BEST Baked Pork Tenderloin

Crispy on the outside, juicy and tender on the inside, and amazing flavors make this the BEST baked pork tenderloin! 

After you fall in love with this BEST Baked Pork Tenderloin, don’t forget to try my other viral recipes One Pan Garlic Herb Chicken and Asparagus and Instant Pot Pot Roast and Potatoes

Best Baked Pork tenderloin easy, tasty recipe | lecremedelacrumb.com

There is nothing like baked pork tenderloin. It’s so easy to make and I feel like this is the easiest cut of pork to take on whatever flavors you fancy. In the slow cooker, the Instant Pot, on the grill, there is really no way to mess up a pork tenderloin. (Well, I’m sure there is, but not one that I’ve found yet!).

The best thing about baking a pork tenderloin though, is that crispy outside and juicy inside. While most people do eat with their eyes first, it’s when you taste the tenderloin that you will truly understand why I’m gaga for this recipe. Sink your teeth into that first bite, and you get a little crunch, then the juices from the pork itself, plus the actual juice you’ve used and the spices intermingling with it all, and you’ll be hard-pressed to find a reason NOT to make this delicious dish.

When I’m creating a recipe, I tend to lean on oils, vinegars, and sauces for the “wet” ingredients with which to marinade, spoon over, or otherwise cook in. I tend to forget how great fruit juices are with pork. The citrus in the lemon, lime, or orange juices (or all three) acts as the acid in the mixture (much like vinegar does in other recipes), giving your meat those tangy (and slightly sweet) undertones. Plus, the acid helps the rest of the flavors seep into the meat, making it nice and juicy.

For the other spices, I didn’t get too crazy. Simple is best here. I mixed together a little Italian seasoning blend, garlic powder, cumin, chili powder, paprika, salt, and pepper — all items you probably already have in your spice drawer.

The other great thing about this recipe (so. many. good. things.) is that there is zero marinating time needed. Zip! Zilch! And zero pan-searing time either. I like my food delicious and I like it done ASAP. If this means cutting out some of the more arduous tasks and yet still getting the same results — well then my only question for you is why wouldn’t you do that?

Best Baked Pork tenderloin easy, tasty recipe | lecremedelacrumb.com

WHAT DO FRUIT JUICES DO TO MEAT?

Fruit juices are great for marinating, basting, and otherwise livening up your meat. The acid from citrus juices, in particular, helps to “cook” the meat just a little as it’s marinating to really seal in the flavors you’re using. They do this by breaking down the meat with the enzymes they contain. This lets the other ingredients in your marinade (oils, spices) to penetrate more deeply into the meat.

Have you ever heard of ceviche? It’s a Latin American dish, a raw fish salad of sorts, in which raw seafood is “cooked” in citrus juices — usually lemon or lime. The juice denatures the proteins (so it will turn white as it’s marinating, just like it does when it’s cooked). This is best made with fresh seafood. But the principle is the same for any citrus marinade and any meat.

Best Baked Pork tenderloin easy, tasty recipe | lecremedelacrumb.com

WHAT SIDES GO WELL WITH PORK TENDERLOIN?

You probably won’t eat your tenderloin alone. Side dishes are key here. My favorites, in no particular order, include:

  • Company Potatoes. This is kind of a no-brainer. Especially if we’re having…wait for it…company! I’ll roast up several of these tenderloins with a big batch of these crunchy/cheese/melt-in-your-mouth potatoes. Just make sure everyone wears their elastic pants and leaves room for seconds.
  • If you’re looking for a satisfying side with lots of leftovers, then this Creamy Sweet Macaroni Salad is just the ticket. Plus, you can make it ahead of time or while the tenderloin is doing it’s thang in the oven.
  • Easy Creamy Macaroni and Cheese just goes good with everything. I mean, it’s mac ‘n cheese people. That’s a given.

For something simple and delicious (and nutritious), look no further than this Lemon Parmesan Roasted Asparagus. It’s sure to please everyone at your dinner table.  

