Oven Baked Pork Tenderloin Recipe

I perfected an Oven Roasted Pork Tenderloin that even my pickiest family members beg for seconds, and I’m excited to share how simple it is.

I never expected an Oven Baked Pork Tenderloin to turn dinner into a little celebration, but it did. Brushed with tangy Dijon mustard and studded with minced garlic, it somehow manages to look like you tried way harder than you did.

My family, including the one who eats like a bird, begged for seconds and I still had time to wash up. There’s a tiny trick that gives it a seared edge and keeps the inside juicy, makes guests pause and ask for the recipe.

If you want an Easy Pork Tenderloin that fools even picky eaters, this is it.

Ingredients

• Lean pork tenderloin: protein-rich cut that stays juicy when roasted, mild flavor so it soaks up seasonings
• Olive oil: provides healthy fats and helps browning, adds subtle fruity notes, its not overpowering
• Dijon mustard: tangy, slightly sharp, cuts richness, helps form a sticky glaze and boosts savory depth
• Brown sugar: adds caramelized sweetness and helps create a glossy crust, balances salty and tangy
• Garlic: gives warm, pungent aroma and savory umami, minced cloves melt into the meat
• Thyme: earthy herb that brightens the pork, subtle floral notes, fresh or dried both works

Ingredient Quantities

• 1 1/2 to 2 lb pork tenderloin trimmed
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 cloves garlic minced
• 1 tbsp brown sugar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp dried thyme or 1 tbsp chopped fresh thyme
• 1 tbsp unsalted butter optional
• 1 tbsp chopped fresh parsley optional

How to Make this

1. Preheat oven to 400°F. Pat the 1 1/2 to 2 lb pork tenderloin dry with paper towels and check for any silver skin, remove if you see it.

2. Make the glaze/rub by whisking together 2 tbsp olive oil (use 1 tbsp now and save the other for searing), 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 2 cloves minced garlic, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper, plus 1 tsp dried thyme or 1 tbsp chopped fresh thyme.

3. Rub that mixture all over the pork, really massage it in so every part is coated. Let it sit 15 to 30 minutes at room temp if you got the time, or cover and refrigerate up to 2 hours; if chilled bring it back to room temp before cooking.

4. Heat an oven safe skillet over medium high heat and add the reserved 1 tbsp olive oil. When it’s shimmering, place the tenderloin in and sear, turning so you get a nice brown crust, about 2 to 3 minutes per side.

5. Transfer the skillet to the preheated 400°F oven, or move the pork to a rimmed baking sheet if you don’t have an oven safe pan.

6. Roast until an instant read thermometer inserted into the thickest part reads about 140 to 145°F, typically 15 to 22 minutes depending on size. Pull it when it’s 140 to 145°F because it will rise a few degrees while resting.

7. Remove pork from oven, place 1 tbsp unsalted butter on top so it melts into the juices, tent loosely with foil and rest 5 to 10 minutes so the juices redistribute.

8. Slice into 1/2 inch medallions across the grain, spoon any pan juices over the slices, and sprinkle with 1 tbsp chopped fresh parsley if you like.

9. Tips: always use an instant read thermometer, don’t overcook it cause pork gets dry fast, and searing first gives a better crust and flavor.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Paper towels
4. Small mixing bowl and whisk (or fork)
5. Measuring spoons and 1 tablespoon measure
6. Oven-safe skillet (cast iron or stainless) or rimmed baking sheet
7. Tongs
8. Instant-read thermometer
9. Aluminum foil

FAQ

Oven Baked Pork Tenderloin Recipe Substitutions and Variations

• Olive oil: swap with avocado oil for same smoke point, or canola/vegetable oil; melted butter works for richer flavor but it’ll brown faster so watch it.
• Dijon mustard: use yellow mustard or whole grain mustard for texture; or stir 1/2 tsp dry mustard into 1 tsp water if you got no Dijon.
• Worcestershire sauce: substitute soy sauce plus a splash of vinegar or a little balsamic; tamari works for gluten free, just use a bit less since it’s salty.
• Brown sugar: replace with honey or maple syrup (use about 3/4 the amount and cut other liquids slightly), or white sugar plus 1 tbsp molasses per cup to mimic that molasses note.

