Oven Roasted Pork Tenderloin: Easy ingredients such as onions, butter, salt, pepper, thyme, basil garlic, and onion powder… the flavor packs a punch!
Tenderloin recipes are one of our favorite cuts of meat around here, so make sure to check out our beef tenderloin and deer tenderloin recipes too! Pork tenderloin also comes out great as a slow cooker recipe.
Hey Fantabulosity readers! It’s Meg from Meg’s Everyday Indulgence, again checking in with a ridiculously delicious and easy roasted pork tenderloin.
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Why You’ll Love This Recipe
- It uses a few ingredients: I’m betting you have all the ingredients for this juicy pork tenderloin (except for maybe the pork) in your pantry and refrigerator already.
- Amazing flavor: This roasted pork starts with a sliced onion on the bottom of your pan. This provides a delicious little rack for the pork so it doesn’t sit in the juices while it roasts, adds some flavor, and gives a yummy little accompaniment to the pork when it’s finished.
- Effortless yet impressive: Despite its simplicity, this recipe creates a tenderloin that is mouth-wateringly succulent and brimming with flavor, making it an impressive main dish for any occasion. It’s the perfect go-to when you want to present an elegant meal without spending hours in the kitchen.
How to Cook Pork Tenderloin Perfectly
This best baked pork tenderloin recipe only takes about 35 minutes to roast in the oven at 400°.
I don’t know about you all but pork was a meat I always used to struggle to cook. It was either underdone or cooked so long it resembled jerky when chewing it. I just couldn’t seem to find the sweet spot when it came to pork.
What changed things for me? A digital meat thermometer with a temperature alert feature. You set the temperature you would like your food to be cooked, insert the probe in the thickest part of the meat, and put it in the oven (or grill or slow cooker). It’s oven safe and an alert will go off when the desired temperature has been reached.
I’m telling you, the instant-read thermometer is a complete game-changer. Especially when it comes to pork.
The safe temperature to cook pork to is now 145 degrees F so I set it to that temperature and then let it rest for 10 minutes after removing it from the oven.
Letting the pork rest, allows the pork to redistribute the juices and will keep it juicy rather than everything running out when you slice it.
TIP: The pork will also continue to cook in those 10 minutes so you could even set your thermometer to 140 degrees F instead if you want it cooked right to 145 degrees.
For me, I like it a little more just because even though I know it’s safe, the pink still freaks me out a little.
You can tell by looking at this gorgeously roasted pork tenderloin that it’s fancy enough to make for special dinner guests but you can also easily whip it up for your family on a Wednesday night too.
Slow Cooker or Crock Pot Pork Tenderloin Option
Although cooking pork tenderloin is rich and juicy when roasted in the oven, it’s also a great option for the slow cooker. I tested it both ways and they yielded in amazing flavor and buttery goodness.
So, if you need to be away from your oven, prepare the pork tenderloin exactly as stated in the instructions, just placing it in the slow cooker instead of a roasting pan. Cook on high for 4 hours and dinner will be ready to go.
Ingredients Needed
I’ve highlighted a couple of ingredients with some relevant notes. Aside from this, the ingredients needed are pretty basic.
- Pork Tenderloin – It’s important to trim any excess fat from the pork tenderloin before seasoning and roasting. Though some fat can add flavor and juiciness to a lean cut of meat, too much may cause a greasy outcome which can overshadow the other flavors.
- Dried Thyme and Basil – Dried herbs such as thyme and basil pack a potent punch, so use them sparingly. They are ideal for roasting as they hold up well under high heat and infuse the meat with a rich, aromatic flavor profile. Remember, you can always add more, but you can’t take it away once it’s in there!
- Butter – The ingredient image above shows 2 Tablespoons of butter. This was the original recipe, however, adding one more tablespoon of butter helps spread items around much easier, so 3 are recommended.
- Garlic Powder – Garlic powder offers a smoother, less aggressive flavor than fresh garlic. It mixes well with other dry seasonings, providing a consistent garlic flavor throughout the dish. However, be careful not to confuse it with garlic salt, which would alter the salt content of your dish.
