Quick-cooking and delicious, this easy Roasted Pork Tenderloin recipe starts with a simple dry rub and delivers a delicious meal in just 30 minutes. Oven-roasted pork tenderloin is the perfect weeknight solution for an easy dinner recipe.
This pork tenderloin is built for busy nights: a quick, flavorful dry rub, a fast sear for crust, and a short oven finish that keeps the meat tender and juicy. It’s simple, reliable, and ready in about 30 minutes, with easy sides you can cook alongside.
Why This Recipe Works
- Searing builds flavor fast by caramelizing the outside before the oven finish.
- A dry rub seasons every bite without needing a marinade.
- High heat and a short cook time helps protect this lean cut from drying out.
- 145°F is the target for tender, safe pork (and it can be slightly pink).
- A short rest keeps it juicy so juices stay in the meat when you slice.
Ingredients List
** You can find the full recipe ingredients and instructions on the printable recipe card below.
Pork tenderloin (about 1.5 lb) – The star of the recipe: a lean, quick-cooking cut that stays tender when you cook to temperature (not time).
Olive oil (1 tsp) – Helps the rub stick and supports browning during the sear.
Dry Rub
Garlic powder (1 tsp) – Deep savory flavor without the risk of fresh garlic burning during a hot sear.
Onion powder (1 tsp) – Adds a mellow, round “roasted” savoriness that balances the heat.
Paprika (1/2 tsp) – Adds color and warmth; smoked paprika brings a subtle smoky note.
Cayenne (1/4 tsp, to taste) – A controlled kick that wakes up the whole rub.
Salt (1 tsp kosher or table, to taste) – Essential for flavor and helps the meat stay juicy by seasoning all the way through.
Black pepper (1/2 tsp, to taste) – Adds bite and balances the rub’s savory notes.
Optional for serving: chimichurri sauce (bright, herby contrast to the smoky rub).
How to make Cast Iron Pork Tenderloin
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Preheat oven to 400°F (204°C).
- Prep the pork: Pat dry. Trim off any large surface fat and remove silver skin if needed.
- Make the rub: Mix garlic powder, onion powder, paprika, cayenne, salt, and pepper in a small bowl.
- Season: Rub the spice mix over the pork on all sides, pressing it in so it adheres.
- Sear: Heat a cast-iron skillet [paid link] over medium-high heat. Add olive oil. Sear the pork 3–5 minutes on the first side, flip, then sear 3–5 minutes on the second side.
- Roast: Transfer the skillet to the oven and roast about 15 minutes, or until the thickest part hits 145°F (62.8°C).
- Rest and slice: Rest 5 minutes, then slice and serve.
Pro Tips
- Use a thermometer, not the clock. Pork tenderloin turns dry quickly if overcooked; pull at 145°F.
- Pat it dry before seasoning so you get a better crust during the sear.
- Let it rest before slicing to keep juices in the meat.
- Make sure you’re using tenderloin, not pork loin. They’re different cuts with different cook times.
Recipe Variations
- Herb-forward rub: Add 1 teaspoon dried rosemary or thyme to the spice mix for a more “roast dinner” vibe.
- Smoky-sweet version: Add 1–2 teaspoons brown sugar to the rub for a slightly sweet crust.
- Garlic-lovers version: Swap half the garlic powder for granulated garlic (stronger, still sears well).
- Milder heat: Skip cayenne and use extra paprika for warmth without spice.
Serving Suggestions (side dishes)
- Chimichurri sauce for a bright, fresh contrast to the dry rub.
- Roasted green beans (you can cook them in the same skillet) and quick-cooking rice for an easy weeknight plate.
- Also great with mashed potatoes, roasted sweet potatoes, a simple salad, or buttered noodles.
New Life for Leftovers
- Pork tenderloin sandwiches: Slice thin, warm gently, and serve on rolls with mustard or chimichurri.
- Quick fried rice: Dice pork and toss into leftover rice with frozen peas/carrots and a splash of soy sauce.
- Tacos or wraps: Warm slices, add slaw or greens, and drizzle with chimichurri.
- Protein bowls: Serve over grains with roasted vegetables and a bright sauce.
Storage
- Refrigerator: Store in an airtight container up to 3 days.
- Freezer: Freeze in a freezer-safe bag/container up to 3 months.
- Reheating (best for tenderness): Rewarm slices gently (low heat, covered) with a splash of broth or water so the pork stays juicy.
People Often Ask (FAQs)
Is pork tenderloin the same as pork loin?
