Baked Pork Tenderloin

There is one recipe we have made over and over more than any other on our site – our viral Baked Pork Tenderloin recipe! Pork tenderloin is one of our family's favorite dinners, and while we have a few recipes on our site for it, this is the one we reach for time and time again – and with over four thousand four-star reviews, you'll see why.

When we first got married, we made a lot of dry, bland pork dinners our husband sweetly suffered his way through – our family didn't eat much pork when we were growing up, and we didn't know how to cook it properly. We kept testing and trying different ideas until we perfected this essentially foolproof foil pouch method that is truly beyond easy, even for beginners!

First we sear pork quickly for a lovely golden crust, then toss it in a foil pouch with tons of garlic, butter, and herbs so it stays juicy the whole way through. This recipe has been a reader favorite since we first posted it in 2012.

For a sweeter twist, try our Teriyaki Pork Tenderloin.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

What stands out

• Juicy every time – the sear locks in a golden crust, then the foil pouch steams the pork in garlic butter so it never dries out.
• One pan, minimal cleanup – after a quick sear, everything happens on a single sheet pan.
• Ready in 45 minutes – 5 minutes of prep, and the oven does the rest.
• Foolproof – if go by temperature, not time, you genuinely cannot mess this pork tenderloin recipe up!

How to Make The Best Easy Baked Pork Tenderloin

Pork Tenderloin in the Oven Facts:

Prep time5 minutesCook time40 minutesTotal time45 minutesServings6MethodSear + foil-pouch bakeOven temp380°FDone at145°F internal

Ingredients for Baked Pork Tenderloin

• Pork tenderloin (2 lb) – not pork loin (see comparison below). Pork tenderloin is lean, mild, and quick-cooking.
• Extra virgin olive oil – for browning; pork tenderloin has little fat of its own, so oil helps it sear, instead of steam and will help prevent sticking when searing quickly.
• Celtic sea salt and fresh cracked pepper – season generously; this is a lean cut of pork, and it needs to be well seasoned.
• Butter (4 tbsp) – butter bastes the meat as it cooks, and becomes an irresistable garlic butter pan sauce with no extra work!
• Garlic (2 tbsp, minced) – the core flavor that brings us back time and time again. Garlic powder works in a pinch. We have been known to use excessive amounts of garlic, for us there is never enough and it is one ingredient we measure with our heart.
• Italian herb seasoning blend – basil, oregano, thyme, parsley, sage (or 2 tbsp pre-mixed Italian seasoning). We reach for Italian Herb mixes because they are so simple and easy to use with a lovely, balanced blend of basil, oregano, thyme, rosemary, and marjoram.
• Optional marinade: We like to marinate with a simple bottle of Italian dressing, and marinate for 12-24 hours ahead, for extra tenderness and flavor.

Equipment Needed

• Cast iron or heavy pan/skillet – to sear pork in before roasting in the oven.
• Half sheet pan – to place the foil pouch on in the oven and prevent spills.
• Heavy-duty foil (or parchment) – to create a pouch for the pork to cook in and keep it perfectly juicy!
• Instant-read meat thermometer – the best way to avoid issues commenters have had below – always go by temperature, not by time in the oven!

Step-by-Step Instructions to Bake Pork Tenderloin

Once you gather your ingredients, we will use our trusted method:

Prep

Preheat oven to 380 degrees. Line baking sheet with aluminum foil or parchment paper. In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.

Season

Generously season meat with salt and pepper.

Sear

In a large pan, heat oil until shimmery. Add meat to pan, and cook on all sides until dark golden brown.

Add Herbs & Butter

Transfer to baking sheet. Generously coat with garlic and herb mix. Place pats of butter on top of the meat.

Bake

Wrap in foil (or parchment), bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes for a 2lb roast).

Rest, Slice, Enjoy!

When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.

Our Pro Tip

Why We Sear Pork First

You'll see some recipes that skip searing entirely. It's a shortcut that still works – but searing first gives this recipe its golden, caramelized crust and deeper flavor, and it only adds about 5 minutes.

It also makes the color far more appetizing – pork can look a bit grey when roasted without a sear, and is much more appetizing looking with a lovely golden crust!

If you're short on time, you can skip the sear: season the pork, and continue on with the foil pouch method in the oven for about 40 minutes until pork is cooked to 145 degrees.

Common Mistakes to Avoid When Baking Pork Tenderloin

• Cooking by time instead of temperature. Tenderloins can vary in size a lot – always pull it based on a thermometer reading, not the clock.
• Skipping the rest. Cutting immediately releases the juices you locked in. Give it at least 5 minutes.
• Overcooking “to be safe.” 145°F with a little pink in the center is fully safe per USDA guidelines and far juicier than well-done.
• Confusing loin for tenderloin. They're not interchangeable — see below.
• Not patting the meat dry before searing. Wet pork steams instead of browning.

