Oven Roasted Pork Tenderloin

Oven Roasted Pork Tenderloin Recipe – seasoned to perfection with Dale’s steak seasoning, Worcestershire sauce, and Montreal steak seasoning, this dish is a flavor explosion. Sear to perfection and roast until tender and juicy for a meal that’s sure to impress. Pair it with roasted veggies, a crisp salad, or creamy mashed potatoes for a delightful feast.

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Baked Pork Tenderloin Recipe

This Oven Roasted Pork Tenderloin is the easiest way to cook pork! It is effortless to make, and the pork turns out perfectly every single time! Pork tenderloin, marinated in a savory blend of Dale’s steak seasoning, Worcestershire sauce, and Montreal steak seasoning. The secret to its perfection lies in the pan searing that locks in all those incredible flavors, and then finishing in the oven until it reaches a juicy and tender perfection. The result is a succulent, melt-in-your-mouth pork that’s bursting flavor. It’s a true showstopper on any dinner table.

two pork tenderloins sliced in a skillet

How to Make Oven Roasted Pork Tenderloin

This dish is super easy to make with only a few simple ingredients. Trim the silverskin from the pork tenderloins. Place pork in a resealable plastic bag. Pour Dale’s seasoning and Worcestershire sauce over the pork. Let the pork marinate in the refrigerator for at least 30 minutes.

Remove the pork from the marinade and pat dry with paper towels. Season tenderloins with Montreal Steak Seasoning. Heat olive oil in a large cast iron skillet over medium-high heat. Sear the pork for two minutes on all sides. Place the skillet in a preheated oven and roast until it reaches an internal temperature of 145ºF on a meat thermometer. Let the pork rest for about five minutes before cutting into slices. Garnish with parsley.

Tips for Cooking Pork

  • Please note that a pork loin and pork tenderloin are NOT the same cut of meat. Tenderloins are thin and small. Pork loins are wide enough to cut pork chops from them.
    • Pork tenderloin is a very tender cut of meat; it is my favorite cut of pork.
  • When cooking pork tenderloin, it is important to remove the silver skin on the side of each pork tenderloin.
    • The silver skin is a silvery-white sheen membrane on the pork tenderloins. It is a thick connective tissue that doesn’t break down when the pork is cooked. I use a knife and carefully cut it off. If you don’t remove the silver skin, you will have a tough, uneatable area on each tenderloin.
  • You can use this marinade on any cut of pork – tenderloins, pork chops, and pork loin.
  • Can Pork be pink? Yes! It is perfectly SAFE to eat pink pork. Cooked pork needs to have a minimum internal temperature of 145ºF. We like to cook it on the higher end of medium-rare and let it rest for about 5 minutes before slicing. It only takes about 15 minutes to reach 145ºF, depending on how big your pork tenderloins are.
    • Use an instant read thermometer to check the temperature.
  • Do not overcook the pork! If you overcook the pork, it will transform from fork-tender to dry and chewy.

Helpful Tips & Frequently Asked Questions

  • I use two pork tenderloins that totaled about 2½ to 3 pounds total. You can cut the recipe in half if you only want to use one pork tenderloin.
  • What is Dale’s Steak Seasoning? Dale’s is a bottled liquid steak seasoning. You can buy it here: Dale’s Steak Seasoning
  • What is Montreal Steak Seasoning? It is a spice blend consisting of garlic, coriander, black pepper, cayenne pepper flakes, dill seed, and salt.
  • You can season the pork with any of your favorite herbs and spices:
    • rosemary
    • herbs de Provence
    • thyme
    • garlic powder
    • onion powder
    • paprika
  • Don’t let those pan juices and browned bits in the bottom of the pan go to waste. Add about ½ cup of beef broth to the pan and cook over medium heat until the liquid has reduced by half. Spoon the sauce over the pork slices.
  • Storage Tips: Store leftovers in an airtight container in the fridge.
two pork tenderloins sliced in a skillet

What to Serve with Pork Tenderloin

This juicy pork tenderloin has been on repeat at our house. It is so easy to make, and it tastes great! The whole family loves it! When it comes to what to serve alongside this dish, I’ve got some delicious side dish ideas for you. Start with some creamy mashed potatoes or roasted potatoes to provide a comforting base for the tenderloin. To add a pop of color, consider serving a medley of roasted or steamed vegetables such as asparagus, carrots, or green beans. A side salad with a zesty vinaigrette dressing can provide a refreshing contrast to the richness of the pork. Don’t forget some garlic butter bread or dinner rolls to soak up all those juices! No matter what you serve with this pork, it is sure to earn a spot in your dinner rotation!

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two pork tenderloins in a skillet with text overlay

Oven Roasted Pork Tenderloin

Yield: 6 people
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Oven Roasted Pork Tenderloin Recipe – seasoned to perfection with Dale's steak seasoning, Worcestershire sauce, and Montreal steak seasoning, this dish is a flavor explosion. Sear to perfection and roast until tender and juicy for a meal that's sure to impress. Pair it with roasted veggies, a crisp salad, or creamy mashed potatoes for a delightful feast.

Ingredients:

Instructions:

  • Preheat oven to 425ºF.
  • Trim the silverskin from the pork tenderloins. Place pork in a resealable plastic bag. Pour Dale's seasoning and Worcestershire sauce over the pork. Let the pork marinate in the refrigerator for at least 30 minutes.
  • Remove the pork from the marinade and pat dry with paper towels. Season tenderloins with Montreal Steak Seasoning.
  • Heat olive oil in a large cast iron skillet over medium-high heat. Sear the pork for two minutes on all sides.
  • Place the skillet in the oven and cook for 15 to 20 minutes, until it reaches an internal temperature of 145ºF on a meat thermometer.
  • Let the pork rest for about five minutes before cutting into slices. Garnish with parsley.