No. Pork tenderloin is smaller, thinner, and cooks fast; pork loin/tenderloin roast is larger and needs more time.
What temperature should pork tenderloin be cooked to?
Cook to 145°F (62.8°C) in the thickest part for best texture.
Can pork be a little pink inside?
Yes—slight pink is fine if the center reaches 145°F.
Why is my pork tenderloin dry?
Most often it’s overcooked. Because tenderloin is lean, it can go from juicy to dry quickly—use a thermometer and rest before slicing.
Do I have to marinate it?
No. This recipe is designed to be flavorful with a dry rub and fast cook time.
Final Thought
If you’ve ever been disappointed by dry pork tenderloin, this method is the fix: a quick rub, a fast sear, and a thermometer finish for juicy slices every time. Pin it now so your next 30-minute dinner is already handled.
Roasted Pork Tenderloin
Equipment
- Cast Iron Skillet [See Note 1]
- Digital Meat Thermometer [See Note 2]
Ingredients
- 1.5 lb pork tenderloin (680 grams) [See Note 3]
- 1 teaspoon olive oil
Dry Rub:
- 1 teaspoon garlic powder or granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon Paprika sweet, smoked, or regular.
- 1/4 teaspoon cayenne pepper more or less to taste
- 1 teaspoon fine kosher salt or table salt, more or less to taste
- 1/2 teaspoon ground black pepper more or less to taste
Instructions
- Preheat the oven to 400 degrees F / 204 degrees C.
- Pat the tenderloin dry and cut off any large pieces of surface fat or silver skin covering the meat.
- Mix all the spices in a small bowl. Rub the spice mix into the surface of the pork on all sides.
- Place the skillet over medium-high heat and add the olive oil. When the pan is hot, add the pork in the pan, curving it to the shape of the pan if necessary. Cook the tenderloin 3-5 minutes to caramelize the top and then flip it and cook for another 3-5 minutes to caramelize the other side.
- Remove the pan from the cooktop and place it into the preheated oven and continue to roast for another 15 minutes.
- The pork is done when its internal temperature registers 145 degrees F (62.8 degrees C) in the thickest part of the meat. It is okay if the pork is a little pink inside as long as the correct temperature has been reached. [See Note 4]
- Allow the meat to rest for about 5 minutes before slicing.
Serving Suggestions:
- Serve meat as prepared or with a fresh chimichurri sauce. [See Note 5]
- Serve with roasted fresh green beans (roasted in the same skillet), and quick-cooking steamed rice for an easy dinner.
Storage Instructions:
- Store leftovers in an air-tight container for up to 3 days in the refrigerator or freeze in a freezer-safe container or bag for up to 3 months.
Notes
- Cast Iron Skillet – For this recipe, I use a 12-inch skillet. Cast iron absorbs, conducts, and retains heat very effectively. This creates the perfect crust on the outside of the tenderloin and this pan is also safe to go into the oven. If you do not have a cast-iron pan, stainless steel will work, too, but will not develop that incredible crust. Be sure any pan you use is oven safe and free of plastic handles.
- Meat Thermometer: To have an accurate check on the doneness of your pork, I highly recommend investing in a quality digital cooking thermometer. These are very easy to use and ensure that your food is neither over or under-cooked.
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- Remote Digital Thermometer (affiliate link): I love this one because it can be used inside of the oven, grill, or smoker. You place the probe into the thickest part of the meat and close the door. It sends readings to the transponder so you know exactly the temperature without opening the oven door.
- Digital kitchen thermometer (affiliate link): I find the digital series of thermometers much easier to use and more accurate than classic meat thermometers.
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- Pork loin and pork tenderloin are not cut from the same part of the animal, and in fact, look really different. Pork tenderloin is thin and small, while a pork loin roast (also called a tenderloin roast) is wide enough that you can cut steak-like pieces from it.
- New pork cooking standards issued by the USDA say that it’s fine for the pork to be a little pink inside, as long as it has reached the correct temperature in the thickest part of the meat. This new set of cooking temperatures was issued several years ago now and so it’s become the new standard with pork.
- Sauce for Pork Tenderloin – I suggest a chimichurri sauce. Chimichurri sauce is absolutely delicious with pork and would go perfectly with the dry rub we created for this dish.
- According to current dietary guidelines, a serving of cooked lean pork is 2-3 ounces per person.
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What’s the best way to defrost Pork Tenderloin?
- Refrigerator Thawing – Planning ahead is the key to this method because of the lengthy time involved. A pound of pork Tenderloin will require a full day to thaw. After thawing in the refrigerator, pork tenderloin should remain safe for an additional 3 to 5 days before cooking.