Best Baked Pork tenderloin easy, tasty recipe | lecremedelacrumb.com

What people are saying about this BEST Baked Pork Tenderloin

“This was the most tender, melt in your mouth, tenderloin I have ever made. The outsides were nicely browned and there was juices around the meat. Will definitely make this again!! Next time I will add garlic cloves and lemon slices to the baking dish, too, along with the lemon and orange slices.” – Cynthia

“This recipe was pinned on my “Sunday Success” board of Pinterest right after dinner. It is delicious! I melted peach jalapeno jelly and used as a dipping sauce (like ketchup). Oh my gosh! I took leftovers to a co-worker the next day and she immediately made for her family. This recipe rocks and is now a favorite. As a matter of fact, I’m making it today and using blackberry lime jam for the dipping sauce. Thank you a million times.” – Connie

“I make this recipe about three or more times a month. It’s so good and is heavenly with a homemade blue cheese or cilantro lime sauce. SO GOOD! I use a meat thermometer to check if the pork is done and if not, I only have to add a few extra minutes. Love, love, love this one.” – Liz

“We have made this recipe a few times now. It is so easy and absolutely delish! The rub has a nice kick and we love that no marinating or searing is needed. Tonight we’ll be pairing it with roasted sweet potatoes and an italian chopped salad. Can we all say yum!”  – Diane

BEST Baked Pork Tenderloin | lecremedelacrumb.com
4.43 from 28 votes
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BEST Baked Pork Tenderloin

Crispy on the outside, juicy and tender on the inside, and amazing flavors make this the BEST baked pork tenderloin!

Course Main Course
Cuisine American
Keyword baked, pork
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Tiffany

Ingredients

  • 1 or 2 1/2 pound pork tenderloins (see note)
  • 1 tablespoon oil
  • 2-3 tablespoons fresh lemon, lime, or orange juice (or 1 tablespoon of each)
  • 2 teaspoons Italian seasoning
  • 1 teaspoons garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional but highly recommended)
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 400 degrees and lightly grease a large baking/casserole dish. Pierce tenderloins all over with a fork. Rub oil onto all sides of the meat.

  2. Whisk together Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika (if using) and black pepper. Sprinkle mixture over tenderloin(s), patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle lemon/lime juice over the top.

  3. Bake for 25-35 minutes until outside is browned and crispy and centers are cooked through to desired doneness (you can take them out on the early side if you like the centers a little pink).

  4. Spoon juices from the dish over the meat. Allow to rest on a cutting board or in the baking dish for 5-10 minutes. Slice into 1 inch pieces. Spoon any remaining juices from the pan over the slices, garnish with fresh chopped cilantro if desired, and serve.

Recipe Notes

This recipe is pretty flexible and you can use 1-2 very small pork tenderloins, or one medium-large pork tenderloin OR you can double or even triple the ingredients for the seasonings and serve a LOT of people with very large tenderloins.

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Comments

hey girl this looks so yummy!

Looks amazing! Can I substitute veal shoulder for the pork tenderloin?


    Hi. Why use veal? Do you know veal are baby cows who are taken away from their mom way too early? They are then put in a very smaLl pen where they barely fit in. They are fed a Certain diet so their meat will look whitE, not red. Thats because they have anemia. As soon as they are of a certain weight, they are slaughtered. Enjoy your veal

      Hi Marie, are you aware that parmasan is made from parts of the calfs stomach, along with other cheese and wine. Also the amount of calfs (that are a byproduct of FARMING/Dairy) that are incinerated rather than sold as Veal?

      I sure will i wish i lived in philipiNes so i could eat dog again delicious. Thanks for info.


      Marie nailed it. All that stress makes them little fellas more delicious. #tastyanemicvealxhops

      Sounds amazin!

      Hi Tiffany! That was true in the 1980S, but now because of the lack of a veal market make calves are shot at birth. An organic, free range market has sprung up which treats calves like any other farm animal and ensures They are well fed and looked after until age 3 when they are ready for the market. Supporting sustainability in the market is important, and we need to BE aware of production methods! Vetoing veal leads to calves being Killed at birth, without living any life at all, unlike pigs who have an average of 6-9 months before slaughter.

      You know that pigs are act super sma, right? Pork is no “better” than veaL. Reduce the amount if meat you eat till you can afford to get what you buy from farmers that Raise it well, and yiu can eat any animal knowing it had just the one bad day, And if you cant Juarify that, go vegetarian. But don’t start doing value judgments on specific animals.

        VEGETARIAN – ancient slang for village idiot that can not hunt, fish or BarBQ.

        When you learn to spell you can tell people how to live their lives. Now shut up so i can enjoy my dead animals.

      I concur

      Marie, you eat corporate raised meat and you worry wether it is a baby or not? Because it would grow up having a fruitful quality life in a stockyard somewhere living in shit, mud, and filth until it is old enough to slaughter? Wow what an animal rights activist you are!

      Yummay!

      Because it is delicious!! 🙂

      mMM, ALL THAT YOU’VE SAID MARIE MAKES MY MOUTH WATER FOR VEAL. ITS BECAUSE THEY ARE KEPT IN SUCH A SMALL PEN THAT THEIR MEAT IS SO TENDER. vEAL HAS GOT TO BE ONE OF THE MOST DELICIOUS MEATS.