When is Pork Tenderloin Done?

Remove from oven at 140 degrees. Cooking to 145 means removing meat from the oven at 140 degrees – as it will carryover cook the additional 5 degrees in the foil as you let it rest.

Pork is done cooking at 145 degrees. The USDA set the guideline of 145 degrees as a safe temperature for pork consumption. This might look a touch pink – pink pork is no longer an indicator of “doneness”, or that the tenderloin is unsafe to eat, as long as it has reached 145 degrees.

Don't overcook out of fear and turn your dinner tough and dry!

Is it Better to Cook Pork Tenderloin at 380 or 400 Degrees?

While it is often better to cook pork quickly at 400, this recipe involves cooking in a foil pouch – so the moisture from the pork and butter will circulate to help cook it faster, without drying out – and calls for 380 degrees.

If you're skipping the pouch, cook at 400.

Can we use Parchment Instead of Foil?

Using parchment paper is fine for this method if you would rather use it instead of foil – fold into a pouch like foil and you're set!

be sure not to use wax paper, as it will melt!

Pork Loin vs. Pork Tenderloin

DifferencesPork TenderloinPork LoinSize1–2 lbs, long and thin3+ lbs, wide and thickCook time (this recipe)25–30 min+10-20 min longerTexturetenderSlightly firmerBest forWeeknight dinnersFeeding a crowd

This recipe is written for a pork tenderloin. If you're working with a pork loinfollow the steps below.

For a dedicated pork loin recipe, try our Garlic Herb Butter Pork Loin and Potatoes.

Our Pro Tip

Pork Loin or Tenderloin?

select a pork tenderloin, not a pork loin, when making this recipe. A loin will work – but it needs to roast in the oven longer.

Since both are lean cuts of meat, the method is basically the same, with different timing. Plan for 10-20 additional minutes in the oven for a pork loin, and always use an instant-read thermometer to gauge your progress!

Keeping leftovers

If you love this easy recipe, but can't eat it all, never fear – it is beautiful and good as leftovers, or for meal prep!

Keeping leftovers

• In the fridge. Place all leftovers in an airtight container and keep in refrigerator for up to four days.
• In the freezer. To freeze so you can eat later, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months. Try to freeze in small batches – ideally, you will freeze in individual servings, or the amount you will need to reheat. If you freeze a large tenderloin and go to thaw and reheat it, you shouldn't freeze again afterwards – so try to freeze only as much as you will be eating again when reheating in each freezer bag.

Reheating

• From the freezer. Let frozen leftovers thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.
• From the fridge. Bake at 350 in a foil pouch until piping hot. You can also pan-fry slices of tenderloin in a bit of butter or olive oil – cook on medium until hot, and serve. Of course, you can always microwave to piping hot, too!

Our Top Tips For Juicy Baked Pork

Marinate before cooking. Marinating or brining meat before cooking will always help to soften the meat and keep it from drying out. We love using a bottle of simple Italian Dressing or a cup of olive oil with some lemon juice, salt, and pepper for an easy overnight marinade.

Let rest. Let meat rest for 5-10 minutes after removing from the oven to lock in the juices – don't cut too early, or they will all run out!

Try other herbs & spices. Add a couple teaspoons garlic powder, onion powder, paprika, rosemary – even some mustard – to customize your own flavors! You want 1-2 tablespoons of seasoning total, so you can mix and match your favorites as you'd like.

Make gravy. Combine pan sauce drippings with a simple roux in a pan with some broth to make a rich, decadent gravy. Simmer on the stove at medium-high heat, whisking frequently, until thickened.

Our Pro Tip

Go by Temp, Not Time

We get a lot of comments from readers saying they loved the recipe, but it took longer or shorter. ALWAYS go by the temperature from an electronic meat thermometer, rather than your clock. Meat size and shape can vary wildly – so go by temp, not time.

The time in the recipe is a guideline – do not use it as the rule!

Removing Silver Skin from Pork Tenderloin

Pork tenderloin can sometimes have a thin, shiny strip of connective tissue called silver skin. It doesn't break down when cooked and can make the meat tough if left on. To remove it, slide a sharp knife under the silver skin, then angle the blade slightly upward and gently cut it away in long strips while pulling the silver skin taut with your other hand.

Removing silver skin is optional. Many cooks choose to leave it on, especially for quick weeknight meals. If left in place, the pork will still be flavorful and tender, but you may notice a slightly chewy edge where the silver skin remains. Personally, we always leave it on because it doesn't bother us, but we know a lot of people remove it.

