This easy Roasted Pork Tenderloin recipe is quick and easy but so flavorful! It’s made with a garlic herb rub that is perfect on any meat or vegetables!
My husband was digging through our freezer the other day and discovered my giant stash of pork tenderloin tucked away.
I love pork tenderloin (it’s moist, it’s lean, it’s easy to cook!), so when it’s on sale I tend to go out and buy a bunch to hang onto for later.
Well later has come, apparently. And it’s time to add a new pork tenderloin recipe here on the blog and clear out some of my obsessive stash 😉
We’ve done pork tenderloin in the slow cooker (see below), in the Instant Pot (see below), so it was time to get back to the basics with this easy Roasted Pork Tenderloin.
It starts with the rub I use on pretty much all of my pork recipes (including this Slow Cooker Pork Loin — see this post for tips to see if you have a pork loin or pork tenderloin), because it’s such a good base.
I added some brown sugar because I love the hint of sweet and it helps it to bake up nice and golden brown.
It’s perfect on its own, but is also a great neutral base for adding in different sauces or glazes at the end of the cook time!
Next up? Try this Honey Garlic Pork Tenderloin Recipe!
How to cook pork tenderloin:
How long you bake pork tenderloin really depends on how you like it cooked.
Pork tenderloin is one meat that is safe to eat slightly “undercooked”, and most prefer it this way.
You should pull the pork tenderloin out of the oven somewhere between 145 (medium rare) and 160 degrees F (well done) — I always recommend using a meat thermometer for this! That way you know it’s not going to end up dry and overcooked.
Once you pull it out, let it rest for 5-10 minutes before slicing so you don’t lose all the juices. During the rest time it will continue cooking slightly, so don’t be nervous if you pull it out on the earlier side.
The pork tenderloin photographed I pulled out of the oven at 150 degrees F — after resting it is slightly pink through the center so not overcooked, but definitely cooked.
How to trim pork tenderloin:
It is important that you trim the silver skin off of the pork tenderloin as it can become tough or chewy during cooking.
Here is a video (not my own!) that shows you how to trim the skin off pork tenderloin.
Can I make this pork tenderloin recipe in the slow cooker?
Pork tenderloin is wonderful out of the slow cooker!
Try my Slow Cooker Pork Tenderloin with Honey Balsamic sauce or Crock Pot Pork Tenderloin with Cranberry Sauce if you’re looking for a crockpot recipe.
Can I make this pork tenderloin recipe in the Instant Pot?
Pork tenderloin cooks up moist and delicious and so quickly in the Instant Pot!
Check out my recipe for Instant Pot Pork Tenderloin here if you want to cook your pork tenderloin in the pressure cooker.
Variations on this Roasted Pork Tenderloin:
- Add some veggies to the pan to make this a full meal deal! Anything that you can roast quickly, in about the same time as the pork, will be great on here. Broccoli, Green beans, peppers, etc.
- I don’t recommend adding potatoes or carrots for this recipe as those tend to take 30-40 minutes to roast, but if you do want to add them, just start off with the veggies and add the pork about half way through.
- This roasted pork tenderloin recipe includes a basic — although incredibly delicious on its own — garlic herb rub that I use in a lot of different meat recipes! It’s a great starter, so feel free to add other flavors or sauces to it once you’re done cooking — BBQ sauce, teriyaki sauce, whatever flavors you enjoy with pork will work well.
What do you serve with Pork Tenderloin?
This is such a versatile recipe — really anything goes! Here are a few ideas:
- Cream Cheese Mashed Potatoes
- Easy Potato Salad
- Layered Broccoli Salad
- No Cream Slow Cooker Creamed Corn
Canadian friends! For your convenience, I’ve partnered with reebee to link these ingredients to open in the reebee app, where you can easily find the best deals on everything you need for this recipe. In it, you can view all the flyers in your area and see what’s on sale, and where!
I’ve been compensated for my time, but all opinions are my own.
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Garlic Brown Sugar Roasted Pork Tenderloin
- 2 lbs pork tenderloin (weight is approximate — just use 2 pork tenderloins)
- 2 tablespoons oil
- 3 tablespoons brown sugar
- 3 teaspoons seasoning salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon ground mustard
- ¼ teaspoon black pepper
- Preheat oven to 400 degrees F.
- Trim pork tenderloins, place in a lightly greased 9×13" baking dish and brush with oil.
- Combine sugar, seasoning salt, garlic powder, Italian seasoning, mustard and pepper in a small bowl. Rub all over pork, pressing it into the meat firmly.
- Bake for 17-20 minutes, until a meat thermometer reaches an internal temperature of 145 F (medium-rare) to 160 F (well done). I recommend removing at 140-145 and letting it rest — if you do this there will be the slightest pink tinge in the center but it will still be juicy!
- Remove from the oven and let rest for 5-10 minutes before slicing.
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