and it is truly perfection. We love it with slow baked sweet potatoes and cinnamon apples.

    Reply
    • DrDan

      January 24, 2014 at 8:13 am

      This is always a solid method and you will see a lot of my recipes are built off this. Now let’s talk sweet potatoes and cinnamon apples….

      DrDan

  19. Bytowngal81

    May 26, 2013 at 3:21 pm

    Making this tonight. Sounds terrific, and so easy…

    Reply
  20. Dr Dan

    February 21, 2013 at 9:04 pm

    This is at least monthly in our home. I’m clad you liked it.

    Reply
  21. Mizzsingbabe

    February 21, 2013 at 9:11 am

    Found your blog yesterday and made this.. gosh.. they are good :)

    Reply
  22. Bob

    October 17, 2011 at 5:09 pm

    Looks great. Thanks. Cooking these to be part of Cuban sandwiches

    Reply
    • Sarah

      January 16, 2014 at 7:24 pm

      I seared it, put it in a 400o oven …. 30 minutes later, the internal temp. is 120!
      & YES I have a new oven thermometer.

    • DrDan

      January 16, 2014 at 10:39 pm

      Sorry it didn’t work for you…

      I’m a little at a loss here. I have done this over 50 times (I love pork tenderloin) and it basically has worked. Even without the searing, 30 minutes at 400 should be done. The only thing I have left is the oven… was it working ok? Thermometers can be wrong but 120 is visually not done…. Was it some sort of super size tenderloin? Most pork tenderloins will typically weigh a little over a pound.

      I would say try again and double check everything.

      DrDan

    • Jarod

      February 06, 2014 at 6:40 pm

      Are you sure you had a tenderloin and not a loin?
      A loin is much larger. Tenderloins are usually about 1lb each and sometimes come two to a package.

    • DrDan

      February 06, 2014 at 9:59 pm

      I was wondering that also…

    • Gi

      December 30, 2015 at 12:40 pm

      Did you use the same pan? As in when you seared and then use the same pan in oven?

    • DrDan

      December 30, 2015 at 4:51 pm

      Just one pan. If you don’t have a pan than can go stovetop to oven then use two. Put the oven safe pan in when the oven preheats. Sear in the other pan and transfer to the hot oven pan.

      Dan

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Comments and questions are welcomed. Keep it polite please. See Comment Guidelines for more information on commenting or if your comment did not appear. Have a great day.

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