Timesaving tip: If you're short on time or cooking the tenderloin whole, it's perfectly fine to leave silver skin and trim it off after cooking if needed.

Swaps

• Honey Mustard Pork Tenderloin – swap the garlic butter for a mix of honey, dijon mustard, and a splash of olive oil for a sweet and tangy twist.
• Cajun Pork Tenderloin – season with Cajun spice blend instead of Italian herbs for a bolder, spicier crust.
• Citrus Herb Pork Tenderloin – add orange or lemon zest to the garlic butter for a bright, fresh flavor.
• Balsamic Rosemary Pork Tenderloin – drizzle with balsamic glaze and swap in fresh rosemary for a slightly tangy, earthy variation.

Air Fryer & Grill Variations

No oven? No problem!

Air Fryer: To make this in the air fryer, season and sear the pork tenderloin as directed, then air fry at 380°F for 15-20 minutes, flipping halfway through, until the internal temperature reaches 145°F.

Grill: To grill it, sear over direct heat for 2-3 minutes per side, then move to indirect heat and close the lid, grilling for 15-20 minutes until it reaches the same 145°F internal temperature. Let it rest 5-10 minutes before slicing either way.

What Wine to Serve With Pork Tenderloin

A buttery Chardonnay, a dry Provence Rosé, or a light Pinot Noir all complement the garlic butter without overpowering the pork.

Pork Tenderloin Recipe FAQs

What temperature should we cook pork Tenderloin at?

This recipe calls for baking/roasting at 380 degrees in a foil pouch.
While this is lower than many roast recipes, it works with the pouch to keep your pork from drying out and staying tender and juicy!

Is it better to bake pork at 350 or 400?

We have in the past called for 350 degrees for this recipe, but after reader feedback have adjusted the recipe to be 380 degrees – high heat, but not so hot the outside cooks and dries out while the middle takes longer to come to temperature.

It's important to use a meat thermometer to ensure that the pork reaches an internal temperature of 145°F (63°C) in the center before eating.

Should pork tenderloin be cooked fast or slow?

This recipe will result in juicy, tender pork medallions – for a steak – so we are cooking it fast, like a beef steak.

This recipe is great in a slow cooker, too – but will have a different texture. The outside sear won't be as crisp, and the meat will have a softer texture.

Should we Use Fresh or Dried Herbs?

You can use either fresh or dried herbs.
If using fresh, you might want to add a bit more, since dried herbs are more intense.

Can Pork Be Pink?

Pork can be slightly pink and fully safe to eat as long as it has reached 145 degrees internal temperature.

When is pork tenderloin done cooking?

Remove the meat from the oven at 140 degrees, opening a small bit of the foil pouch to release steam, rest, and carry over cook until the meat is 145 degrees internally after a 10-15 minute resting period.

How can we reheat pork?

Meat can be reheated in a foil pouch, baked in the oven at 350 degrees until it reached 140 degrees F.
It can also be pan fried with a little butter, or microwaved, to reheat. Use or reheat pork within 3-4 days.

Do we need to remove silver skin from pork tenderloin?

If your meat has a large silver skin, you may remove it. However, if you don't want to remove the silver skin, this method will give you tender results, regardless.

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Ingredients

• 1 bottle Italian Salad Dressing, optional marinade
• 2 tbsp extra virgin olive oil
• 1 tbsp sea salt
• ½ tsp fresh cracked pepper
• 2 lb pork tenderloin
• 4 tbsp butter, sliced into 4-6 pats
• 2 tbsp diced garlic
• 1 tsp dried basil*
• 1 tsp dried oregano*
• 1 tsp dried thyme*
• 1 tsp dried parsley*
• ½ tsp dried sage*
• *OR 2 tbsp Italian Herb Seasoning Blend

Method

1. (Optional) Place pork tenderloin in a Ziplock bag or bowl and cover in the Italian Dressing, marinate for 12-24 hours.
2. Preheat oven to 380 degrees.
3. Line baking sheet with aluminum foil.
4. In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
5. Generously season meat with salt and pepper.
6. In a large pan, heat oil until shimmery.
7. Add meat to pan and quickly sear on all sides until dark golden brown.
8. Transfer to baking sheet.
9. Generously coat with herb mix.
10. Place pats of butter on top of the pork.
11. Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 30 minutes for a 2lb roast)
12. When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
13. Slice against the grain and serve immediately.
14. To store leftovers, place in an airtight container and keep in refrigerator for up to three days.
15. To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
16. To reheat, let thaw naturally in the refrigerator overnight, and bake at 380, wrapped in foil, until piping hot when ready to serve.