Learn How To Cook Perfect Pork Tenderloin that turns out juicy and tender every single time. Oven roasted pork tenderloin is an easy and budget-friendly cut of pork to make for your hungry family.
EASY OVEN PORK TENDERLOIN RECIPE
Pork tenderloin has always been my favorite cut of pork. I love how you can dress it up when you need a meal that’s a little more special – like this Cherry-Pecan Pork Tenderloin Medallions or this Instant Pot Pork Tenderloin with Cranberry Apple Sauce. Or if you need a kinda-fancy appetizer check out Pork Tenderloin Crostini.
And on the flip side of that, pork tenderloin makes delicious everyday meals, too. Meals you can count on because pork tenderloin is a cut if meat that loves to turn out rig
ht. It’s nearly fool proof no matter what your experience in the kitchen.
I love making pork tenderloin in my cast iron skillet! Roast Pork Tenderloin with Bacon Cran-Apple Sauerkraut is a favorite skillet meal and so is Bacon-Wrapped Pork Tenderloin with Peach Glaze.
PORK TENDERLOIN IS SO EASY TO MAKE
Pork tenderloin is great for weeknight meals because it can be on the dinner table in 30 minutes or less!
After the pork tenderloin is seared to golden brown, all its needs is a quick roasting in the oven. Voila! Its ready to eat.
WHAT TO LOVE
- It’s super economical. Because pork tenderloin has no bones, you can eat the entire piece of meat.
- Pork tenderloin is a cut of meat that gets little use on the pig so its very, very tender.
- Because it’s so versatile, you can cook pork tenderloin in many ways – stove top, oven, or pressure cooker. And it’s delicious on the grill or smoker!
INGREDIENTS NEEDED
- Pork tenderloin (one package contains 2 tenderloins, typically)
- Your favorite steak seasoning
- Olive oil, for searing
STEP BY STEP INSTRUCTIONS FOR MAKING EASY PORK TENDERLOIN
**PRINT THE FULL RECIPE FROM THE RECIPE CARD AT THE BOTTOM OF THIS POST
Remove the packaging, then separate the tenderloins and place them onto a baking sheet or platter.
Season the tenderloins on all sides with your favorite steak seasoning blend – I like Montreal Steak Seasoning. Let the tenderloins rest, uncovered, on the counter for 30 minutes to allow the chill from refrigeration to escape the meat a bit.
Preheat the oven to 400 degrees F. In a large heavy-duty skillet over medium high heat, add a good drizzle of olive oil (may substitute vegetable or canola oil, if preferred). When the oil is nicely hot and sizzling, use tongs to transfer both of the tenderloins to the skillet, placing them into the center of the skillet but leaving room between each piece of meat.
Sear the tenderloins on all sides until they are deep golden brown, using your tongs to turn them in the skillet.
Transfer the skillet to the preheated oven, placing it on the center oven rack. Roast the tenderloins, uncovered, for 15-20 minutes, or just until the internal temperature of the pork at the center is 135 degrees F. when tested with an instant-read meat thermometer. Don’t over cook the pork!
Remove the skillet from the oven and cover with foil; allow the tenderloins to rest on the counter, completely covered, for 5-10 minutes, or until the internal temperature raises to 140-145 degrees as a fully finished temperature.
Transfer the pork tenderloins to a cutting board and slice into medallions about 1-inch in thickness. Serve at once!
ANSWERS TO COMMON QUESTIONS ASKED ABOUT THIS RECIPE
WHICH TOOLS ARE HELPFUL FOR MAKING PORK TENDERLOIN?
My favorite type of heavy-duty skillet is a Lodge 12-inch cast iron skillet. I use mine all the time! Cast iron skillets provide nice, even heat without any hot spots. And I love how they get really hot to provide superior browning when searing meats.
Any time you are cooking meat or poultry, be sure to use an instant read meat thermometer. It’s easy to use and keeps us from overcooking our proteins. There’s nothing worse than overcooked meat!
When you’re cooking pork tenderloin, it’s also handy to have a nice long-handled pair of tongs for turning the tenderloins when seasoning or searing
For slicing the pork tenderloins into medallions (and for slicing any other type of meat, as well) you’ll want a large cutting board that has a channel around the edge. The channel is where the juices from the meat can gather, keeping them from running off the cutting board and making a mess.
I use my stainless steel Wusthof chef’s knife for slicing meat, but some cooks prefer a good carving knife since the blade is more narrow.
