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This Oven Roasted Pork Tenderloin recipe delivers all the flavor and comfort of a classic home-cooked pork dinner. It’s tender, juicy, and rich with garlic-butter and fresh herbs. I love that it’s elegant enough for a special occasion yet simple enough for an easy weeknight meal!
Love a good pork recipe? Give my Crockpot Pulled Pork and Baked Breaded Pork Chops a try too!
Why you’ll love this roasted pork tenderloin recipe!
Whether it’s beef or pork, tenderloin is a cut of meat made for a special occasion. It’s lean, tender (hence the name!), and yes, a little bit pricy if you buy from a high-quality source, which is why it’s often reserved for holidays.
There are a lot of ways to cook pork tenderloin, but this oven roasted pork tenderloin recipe is my family’s absolute favorite!
It’s also my favorite too because it’s so darn easy! First, you sear the meat to seal in all of the juices, then you finish cooking it in the oven. To infuse it with even more flavor, the tenderloin is returned to the stovetop, where it’s basted with herbed garlic butter.
If this sounds amazing, you’re right! (Be sure to check out my Garlic Butter Steak Bites too!)
- Tender and juicy: A quick sear plus oven-roasting locks in moisture and flavor.
- Herb and garlic-butter goodness: Butter and fresh thyme give a classic, cozy flavor that pairs with almost anything.
- Quick enough for weeknights: While baked pork tenderloin is fancy enough for a dinner party, it’s ready in just 20 minutes, so you can make it for a special weeknight meal too!
Table of Contents
Ingredients for Baked Pork Tenderloin
See recipe card below this post for ingredient quantities and full instructions.
- Pork tenderloin – When you’re shopping for pork tenderloin, the package should say pork tenderloin. Pork loin, pork loin filet, and pork roast are different cuts of meat.
- Vegetable oil – Another high smoke point cooking oil can be substituted.
- Fresh thyme sprigs – Using fresh is so worth it! It infuses the pork with such a fantastic herbaceous flavor.
- Garlic cloves – I’ve tested this recipe with garlic powder and fresh garlic and my family agrees: fresh garlic wins hands-down.
- Unsalted butter – If you only have salted butter on hand, just add less salt to the pork.
Variations
- Sweet-and-savory glaze: After the butter baste, brush with a mixture of 1 tablespoon honey + 1 tablespoon Dijon mustard, broil 1–2 minutes for a glaze.
- Spicy rub variation: Skip baste. Instead, rub tenderloin with a mix of smoked paprika, garlic powder, onion powder, salt, pepper, and a pinch of cayenne.
- Citrus-herb version: During the butter baste, add a splash of fresh lemon juice and some chopped parsley.
How to Make Roasted Pork Tenderloin
- Prepare: Preheat your oven to 425ºF. Cut any excess fat and silver skin from the tenderloin, then season it with kosher salt and fresh ground black pepper. Let the tenderloin rest at room temperature for 1 hour.
- Sear: Heat the oil in a large cast iron or blue steel sauté pan until it’s smoking. Carefully place the seasoned tenderloin into the hot pan and sear it for 3-4 minutes per side.
- Roast and baste: Transfer the pan to the oven and roast the pork for 8 minutes. Remove the pan from the oven and return it to high heat on the stovetop. Add the butter, thyme, and garlic. Using a large spoon, baste the pork with the butter mixture for 2 minutes.
- Rest and serve: Transfer the roasted pork tenderloin to a platter or carving board and let it rest for 8 minutes before slicing.
Serving Suggestions
I love serving oven roasted pork tenderloin recipe with:
How to Store and Reheat Leftovers
- Refrigerator: Store cooled, sliced or whole roasted pork tenderloin, in an airtight container for 3–4 days.
- Freezer: For longer storage, wrap tightly and freeze up to 3 months. Thaw in fridge overnight before reheating.
- Reheating: Preheat oven to 325°F. Place slices of baked pork tenderloin in a baking dish, cover with foil, and warm until heated through. Drizzle with reserved juices or a bit of melted butter to revive moisture.
Frequently Asked Questions
Yes, you can roast directly, but searing builds a flavorful crust and helps lock in juices. If you skip it, roast at 400°F for about 20–25 minutes, checking the internal temperature for doneness.
Press it gently. The meat should be just a bit firm, but still springy. Still, thermometer is most reliable. Overcooking makes baked pork tenderloin dry.
Although their names are very similar, pork loin and pork tenderloin are very different cuts of meat with different cooking methods and times.
More Pork Recipes You’ll Love
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Oven Roasted Pork Tenderloin
Ingredients
- 1 pork tenderloin
- 2 tablespoons vegetable oil
- 5 sprigs fresh thyme
- 2 cloves garlic unpeeled & smashed lightly
- 3 tablespoons unsalted butter
- salt & pepper
Instructions
- Preheat the oven to 425F.
- Remove any excess fat and silverskin from the tenderloin and season with kosher salt and fresh ground black pepper. Let rest at room temperature for 1 hour.
- Heat the oil in a large sauté pan, preferably cast iron or blue steel, until smoking.
- Gently place the seasoned tenderloin into the hot pan and cook for 3-4 minutes per side. Move the pan to the oven and roast for 8 minutes.
- Remove from the oven and place the pan over high heat on the stove. Add butter, thyme, and garlic and, using a large spoon, baste the pork with seasoned butter for 2 minutes.
- Remove the tenderloin to a plate and let rest for 8 minutes before carving.
Notes
- Let it come to room temperature: Allowing the pork to rest for about an hour before cooking helps it roast more evenly, preventing a raw center and overcooked ends. This is key for keeping the meat juicy.
- Make sure the pan is really hot: The oil should be just smoking when the pork hits the pan. A ripping-hot skillet creates a deep, flavorful crust — one of the biggest factors in great texture and taste.
- Don’t skip the rest: Letting the tenderloin rest for at least 8 minutes allows the juices to redistribute. Cutting too soon will cause those juices to spill onto the cutting board instead of staying in the meat.
So tender and full of flavour 🤍 Easy enough for any night but special enough to impress!
So tender and flavourful — such a perfect dish for any special occasion!
Nothing beats a perfectly roasted pork tenderloin!
So simple yet so good! Definitely making it again!
What size tenderloin?