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.
- Oil – for a crispy outside and juicy, fork tender inside.
- 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.
- Cumin — Cumin is one of my favorite spices, and works so well with this baked pork tenderloin.
- Salt and cracked black pepper — I always add salt and black pepper to any meat I’m cooking. Necessary spices if you use nothing else.
- Chili powder — Added for a hint of smokiness and spice.
- 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.
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.
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!
Oh yeah! Tiffany that looks so delish!
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!
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
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’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! 😉
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!
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 🙂
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.
Lol are you in the riGht recupe?
This was delicious! Will definitely make it again
Excited to hear that you enjoyed this recipe, Maria! Thanks for 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!
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!
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!
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!
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!