Pro Tips

1. Tie the tenderloin with butcher’s twine so it cooks evenly; thin and thick spots make the middle either dry or underdone. It’ll look more pro and slice prettier too.

2. Pat the meat bone dry before searing and use a screaming hot pan. If you move it around too soon you’ll never get a good crust. Also don’t overcrowd the pan, do it in one go or two batches.

3. Watch the sugar in the glaze while roasting. If the surface is darkening too fast, tent with foil for part of the time or finish with a quick pan sauce so the flavor stays without burning.

4. Use an instant read thermometer and pull at about 140°F, then rest 7 to 10 minutes so carryover brings it to a safe temp without drying it out. Trust the thermometer, not the clock.

5. Make a quick pan sauce after searing by deglazing with a splash of stock, wine or even water, scrape up the browned bits and swirl in butter at the end. Spoon that over slices when you serve, it makes a big difference.

Oven Baked Pork Tenderloin Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I perfected an Oven Roasted Pork Tenderloin that even my pickiest family members beg for seconds, and I'm excited to share how simple it is.

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Servings

4

servings

Calories

384

kcal

Equipment: 1. Cutting board
2. Chef’s knife
3. Paper towels
4. Small mixing bowl and whisk (or fork)
5. Measuring spoons and 1 tablespoon measure
6. Oven-safe skillet (cast iron or stainless) or rimmed baking sheet
7. Tongs
8. Instant-read thermometer
9. Aluminum foil

Ingredients

• 1 1/2 to 2 lb pork tenderloin trimmed

• 2 tbsp olive oil

• 1 tbsp Dijon mustard

• 1 tbsp Worcestershire sauce

• 2 cloves garlic minced

• 1 tbsp brown sugar

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1 tsp dried thyme or 1 tbsp chopped fresh thyme

• 1 tbsp unsalted butter optional

• 1 tbsp chopped fresh parsley optional

Directions

• Preheat oven to 400°F. Pat the 1 1/2 to 2 lb pork tenderloin dry with paper towels and check for any silver skin, remove if you see it.
• Make the glaze/rub by whisking together 2 tbsp olive oil (use 1 tbsp now and save the other for searing), 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 2 cloves minced garlic, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper, plus 1 tsp dried thyme or 1 tbsp chopped fresh thyme.
• Rub that mixture all over the pork, really massage it in so every part is coated. Let it sit 15 to 30 minutes at room temp if you got the time, or cover and refrigerate up to 2 hours; if chilled bring it back to room temp before cooking.
• Heat an oven safe skillet over medium high heat and add the reserved 1 tbsp olive oil. When it's shimmering, place the tenderloin in and sear, turning so you get a nice brown crust, about 2 to 3 minutes per side.
• Transfer the skillet to the preheated 400°F oven, or move the pork to a rimmed baking sheet if you don't have an oven safe pan.
• Roast until an instant read thermometer inserted into the thickest part reads about 140 to 145°F, typically 15 to 22 minutes depending on size. Pull it when it's 140 to 145°F because it will rise a few degrees while resting.
• Remove pork from oven, place 1 tbsp unsalted butter on top so it melts into the juices, tent loosely with foil and rest 5 to 10 minutes so the juices redistribute.
• Slice into 1/2 inch medallions across the grain, spoon any pan juices over the slices, and sprinkle with 1 tbsp chopped fresh parsley if you like.
• Tips: always use an instant read thermometer, don't overcook it cause pork gets dry fast, and searing first gives a better crust and flavor.

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: 209g
• Total number of serves: 4
• Calories: 384kcal
• Fat: 19.7g
• Saturated Fat: 4.86g
• Trans Fat: 0.1g
• Polyunsaturated: 1.8g
• Monounsaturated: 9.4g
• Cholesterol: 147mg
• Sodium: 473mg
• Potassium: 695mg
• Carbohydrates: 3.3g
• Fiber: 0.3g
• Sugar: 3.1g
• Protein: 43.7g
• Vitamin A: 120IU
• Vitamin C: 1.3mg
• Calcium: 30mg
• Iron: 1.8mg