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.
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:
Yep, really that good. You can eat this over and over, we do.
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.
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 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. Use other seasonings at your option.
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.
Optional for fresh garlic. 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 you are using the garlic.
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.
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Pan Seared Oven Roasted Pork Tenderloin
Ingredients
- 1 pork tenderloin
- 1-2 tablespoons olive oil
- 2 cloves garlic - minced - optional
- kosher salt
- pepper - coarse ground
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.
Have a question or something not clear? Ask in the comments.
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Nutrition is 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.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published February 15, 2010
I'm DrDan and welcome to my blog. You will find delicious easy everyday recipes mostly for smaller households. Please look around and enjoy your visit. 
Con
March 15, 2018 at 8:18 pmI 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.
DrDan
March 17, 2018 at 10:25 amHi Con,
Thanks for the note and sharing.
Dan
Jay
February 10, 2018 at 9:02 pmDr. 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!
Nancy
February 15, 2017 at 6:10 pmI 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!
Rob
January 19, 2017 at 7:57 pmWeird that you hated pork chops as a kid since half of it is tenderloin and the other half loin.
DrDan
January 19, 2017 at 8:39 pmReally cheap cuts, full of fat and over cooked.
etienne
December 31, 2016 at 6:29 pm150 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
Jodi
December 21, 2016 at 6:17 pmSmoked the whole family out of the house searing this lol. Once the smoke cleared, we had a delicious pork loin :-)
Laura
November 17, 2016 at 6:03 pmHi–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.
DrDan
November 17, 2016 at 7:25 pmSorry 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
Peggy
October 7, 2016 at 6:55 pmI 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.
Burke ferrari
August 31, 2016 at 9:30 pmThis 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!
Aliza
May 30, 2016 at 12:36 amKinda 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!
Damian
February 9, 2016 at 10:31 amWould you vary the oven cooking time if you were to wrap it in bacon?
DrDan
February 9, 2016 at 7:57 pmNice 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
Chuck Warriner
November 10, 2015 at 8:20 pmThis 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!
Pati Manich
October 13, 2015 at 9:28 amI 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.
Katherine H.
July 20, 2015 at 7:03 pmI 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!
Pati Manich
October 13, 2015 at 9:31 amI like the idea of adding to the drippings for the sauce. Thank you.
Con
March 16, 2018 at 3:31 pmBrilliant! I love butter, sage, white wine reduction, makes for a delicious pan sauce. Thank you for the suggestion.
DaisyCat68
January 28, 2015 at 9:09 amO.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!
DrDan
January 31, 2015 at 9:34 pmA 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
DrDan
March 18, 2014 at 6:48 pmHummm. 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
joanna
March 16, 2014 at 1:37 pmmade 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.
Taz
January 22, 2014 at 8:07 pmAmazing, 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.
DrDan
January 24, 2014 at 8:13 amThis 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
Bytowngal81
May 26, 2013 at 3:21 pmMaking this tonight. Sounds terrific, and so easy…
Dr Dan
February 21, 2013 at 9:04 pmThis is at least monthly in our home. I’m clad you liked it.
Mizzsingbabe
February 21, 2013 at 9:11 amFound your blog yesterday and made this.. gosh.. they are good :)
Bob
October 17, 2011 at 5:09 pmLooks great. Thanks. Cooking these to be part of Cuban sandwiches
Sarah
January 16, 2014 at 7:24 pmI 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 pmSorry 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 6, 2014 at 6:40 pmAre 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 6, 2014 at 9:59 pmI was wondering that also…
Gi
December 30, 2015 at 12:40 pmDid 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 pmJust 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