    Lol no wonder Creme De La Crumb doesn’t repond to comments. Y’all are nuts!

      Gee im not on this site for an ethics of eating meat lesson.

The flavor was amazing!! The juices burned on the pan instead of the meat, but I think I should have turned it halfway and/or added a little water. But it tasted wonderful regardless.

    so did mine!

In the picture it shows slices of lemons/limes and garlic in the pan. did you bake the tenderloin with this or just add it for photos?

Flavor was great. But it never got crispy and there were no juices to baste it with. What did I do wrong?

    I had this same problem. I’m now wondering if it’s because I didn’t cover the casserole dish. I think the juices evaporated out 🙁. Plus, it’s been in the oven for 45 minutes and is still only 140°. I’ll try using a lid next time. I’m hoping Tiffany will weigh in here.

      What you can try is searing the tenderloins prior to baking. I put about 1 tablespoon of vegetable oil in a 12 inch skillet and heat on medium high. Pat the tenderloins dry, season with the rub and brown on all sides, about 10 minutes total. I pre-heat the oven to 450 and place the browned tenderloins in a 9 x 13 baking dish and finishing cooking for 10-15 minutes, turning them over once half way through. Just take them out, let them sit on a carving board and tent with foil for about 5-10 minutes. They should be just a touch pink in the middle and VERY juicy.

        Came out perfect! Thanks!

        I followed your INSTRUCTIONS and the tenderloin turned out perfect! I added the citrus juices before putting in the oven. My husband and 1 year old both loved it

        Thank you, I found your comment very informative and helpful. I am going to try this tonight with mine, and hope for the best. Thank you so much for your input.

I turned the temperature up to 450 degrees after about 35 mins. Im getting browning after about 10 mins. Turned it over to brown the other side. Total cook time seems to be about 45 mins.

Sounds delicious! I wish you had a chance to reply to the comments because I have the same questions. How DO we keep the juices from burning/evaporating off? Should we cover or not? Should we crank up the heat after the first 35 min.?

This recipe was pinned on my “Sunday Success” board of Pinterest right after dinner. It is delicious! I melted peach jalapeno jelly and used as a dipping sauce (like ketchup). Oh my gosh! I took leftovers to a co-worker the next day and she immediately made for her family. This recipe rocks and is now a favorite. As a matter of fact, I’m making it today and using blackberry lime jam for the dipping sauce. Thank you a million times.

    Hi! Did you follow the directions that the recipe has or did you sear it first?

Are those garlic cloves that are also in the pan?

I see Garlic in the picture but it is not mentioned in the recipe, only the garlic powder??
I a also curious to the answer of the other ladies who said theirs did not get crispy.

I had to bake probably 15 minutes longer than stated. It wasn’t brown and crispy on the outside and the core temperature wasn’t hot enough. There wasn’t any juice to spoon over the top, either…at any point. What there was burned away at the end of 25 minutes. Disappointed.

Very flavorful dish that the whole family enjoyed. It took an hour to cook 2 tenderloins weighing about 2.25 lbs total. Thanks for posting a simple and delicious recipe.

Just made this last night! It is amazing! I read the comments before making it and wanted it to be browned on the outside. So I took the advice from the one comment about browning it beforehand. I towel dried my tenderloin, rubbed it with the herb mix and then browned it in the oil until it was golden brown on all sides. I put the tenderloin into the baking dish, mixed the lemon, orange, and lime juices together then sprinkled it on top. I added lemon and orange slices (didn’t have any lime) to baking dish around the meat and poured whatever drippings from the pan around the tenderloin. I baked at 400 for about 35 minutes, then tested with my meat thermometer. It was perfectly done.

This was the most tender, melt in your mouth, tenderloin I have ever made. The outsides were nicely browned and there was juices around the meat. Will definitely make this again!! Next time I will add garlic cloves and lemon slices to the baking dish, too, along with the lemon and orange slices.

    Did you cover it in the oven? I’m

I used a much smaller dish so the tenderloins were nice and snug, the larger the dish you use, the more the juice will evaporate. I had plenty of juices left. I cooked two of them for forty minutes and then just broiled them at the end to make them brown on the top.

Centers a little pink? On Pork? Isn’t that just asking to get sick? I mean the ingredients sound good but that part just threw me.

