Pan-seared pork tenderloin, finished by baking to your ideal temperature, is tender, juicy, and delicious! With excellent browning from cast iron searing, it is still moist and tender from oven roasting— an easy, 30-minute dinner recipe.
🐖Ingredients
Pork tenderloin
Butter or oil
Seasoning of your choice—Kosher salt and black pepper is enough, but adding garlic powder is suggested.
Jump To (scroll for more)
- 🐖Ingredients
- 👨🍳How to Sear a Pork Tenderloin and Bake in the Oven—Step-by-Step
- ⏰How long to bake pork tenderloin
- 🌡️Levels of Cooked Pork (Doneness)
- ✔️Tips to cook it right every time
- Seasoning options
- Pork Tenderloin Recipes
- Why Use Cast-Iron?
- 🍽️How to Serve
- How to Store Leftovers
- ❓FAQs
- 🐖Pork Tenderloin is Not Pork Loin
- 📖 Recipe
Featured Comment from Curtis:
5 stars. I love this recipe. I make it at least twice a month. The tenderloins turn out juicy and perfect just about every time…
This recipe depends on an old, tried and true method. First, we will sear a pork tenderloin in a cast-iron skillet, creating flavor by causing a Maillard reaction. Then, baked in the oven to bring it up to the final internal temperature.
👨🍳How to Sear a Pork Tenderloin and Bake in the Oven—Step-by-Step
1. Preheat the oven to 400° convection or 425° in a regular oven. Trim by removing the "silver skin" and any trimmable fat. Pat dry with a paper towel, then season with coarse salt, black pepper, or other seasoning.
2. Heat 1-2 teaspoons of butter or vegetable oil in an oven-safe pan (cast iron skillet preferred) over medium-high heat until hot. Sear for approximately 2 to 3 minutes, rotate ⅓, and repeat until all sides are seared.
3. Move the tenderloin and skillet to the preheated oven and cook until an internal temp of 145°-150° (15-17 minutes usually) using an instant-read thermometer.
4. Move to a plate, tent lightly with foil, and rest for about 5 minutes before slicing and serving.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰How long to bake pork tenderloin
After searing on the stovetop for about 6-9 minutes, the baking time will be 15 to 17 minutes to 145° in a 425° oven. It will vary by the tenderloin size, the amount of searing, the beginning temperature of the meat, your pan, and the oven.
Other oven temperatures for medium-rare (145°-150°.)
| Oven Temperature | Searing Time | Approximate Oven TIme | Approximate Total Time |
|---|---|---|---|
| 350° | 6 to 9 minutes | 25+ minutes | 31 -34+ minutes |
| 375° | 6 to 9 minutes | 20-24 minutes | 26-33 minutes |
| 400° | 6 to 9 minutes | 18-20 minutes | 24-29 minutes |
| 425° | 6 to 9 minutes | 15-17 minutes | 21-26 minutes |
Always check the internal temperature and allow for a 2°-4° rise in temperature after cooking. Never cook by time alone, always check early, and thinner tenderloins cook significantly faster.
🌡️Levels of Cooked Pork (Doneness)
| Cooked Pork Level | Internal Temperature |
|---|---|
| Rare | Not recommended due to safety. |
| Medium-Rare | 145°-150° |
| Medium | 150°-155° |
| Medium-Well | 155°-160° |
| Well Done | 160°+ |
✔️Tips to cook it right every time
The shape of the tenderloin is a bit odd. It is triangular, not flat, round, or square. So, when cooking pork tenderloin, it needs to be "flipped" by rotating ⅓, not ½, rotation.
The best pan to use is a cast iron 10 or 12-inch skillet, but any oven-safe pan that can move from stovetop to oven will work.
If you don’t have a pan that will work, sear in a stovetop pan and move to a different preheated oven-safe pan like a rimmed baking sheet to finish.
The pan must be hot with a couple of teaspoons of melted butter or oil over medium-high heat when the tenderloin is placed in the pan. It will not sear well if it is not hot at the start of searing.
Sear to approximately the final color you want at the end of cooking.
Seasoning options
Just coarse salt and black pepper are acceptable. Much of the taste will come from the searing of the tenderloin, creating a Maillard reaction. A good dose of garlic is required in our house, and I usually use our All Purpose Seasoning - 7:2:2, which has a good amount of garlic powder.
You may use fresh garlic by adding a couple of fresh garlic cloves to olive oil, cooking for a minute or two, and then spreading over the tenderloin as it moves from the stovetop to the oven.
Thyme, smoked paprika, fresh herbs, or other spices can be added before entering the oven.
Pork Tenderloin Recipes
Take it outside with Grilled Pork Tenderloin, Memphis Grilled Pork Tenderloin, or Grilled Pork Medallions. Make a complete meal with Roasted Pork Tenderloin with Potatoes.
