Baked Pork Tenderloin
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Crispy on the outside, juicy and tender on the inside, and amazing flavors make this the BEST Baked Pork Tenderloin!
Want more pork recipes? I’ve got you. Check out my popular posts for Honey Chipotle Glazed Pork Chops with Peach Salsa, Ultra Juicy Grilled BBQ Pork Chops, and Pork Tacos with Pineapple Salsa.
Why This Recipe Works
- Pork tenderloin — There are many cuts of pork you can bake, but to me, 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!).
- So juicy — Not only is this baked pork tenderloin crispy on the outside, it’s also juicy on the 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.
- Fruit juices — 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.
- Simple spices — You don’t need to go too crazy on the spices for baked pork tenderloin. 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.
Ingredients
- Pork tenderloin – Use one or two depending on how large, you’ll want at least 1 1/2 pounds of pork for about 4 people
- Fresh-squeezed citrus – I like to use a combination of lemon, lime, and orange juice. If you can’t get your hands on some fresh citrus, you could use chicken broth.
- Dried herbs – Italian seasoning or Herbs de Provence blends are great.
- Garlic powder – you can substitute or add onion powder.
- Smoked paprika – if you don’t have smoked paprika, regular paprika will work.
Here’s How You Make It
- Preheat the oven to 400 degrees and grease a rimmed baking sheet or casserole/baking dish. (not pictured)
- Pierce the pork all over with a fork, then rub all over with oil. (photos 3-4)
- Stir together the spices and seasonings, then sprinkle all over the pork and pat into place with your fingertips. (photos 1-2 & 5)
- Transfer pork to your prepared baking dish and squeeze citrus juices all over the top. (photos 6-7)
- Bake for about 25-35 minutes until center temperature reaches 145 degrees. (photo 8)
- Spoon juices from the pan over the cooked pork, then let it rest on a cutting board for about 5 minutes before slicing and serving.
Frequently Asked Questions
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) 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.
Recipes vary as to what is the best temperature to bake pork in the oven. However, most fall between 375-425 degrees. For this baked pork tenderloin recipe, I use 400 degrees. At 400 degrees, the meat cooks most evenly and quickly enough to keep it nice and juicy and moist on the inside.
If you’re not sure if the pork tenderloin is baked through, use a meat thermometer. Insert the thermometer into the thickest part of the meat. It should read 145 degrees fahrenheit. Don’t worry if the inside of the tenderloin is still a little pink. In fact, you might err on the side of leaving it a little pink. Also, it’s key to let the meat rest before cutting into it. This ensures it will be as juicy and tender as possible.
Expert Tips & Tricks
- 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.
- This baked pork tenderloin will keep in the fridge for up to 5 days.
- You can freeze this baked pork for up to 6 months in an airtight container. Thaw in the fridge before reheating.
More Recipes Like This
- Instant Pot Balsamic Pork Tenderloin
- BEST Ever Healthy Grilled Pork Tenderloin
- One Pan Garlic Herb Chicken and Asparagus
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Pork Tenderloin Recipe
Ingredients
- 1 or 2 half-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
- ½ teaspoon smoked paprika , (optional but highly recommended)
- ¼ teaspoon black pepper
Instructions
- 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.
- 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.
- 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).
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Are those garlic cloves that are also in the pan?
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?
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.?
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.
This guy gas no idea how to cook.
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 also seared prior to baking. Added orange juice right before putting in the oven at 425 for 10-15 minutes. I also added lemon slices in the oven proof pan while baking. The meat was very juicey and there was still juice left in the pan to drizzle over the top. Everyone loved it.
Great job!!
The point of the recipe was that SEaring was not required… It even said that in the preamble. It’s a whole different recipe if you need to seAr the tenderloin before roaSting.
Yes it is, but isn’t that the point of cooking? First time follow the recipe. But once you have gotten that out of the way..
Experiment Guys!!!
Change the points about the original that you didn’t rate, and try to personalise its qualities to your satisfaction
I agree that there’s no need to sear. It’s always juicy and delicious without that step. If the citrus juices just didn’t burn! (See my recent comment.) I did get some gorgeous juices tonight.
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?
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!
Thanks Carol!
I just came on here to read the review on this recipe and was about to give up based on all this bickering.
I agree jackie but i did make it . so yummy house smells good too
thank you to all those who actually left comments on the recipe not in regards to animal cruelty, etc. Find your own forum!!
Looks amazing! Can I substitute veal shoulder for the pork tenderloin?
Marie nailed it. All that stress makes them little fellas more delicious. #tastyanemicvealxhops
Sounds amazin!
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.
I concur
Yummay!
When you learn to spell you can tell people how to live their lives. Now shut up so i can enjoy my dead animals.
Because it is delicious!! 🙂
I will, thank you.
Holy mind your own business
thank you I will
H
HA HA HAhahaaaaaa you are right!!!!!
hey girl this looks so yummy!