    It’s ok to eat pork tenderloins with a pink center. Not any other cut of pork. You will not get sick. We eat it like this all the time

    Bob – As long as pork roasts are cooked to at least 145 degrees, there’s no possibility of illness. Pork is delicious when not overcooked, as many people still do even now that pigs are not fed on garbage in the US so the likelihood of trichanae is extremely low. See https://www.aphis.usda.gov/vs/trichinae/docs/fact_sheet.htm

It is great. Love the flavor.

I make this recipe about three or more times a month. It’s so good and is heavenly with a homemade blue cheese or cilantro lime sauce. SO GOOD! I use a meat thermometer to check if the pork is done and if not, I only have to add a few extra minutes. Love, love, love this one.

Thank you and 5-star again! I and my friends always have outdoor grill every weekend! I will try this for next party! Thank you again!

The meat came out very juicy. I didn’t measure the olive oil but just made sure to put some in my hand and rub it over both sides. I cut the cumin and chili powder in half because I was afraid those flavors would be too prominent. We felt it was just perfect. I used 1T each of lime and lemon juice and also added in 1T worcestershire sauce which I drizzled over the top right before baking. I always use a foil lined baking dish to speed clean up. It took about 35 mins to reach a temperature of 150. I pulled the foil over the roast loosely to tent it while it rested and there was enough pan juice that accumulated. This was a nice change from a marinated pork tenderloin recipe I typically use. I’ll be keeping this in my file.

I did everything that the recipe said. U can’t bake it for 25-30 and get that dark crust that is on the photo. I baked 10 more minutes then decided to raise the heat that didn’t do it. So, I decided to put it under the broiler. That got it dark & crusty. So, shame on the instructions all that work & it doesn’t look like the photo. Maybe if I had known I would have put it on my barbecue. For sure, I would have gotten that dark crusty look.

I have no idea how it ever gets that crispy without pan searing or grilling. Are we sure the picture is of THIS recipe?

Definitely give this at least an hour. 35 minutes and this small tenderloin is still dawn. Hopefully it’s worth the wait

First time made.. perfect! My husband not a fan of pork loin said it was a keeper. It was crispy and juicy. I did have to cook a bit longer, but that could have been the cut of pork. I cooked it for 35, and then added 10 minutes until temperature was at 150. Every oven is different so that is normal for my oven. I didn’t have a lot of nice juice, but I added a bit of water and stirred up the browned bits and it worked out fine. Thanks!

Tiffany, can you give us an answer about how to get that crispy outside? I made this last night and loved the flavor but was disappointed with a soggy outside. Help please!

    Hi Liz! When baking, the outside should crisp up just fine, but if you feel you want it crispier you can always switch your oven to broil for the last 4-5 minutes or so. 🙂

    I used kosher salt in the rub For extra crunch. Mune turned out perfect.

30 minutes is not nearly long enough for this to cook. My 1.8 lb pork tenderloin was raw inside. I pulled out the meat thermometer and at 70 minutes it hit the new temperature recommended by the National Pork Board – 145 degrees.

    There is no such thing as an 18 pound tenderloin. I think people are confusing pork loin with pork tenderloin. The tenderloin is the small muscle inside the loin. The loin is the large muscles outside. The whole tenderloin weighs at most a couple of pounds. They are not at all the same cuts of meat.

      You misRead my post. I had a 1.8 (onE-point-eight) pound tenderloin.

      Thank you, I was thinking the exact same thing…I
      first thought maybe they meant 1.8lbs…lol
      I’m making it tonight for dinner.

      It says 1 poInt 8 lbs.

THIS. was AMAZING!!! i wish i could write that bigger. i wish i had a bigger stomach, i did not want to stop eating. thank you!!
10 stars.

This is an ABSOLUTELY beautiful dish! it opened my mind to another way to use citrus fruits. You may need to bake a bit longer than stated depending on the thickness of the tenderloin. It was under cooked this first time I baked this so I seared each side before serving but was so scrummy!!

I made this recipe today and it turned out excellent, I read reviews so I cooked the meat in a covered dish and it was amazing.

Pork can be bland, and it’s easy to overcook. But this was flavorable and juicy. Great, easy recipe!

I was looking for an oven recipe for pork tenderloin as we’re not grilling with snow on the deck. This is dead easy and very yummy. Moist and highly flavorful. Did not sear as the rub gave it some color. will make it again and again…thx tiffany!

    I am so happy to hear that you loved this recipe as much as I do!! Thanks for your great feedback! 🙂

Hello i just took the TenderlIon out of the oven. I folloed the directionS and found the tenderloin over done and is not brown and crispy?

This pork tenderloin has definitely not been cooked in a oven it looks more like its been barbecued.

