A super easy pork tenderloin recipe, this pan-seared oven-roasted pork tenderloin is done in 30-minute. A great budget-friendly healthy dinner for two, you will repeat over and over.
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Introduction and my rating.
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 anyway.
We upgraded years ago to pork tenderloin (i.e., “porkies”). A marked improvement. This is my standard go-to method of cooking a pork tenderloin for the last 20 years.
My Rating:
Yep, really that good. You can eat this over and over, we do.
🍳The Method
This recipe depends on an old but true method. First, we will be searing the pork tenderloin creating flavor by causing a Maillard reaction. Then we are going to finish cooking the tenderloin in an oven to bring it up to the final internal temperature.
🐖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.
A Pork Tenderloin is a Triangle
The shape of pork tenderloin is a bit odd. It is not flat, round, or square. It is more of a triangle. This simple fact is important in cooking the tenderloin on the grill or in this recipe.
We do not flip the tenderloin; we rotate it by 1/3 to cook each of the three sides. It sounds unimportant, but it really is important to get the best results.
🥘What Pan to Use?
The best pan to use will be safe both on the stove-top and in the oven. I usually use my 10-inch cast-iron skillet. Most stove-top skillets will work since most are oven safe also. But you need to know for sure.
If you are unsure of your pan is oven-safe, then use a stove-top skillet and place an oven-safe baking dish in the hot oven while you sear the tenderloin. Then transfer the seared tenderloin to the preheated pan to finish cooking.
🧂Seasoning Notes
Just salt and pepper are fine. A lot of the taste will come from the searing of the tenderloin creating a Maillard reaction.
In our house, a good dose of garlic is required, and I usually use our All Purpose Seasoning – 7:2:2 which has a good amount of garlic powder.
I have included an option to use fresh garlic. Or you can season to your taste.
📖Other Pork Tenderloin Recipes
- How to Grill a Pork Tenderloin on a Gas Grill
- Oven Fried Pork Tenderloin Sandwiches
- One Pan Roasted Pork Tenderloin with Potatoes and Carrots
- The Best Grilled Pork Tenderloin; Memphis Style
🖼️Photo instructions.
Trim the pork tenderloin well. Remove the “silver skin” and any trim-able fat. Preheat oven to 375 convection or 400 in a regular oven.
Salt and pepper all sides.
1-2 teaspoon of vegetable 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. You can spread it on top just before moving the tenderloin to the oven.
When searing is done, remove from heat and coat with the olive oil/garlic mixture you are using the garlic. You can also add other seasonings at this point.
Move to the preheated oven. Using a thermometer, cook until internal temp of 140-150 (15-20 minutes usually). Tent lightly with foil and rest for about 5 minutes before slicing and serving.
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📖 Recipe
Pan Seared Oven Roasted Pork Tenderloin
Ingredients
- 1 1/2 pound pork tenderloin - about 1 1/2 pounds
- kosher salt - to taste
- pepper - coarse ground
- 2 teaspoons vegetable oil
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. I like to use my Homemaked Seasoning 7:2:2 which also has garlic powder.
- 1-2 teaspoon vegetable oil in an oven-safe pan (cast iron is good here) over medium-high heat until hot.
- Sear all sides (3) of the tenderloin for approximately 2 minutes per side. Get close to the final color you want.
- Optional. While searing, crush 2 cloves garlic and add to 1 tablespoon olive oil. Add to the tenderloin just before moving it to the oven.
- When searing is done, remove from heat and coat with the olive oil/garlic mixture if you are using the garlic. You can add other spicing at this time if you want.
- Using a meat thermometer, cook until internal temp of 140-150. About 15-20 minutes.
- Tent lightly with foil and rest for 5 minutes before slicing and serving.
Recipe Notes
Pro Tips
- Cast iron works very well here or another oven safe pan. If you do not have an oven safe pan, sear on the stovetop then transfer to a preheated oven pan.
- I like to use my All Purpose Seasoning; 7:2:2 for the seasoning.
- I have included an option for real garlic.
- Remember that a pork loin is NOT a pork tenderloin.
- A pork tenderloin is a triangular shape so sear all three sides.
- Be sure to rest the meat after cooking for 5 minutes or a bit more so the fluid will reabsorb into the meat.
- Pork tenderloins are usually sold two in a package, the second one will freeze well for 3-4 months.
- Serving size note. A pork tenderloin is two large servings or 3-4 smaller one and is a bit dependent on the size of the tenderloin. They will range from slightly over 1 pound to almost 2 pounds.
Check Out Other Great Recipes
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.
Editor’s Note: This recipe was originally published on February 15, 2010, which was the second month of this blog. It has had several minor updates but now a total rewrite of the discussion and new photos.
Con
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.
DrDan
Hi Con,
Thanks for the note and sharing.
Dan
Jay
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!
Nancy
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!
Rob
Weird that you hated pork chops as a kid since half of it is tenderloin and the other half loin.
DrDan
Really cheap cuts, full of fat and over cooked.
etienne
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
Jodi
Smoked the whole family out of the house searing this lol. Once the smoke cleared, we had a delicious pork loin :-)
Laura
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.
DrDan
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
Peggy
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.
Burke ferrari
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!
Aliza
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!
Damian
Would you vary the oven cooking time if you were to wrap it in bacon?
DrDan
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
Chuck Warriner
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!
Pati Manich
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.
Katherine H.
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!
Pati Manich
I like the idea of adding to the drippings for the sauce. Thank you.
Con
Brilliant! I love butter, sage, white wine reduction, makes for a delicious pan sauce. Thank you for the suggestion.
DaisyCat68
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!
DrDan
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
DrDan
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
joanna
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.
Taz
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.
DrDan
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
Bytowngal81
Making this tonight. Sounds terrific, and so easy…
Dr Dan
This is at least monthly in our home. I’m clad you liked it.
Mizzsingbabe
Found your blog yesterday and made this.. gosh.. they are good :)
Bob
Looks great. Thanks. Cooking these to be part of Cuban sandwiches
Sarah
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
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
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
I was wondering that also…
Gi
Did you use the same pan? As in when you seared and then use the same pan in oven?
DrDan
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