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This baked pork tenderloin recipe is easy to make in the oven in about 30 minutes. Tender, juicy and perfect for a quick weeknight dinner.
If you’re looking for an easy dinner with minimal prep, you’ll love this easy recipe for baked pork tenderloin. All you really have to do is season it and bake it. No searing required. The dry rub gives the pork flavor and color, and the slices of meat are literally tender enough to cut with a fork.
Normally, my picky eaters prefer pork cutlets or crispy baked pork chops. But they love how tender and juicy the tenderloin is. The meat practically melts in your mouth! And while this pork recipe is simple enough for weeknights, this delicious dinner is perfect for Sunday supper or even special occasions and holidays. I have even served the pork over sauerkraut for New Year’s Day dinner!
Ingredient Notes
Here’s what you need to make it. Full amounts are in the printable recipe card below.
- Pork tenderloin — It is VERY important that you buy a tenderloin and NOT a pork loin roast. They are completely different cuts of meat, and a roast takes much longer to cook. Tenderloins are long and thin and usually come in a package of two. We’re using both of them for this recipe. Check out my pork loin recipe if you are looking for that cut of pork.
- Dijon mustard — adds flavor and helps the seasonings stick to the meat
- Seasonings — Sea salt, pepper, sweet paprika, garlic powder, onion powder and dried parsley. You can sub smoked paprika for more intense flavor if you have that.
- Olive oil — just enough to coat the bottom of the baking pan. It also keeps the meat juicy. You can use non stick cooking spray if you prefer.
- Beef broth — The meat doesn’t produce that much juice, so I like to add a little broth so there is enough juice to spoon over the meat when serving.
How to Bake Pork Tenderloin in the Oven
First, remove the meat from the packaging and pat it dry with paper towel. If there is a lot of fat on the pork, you can easily remove it with a sharp knife. Then, brush with mustard, and rub the seasoning mixture all over the tenderloins. Place in a baking dish with a little olive oil, add broth, and bake!
The tenderloins take about 25-30 minutes to cook. Use a meat thermometer or instant-read thermometer to make sure the center is 140-145 degrees. Cover the pan, and let it rest for 5 minutes to let the juices settle before slicing. The temperature will rise while it sits. The center may be a little pink, which is fine.
Serving Suggestions
I like to serve this delicious dinner with mashed potatoes or roasted potatoes or baked potatoes, plus asparagus, green beans or spinach.
Recipe Tips
You can use your favorite seasoning blend here. Lemon pepper is a great choice! A little brown sugar added to the basic seasoning will give you a delicious BBQ flavor.
For even more flavor, I like to add a little butter on top of the pork while it rests. Makes the pan juices even more flavorful!
If you only want to cook 1 tenderloin, be sure to cut the spice mixture in half.
Storage
Refrigerate leftover pork tenderloin in an airtight container for 3-4 days. You can also freeze it for up to 3 months for best taste. I like to reheat the individual slices with the pan juices on the stove so it doesn’t dry out.
Baked Pork Tenderloin
Ingredients
- 2 pounds pork tenderloin 1 package of 2
- 1 tablespoon Dijon mustard
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- ½ teaspoon ground black pepper
- 2 teaspoons dried parsley flakes
- 1 tablespoon olive oil
- ¼ cup beef broth
Instructions
- Preheat oven to 400℉
- Remove tenderloins from packaging, and pat dry with a paper towel. If there is a lot of fat or silver skin on the meat, you can easily remove it with a sharp knife
- Brush pork on all sides with mustard
- Season the pork on all sides with the spice mixture
- Add olive oil to the bottom of a baking dish, and place tenderloins on top of the oil
- Pour the broth around the pork
- Bake in the preheated oven for 25-30 minutes or until the thickest part of the pork is 145℉ according to an instant-read thermometer
- Remove from oven, tent with foil, and let rest for 5 minutes before slicing
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was so simple to make and so very tender. Tons of flavor and a huge hit with the family.
Thanks, Tracey. I’m glad you enjoyed it!