My pork tenderloin in the oven recipe is roasted to perfection. It’s simple yet super flavorful and my family loves it!
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My Family Loved Pork Tenderloin in Oven Recipe
My husband is a real meat and potatoes guy, so he loves a good pork tenderloin in the oven. I decided to make a recipe to find a super easy yet flavorful way to cook it and that’s how this recipe came to be.
I make it with a store bought seasoning so I can prep it in just minutes and then spend some time with my kids while it’s cooking. I do like to sear the pork before I throw it in the oven because it keeps the juices in.
My kids love pork tenderloin, too, so whenever I make it, I know it’ll make everyone in my house happy. For all my other fellow moms… you know how huge this is!
And, if you love a good pork recipe, try my smothered pork chops, air fryer pork chops, bacon in the oven, Crock Pot pork chops, and pork loin in the air fryer recipes.
Ingredients for Making Oven Pork Tenderloin
- Pork Tenderloin
- Cajun Seasoning — I love the Slap Ya Mama brand
- Olive Oil
How to Make Pork Tenderloin in the Oven
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Sprinkle the Cajun seasoning evenly on the outside of the meat, making sure to cover all sides.
STEP TWO: Heat olive oil in a skillet over medium-high heat. Add the seasoned pork and brown it on all sides, turning occasionally, for about 5 minutes. This step is optional but does a great job of bringing out the tenderloin’s natural flavor.
STEP THREE: Place the pork in an oven preheated to 375 degrees F and roast for about 20-25 minutes. Use an instant-read thermometer to check that the thickest part of the meat has an internal temperature of 145 degrees F.
STEP FOUR: Remove the pork from the oven and let it rest for about 10 minutes so the juices can redistribute. Slice into 1-inch pieces, serve, and enjoy!
Tips for Cooking Pork Tenderloin in Oven
- Pat the pork dry with paper towels before seasoning. I find when the meat is extra dry before I sear and roast it, it browns more evenly. Even if you don’t plan to do the optional searing step, make sure to dry the pork. It helps the seasoning stick better with the oil, too!
- Although I call the searing step optional, I definitely recommend you do it. It adds a delicious brown crust, one of my favorite parts of roasted pork tenderloin.
- Tent it with foil during the last 10 minutes of cooking for extra moist and juicy pork. I use this trick to trap some moisture and keep the tenderloin from drying out.
- Every oven is different, so don’t rely on the cooking time alone – using a meat thermometer has been a game changer for me! I just keep it in the pork and it beeps when it hits 145 degrees F for safe eating.
Pork Tenderloin Oven Variations
- Replace the Cajun seasoning with rosemary, thyme, and oregano blend to create an herb-crusted pork tenderloin. When I do this, I add a bit of butter to the pork before placing it in the oven, and use it to baste the meat as it cooks for even more flavor.
- Add a sweet and savory flair by combining Dijon mustard, honey, soy sauce, and minced garlic in a small bowl. Brush the mixture over the seasoned pork before roasting it, and you’ll get a wonderful honey-garlic glazed variation.
- Combine soy sauce, brown sugar, rice vinegar, and some minced garlic, and add the mixture to the pork instead of the Cajun seasoning. This Asian-inspired variation tastes like teriyaki!
What to Serve with Oven Pork Tenderloin
I typically serve pork tenderloin with roasted vegetables, mashed potatoes or rice, salad, and garlic cheese bread.
Sometimes I will switch it up and serve it with green beans, sweet potatoes, or roasted carrots and asparagus with some garlic bread or garlic knots on the side too.
How to Store This Pork Tenderloin Oven Recipe
Leftover pork tenderloin can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, I recommend using your microwave for small portions or your oven, stove, or air fryer for larger servings.
Recipe for Pork Tenderloin in the Oven FAQs
How do you cook Pork Tenderloin without it drying out?
The key to juicy pork is to pull the meat out as soon as it hits 145 degrees F. I overcooked my pork one time and it was the driest piece of meat I’ve ever eaten. Since then, I always use a meat thermometer that stays in the pork while it cooks and beeps when it’s ready! And, of course, let it rest for 10 minutes before slicing.
What to do with leftover Pork Tenderloin?
I’ve used leftover pork tenderloin in so many ways. I’ve shredded and sliced it for sandwiches, salads, and quesadillas. I’ve also diced it up and added it to stir-fries and have used it in soups and stews. It’s also great just reheated with a side of veggies or rice.
How long to cook Pork Tenderloin in the oven?
Pork tenderloin will take around 20-25 minutes to roast at 375 degrees F. For the best (and juiciest) results, use a thermometer and aim for an internal temperature of 145 degrees F, regardless of cooking time.
Oven Pork Tenderloin
Ingredients
- 1 2.5 pound pork tenderloin
- 1/4 cup Cajun seasoning e.g., Slap Ya Mama
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375 degrees F (190 degrees C)
- Sprinkle Cajun seasoning evenly on the outside of the pork tenderloin, covering all sides.
- (Optional, but recommended) Heat olive oil in a skillet over medium-high heat. Add the seasoned pork tenderloin and brown it on all sides, turning occasionally. This should take about 5 minutes.
- Once the pork is browned, place it in the preheated oven.
- Roast the pork in the hot oven until the thickest part of the meat reaches an internal temperature of 145 degrees F (63 degrees C), about 20-25 minutes. Use an instant-read thermometer to check for doneness.
- Once cooked, take out the pork tenderloin from the oven and let it rest for about 10 minutes. This allows the juices to be redistributed.
- After resting, slice the juicy pork tenderloin into 1-inch thick pieces using a sharp knife. Serve the sliced pork tenderloin with your choice of sides, such as green beans, mashed potatoes with gravy, or sweet potatoes.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