- Water – although not shown in the ingredient photo, it’s best to add about ¼ cup of water to bottom of the pan so items don’t burn.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
Substitutions
Sometimes substitutions are necessary because of ingredients that are unavailable or needed for dietary restrictions. Here are some suggestions that can help:
- Butter – If you’re looking for a lower-fat option, you can use olive oil, which adds a nice, rich flavor. For a dairy-free alternative, you can use coconut oil. It has a slight coconut taste but shouldn’t significantly affect the overall flavor of the dish.
- Salt – For those watching their sodium intake, you can use a salt substitute or simply reduce the amount of salt used. Keep in mind that this may affect the overall taste.
- Onion – If you’re out of onions, you can use shallots or even a bit of leek for a similar flavor. As an absolute last resort, a small amount of onion powder can be used, but fresh is best for this simple recipe.
- Dried Thyme and Basil – For a different flavor profile, you could use rosemary or oregano as an alternative. If you have fresh herbs, remember that you typically need to triple the amount as fresh herbs are less potent than dried.
- Garlic Powder and Onion Powder – If you don’t have these, you can substitute them with fresh garlic and onion, but remember that the flavor could be more intense. If you have granulated garlic or onion, you can use them in a 1:1 ratio.
Variations
- Spicy Pork Tenderloin: If you enjoy a little heat in your meals, incorporate some chili flakes, cayenne pepper, or a spice rub into your rub. The heat will contrast nicely with the richness of the pork.
- Citrus Flavored Pork: Citrus flavors pair wonderfully with pork. Try adding some grated lemon or orange zest to your rub for a zesty twist.
- Herb-Crusted Tenderloin: For an even more pronounced herb flavor, consider creating a dry rub crust of mixed herbs such as rosemary, oregano, and thyme. Press them onto the surface of the pork before roasting.
- Honey Glazed Pork: For a sweet spin on the recipe, prepare a glaze using honey, Dijon mustard, and a bit of soy sauce. Brush this onto the pork in the last 10 minutes of cooking for a beautifully caramelized exterior.
- Bacon-Wrapped Pork: For a truly indulgent variation, wrap your pork tenderloin in bacon before roasting. The bacon not only adds flavor but also keeps the pork moist and juicy.
How to Make Roasted Pork Tenderloin
This roast pork recipe is broken into 2 components:
- Prepare the meat rub
- Cook the tenderloin
STEP 1. Preheat oven. preheat oven temperature to 400 degrees F. Layer onion in the bottom of a small baking dish. Pat dry the pork.
STEP 2. Prepare pork. Rub the pork evenly with butter and place on top of the onions. Add ¼ of a cup of water to the bottom of the pan to prevent the onions from burning.
STEP 3. Make rub. In a small bowl, combine the salt, pepper, thyme, basil, garlic powder, and onion powder. Sprinkle evenly over the pork tenderloin and slightly press into the butter.
STEP 4. Bake. The cooking time is about 27 to 35 minutes, or until the internal temperature reaches 145 degrees F and is a nice golden brown. Remove from the hot oven and allow to rest for 10 minutes before slicing. Drizzle pan sauce over the pork when serving.
Recipe Pro Tips
- Resting the Meat. For the best results, resting the pork tenderloin after it comes out of the oven is a crucial step. This allows the juices to redistribute throughout the meat, resulting in a moist and flavorful dish.
- Quality of Ingredients. Using high-quality ingredients is the best way to enhance the taste of your dish. For instance, using fresh herbs instead of dried ones (where possible) can bring out more vibrant flavors.
- Avoid Overcooking. Pork tenderloin can easily become dry if overcooked. To prevent this, use a meat thermometer and pull the pork out of the oven when it reaches 145 degrees F. Remember, the meat will continue to cook a little even after it’s removed from the oven due to residual heat.
- Seasoning. Don’t rush the seasoning process. Allow the seasonings to meld with the pork for at least 15 minutes before cooking. If you have time, let it marinate in the fridge for a few hours for even better flavor.
Recipe FAQs
Yes, you can substitute pork loin for pork tenderloin in this recipe. However, pork loin is larger and therefore will require a longer cooking time. Always use a meat thermometer to ensure that the internal temperature
reaches 145 degrees F
.
Yes, you can prepare the pork tenderloin and rub the day before cooking. Store it in the refrigerator and allow it to come to room temperature before cooking.
Absolutely. Fresh herbs will give the dish a more vibrant flavor. Remember, you will need to triple the amount because fresh herbs are less potent than dried.