    I did cook this in the oven. If you make this, you’ll be pleasantly surprised! 🙂 When baking, the outside should crisp up just fine, but if you feel you want it crispier you can always switch your oven to broil for the last 4-5 minutes or so.

This is the easiest recipe i found. Cant wait to try it this weekend!

Looks good but not with my whole family right now,so prep and cook another time….😜

    I would love to hear how it turns out! Hope that you love it! 🙂

We have made this recipe a few times now. It is so easy and absolutely delish! The rub has a nice kick and we love that no marinating or searing is needed. Tonight we’ll be pairing it with roasted sweet potatoes and an italian chopped salad. Can we all say yum!

    You had me at roasted sweet potatoes and then I started drooling at that thought of an Italian chopped salad with it all! Thanks for sharing, Diane!

Just made this last night and it was delicious. Very juicy and loved the spices.

It’s all looks great , can’t wait to try some.

    Thanks, Sandra! I would love to hear what you think after you try some!!

Pork tenderloin is one of the most amazing cuts of pork, but it needs to still be pink in the middle and I’m not sure if this can be achieved by baking it. I usually cook it sous vide at 58ºC for 90 minutes, then finish it off in a smoking hot pan to give it a nice sear. I’ve tried many other cooking methods including searing it in a pan then finishing it in the oven as well as grilling it, but it’s never juicy and pink enough. I personally wouldn’t bake it though as it overcooks it.

OMG! I tried this was the best I ever made, not dry very tender going to make again.

    Hi Susan! I am so excited to hear how much you loved this! It’s one of my most favorite meat dishes on the blog!

OMG this pork tenderloin recipe (BEST BAKED PORK TENDERLOIN) is everything you said it was! Crunchy on the outside and tender and juicy on the inside. I paired it with roasted TOMATOES and orange and red bell pepperS. I will DEFINaTeLY be making it over and over again!!

    Hi Linda- super happy to hear how much you loved this recipe!! Roasted tomatoes with this sounds wonderful- GREAT idea! Thanks for stopping by!!

Just made THIS…..Fantastic! Simple, quick and the rub is excellent!

    So happy that you loved it, Ross!! Thanks for sharing!

Hi, saw your recipe and was surprised how similar it was too the one I USE. I find that sweet Spanish paprika works better for me and my kid (TIFFANY) we would leave it in for 50 MIN at 375F, nice crust, tons of Flavour. Normally 10lbs at a time.

I love this recipe and it’s one of my go-to standards. The meat is juicy and I don’t mind that the outside isn’t crispy – it’s brown and done! I do need to cook mine longer than recipe states. wish I could figure out how to get the juices to not burn the bottom of the dish. Any suggestions for that would be most appreciated! I’m going to try a smaller dish and cover it as well for the first 25-30 minutes.

    Hi Vicki- happy to hear that you love this recipe! It’s for sure one of my favorites on here! You are on the right track with thinking to cover it- maybe even try covering it for the whole time and then broiling for the last few minutes. I hope this can help solve your issue!! Definitely keep me posted! 🙂

I made it laat might and i used a cast iron pan and added just a little olive oil on oUtside of tHe meat and season it. Got the pan super hot and seared the meat about e mins on top and bottOm of meat a a min on the sises and them put whole pan in oven for 20 mins and this was juicies most tend Pork ever didnt make the sauce and meat was DELICIOUS and it sisnt added the cUMin
or papRika just itailian season and rosemarY and garlic salT, really Good

    So happy to hear to your pork turned out great even with the modifications! Thanks for sharing, Katen!

Made mine in a shallow metal pan. Placed loin on small rack so it wouLdn’t touch pan. Added water to the pan. Key to crust is to oil all over and not skimp on spices. This forms a “skin” which crusts up perfectly.

    Sounds like you nailed this dish, Jim! Yum! Thanks for sharing your tips!! 🙂

I made this for supper this evening and I have to say it is amazing, the gravy was fantastic. I will definitely be adding this to my regular menu items. Thank you so much for sharing your recipe.

    Hi Alison! I am so excited to hear that you loved this pork! It’s my absolute favorite pork recipe on here!! Glad we agree 😉 Thanks for stopping by!


I folloWed the DIRECTIONS, baked for 25 minutes, let it sit for 10 minutes. I did add a small amount of water the last 5 minutes. IT was juicy and melted in our mouth. My husband loved it too. My roast was about 1.5 pounds. It was piNk in the center; just how we like it.

    Great job!! Husband approved- you just can’t beat that! So glad that you guys loved this pork dish! Thanks, Suzie!

Made this for my very picky husband. He loved it!!! Thank you so much.

    Hi Dawn! (Picky) Husband approved!? Way to go!! Thanks for your feedback!


