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๐Ÿ Home ยป Recipes ยป 30-Minute Dinner Recipes

Pan Seared Oven Roasted Pork Tenderloin

Published: Jan 16, 2024 by Dan Mikesell AKA DrDan ยท 58 Comments

Jump to Recipe
Time: 30 minutes mins

Pan-seared pork tenderloin, finished by baking to your ideal temperature, is tender, juicy, and delicious! With excellent browning from cast iron searing, it is still moist and tender from oven roastingโ€” an easy, 30-minute dinner recipe.

๐Ÿ–Ingredients

Pork tenderloin
Butter or oil
Seasoning of your choiceโ€”Kosher salt and black pepper is enough, but adding garlic powder is suggested.

pork tenderloin on blue platter sq
Jump To (scroll for more)
  • ๐Ÿ–Ingredients
  • ๐Ÿ‘จโ€๐ŸณHow to Sear a Pork Tenderloin and Bake in the Ovenโ€”Step-by-Step
  • โฐHow long to bake pork tenderloin
  • ๐ŸŒก๏ธLevels of Cooked Pork (Doneness)
  • โœ”๏ธTips to cook it right every time
  • Seasoning options
  • Pork Tenderloin Recipes
  • Why Use Cast-Iron?
  • ๐Ÿฝ๏ธHow to Serve
  • How to Store Leftovers
  • โ“FAQs
  • ๐Ÿ–Pork Tenderloin is Not Pork Loin
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions
Blue ribbon divider used for visual effect

Featured Comment from Curtis:
5 stars. I love this recipe. I make it at least twice a month. The tenderloins turn out juicy and perfect just about every timeโ€ฆ

This recipe depends on an old, tried and true method. First, we will sear a pork tenderloin in a cast-iron skillet, creating flavor by causing a Maillard reaction. Then, baked in the oven to bring it up to the final internal temperature.

๐Ÿ‘จโ€๐ŸณHow to Sear a Pork Tenderloin and Bake in the Ovenโ€”Step-by-Step

trimmed pork tenderloin on a red board with a knife.

1. Preheat the oven to 400ยฐ convection or 425ยฐ in a regular oven. Trim by removing the "silver skin" and any trimmable fat. Pat dry with a paper towel, then season with coarse salt, black pepper, or other seasoning.

pork tenderloin in a cast iron skillet.

2. Heat 1-2 teaspoons of butter or vegetable oil in an oven-safe pan (cast iron skillet preferred) over medium-high heat until hot. Sear for approximately 2 to 3 minutes, rotate โ…“, and repeat until all sides are seared.

cooked pork tenderloin in a cast iron skillet.

3. Move the tenderloin and skillet to the preheated oven and cook until an internal temp of 145ยฐ-150ยฐ (15-17 minutes usually) using an instant-read thermometer.

Pork Tenderloin slices on plate.

4. Move to a plate, tent lightly with foil, and rest for about 5 minutes before slicing and serving.

For more details, keep reading. See the Recipe Card below for complete instructions and to print.

โฐHow long to bake pork tenderloin

After searing on the stovetop for about 6-9 minutes, the baking time will be 15 to 17 minutes to 145ยฐ in a 425ยฐ oven. It will vary by the tenderloin size, the amount of searing, the beginning temperature of the meat, your pan, and the oven.

Other oven temperatures for medium-rare (145ยฐ-150ยฐ.)

Oven
Temperature
Searing
Time
Approximate
Oven TIme
Approximate
Total Time
350ยฐ6 to 9 minutes25+ minutes31 -34+ minutes
375ยฐ6 to 9 minutes20-24 minutes26-33 minutes
400ยฐ6 to 9 minutes18-20 minutes24-29 minutes
425ยฐ6 to 9 minutes15-17 minutes21-26 minutes
These are approximate times provided for planning only. Convection oven time will be 25ยฐ lower.

Always check the internal temperature and allow for a 2ยฐ-4ยฐ rise in temperature after cooking. Never cook by time alone, always check early, and thinner tenderloins cook significantly faster.

๐ŸŒก๏ธLevels of Cooked Pork (Doneness)

Cooked Pork LevelInternal Temperature
RareNot recommended due to safety.
Medium-Rare145ยฐ-150ยฐ
Medium150ยฐ-155ยฐ
Medium-Well155ยฐ-160ยฐ
Well Done160ยฐ+
For pork chops, loin, and tenderloin.

โœ”๏ธTips to cook it right every time

The shape of the tenderloin is a bit odd. It is triangular, not flat, round, or square. So, when cooking pork tenderloin, it needs to be "flipped" by rotating โ…“, not ยฝ, rotation.