While it’s recommended to use a meat thermometer to ensure precise cooking, you can also make a small cut into the thickest part of the pork to check its doneness. If the juices run clear and the meat is only slightly pink, it’s usually done.
What to Serve with Roasted Pork Tenderloin
Most love serving this best pork tenderloin recipe with roasted vegetables or roasted potatoes as side dishes! Here are our favorites to serve with it:
Or, serve this delicious roasted pork tenderloin with spring mix apple raspberry salad to create the ultimate spring meal.
Storage
You can store the leftover roasted pork tenderloin in an airtight container in the refrigerator for up to 3-4 days. The next time you are ready to eat, simply reheat in the oven or in a skillet over medium heat until warmed through.
As for freezing, yes, cooked pork tenderloin freezes well. Allow the pork to cool completely, then wrap it in aluminum foil and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight before reheating.
More Pork Recipes You’ll Love
If you love pork recipes, you’ll absolutely go wild over this pork steak recipe and this one pan pork chops and veggies dish!
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Roasted Pork Tenderloin
Ingredients
- 1 large yellow onion peeled and sliced into 4 thick rings
- 1 to 1 ½ pounds pork tenderloin
- 3 Tablespoons butter, softened
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup water
Instructions
- Preheat oven to 400 degrees F. Layer onion in the bottom of a small roasting pan. Pat dry the pork.
- Rub the pork evenly with butter and place on top of the onions. Add ¼ of a cup of water to the bottom of the pan to prevent the onions from burning.
- In a small bowl, combine the salt, pepper, thyme, basil, garlic powder and onion powder. Sprinkle evenly over the pork tenderloin and slightly press into the butter.
- Cook for 27 to 35 minutes, or until the internal temperature reaches 145 degrees F. Remove from the oven and allow to rest for 10 minutes before slicing. Drizzle pan sauce over the pork when serving.
Notes
- Resting the Meat. Resting the pork tenderloin after it comes out of the oven is a crucial step. This allows the juices to redistribute throughout the meat, resulting in a moist and flavorful dish.
- Quality of Ingredients. Using high-quality ingredients can significantly enhance the taste of your dish. For instance, using fresh herbs instead of dried ones (where possible) can bring out more vibrant flavors.
- Avoid Overcooking. Pork tenderloin can easily become dry if overcooked. To prevent this, use a meat thermometer and pull the pork out of the oven when it reaches 145 degrees F. Remember, the meat will continue to cook a little even after it’s removed from the oven due to residual heat.
- Seasoning. Don’t rush the seasoning process. Allow the seasonings to meld with the pork for at least 15 minutes before cooking. If you have time, let it marinate in the fridge for a few hours for even better flavor.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Cindee says
This was absolutely delicious. I also melted the butter and added the seasonings and brushed the mixture over the tenderloins. Fabulous and so easy. Thanks for posting.
Jessica says
I’m thrilled that you loved it Cindee! Thank you so much for taking the time to share and review!
Matt Taylor says
Pork tenderloin is one of my favorite meats! I usually just cut it into medallions, pound it flat, and grill it. Can’t wait to try this roasted way!
Jessica says
Thank you!! I so hope that you love it!!
Eden says
This turned out great and very flavorful. I loved all of the spices and herbs! Perfect, easy dinner 🙂
Jessica says
Oh that’s so great to hear! I’m so glad that you liked it, thank you!
Allyson Zea says
This looks so juicy! I can’t wait to try it!
Jessica says
Thank you Allyson! I hope you love it!
Carol says
Tried this tonight and we loved it. Followed Donna’s suggestion – melt the butter, mix in the seasonings, then spread on the pork. I cut back a bit on the salt, but otherwise the seasonings were perfect. Pork was juicy, tender, and flavorful. Couldn’t be better!
Jessica says
Yay! I’m so glad that you liked it Carol! Thank you so much for taking the time to let us know and leave a review!
Donna says
So good. I ended up melting the butter & mixing the seasonings into the butter before spreading over the tenderloin. On my list of favorites from now on!!
Jessica says
Oooooh! Mixing the seasoning with the butter sounds like a great idea! Thank you for sharing and for the rating! XOXO
Jeannette Laxague says
Hi There,
I am so excited to try this recipe, but I’m concerned that the onions will burn at such a high temp. Has this ever been an issue for anyone that has tried this recipe?
Thanks for your help in advance.