Love love love
this Recipe. Simple to make, full of juicy flavor inside, crunchy on outside!! This will be my favorite go-to!

    Hi Linda! Super excited to hear how much you loved this recipe!! Thanks for sharing your feedback!


I followed the recipe but doubled the juices. Sorry…i Panicked… it was amazing!

    I am happy to hear that it still turned out great for you! Thanks for feedback! 🙂

      I really want to make this dish tonight but I dont have any lemon, lime, or orange…..any suggestions for a substitute to ensure it is still juicy?

        Really any fruit juice- those are just my preferred!

This was delicious! Will definitely make it again

    Excited to hear that you enjoyed this recipe, Maria! Thanks for your feedback!

My beef flAnke steAk was rubBery. I eas very disappoInted. I cooked it an extra 5 minutes be ause my husband doEs not care for medium rare meat.

    Sorry to hear that you did not have great success with this dish, Blair! Thanks for your feedback.


We have made this recipe many times and it is always a huge hit! Sometime I’ll change things up and marinate it in TERIYAKI sauce and serve with rice and steamed veggies. Yummy!!!

    Teriyaki sounds wonderful- great idea! I’m a HUGE teriyaki fan. So excited to hear that you love this recipe so much! Thanks, Ashlei 🙂

Cou th be coo at 350 f an hour rath than 400 for 30 mi?

    Yes, you could do that. Except that it won’t need twice as long… more like only 15 minutes more if you’re cooking it at 350

      I’ll Need an hour so I’m going to bake it at 325. Tha you!


I’m making the pork tenoerloin (5 lbs). The exception is that I’m marinating the pork with your suggested spices overnight. I also added a little ginger. In my experience, pork tastes better if MARINATEd first. I’ll let you know how it turns out.

    I hope that you loved it! Sounds like you set yourself up well! 😉

OMG this recipe is delicious family loves it and was very simple to make

    Way to go pleasing your entire family, Antoine! Thanks for your feedback!


I was disappointed with the results after 35 minutes the outside looked grey and uncooked so I left it in a total of 55 minutes and it turned out dry no juices had to get out pork gravy mix in order to serve it to my family

    Sorry to hear that you did not have great success with this recipe, Janis. Thanks for your feedback

I just baked at 350 for an hour and twenty minutes, a pork loin in cream of celery soup w spinach over top, a little salt and pepper, absolutely delish))

    Yum!! Great job, Derek! Thanks for sharing your feedback with us!

Oh yeah! Tiffany that looks so delish!

Followed recipe to the letter w/a 1.5 lb tenderloin, cooked (uncovered…which i rarely do) for 30 min.
Agree with Melissa simon…roast it in a smaller (tight-fitting) dish.
Upon taking it out of the oven, deglazed the dish with a tablespoon of white wine, spooning all the fond over the tenderloin. rested the meat (uncovered) for 15 min. perfect!
Raised not to fear pink pork and taught that buying decent meat and not rushing the resting process is the key.
thanks for the recipe, tiffany

    Great job, Lauren!! Thanks for your awesome feedback 🙂 Happy to hear that you loved this recipe!


Tomuch cumin not enough pan drippings needs to be tweaked

    Thanks for your feedback, Anneliza 🙂

I AM getting ready to try the pork tenderloin recipe. I have company coming and want something Delicious, but not time consuming. This looks to be the answer. I AM also anxious to try some of your other recipes. Thank you.

    I hope that you and your company love this recipe!! Welcome to CDLC and here’s to hoping you find many more recipes here that you love! 🙂

Can you tell me how to print without getting 34 pages? Looks great!

    There is a print button on each recipe card! Use that and it will only print the recipe.


This was a huge disappointment. citrus flavors predominated and the dish was very bitter. Although I followed commenters suggestions about tenting the dish to preserve the drippings for sauce, most evaporated. would not recommend.

    Thanks for your feedback, Bonnie! Bummed to hear that you weren’t super satisfied with this recipe!

Added a little white wine and some sliced garlic cloves to the juices before baking. Turned out great!

    Awesome!! I am excited to hear that it turned out so great with your modifications. Thanks, Margaret!


I’ve made this several times and it turns out wonderfully. Cooking pork loin at a high temp then allowing it to rest for at least 10-15 minutes seals in the juices. Pork continues to cook to temp as ot rests, also. I tend to cook the loin for 30 minutes per 1/2 lbs *I won’t eat pink pork & after this cook time and RESTING period it comes out tender, juicy & well done* I also add between 1/4 to 1/2 cup of water to the pan. You don’t want to steam or boil the loin but the water helps keep.it moist & should.mix with the fat and juices so you have a bit to spoon over at the end. Thanks for a great simple & tasty RECIPE. It’s a household favorite.