When purchasing good quality knives like these, know that it’s a great kitchen investment since if taken care of properly, good knives are a lifetime purchase.
I know it seems like a lot of cash upfront, but it sure pays off quickly, and you’ll enjoy prep work a whole lot more if you’ve got good knives in your hands.
CAN I COOK THE PORK TENDERLOIN RIGHT IN THE SKILLET INSTEAD OF TRANSFERRING IT TO THE OVEN TO FINISH?
Once the tenderloin is seared, you can finish cooking it right on your stovetop, if desired. Turn the heat to medium, cover the skillet; cook the tenderloin for 10-15 minutes, or just until the internal temperature reaches 135 degrees F.
Remove the pork tenderloin from the skillet to a platter; cover with foil and let it rest for 10 minutes to allow the temperature to raise to 140-145 degrees at the center. Slice into medallions as desired and serve.
WHY DO YOU SEAR PORK TENDERLOIN BEFORE BAKING IT IN THE OVEN?
Searing the pork tenderloin on all sides first caramelizes the exterior, ensuring two things: lots of extra flavor and a very juicy pork experience. Please don’t skip the searing step of making pork tenderloin – it’s totally worth it!
WHAT IS THE PERFECT INTERNAL TEMPERATURE FOR PORK? IS IT STILL 160 DEGREES F. AT THE CENTER?
NOOOO!! The USDA says we can now safely cook all pork just until it’s 140-145 degrees F. at the center. Pork cooked to this temperature will have a slight pink tinge to the meat and that is perfect! No more gray, overcooked, funky pork – hallelujah!
To be sure your pork is cooked to that perfect 140-145 degree temperature, you’ll need to remove it from the cooking source (grill, oven, grill pan, etc) when the pork has an internal temperature of 130-135 degrees. Then, tent the pork with foil and let it rest.
During this resting time, the pork will raise 5-10 more degrees in internal temperature, finishing out at that perfect 140-145 degrees F.
IS PORK TENDERLOIN THE SAME THING AS PORK LOIN?
Not at all, actually. Learn how they are completely different cuts of pork and why this is so important to know!
MORE FAVORITE MEAT RECIPES TO ENJOY
- INSTANT POT BEEF EYE OF ROUND {DELI-STYLE ROAST BEEF}
- BEGINNER SMOKED BABY BACK RIBS {1-2-3 STYLE}
- SAUCY BACON-WRAPPED PORK LOIN ROAST
- HOW TO MAKE BEEF TRI TIP ROAST WITH CRISPY POTATOES
- LAZY-BUTT BEEF SUBS (SUB SANDWICHES)
PRINTABLE HOW TO COOK PERFECT PORK TENDERLOIN RECIPE
How to Cook Pork Tenderloin
Ingredients
- 2 pork tenderloins, 1 lb. each (these typically come two per package from the grocer)
- Olive oil for searing the tenderloins, may substitute vegetable or canola oil
- Your favorite steak seasoning such as Montreal Steak Seasoning
Instructions
- Remove the packaging, then separate the tenderloins and place them onto a baking sheet or platter.
- Season the tenderloins on all sides with your favorite steak seasoning blend – I like Montreal Steak Seasoning. Let the tenderloins rest, uncovered, on the counter for 30 minutes to allow the chill from refrigeration to escape the meat a bit.
- Preheat the oven to 400 degrees F. In a large heavy-duty skillet over medium high heat, add a good drizzle of olive oil (may substitute vegetable or canola oil, if preferred). When the oil is nicely hot and sizzling, use tongs to transfer both of the tenderloins to the skillet, placing them into the center of the skillet but leaving room between each piece of meat.
- Sear the tenderloins on all sides until they are deep golden brown, using your tongs to turn them in the skillet.
- Transfer the skillet to the preheated oven, placing it on the center oven rack. Roast the tenderloins, uncovered, for 15-20 minutes, or just until the internal temperature of the pork at the center is 135 degrees F. when tested with an instant-read meat thermometer. Don’t over cook the pork!
- Remove the skillet from the oven and cover with foil; allow the tenderloins to rest on the counter, completely covered, for 5-10 minutes, or until the internal temperature raises to 140-145 degrees as a fully finished temperature.
- Transfer the pork tenderloins to a cutting board and slice into medallions about 1-inch in thickness. Serve at once!
Nutrition
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CHEF ALLI
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