Baked Pork Tenderloin {Easy and JUICY!} – WellPlated.com (2024)

If you aren’t cooking with pork tenderloin, you are missing out! Start with this Baked Pork Tenderloin recipe for dinner tonight. It’s unbelievably juicy, melt-in-your-mouth tender, cooks in 15 minutes, and the light, smoky rub gives it a fantastic crust.

Why You’ll Love This Easy Pork Tenderloin

• Fast. Unlike tough, marbled cuts like pork butt that need to cook for long periods to be tender (see: Slow Cooker Pulled Pork), pork tenderloin is lean, so it cooks quickly and stays tender. A quick sear followed by 10 minutes in the oven, it’s one of the fastest among my 30-minute meals.
• Versatile. Pork tenderloin is mild, lending itself well to a wide range of flavors. This one has a tasty BBQ-style rub, but it’s certainly not the only option. Check out my go-to Pork Tenderloin Marinade for more excellent variations.
• EASY. Meat with the word “tenderloin” sounds fancy and intimidating—it’s not! Just rub, sear, and bake.
• A Nice Change of Pace. I rely on solid Baked Chicken Breast as much as the next person, but it’s nice to switch up your lean protein sources, especially if you are hosting.
• Good Enough for a Dinner Party. Want to serve something other than chicken for a party, but keeping it more casual than Standing Rib Roast? Bring on the baked pork tenderloin (or Stuffed Pork Tenderloin!).
• But Simple Enough for a Weeknight. With its fast prep and cook time, pork tenderloin is ideal for healthy meals any night of the week. Want it even faster? Try Air Fryer Pork Tenderloin.

How to Cook Pork Tenderloin in the Oven

The Ingredients

• Pork Tenderloin. NOT the same thing as pork loin. This cut is long, thin, and super tender. You’ll often see it sold in packages of 2. If you buy pre-brined, skip the salt in this recipe.
• Brown Sugar. Brown sugar is the secret to the pork’s caramelized, “crusty” exterior. It also adds a bit of sweetness to balance the smoky and spicy flavors.
• Cumin. Adds warmth and earthiness.
• Dry Mustard. Tangy and savory with a hint of heat.
• Paprika + Chipotle Chile Powder. These two spices both possess the perfect combination of smoky and spicy.

The Directions

1. Trim. Pork tenderloin has a tough membrane called the “silver skin” that needs to be removed.

2. Rub. Get the spice mix all over that pork.

3. Sear. This gives the pork a nice crust and brings out the rub’s flavors even more.

4. Bake. Cook pork tenderloin in the oven for 8 to 10 minutes at 400 degrees F.
5. Let Rest. 10 minutes (even 5 is better than none!).
6. Slice. We like 1-inch medallions. ENJOY the melt-in-your-mouth goodness!

Prep This Recipe Ahead

• Up to 1 day in advance, trim the pork and coat it in the spice rub. Cover and refrigerate until you’re ready to finish the recipe.

What to Serve with Baked Pork Tenderloin

• Potatoes. A major crowd-pleaser! Try IGarlic Mashed Potatoes or Mashed Sweet Potatoes.
• Salad. A simple Arugula Salad would be perfect.
• Mac and Cheese. Everyone loves a classic! Try Gourmet Mac and Cheese for a swoon-worthy dinner party.
• Vegetables. Go green with Roasted Broccoli or make Air Fryer Cauliflower while your pork is in the oven.
• Applesauce. A side of Crockpot Applesauce or Instant Pot Applesauce is always a good idea with pork.

Recipe Tips and Tricks

• Season the Pork Well. Pork tenderloin is bland on its own. Doctoring it up with the below pork tenderloin rub will give it smokiness and depth.
• Sear the Meat First. Taking a few minutes to sear the outside of the pork on the stove prior to putting it in the oven forms a tasty “crust” that gives the pork an additional dimension of flavor. You’ll feel like a pro!
• DO NOT OVERCOOK THE MEAT. This is the cardinal rule for lean cuts of meat like pork tenderloin. At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin donotbecome more tender the longer they cook. Use a meat thermometer to be sure.
• Let It Rest. Resting lets the juices reincorporate, so be sure to let it rest for at least 5 minutes before serving. Not letting pork rest and overcooking are the top two reasons why your pork tenderloin is dry.
• Add Gravy. Did you overcook it (eeeek!)? Don’t panic: add Mushroom Gravy to save the day!