Easy Roasted Pork Tenderloin

A quick and easy way to prepare pork tenderloin. Great meal for any day of the year. I served mine with parsnip-cauliflower puree.


Just a simple seasoning and 20 minutes of cooking time, you can have a simple dinner that tastes great. This Easy Roasted Pork Tenderloin is the perfect example. Of course, you can also serve this pork tenderloin at your holiday table.


How to cook pork tenderloin in the oven?

Pork tenderloin is one of the easiest cuts of meat to cook. It is also reasonably priced and widely available.

The tenderloin comes from the loin of the pig, which runs from the hip to the shoulder. The tenderloin itself is sometimes also called a pork filet.

Preparation is very simple- rub the meat with a mix of your favorite spices.

I also like to tenderize the meat, before I rub the spices, but this is totally optional. I use a blade tenderizer.

Why do I tenderize it? The meat is already tender, but I feel that by piercing it the seasonings penetrate deeper in it and enhance the flavor even more.

Sear Pork Tenderloin Before Baking

Then I sear the meat to create a beautiful crust. And after that I transfer it to the oven to finish cooking. To keep the tenderloin juicy, cook to an internal temperature of between 145 F (medium rare) to 160F (medium), followed by a 3 minute rest.

It reheats well and leftovers can be used in sandwiches or stews.


Make sure you let it rest for at least 3-5 minutes before cutting.

How to serve roasted pork tenderloin?

Serve it with a side salad, steamed vegetables, mashed potatoes or other sides of your choice.

I decided to boil some cauliflower and parsnips and make a puree. It turned out so smooth and creamy, and was loaded with rich flavor from the parsnips.


Now, around the holidays, make sure you take the time to thank those who have done so much for you and you care for. Let them know how special they are. Make them a special gift like this home cooked meal.



Servings: 6

Easy Roasted Pork Tenderloin

Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
A quick and easy way to prepare pork tenderloin. Great meal for the holidays. I served mine with parsnip-cauliflower puree.
5 from 5 votes
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For the tenderloin:

  • 1 pork tenderloin — (1 - 1 1/2 lb)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 springs fresh thyme
  • 1 tsp savory seasoning — (like summer savory or just use Italian seasoning and skip the fresh thyme)
  • 1/2 tsp ground coriander
  • 1-2 tbsps vegetable oil for cooking

For the cauliflower-parsnip puree:

  • 1 small head of cauliflower — , cut into florets
  • 2 medium parsnips — , peeled
  • salt and pepper to taste
  • 2 tbsps butter
  • 3 oz cream cheese


For the cauliflower-parsnip puree:

  1. Place cauliflower and parsnips in a medium sauce pan. Cover with water. Bring to a boil and simmer until vegetables are tender. Drain well. Transfer to a blender. Add salt, pepper, butter and cream cheese. Blend until smooth. Season with more salt and pepper if needed.

For the pork tenderloin:

  1. Preheat oven to 400F. Place rack in the middle.
  2. Trim tenderloin of silver skin and fat. Pierce with a fork or blade tenderizer a few times.
  3. In a bowl combine seasonings. Rub them into the meat until evenly coated.
  4. Heat 1-2 tbsps vegetable oil in oven safe skillet (or cast iron skillet). Add tenderloin and cook until it is evenly browned on all sides (5-6 minutes).
  5. Place in the oven and bake for 15 more minutes, flipping the meat once halfway through.
  6. Bake until the pork's internal temperature reads between 145 F (medium rare) and 160 F (medium) Transfer to a cutting board and let it rest 5-10 minutes.
  7. Slice and serve.
Course: Main Course

Nutrition Information

Calories: 503, Fat: 19g, Saturated Fat: 8g, Cholesterol: 222mg, Sodium: 650mg, Potassium: 1620mg, Carbohydrates: 14g, Fiber: 4g, Sugar: 4g, Protein: 65g, Vitamin A: 325%, Vitamin C: 44%, Calcium: 66%, Iron: 3.7%

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