The best pan to use is a cast iron 10 or 12-inch skillet, but any oven-safe pan that can move from stovetop to oven will work.

If you donโ€™t have a pan that will work, sear in a stovetop pan and move to a different preheated oven-safe pan like a rimmed baking sheet to finish.

The pan must be hot with a couple of teaspoons of melted butter or oil over medium-high heat when the tenderloin is placed in the pan. It will not sear well if it is not hot at the start of searing.

Sear to approximately the final color you want at the end of cooking.

Seasoning options

Just coarse salt and black pepper are acceptable. Much of the taste will come from the searing of the tenderloin, creating a Maillard reaction. A good dose of garlic is required in our house, and I usually use our All Purpose Seasoning - 7:2:2, which has a good amount of garlic powder.

You may use fresh garlic by adding a couple of fresh garlic cloves to olive oil, cooking for a minute or two, and then spreading over the tenderloin as it moves from the stovetop to the oven.

Thyme, smoked paprika, fresh herbs, or other spices can be added before entering the oven.

Pork Tenderloin Recipes

Take it outside with Grilled Pork Tenderloin, Memphis Grilled Pork Tenderloin, or Grilled Pork Medallions. Make a complete meal with Roasted Pork Tenderloin with Potatoes.

Make wonderful pork tenderloin sandwiches: Oven Fried Pork Tenderloin Sandwiches, Shredded Pork Tenderloin, or Iowa Breaded Pork Tenderloin Sandwiches.

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Why Use Cast-Iron?

While not required for this recipe, cast iron is the best choice for many reasons.

  • Cast iron can tolerate both high heat and easily transform from the stovetop to the oven.
  • The bottom is very flat and transfers heat across the surface evenly.
  • It is naturally non-stick when correctly seasoned.
  • It is generally cheap and will last for generations.

๐Ÿฝ๏ธHow to Serve

To fancy it up a bit, a pan sauce can be made with the browned bits and juices left in the pan by adding some broth or wine. You may add other seasonings like Dijon mustard or more butter, shallots, or other spices. Whisk together and serve with the slices of tenderloin.

We usually serve with hot vegetables like Roasted Parmesan Asparagus, Baked Green Beans with Bacon, or Parmesan Roasted Cauliflower. Add in some Oven Roasted Baby Potatoes or Easy Dinner Rolls.

While pork is "the other white meat," for wine, we usually skip white wine and go for a millet or cabernet.

How to Store Leftovers

Seal leftovers in an airtight container and refrigerate for 4 days or freeze for 3-4 months.

To reheat leftovers just a short time in a microwave works well. Or on the stovetop, if the slices are relatively thin, in a frying pan with a bit of oil over medium heat. You can also reheat in the oven or an air fryer.

โ“FAQs

How do you remove the silverskin from a pork tenderloin?

Most tenderloins will have a "silver skin" that should be removed. It is some tough connective tissue.

Work a finger or butter knife under the silver skin, then work off the silver skin with a sharp knife and some traction. It may take several times to get most of it. A bit left is not an issue.

What is the minimum safe internal temperature for pork tenderloin?

According to the USDA, the minimum safe final internal temperature is 145ยฐ. At 145ยฐ, the center will be a little pink but hot. The pork temperature will rise 2ยฐ-4ยฐ after cooking, so account for that.

You can cook to a higher internal temperature if you wish.

Do I have to use a meat thermometer to check the pork's internal temperature?

You must use a meat thermometer or an instant-read thermometer to get the correct final temperature.

๐Ÿ–Pork Tenderloin is Not Pork Loin

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

location of pork tenderloin - Image licensed May 17, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.
Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. The image was modified following the license.

Over the years, many commenters on this blog have confused pork loin with tenderloin. It is obvious when they have a "4-pound tenderloin"โ€”no, they do not.

The tenderloin usually weighs about 1 to 1 ยฝ pounds. A huge one could push towards 2 pounds. PLEASE BE SURE YOU HAVE A TENDERLOIN AND NOT A LOIN.

Blue ribbon divider used for visual effect

This recipe is listed in these categories. See them for more similar recipes.

101's Best Recipes, 30-Minute Dinner Recipes, Pork Recipes, Pork Tenderloin Recipes

Have you tried this recipe, or have a question? Join the community discussion in the comments.

