Baked Pork Tenderloin

Baked pork tenderloin with a quick herb crust and oven roasting for a blush-pink, juicy interior. Sear first for a golden exterior, then roast to 145°F and rest 5 minutes for cleaner slices.

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Prep Time 10

Cook Time 25

Rest 5

Total Time 40

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Pork tenderloin

2 lb pork tenderloin About 1 lb each

Seasoning & aromatics

2 tbsp olive oil
4 garlic Minced cloves
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried rosemary
1 tsp onion powder
0.5 salt To taste
0.25 black pepper To taste
1 fresh rosemary For garnish

Equipment

1 cast iron skillet

Method

Preheat & season

Preheat oven to 425°F. Set up an oven-safe skillet so it can go from stovetop to oven.
Pat pork tenderloins dry. Mix olive oil with garlic, smoked paprika, thyme, dried rosemary, onion powder, salt, and black pepper in a small bowl until it forms a paste-like coating.
Rub the seasoning mixture all over both tenderloins. Press lightly so the herbs cling to the surface for a golden crust.

Sear & roast

Heat an oven-safe skillet over medium-high heat. Sear tenderloins 2 minutes per side until golden all over, adjusting the heat if oil starts to smoke.
Transfer skillet to the oven and roast 18–22 minutes. Roast until internal temperature reaches 145°F, then look for a set, lightly browned exterior.
Rest pork tenderloins 5 minutes before slicing and serving. The juices should redistribute, giving a blush-pink interior when sliced.

Notes

For the juiciest results, use an instant-read thermometer and pull the tenderloin at 145°F (carryover will finish it). Store leftovers covered in the refrigerator for up to 3 days; reheat gently so the interior doesn’t dry out. Freezing is not recommended for best texture. Dietary swap: use a low-sodium salt and check seasoning labels to keep it lower-sodium.