This tender roasted Pork Tenderloin recipe is so simple to prepare and incredibly tender, juicy and delicious!
Pork tenderloin is lean, healthy and becomes fork-tender when roasted in the oven with just a little bit of seasoning.
A delicious main dish alongside is fast enough to make on a busy weeknight and elegant enough to serve to guests at a dinner party!
Thank you to our friends at the National Pork Board for sponsoring this post!x
The King of All Cuts
Pork tenderloin is, in my opinion, the king of all cuts of pork.
This cut of meat lives up to its name, tenderloin because it is just exactly that – so incredibly tender when cooked right! The key to perfection is knowing exactly how long to cook pork tenderloin (and not to overcook it)!
Pork Loin vs. Pork Tenderloin A pork loin is not the same as a pork tenderloin. Pork tenderloin is a long thin piece of meat about 7-8″ long and 2″ in diameter whereas a pork loin is a thicker piece of meat that is often cut down into roasts and chops.
Because of their different shapes they cannot be used interchangeably as they do not cook the same way.
How To Prepare Pork Tenderloin
It is incredibly versatile, you can make roast pork tenderloin either baked in the oven, on the BBQ, or even in the air fryer. Pork tenderloin can be prepared in so many different ways… in addition to roasting, stuffed pork tenderloin or herb-crusted pork tenderloin are favorites too! We sometimes even slice it into medallions (which fry up in literally minutes or are perfect for making Grilled Pork) for a fast weeknight meal.
It can be crusted or just simply seasoned with your favorite seasonings or even just a simple sprinkle of salt and pepper – when you have a delicious, premium cut of meat, that is all it really needs!
How Do You Make Pork Tenderloin Juicy?
Knowing how to properly cook pork tenderloin can help you achieve melt in your mouth perfection! The answer is really simple, the key to perfect pork tenderloin is to make sure you don’t overcook it.
Many of us grew up at a time when our parents cooked all things pork until it was tough as leather. Today pork is safe to consume cooked to medium (145° F) leaving it just a little bit pink in the middle and tender & juicy. Serve this with perfect mashed potatoes and easy roasted asparagus.
Tips for Perfection
- Cook at a high temperature so the outside will have nice color and flavor.
- Brush with olive oil and fresh herbs & spices to the outside before cooking.
- Use a thermometer to achieve the perfect temperature.
- Allow your meat to rest before cutting.
- If cooking pork tenderloin medallions, fry or grill them for just a few minutes on each side.
- Do not overcook. Pork tenderloin is very lean if overcooked can become dry.
I can’t stress this enough, using a thermometer is really essential to perfection! If you do not have one, this is a very small investment to ensure the best cook on not just pork, but many types of meat!
I have a digital thermometer where the probe is inserted into the meat (this one gets rave reviews and is inexpensive), then a wire cord connects the probe to the digital display. Don’t worry, the oven door closes just fine with the cord sticking out.
Pork Tenderloin Temperatures
When roasting pork tenderloin (or pork chops), it should be roasted to a tender juicy temperature of 145° F. Roasting your pork tenderloin to 145° F is a medium cook which means it’ll be just a little pink in the middle.
Anywhere between 145° F to 160° F is fine however cooking it more towards medium (145° F) will produce much juicier meat. Always remember to rest your meat for about 5 minutes before cutting it.
What Color is a Cooked Pork Tenderloin?
I had the amazing opportunity to be a part of the Pass the Pork tour and learn first hand about both pork farming and cooking pork to perfection! For years I have confidently served my pork cooked to medium with just a hint of pink, the pork is so tender and juicy you can literally cut it with a fork.
Cooking your pork tenderloin to 145°F means your pork will have just a touch of pink in the middle. Pork tenderloin can be (and should be) served with a little bit of pink in the middle in order to ensure it’s juicy and fork-tender. Find more information about cooking pork at pork.org.
More Pork Recipes We Love
-
- Pork Carnitas Recipe – delicious slow cooker recipe!
- Instant Pot Pork Chops – perfectly juicy & full of flavor!
