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.
Introduction
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 the 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 ½ 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 ⅓ 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
🖼️Step-by-Step 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 ½ to 3 minutes and rotate ⅓ 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 an internal temp of 140°-150° (15-20 minutes usually). Tent lightly with foil and rest for about 5 minutes before slicing and serving.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
📖 Recipe
Pan Seared Oven Roasted Pork Tenderloin
Tap to leave a Rating
Ingredients
- 1 ½ pound pork tenderloin - about 1 ½ 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 an 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.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
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.
Jeanne Kelly
Hi,
Just wondering if I can sear the meat earlier and cook it later in the oven?
Jeanne
Dan Mikesell AKA DrDan
Hi Jeanne,
Welcome to the blog.
Possible, yes anything is possible but I don't suggest it. Part of getting the tenderloin up to temperature is the searing. If you interrupt the cooking after searing, you will just need to cook longer to get the meat done, it will probably dry some and be tougher.
So, not suggested.
Dan
Doris Gorey
Thank you, made this tonight & it was awesome.
Bubbapaco
NanaG must have been drunk. This is maybe the best (simple) P.T recipe I have done. Bursting with flavor SUPER MOIST!!! yes, I said the m-word.
Arlene Bartolino
Dr. Dan. You're my go to guy for dinner for just the two of us. You have taught me how to get the chicken crispy and well done, the drummies the proper way to prep and set the in the oven. Pork Tenderloin, which we are having tonight will be delicious.
I hope your dogs are doing very well. We have an aging cat who is 18 and still doing great.
Susan
Made this with Penny’s Adobo seasoning and roasted delicata squash. Wonderful!!
Arlene Bartolino
Dr. Dan. You're the best. Pork Tenderloin was amazing as were the mashed potatoes and corn to go along with the dinner.
You never fail to show all of us how to make great meals. You are my number one go to chef!
Thanks and keep on cookin'
Arlene
Rochelle The Queen
First time here. Your recipe was spot on. I made Pork Tenderloin with the Garlic Garnish, whipped potatoes, steamed broccoli and Cayenne Honey Carrots. I even made a gravy from the "drippings". Delish. Thank You.
kirsten
made this last night , was absolutely delicious. I love my cast iron pan but don't have a lot of go to recipes for it, tho i fry in it exclusively. the meal was delicious, the recipe easy, I loved it and will make it again and again.
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.
Angela
Cuz our mothers overcooked all meats to shoe leather!
Dan Mikesell AKA DrDan
Hi Angela,
Welcome to the blog.
So true...
Have a great holiday.
Dan