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

pork tenderloin on blue platter

Pan Seared Oven Roasted Pork Tenderloin

5 from 9 votes
From Dan Mikesell AKA DrDan
Pan-seared pork tenderloin, finished by baking to your ideal temperature, is tender, juicy, and delicious! With excellent browning from cast iron searing, it is still moist and tender from oven roastingโ€” an easy, 30-minute dinner recipe.
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings #/Adjustable :4 servings
Print | Pin | Email share | Like and save for later Saved!

Video Slideshow

Ingredients

US Customary - Convert to Metric
  • 1 pork tenderloin - about 1 ยฝ pounds
  • 2 teaspoons butter or vegetable oil
  • kosher salt - to taste
  • pepper - coarse ground
  • garlic powder - optional

Step-by-Step Instructions
 

  • Preheat the oven to 400ยฐ convection or 425ยฐ in a regular oven. Trim by removing the "silver skin" and any trimmable fat. Pat dry with a paper towel, then season with coarse salt, black pepper, or other seasoning.
    trimmed pork tenderloin on a red board with a knife
  • Heat 1-2 teaspoons of butter or vegetable oil in an oven-safe pan (cast iron skillet preferred) over medium-high heat until hot. Sear for approximately 2 to 3 minutes, rotate โ…“, and repeat until all sides are seared.
    pork tenderloin in a cast iron skillet
  • Move the tenderloin and skillet to the preheated oven and cook until an internal temp of 145ยฐ-150ยฐ (15-17 minutes usually) using an instant-read thermometer.
    cooked pork tenderloin in a cast iron skillet
  • Move to a plate, tent lightly with foil, and rest for about 5 minutes before slicing and serving.
    Pork Tenderloin slices on plate

Recipe Notes

Pro Tips

  1. 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.
  2. I like to use my All Purpose Seasoning; 7:2:2 for the seasoning, which has salt, pepper, and garlic powder., But use any seasoning you want.
  3. Remember that a pork loin is NOT a pork tenderloin.
  4. Pork tenderloin is a triangular shape so sear all three sides.
  5. Be sure to rest the meat after cooking for 5 minutes or a bit more so the fluid will reabsorb into the meat.
  6. Many options are discussed in the post. Please check there if you have questions first.
  7. Serving size note. Pork tenderloin is two large servings or 3-4 smaller servings and is a bit dependent on the size of the tenderloin. They will range from slightly over 1 pound to almost 2 pounds.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

To adjust the recipe size:

You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.

Nutrition Estimate (may vary)

Calories : 221 kcal (11%)Protein : 35 g (70%)Fat : 8 g (12%)Saturated Fat : 4 g (20%)Cholesterol : 111 mg (37%)Sodium : 379 mg (16%)Potassium : 668 mg (19%)Calcium : 10 mg (1%)Iron : 2 mg (11%)

Editor's Note: This recipe was originally published on February 15, 2010, the second month of this blog. It has had several minor updates but is now a total rewrite of the discussion and new photos.

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  1. Laura says

    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 says

      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

  2. Peggy says

    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
  3. Burke ferrari says

    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
  4. Aliza says

    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
    • Angie says

      September 05, 2020 at 8:17 pm

      Best recipe ever ! My husband would not eat tenderloin as it generally was overcooked - made your recipe several month ago and he actually looks forward to tenderloin night. Thanks for the great recipe !

  5. Damian says

    February 09, 2016 at 10:31 am

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

    Reply
    • DrDan says

      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

  6. Chuck Warriner says

    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
  7. Pati Manich says

    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
  8. Katherine H. says

    July 20, 2015 at 7:03 pm

    5 stars
    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!

    Reply
    • Pati Manich says

      October 13, 2015 at 9:31 am

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

    • Con says

      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.

  9. DaisyCat68 says

    January 28, 2015 at 9:09 am

    5 stars
    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!

    Reply
    • DrDan says

      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

  10. DrDan says

    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
  11. joanna says

    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
  12. Taz says

    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 says

      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

  13. Bytowngal81 says

    May 26, 2013 at 3:21 pm

    Making this tonight. Sounds terrific, and so easy...

    Reply
  14. Dr Dan says

    February 21, 2013 at 9:04 pm

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

    Reply
  15. Mizzsingbabe says

    February 21, 2013 at 9:11 am

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

    Reply
  16. Bob says

    October 17, 2011 at 5:09 pm

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

    Reply
    • Sarah says

      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 says

      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 says

      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 says

      February 06, 2014 at 9:59 pm

      I was wondering that also...

    • Gi says

      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 says

      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

Newer Comments »

DrDan imageHi, I'm DrDan.
Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
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