Notes:

  • Please note that a pork loin and pork tenderloin are NOT the same cut of meat. Tenderloins are thin and small. Pork loins are wide enough to cut pork chops from them.
    • Pork tenderloin is a very tender cut of meat; it is my favorite cut of pork.
  • When cooking pork tenderloin, it is important to remove the silver skin on the side of each pork tenderloin.
    • The silver skin is a silvery-white sheen membrane on the pork tenderloins. It is a thick connective tissue and it doesn’t break down when the pork is cooked. I use a knife and carefully cut it off. If you don’t remove the silver skin, you will have a tough, uneatable area on each tenderloin.
  • You can use this marinade on any cut of pork – tenderloins, pork chops, and pork loin.
  • Can Pork be pink? Yes! It is perfectly SAFE to eat pink pork. Cooked pork needs to have a minimum internal temperature of 145ºF. We like to cook it on the higher end of medium-rare and let it rest for about 5 minutes before slicing. It only takes about 15 minutes to reach 145ºF, depending on how big your pork tenderloins are.
    • Use an instant read thermometer to check the temperature.
  • Do not overcook the pork! If you overcook the pork, it will transform from fork-tender to dry and chewy.
  • I use two pork tenderloins that totaled about 2½ to 3 pounds total. You can cut the recipe in half if you only want to use one pork tenderloin.
  • What is Dale’s Steak Seasoning? Dale’s is a bottled liquid steak seasoning. You can buy it here: Dale’s Steak Seasoning 
  • What is Montreal Steak Seasoning? It is a spice blend consisting of garlic, coriander, black pepper, cayenne pepper flakes, dill seed, and salt.
  • You can season the pork with any of your favorite herbs and spices:
    • rosemary
    • herbs de Provence
    • thyme
    • garlic powder
    • onion powder
    • paprika
  • Don’t let those pan juices and browned bits in the bottom of the pan go to waste. Add about ½ cup of beef broth to the pan and cook over medium heat until the liquid has reduced by half. Spoon the sauce over the pork slices.
  • Store leftovers in an airtight container in the fridge.

Steph

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Comments

  1. I've made a lot of your recipes, but this one is one the BEST! BTW- I let it go 55 minutes in the oven after the initial 15 minutes of cook time & it was perfect. Still very juicy. We just finished eating it.The Tony Chachere's Creole seasoning gives it a nice little kick. I posted pics on my page. Can't wait to make it again, thanks!

  2. We like our pork with some pink inside. Loved the method. We took ours out of the oven after the initial 15 minutes and let it rest for 10 and it was perfect!

  3. This looks so delicious! My oven is broken, but I do have a small counter-top oven, only problem is that the highest temp I can cook at is 450…I was wondering if you have any suggestions as to whether I could cook it successfully at 450, and how would I adjust the cooking/resting times? Thanks in advance!

  4. I'm planning a dinner party and will be cooking 3 tenderloins – probably a little over a pound each. Would that affect the oven time? Should I put them on a baking sheet so there is more room?

    1. Shouldn't affect the time. I would use two pans – you don't want to crowd the tenderloins.

  5. Wonderful recipe – thank you! I do agree with Ed – I had a smallish tenderloin and checked it after 22 minutes with the oven off and it was 180 degrees. Turned out fabulous!

  6. I tried this recipe last night, and it came out very tasty. But my only comment is that 45-60 minutes of rest time in the oven is way too long if you want the tenderloin a nice pink in the middle.

    I checked the meat at 38 minutes and it was already 180 in the thickest part, so I removed it. Next time, I will probably cook at 475 and then check at 30 minutes.

    It was still very moist but overdone for my tastes.

  7. I made this the other night and it was fantastic. I used a Lawreys Sundried Tomato and Garlic spice pack I had and it was super tasty. Thanks so much for the recipe!!

    IMPORTANT warning … don't be tempted to extend the oven cooking time just because your loin might be a bit larger. I made that mistake and mine was a bit dry. Since you can now cook pork a little pink it would have been perfect had I not messed with the great directions.

  8. I have been on a tenderloin kick lately! Like you said, they are so flexible and you can use just about any seasonings.

  9. I tried this yesterday evening, it turned out beautifully. I had a liquid marinade, so simply soaked the tenderloin in the liquid marinade for the brief time it took for the oven to reach 500. I then drained it, rubbed it with olive oil and added salt and pepper, and proceeded with the remainder of the recipe. It cooked perfectly, although after the 1 hour resting in the oven, the internal temp was 170 — way over the the recommended, but that was okay with me. It remained very flavorful and juicy.

  10. This looks so great… last time I tried a pork tenderloin, I put it in the crock pot. It was so dried out I had to toss it. I'm not giving up on pork! I'm going to give this one a shot and hoping it works for me… I'm a Pinterest addict too…

  11. QUICK QUESTION…I dont cook alot of pork so I was wondering if I doubled this how do I adjust the time? Wasnt sure if you double the time or not. It sounds delish!!

    1. Lori – I don't think you would need to adjust the time if you are using 2 tenderloins. Only if you are using a thicker cut of meat like a pork loin.

  12. I have to tell you – I LOVE your recipes! For my husband for Father's Day – I made the pork tenderloin with the Italian BBQ Marinade, the Individual Potato Gratin and the Bacon Cheddar Corn Muffins. I added some fresh green beans to the meal for a little color. Talking about a HIT. My husband thanks you! (and because of you, we go through about a jar of Biscoff spread every week – it's great on Ritz crackers!!)

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