- Bacon Wrapped Pork Tenderloin – perfect grilled or baked
- Grilled Marinated Pork Chops – great simple supper idea
- Honey Glazed Mushroom Pork Chops– 30 min meal!
Did you enjoy this Roasted Pork Tenderloin? Be sure to leave a rating and a comment below!
How to Cook Pork Tenderloin
Equipment
Ingredients
Roasted Pork Tenderloin
- 1 pound pork tenderloin
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon oil
Mushroom Sauce (Optional)
- 1 tablespoon olive oil
- ½ onion diced
- 12 ounces sliced mushrooms cremini or white
- ¼ teaspoon dried thyme
- salt and ground pepper to taste
- ½ cup white wine
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon butter softened
- 1 tablespoon all purpose flour
- 3 tablespoons fresh parsley
Instructions
Pork Tenderloin
- Preheat oven to 400° F. Line a baking sheet with foil
- Season the pork with salt and pepper (add chopped fresh herbs if desired).
- Heat oil and brown the pork evenly in a frying pan. Place on baking sheet.
- Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F (While the tenderloin is cooking, begin to prepare the mushroom sauce)
- Allow to rest for at least 5 minutes before slicing.
Mushroom Sauce
- Saute onion in oil until softened, about 3-5 minutes.
- Add mushrooms, thyme and salt and pepper. Cook till mushrooms have released juices.
- Add the wine to deglaze and loosen any bits off pan. Add the chicken broth and Worcestershire sauce and bring to a low boil for 2-3 minutes.
- Melt butter. Add the flour and parsley to melted butter.
- Whisk into broth and bring to a boil. Let cook 1 minute.
- Simmer until thickened and serve over sliced tenderloin.
Notes
- Use a thermometer and remove the pork from the oven when it reaches 145°F or just before.
- Allow your meat to rest before cutting.
- Do not overcook. Pork tenderloin is very lean if overcooked can become dry.
- Add some of the juices that escape from the tenderloin while it rests to the sauce or pour it over the sliced pork for extra flavor.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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I am excited to have partnered the National Pork Board to bring you this belly warming recipe. While I was hosted in Sioux Falls and compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!
Holly, if you were baking your chicken recipe or this pork tenderloin one with you easy oven baked rice recipe, what oven temperature would be best? The rice bakes at 375 and the meat at 400.
I would suggest cooking at 375°F and increasing the cooking time for the meat slightly. A meat thermometer will provide the best results.
Cooked this and served it with buttered rice and sautéed mushrooms. It was a great hit!! Am going to try the recipe for the pineapple upside-down cake next. Thanks for such a great site!!
I am so glad you are enjoying the recipes Kitty!
Here you go again, best recipe for PorkTenderloin.
So glad you loved it Pat
no Temps to,cook
Hi Chuck, to see the temperature and the rest of the recipe instructions you can scroll down to the recipe at the bottom or hit the “jump to recipe” button at the very top.
Delicious!
Recipe turned out great. I did try making the sauce the day before to eliminate kitchen time while getting rest of dinner on the table. When I made the sauce I used Holland House White Cooking Wine since I don’t drink so I don’t have wine here. I just didn’t add any additional salt. The liquid would not or did not thicken as I would hope after many minutes of simmering so I strained the cooked mushrooms out and added an additional tablespoon of flour to the liquid. That, to me, was perhaps too much since it then took on a gravy consistency. Next time perhaps 1T+1t flour. Regardless, I added the mushrooms back to it, cooled, and placed in fridge. While tenderloin was cooking I got it back out of fridge and reheated. Everyone loved it although I secretly wished it was a tad thinner but it complimented the pork wonderfully. So, if you want to save time make the sauce beforehand and reheat!
Thank you so much for letting us know how it turned out Zoe! I am so glad to hear this recipe was a hit.
Do you think the sauce could be made a day ahead of time to lessen kitchen duty while entertaining?
I think that should work just fine. I would store it in the refrigerator and reheat on the stove on low.
I’ll post on how it turns out so others will know if it still holds together after reheating.
Family and quests always rave about the tenderness! A must try if you are not pleased with your method of cooking pork