    Thanks for your input and feedback, Amanda! Excited to hear that you love this recipe so much!! 🙂

you didn’t use the citrus juices in the recipe. When, how , for waht are they used?


Made this tonight exactly as directed. The flavors were great, but mine did not carmelize at all. And the juices burned on thd pan so i coukdnt use them, but maDe a cIlantro sauce instead. I guess next time i will brown it unless anyone has another tip.

    Sorry that you had that issue! That hasn’t happened to me so I am not exactly sure what went wrong for you. I bet it was delicious with a cilantro sauce however!! Thanks for your feedback, Meg!


Made this tonight and it was absolutely Delicious! It was so tender we could cut it with a fork and my picky family loved it! It was so easy to make, definitely one of our new favorites.

    Super excited to hear that you and your family loved this one, Tiffany! Great job!!


After reading comments, i added some liquid (beer) and turned loins over after 10 mInutes. Came out perfect! Made jalapeno blueberry jam by adding chopped jalapenos and a splash of beer to blueberry jam. Good way to use up tHe odds and endS of beer left at The cottage.

    Great job, Cindy!

Very true!!!

My pork loin roast is 5.17 lbs. How much extra time should I cook it

    Are you positive that you’ve got the correct cut of meat? I haven’t made this recipe with a pork tenderloin that large before.. so I don’t have an exact time amount to tell you!


Delicious!! and i am sorry folks are having a verbal roast all of their own making right here on your blog. keep the good stuff coming! God Bless you!!

    Thank you, Christine! Don’t you wish some people had more of a filter for what they said on the internet?! haha. Super excited that you loved this recipe!


Absolutely delicious! Followed recipe exactly. Used 1 tenderloin ans spices just enough. There was enough juice at bottom to pour over at end. I did more lemon than orange Juice but family vote next time 1 tbsp lemon and 2 TbSp orange juice. After 25 min … tester at 145 so left in another 10 min and it was ready. So moist and a hit! Easy, quick and cant wait to make again.

    Super excited to hear that you and your family loved this recipe, Carmela! Sounds like did you awesome! Thanks for your feedback 🙂

I made the pork loin yesterday and it was delicious.

    Great job, Suzi! Excited to hear that it turned out delicious for you!

We made this with chopped bacon on top and refrigerated with spices and bacon over ight. Drizzled orange and lime juice before baking. Added lemon slices, mandarin oranges, and peaches before baking.

    That sounds amazing! I might even be drooling over the thought of that, haha 😉 Thanks for your input, Kim!


I followed this as directed and it turned out perfect. I preheated oven and did not cover.the only addition i added was 4 pats of butter on top of loin after covering in olive oil.

    Great job, Debbie! Thanks for your feedback!!

I made thislast night and my husband loved it, i didnt have cumin so i added a little cinnamon for flavor and it was delicious h

    Great thinking, Christine! Thanks for your feedback! Super excited that you and your husband loved this recipe 🙂

Looks good, have one in the oven now! It’s actually “roasted” not baked. I don’t buy premixed seasonings so for the Italian mix I just did the normal basil, thyme, oregano. Smells great!

    Great job, Nancy! Definitely sounds like you set yourself up for success! 😉 I hope it turned out delicious!


tHIS WAS DELICIOUS I can not believe i never had this before. (I dont know why this is in all caps… its not supposed to be…) but anyway I bought a whole bone in Pork Loin since it was on sale and it had this cut in it so i googled a recipe for it and found this one. It was amazing! I read the remarks first so after the frist 10 mins i added some water since the juices were disappearing, then checked it at 25 mins but it wasnt done enough yet so put more water in the bottom and put it in 10 more mins. I checked the temp and it still was kinda not cooked enough for my liking so tiny bit more water and 10 more mins and it was perfect. I let it rest and then 10 mins later cut slices and they were juicy and soooooo good all my kids loved it and now I will be PUTTing this in our meal rotations!! only change i made was no Garlic powder since i didnt have any but it tasted fine with out it.

    The best kind of compliment is when a reader says a recipe will be in the regular family rotation! Thanks for your input, Nikki!

This roast was Fantastic. For a side, I just quartered some red potatoes and cooked them with the roast. They were delicious, too. this recipe is definitely a keeper!

    Great job, Carol! Thanks for your input! I am super excited to hear that this recipe turned out so delicious for you!