- Cold Water Thawing – This method is faster than refrigerator thawing but requires more attention. Small packages of tenderloin should thaw in an hour or less.
Nutrition
More Recipes You’ll Love
If you love this recipe, you might also enjoy more recipes from our pork recipe collection—including Irish-Style Roasted Pork with Crackling, Oven-Baked Country-Style Pork Ribs, and Bacon-Wrapped Pork Loin.
Looking for even more ideas? Browse our full set of recipe group boards to find your next favorite meal.
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Followed the recipe exactly and it was very good. Thank you.
Super easy to make and even my kids loved it.
Adults date-night dinner in and we love it.
Very good. thank you
This recipe was fantastic. We prepared it twice already and love it. The first time I try a new recipe I always follow it per the directions and then modify it on my second attempt to cater more to our tastes. For this recipe, modifications were not necessary as this was perfect as written. I can also understand reducing the heat using less cayenne or less salt due to dietary restrictions. If these are not concerns then this recipe is golden . We did experience some smoke from the searing but it was expected . My only question is that I would love to serve this for dinner guests but can I sear the tenderloin in the morning and just finish cooking it later on in the oven at dinner time ? I hate to tie myself in the kitchen when I have guests.
I just tried this recipe after finding it online and It was fantastic!! Juicy, flavorful and simple . It did not need a sauce at all. I would love to prepare this for dinner guests but have a question . Can I sear the meat beforehand and just bake it 15 minutes before serving it? Just to cut down on the prep work while my guests are present ..
I’ve made several times. So delicious, right amount of spice. Love being able to go from stove top to oven, roasting the veggies in the pan.
A little spicy for my kids but the adults loved it.
When did you add the green beans to the skillet? So excited to try this one!
Hi Misty,
I didn’t cook the green beans in with the pork, I blanched those on the stove in some boiling water and plated it together for the final photos. Sorry for any confusion.
I don’t know if I did something wrong. I followed the directions, but my kitchen filled with smoke, even with the cooktop vent on. My husband was alarmed and said we could not have this recipe again.
There will be some smoke from searing the meat on all sides, but should not be enough to cause alarm. It finishes the cooking in the oven.
My kitchen also filled with smoke after putting in oven. There was no liquid, so the spics started to burn. I have been coking for over 50 years and I definitely know how to follow a recipe.
Temperature check your oven. 400 may be too hot for your oven.
The pork came out perfectly cooked. Resting it was key. Was so juicy when we finally sliced it. I do think the seasoning was a little intense. I will probably use half the seasoning next time so it’s not so spicy. Thanks for the recipe!
I don’t understand how the roast can get to 145° after searing and baking for only 15 minutes. Mine took 60 minutes.
Hi Eric,
This is most likely because I used a small pork tenderloin and you used a loin roast. There’s a big difference between these two cuts of meat which I explain in great detail in the body of the recipe post.
Wow! This pork looks so yummy! Added this to my bookmarks. I think this is a perfect dish for a Christmas dinner! So tender and moist inside and crispy outside. Flawless!
Thank you for sharing this recipe, Ronda! No doubt, my hubby and kids will love it!
Hi Anna! So glad you enjoyed it. It’s a family favorite here, too.
This recipe was so good! Juicy and flavorful. Had it with mashed cauliflower.
This is a great weekday main dish. So super easy and fast. Hubby loves it! I served it with homemade applesauce and green beans casserole, but the chimichurri sounds even better. Next time. I use the rub as a seasoning for all kinds of things.
Made this for my husband and I. I love the ease of pork tenderloin but don’t fancy smoked paprika. We substituted hot paprika instead and used the suggested chimichurri sauce. It was amazing. My husband has already requested this again next week with the other tenderloin that came in the package.
Can I make a pork tenderloin in the crock pot?
While pork loin does well in the crock pot, this type of pork tenderloin is too lean and dries out in the crockpot since it doesn’t have the fat to keep it moist. Pork Tenderloin cooks in just a few minutes in the oven – I personally wouldn’t chance it in the crockpot.
I made this for the first time for Easter Sunday dinner. It was a super easy and quick recipe. I don’t have a cast iron skillet, so I just used my non-stick skillet that can also go in the oven. Everyone loved it! I followed the recipe without any changes. The pork tenderloin was very flavorful and moist. Next time I will probably check it after 10 minutes in the oven. After 15 minutes in the oven, the internal temp was over 150 degrees. But still tasted great! Even my husband, who is not very open to new recipes, liked it. Thank you so much!
