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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Pin This RecipeBaked 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.
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
- Here is our recipe for Copycat Dale’s Seasoning: https://www.plainchicken.com/all-purpose-marinade/
- 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.
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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Oven Roasted Pork Tenderloin
Ingredients:
- 2 pork tenderloins
- ½ cup Dale's Steak Seasoning
- ¼ cup Worcestershire sauce
- 3 Tbsp Montreal Steak Seasoning
- 2 Tbsp olive oil
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
- Here is our recipe for Copycat Dale’s Seasoning: https://www.plainchicken.com/all-purpose-marinade/
- 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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Pin This Recipe
Thanks ???? I'm very excited and hopefully my fiance will love it and be proud I finally cooked ????
Thank you! Also, is it ok I'm using a tin instead of glass?
That should be fine. Good luck!
I'm making this right now, and should i add a little water to the bottom of the foil pan im using? ?Please help
I didn't use any water, but you can add some if you feel it needs it.
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!