Go Back

Baked Pork Tenderloin

Baked pork tenderloin with a quick skillet sear and oven roast for a juicy, blush-pink interior and golden herb crust. This easy pork tenderloin recipe delivers a tender pork roast recipe that’s great for weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin and herb rub
  • 2 lb pork tenderloins About 1 lb each
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp onion powder
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 0.5 g fresh rosemary for garnish

Equipment

  • 1 cast iron skillet

Method
 

Preheat and season
  1. Preheat the oven to 425°F. Set up an oven-safe skillet so it’s ready for searing.
  2. Pat pork tenderloins dry, then mix olive oil with garlic, smoked paprika, dried thyme, dried rosemary, onion powder, salt, and black pepper. Rub the mixture all over both tenderloins until evenly coated with a dark herb crust.
Sear and roast
  1. Heat an oven-safe skillet over medium-high heat and sear the tenderloins 2 minutes per side until golden all over. You should see browned edges and a fragrant crust forming.
  2. Transfer the skillet to the oven and roast for 18–22 minutes, until the internal temperature reaches 145°F. The exterior should look set and golden while the center stays juicy and slightly blush-pink.
Rest and serve
  1. Rest for 5 minutes before slicing and serving. Let juices settle so each slice stays moist and pink.
  2. Garnish with fresh rosemary right before serving. Add it sparingly so the needles sit on top of the golden crust.

Notes

For best accuracy, start checking internal temperature at 18 minutes and pull at 145°F for a juicy center. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked slices for up to 2 months. For a lower-sodium option, use reduced-sodium seasoning or cut back on added salt while keeping pepper and spices.