I have a 7 pound pork roast. How do I adjust the cooking and ingredients? Hurry I’m cooking it in 2 days for a dinner.
Diane,
Calculate about 18-20 minutes per pound as with this recipe: https://kitchendreaming.com/bacon-wrapped-pork-loin-or-tenderloin/
A 7-pound roast will take roughly 2-hours to cook.
Delicious! Great seasonings! Crispy on the outside. Yum!
Really Good!
Has anyone made it not in a cast iron skillet? Can I use a stainless steel pan instead?
Hi Christy –
You can prepare this in a stainless steel pan instead of cast iron. That being said, remember that cast iron pans hold and conduct heat much better than stainless, so you won’t get the same crust on the outside as seen in the photos but it will be just as tender and delicious.
Hi!
Nice recipe. My husband and I enjoyed it very much.
I don’t rick pork tenderloin often because it can sometimes turn out dry for me. However, this recipe and technique were super easy and the pork tenderloin was juicy and delicious. Thanks for sharing – this is not my go-to recipe.
Hi!
Love the cooking content on your site! this was delish
Hi!
Love the cooking content on your site! We used some rosemary and served with your crock pot applesauce. Yummy.
Never cared for pork tenderloin until this recipe. Tastes like a juicy filet mignon. Great recipe and thank you for sharing.
This is the perfect method for baking pork tenderloin. I used my own similar rub (leftover from another dish), and added a squeeze of lemon/lime, a few slices of lemon, lime and orange, smashed garlic, and drizzle of olive oil to the cast iron skillet before putting it in the oven for 15 min. It came out perfectly! My first attempt at pork tenderloin and my family loved it. Thanks!
My favorite pork tenderloin recipe. Thanks for sharing !
Thanks, Sally! I’m so glad you liked it!! :D
This was simply scrumptious. PErfectly cooked in minutes with minimal effort.
Thanks Arleen – so glad you enjoyed it!
Best tenderloin recipe!
Perfectly tender and juicy. So good that we can’t wait to make it again
Did you roast it in your oven on convection roast or just a regular bake setting? It sounds delicious!
Hi Elisha – it starts on the stovetop and finishes in the oven on just a regular baking setting. No convection needed.
Thank you for your prompt reply!
OMG, this was delicious! Can’t wait to make again!
Thank you, Diane! I love how quick it is to make – even for something like #SundaySupper. I’m so glad you enjoyed it. Thanks for coming back by to leave a comment. :)
Do you cover the pork before putting in oven?
Hi Mrs. Sweeney,
Great question! No, I do not cover it since it’s already been seared on all sides and only goes in for a short time. If you prefer, you may cover it. Thank you for taking the time to stop in and ask that question. I hope you enjoy.
I just made this and it was absolutely delicious! It was moist and full of flavor! It didn’t take like long at all to prepare and serve. This is definitely at the top of my “go to” dinner meal.
Thanks, Billie! I showed my husband your comment and he said it “was the best tenderloin [he’s] ever eaten. Tender and juicy.” Thanks for taking the time to come back and leave a comment! I appreciate it so much. :)
The pork looks perfectly moist and the char on the exterior looks great.
It was delicious, Peter. Very tender and moist indeed.
This sounds really straightforward. I’ll have to show it to my husband, he loves cooking meat when I’m away!
I hope that your husband enjoys it.
I love pork loin and agree I’d much rather season it myself than buy one with a marinade! I keep meaning to invest in a cast iron skillet!
Cast iron really is versatile for so many recipes from breakfast to dessert.
The spices on top of this pork tenderloin look absolutely delicious. I bet your kitchen was filled with the most amazing scent ever. What sides would you recommend serving with this?
I like to serve roasted asparagus and oven roasted potatoes since I can cook them all in the oven together at the same time.
Can’t deny that the house sure did smell good when we were cooking this! :)
I love to make a pork roast when we have a special family dinner; this looks like the perfect dish! And, only 25 minutes, awesome!
It makes a great dish that is impressive to guests but doesn’t take a lot of time or preparation. I serve this with roasted asparagus and oven potatoes since it all cooks up quickly together.
I absolutely love my cast iron as well! And the crust that you have on that pork looks amazing! I love a crust that delivers crunch and a lot of flavor!
Gotta love any pan that can go from the stove top to the oven to finish cooking.
Love the spices you have used! Your Pork Tenderloin looks amazing! Thank you for sharing it with us at the Hearth and Soul Hop.