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Baked Pork Tenderloin

Baked pork tenderloin with a quick skillet sear and oven roast delivers juicy, blush-pink slices with a golden herb-crusted exterior. This easy pork tenderloin recipe finishes at 145°F for tender, never-dry results.
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Prep Time 10 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 2 lb pork tenderloins About 1 lb each.
Seasoning and coating
  • 2 tbsp olive oil For coating and browning.
  • 4 cloves garlic Minced.
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp onion powder
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 1 fresh rosemary For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat the oven to 425°F while you prep the tenderloins.
  2. Pat pork tenderloins dry, then mix olive oil with garlic, smoked paprika, thyme, dried rosemary, onion powder, salt, and pepper.
  3. Rub the herb mixture all over both tenderloins so they’re evenly coated.
Sear and roast
  1. Heat an oven-safe skillet over medium-high heat and sear tenderloins 2 minutes per side until golden all over.
  2. Transfer the skillet to the oven and roast for 18–22 minutes, until the internal temperature reaches 145°F.
Rest, slice, and serve
  1. Rest the tenderloins for 5 minutes before slicing to keep the juices in the meat.
  2. Slice and serve, garnishing with fresh rosemary and any pan juices from the skillet.

Notes

For the most blush-pink interior, pull the pork at exactly 145°F and rest 5 minutes; carryover heat finishes the center without overcooking. Store leftovers in an airtight container in the fridge for up to 3 days; freeze sliced pork in a freezer-safe container for up to 2 months. For a lower-sodium option, use reduced-salt seasoning and measure salt lightly to taste.