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.
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!
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!
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 🙂
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!!
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 made the pork loin yesterday and it was delicious.
Great job, Suzi! Excited to hear that it turned out delicious for you!
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 🙂
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!
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!
Hi Carol, This recipe is technically for a pork tenderloin, not a pork loin roast. However This recipe works great for either one! (you will just need to double or triple the spice rub and citrus). I have used this recipe several times on pork loin Roasts, and It always tastes great, But I Roast it @375 because the loin roast is so much thicker. I have never cooked one quite as large as your roast, But mine usually takes about 1 hour and 15 min to cook through (I like mine on the more well done side), so I would say for a 5 lb roast bake for about 1 1/4 hours up to 1 1/2 hours.
You probably got a pork shoulder, not a tenderloin.
Very true!!!