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 was undesided on a 4 or 5 star and decided on the 5 star because I will make this again. The Only reason I was going to put a 4 star is because it didn’t get crispy on the outside like I thought it would even though the meat thermometer read 150. I followed the recipe exactly and used 1.5 lb roast with lime juice. The flavor was really good.
Thanks for your detailed feedback, Tammy! Happy to hear that you enjoyed the flavors in this recipe!
To the nasty comments about Veal and Dogs yall are absolutely insane.
Have nothing better to do?
This was the first pork tenderloin that I’ve made. Surprisingly it was very flavorful and moist. My husband and son both LOVED it and can’t wait for me to make it again!
Way to be brave and try something completely new! I am super excited to hear that you and your family enjoyed this recipe!
Hi! Just made it and have a question… made it in a 9×13 pyrex for 25mins and all the “juices” are burnt/stuck to the bottom of pyrex… is this bormal? What can I do to have “juices next time? TIa
Try adding more juices before you put it in oven next time or even a bit more juice toward the end of cooking/when you take it out of the oven!
I used some of the spices in the recipe, but no cumin and used a chipotle powder as Opposed to paprikA. I processed some garlic cloves and a small shallot, added some fresh thyme, and oregano and some parsley, added in the spices, pulsed, then drizzled in some olive oil. I cross-hatch scored
The tenderloin and rubbed my mixture on it and let it sit an hour before cooking it 35 minutes with a foil lid, removed the foil and cooked an additional 20 minutes. Perfection. Juicy and crispy outer skin.
Fantastic job- Thanks for sharing!
Tiffany, it looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!
It’s the best! I hope you love the outcome, Alina! 🙂
uMMMMM! tOO yUMM TO hANDLE!
Sounds like a great problem to be having! 😉
Wow Tiffany… thank you for sharing. You made me look like a chef to my husband and sons :-)))
Way to go, Rosa!! 😉
Hi i loved this recipe. How did you get that charing eOn top. Mine came out good but did not char.
Happy to hear that you enjoyed this recipe! For these pictures I cooked the meat more to the 35 min range or a few more minutes to get that nice dark char.
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!