I perfected a Baked Pork Tenderloin that hinges on one tiny trick to lock in tender, juicy meat with zero fuss.
I never thought a simple Baked Pork Tenderloin could make me nervously check the oven, but here we are. This version turns a pork tenderloin into something that looks restaurant level yet takes almost no fuss.
There’s a hint of smoked paprika that flips familiar flavors into something a little wild, and it’s one of those Easy Pork Tenderloin Recipes you’ll call when you need a win. It even leans toward Saucy Pork Tenderloin territory without being over the top.
You’ll want to taste before anyone else does. Trust me, you’ll wanna know why it’s so juicy.
Ingredients
- Pork tenderloin: Lean and high in protein, low fat when trimmed, cooks fast and mild.
- Olive oil: Brings healthy monounsaturated fats, helps browning, adds smooth rich mouthfeel.
- Smoked paprika: Gives smoky depth and color, mostly flavor, not much protein or fiber.
- Garlic: Sharp pungent kick, little calories, offers antioxidants and savory aroma.
- Brown sugar or honey: Sweetens and helps caramelize, adds simple carbs and moisture.
- Dijon mustard: Tangy zip, almost no calories, helps bind glazes and adds bright acidity.
- Thyme or rosemary: Herbal aroma gives savory notes, tiny vitamins and antioxidants, very low calories.
Ingredient Quantities
- About 1 to 1 1/2 pounds pork tenderloin, trimmed of silver skin
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder or 2 cloves garlic, minced
- 1 teaspoon dried thyme or 1/2 teaspoon dried rosemary
- 1 tablespoon brown sugar or 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 teaspoon Worcestershire sauce, optional
How to Make this
1. Preheat oven to 400°F (200°C). Trim any remaining silver skin from the pork tenderloin, pat it very dry with paper towels, then rub all over with the 1 tablespoon olive oil.
2. In a small bowl stir together 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder or the 2 cloves minced garlic, 1 teaspoon dried thyme or 1/2 teaspoon dried rosemary, 1 tablespoon brown sugar or honey, 1 tablespoon dijon mustard and the 1 teaspoon Worcestershire sauce if using. Make a thick paste.
3. Spread that paste all over the pork, pressing it on so it sticks. Let the pork sit at room temp for 10 to 15 minutes if you can, this helps it cook more evenly.
4. Heat an ovenproof skillet over medium-high heat (or use a regular skillet then transfer to a baking sheet). Add a little oil and sear the tenderloin, rolling it so each side gets a nice golden crust, about 2 to 3 minutes per side.
5. Move the skillet or place the seared tenderloin on a baking sheet and put it in the oven. Roast until an instant-read thermometer in the thickest part reads 145°F, usually about 15 to 22 minutes for a 1 to 1 1/2 pound tenderloin. If you like a touch of pink you can pull at ~140°F and tent to finish to 145°F.
6. Remove the pork and tent loosely with foil. Let it rest 5 to 10 minutes so the juices redistribute, dont skip this or you’ll lose moisture.
7. Slice the tenderloin against the grain into medallions, drizzle any pan juices over the slices or spoon them into the skillet and simmer a minute for a quick glaze.
8. Serve right away. Quick tip: use an instant-read thermometer for perfect doneness every time and swaps like honey for brown sugar or rosemary for thyme are totally fine, just keep the balance of sweet, savory and mustard.
Equipment Needed
1. Ovenproof skillet (cast iron or oven safe stainless)
2. Baking sheet
3. Instant read thermometer
4. Small mixing bowl
5. Measuring spoons
6. Chef’s knife
7. Cutting board
8. Tongs
9. Paper towels
10. Aluminum foil
FAQ
Baked Pork Tenderloin Recipe Substitutions and Variations
- Olive oil: swap with avocado oil or light olive oil, or canola oil if you dont have anything fancy; all have high smoke points so they work great for roasting.
- Kosher salt: use fine sea salt or table salt but use about half the amount since finer salt is saltier by volume.
- Smoked paprika: if you want the smoke use chipotle powder, or plain sweet paprika plus a pinch of cumin or chili powder for depth.
- Brown sugar or honey: replace with maple syrup or molasses; if using syrup cut other liquids a bit since it adds moisture.