I made this for dinner lasr night and it was amazing! Pork tenderloins sometimes intimidate me because I’ve made some iffy ones in the past. I dried the loin, rubbed on the seasonings, seared it in a skillet (tried to get all sides) approximately 10 minutes. I cut up a potato and put it at the bottom of a roasting pan, put the loin on top, squeezed fresh lemon, lime & orange over all and dropped the rinds into the pan. I had about 1/4 bottle of red wine on my counter to I deglazed the pan with it and poured the liquid over the roast. Put the lid on the roaster and put in 400 degree oven for 35 minutes. Pulled it out and it was perfect!

    It sounds like you definitely set yourself up for success! Great job, Tami! Thanks for sharing 🙂

roastd this at 400 28 min, 22 oz pork tenderloin, very slightly overcooked. let stand, oiled, rubed for aabout 1.5 hours. Shouold have used a rack or a couple of carrots so I could put water in the pan for drippings, otherwise excellent. will make again

    Great job- thanks for your feedback, Helen!

Turned ouT perfect and delicious

    Fantastic! Super excited to hear that you enjoyed this recipe, Sara!

Trying it tonight…very excited!

    Hi Denise! I hope that you love this recipe! It’s a household favorite over here for sure! 🙂

25 TO 35 Minutes is not true ive had it in over 45 and still pink. Maybe cover it or COOK longer but definitely to SHORt of time

    Thanks for your input, Ryan!


Thank you it was great !!!

I do not know where you got 25-35 min to cook a loin from. At 35 minutes the loin was only 90 degrees, definitely not cooked enough to eat. Please do not post anymore recipes. YOu could seriously InjuRe someone with your bad recipes!

    Sorry to hear that you feel that way, Bob! 🙂


Shocked
Tiffany both my kids 16 and 18(tomorrow) unabashedly licked their plates! Thank you so much for this recipe. They are hard to please and I made the mistake long ago of asking them what they would like for dinner.
I have no idea why this is all in caps.

    Tom, that cracked me up! Way to please both the kids with one dish!! 😉 That is quite the defeat! Thanks for sharing your feedback!

Made this pork tenderloin and it was FANTASTIC! So so easy and fast and NO leftovers! Have already passed this recipe on to friends! Love love love this dish! Thank you

    Thanks for sharing, Carol! I am super excited to hear that you loved this recipe so much. It’s a for sure favorite here in our house!

Is this baked covered or uncovered in the casSerole dish??

    Uncovered!

HOW long would you need to cook it for a 4.81lb pork loin?

    Hi Nicole- that is quite larger than what I have used for this recipe so I am unsure at this time! Maybe add twenty more minutes and trial and error from there. Sorry I don’t have much help at this time!


So delicious! And had everything on hand already. Win win!

    Yes! Don’t you love when that happens?! Super excited to hear that you loved this recipe, Jess! Thanks 🙂


wOW, LOTS OF COMMENTS HERE. i THINK THE BEST ADVICE WAS THE TARGET TEMP OF 145. i WAS MORE AROUND 155 AND IT WAS FINE, BUT THE THINNER LOIN WAS JUST ON THE EDGE. cRUSTING WAS NICE.

aLSO, I’D BACK OFF ON THE ITALIAN SEASONING A BIT AND ADD A TABLESPOON OF BROWN SUGAR.

    Thanks for your input, David! Excited to hear that you enjoyed this recipe!


We had this for dinner tonIght along with a romaine salad, baked Potato, apple sauce, and asparagus. Wasn’T exactly sure when to add the lemon/lime/OJ So i added it to the baking dish just before baking. My bride loved it. We both agree the rub was to salty so we’ll have to adjust when making it again. Yes, i will be making this again! We also found that using some of the sour crean or salad dressing reduced the salty Taste from the rub.

    Jeff- it sounds like you set you and your wife up for a great meal! Way to go! 😉 I am excited to hear that you both enjoyed this recipe. Thanks for sharing your input!

A good recipe is short and to the point ! I felt like i was reading a short novel


This is amazing! I have adapted it to several other cuts and it has quickly become a family favorite!

    Way to go, Madelynne! I am way excited to hear that you and your family enjoy this recipe so much and in so many ways!

My husband could not get enough.
Love this recipe!!

    Husband approved! Alright!! Way to go 😉


Fast, easy and absolutely delicious! Will definitely make it again!

    Thanks for your feedback, Liz!


Tiffany, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!

    It is the BEST! I hope that you love it. Thanks, Olga!


Im looking Forward to trying this dish who cares about poek, veal, etc! Its a posting for a pork recipe! Why are people commenting against pork or veal, just get ofF the webste if it bOthers you!