Pro Tips
– Pat the pork very dry and salt it early, even just 15 to 30 minutes beforehand. That little dry-brine pulls flavor in and helps you get a better crust, but dont leave a lean tenderloin salted for hours or it can start to cure.
– Make the rub into a slightly tacky paste so it actually sticks. Dijon and a bit of honey or brown sugar act like glue, press it on with your hands, and if you have time wrap it and chill 30–60 minutes for deeper flavor.
– Get the pan screaming hot before the pork hits it and use a high smoke point oil. Sear every side quickly so you get color without overcooking the inside, then finish in the oven. A good sear equals more flavor, plain and simple.
– Use an instant-read thermometer and pull the pork a few degrees below target then tent it loosely. That resting time is where the juices redistribute, so dont skip it or you’ll end up with dryer slices.
– After resting, slice against the grain and spoon the pan juices into the skillet to reduce quickly with a splash of stock, vinegar, or wine and a pat of butter or a drizzle of honey. It makes a simple glaze that ties the flavors together.
Baked Pork Tenderloin Recipe
I perfected a Baked Pork Tenderloin that hinges on one tiny trick to lock in tender, juicy meat with zero fuss.
4
servings
249
kcal
Equipment: 1. Ovenproof skillet (cast iron or oven safe stainless)
2. Baking sheet
3. Instant read thermometer
4. Small mixing bowl
5. Measuring spoons
6. Chef’s knife
7. Cutting board
8. Tongs
9. Paper towels
10. Aluminum foil
Ingredients
-
About 1 to 1 1/2 pounds pork tenderloin, trimmed of silver skin
-
1 tablespoon olive oil
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon smoked paprika
-
1 teaspoon garlic powder or 2 cloves garlic, minced
-
1 teaspoon dried thyme or 1/2 teaspoon dried rosemary
-
1 tablespoon brown sugar or 1 tablespoon honey
-
1 tablespoon dijon mustard
-
1 teaspoon Worcestershire sauce, optional
Directions
- Preheat oven to 400°F (200°C). Trim any remaining silver skin from the pork tenderloin, pat it very dry with paper towels, then rub all over with the 1 tablespoon olive oil.
- In a small bowl stir together 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder or the 2 cloves minced garlic, 1 teaspoon dried thyme or 1/2 teaspoon dried rosemary, 1 tablespoon brown sugar or honey, 1 tablespoon dijon mustard and the 1 teaspoon Worcestershire sauce if using. Make a thick paste.
- Spread that paste all over the pork, pressing it on so it sticks. Let the pork sit at room temp for 10 to 15 minutes if you can, this helps it cook more evenly.
- Heat an ovenproof skillet over medium-high heat (or use a regular skillet then transfer to a baking sheet). Add a little oil and sear the tenderloin, rolling it so each side gets a nice golden crust, about 2 to 3 minutes per side.
- Move the skillet or place the seared tenderloin on a baking sheet and put it in the oven. Roast until an instant-read thermometer in the thickest part reads 145°F, usually about 15 to 22 minutes for a 1 to 1 1/2 pound tenderloin. If you like a touch of pink you can pull at ~140°F and tent to finish to 145°F.
- Remove the pork and tent loosely with foil. Let it rest 5 to 10 minutes so the juices redistribute, dont skip this or you’ll lose moisture.
- Slice the tenderloin against the grain into medallions, drizzle any pan juices over the slices or spoon them into the skillet and simmer a minute for a quick glaze.
- Serve right away. Quick tip: use an instant-read thermometer for perfect doneness every time and swaps like honey for brown sugar or rosemary for thyme are totally fine, just keep the balance of sweet, savory and mustard.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 142g
- Total number of serves: 4
- Calories: 249kcal
- Fat: 8.4g
- Saturated Fat: 2.2g
- Trans Fat: 0.03g
- Polyunsaturated: 0.65g
- Monounsaturated: 5.48g
- Cholesterol: 100mg
- Sodium: 719mg
- Potassium: 500mg
- Carbohydrates: 3.5g
- Fiber: 0g
- Sugar: 3.15g
- Protein: 33g
- Vitamin A: 100IU
- Vitamin C: 1mg
- Calcium: 30mg
- Iron: 1.3mg