Make wonderful pork tenderloin sandwiches: Oven Fried Pork Tenderloin Sandwiches, Shredded Pork Tenderloin, or Iowa Breaded Pork Tenderloin Sandwiches.
Why Use Cast-Iron?
While not required for this recipe, cast iron is the best choice for many reasons.
- Cast iron can tolerate both high heat and easily transform from the stovetop to the oven.
- The bottom is very flat and transfers heat across the surface evenly.
- It is naturally non-stick when correctly seasoned.
- It is generally cheap and will last for generations.
🍽️How to Serve
To fancy it up a bit, a pan sauce can be made with the browned bits and juices left in the pan by adding some broth or wine. You may add other seasonings like Dijon mustard or more butter, shallots, or other spices. Whisk together and serve with the slices of tenderloin.
We usually serve with hot vegetables like Roasted Asparagus, Baked Green Beans with Bacon, or Parmesan Roasted Cauliflower. Add in some Roasted Baby Potatoes or Dinner Rolls.
While pork is "the other white meat," for wine, we usually skip white wine and go for a millet or cabernet.
How to Store Leftovers
Seal leftovers in an airtight container and refrigerate for 4 days or freeze for 3-4 months.
To reheat leftovers just a short time in a microwave works well. Or on the stovetop, if the slices are relatively thin, in a frying pan with a bit of oil over medium heat. You can also reheat in the oven or an air fryer.
❓FAQs
Most tenderloins will have a "silver skin" that should be removed. It is some tough connective tissue.
Work a finger or butter knife under the silver skin, then work off the silver skin with a sharp knife and some traction. It may take several times to get most of it. A bit left is not an issue.
According to the USDA, the minimum safe final internal temperature is 145°. At 145°, the center will be a little pink but hot. The pork temperature will rise 2°-4° after cooking, so account for that.
You can cook to a higher internal temperature if you wish.
You must use a meat thermometer or an instant-read thermometer to get the correct final temperature.
🐖Pork Tenderloin is Not Pork Loin
The tenderloin refers to the psoas muscle along the lower back. The psoas is the most tender cut of meat since it is not used for movement. It is chicken tenders in the chicken or beef tenderloin (filet mignon) in cattle.
Over the years, many commenters on this blog have confused pork loin with tenderloin. It is obvious when they have a "4-pound tenderloin"—no, they do not.
The tenderloin usually weighs about 1 to 1 ½ pounds. A huge one could push towards 2 pounds. PLEASE BE SURE YOU HAVE A TENDERLOIN AND NOT A LOIN.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
Pan Seared Oven Roasted Pork Tenderloin
Video Slideshow
Ingredients
- 1 pork tenderloin - about 1 ½ pounds
- 2 teaspoons butter or vegetable oil
- kosher salt - to taste
- pepper - coarse ground
- garlic powder - optional
Instructions
- Preheat the oven to 400° convection or 425° in a regular oven. Trim by removing the "silver skin" and any trimmable fat. Pat dry with a paper towel, then season with coarse salt, black pepper, or other seasoning.
- Heat 1-2 teaspoons of butter or vegetable oil in an oven-safe pan (cast iron skillet preferred) over medium-high heat until hot. Sear for approximately 2 to 3 minutes, rotate ⅓, and repeat until all sides are seared.
- Move the tenderloin and skillet to the preheated oven and cook until an internal temp of 145°-150° (15-17 minutes usually) using an instant-read thermometer.
- Move to a plate, tent lightly with foil, and rest for about 5 minutes before slicing and serving.
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Recipe Notes
Pro Tips
- Cast iron works very well here or another oven-safe pan. If you do not have an oven-safe pan, sear on the stovetop, then transfer to a preheated oven pan.
- I like to use my All Purpose Seasoning; 7:2:2 for the seasoning, which has salt, pepper, and garlic powder., But use any seasoning you want.
- Remember that a pork loin is NOT a pork tenderloin.
- Pork tenderloin is a triangular shape so sear all three sides.
- Be sure to rest the meat after cooking for 5 minutes or a bit more so the fluid will reabsorb into the meat.
- Many options are discussed in the post. Please check there if you have questions first.
- Serving size note. Pork tenderloin is two large servings or 3-4 smaller servings and is a bit dependent on the size of the tenderloin. They will range from slightly over 1 pound to almost 2 pounds.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: This recipe was originally published on February 15, 2010, the second month of this blog. It has had several minor updates but is now a total rewrite of the discussion and new photos.
Laura says
Hi--making this right now. Smells delicious! Just wondering if the pan goes in the oven covered? I covered it with tin foil--maybe it will cook more/too quickly then? Thanks.
DrDan says
Sorry for the delay but cooking a new recipe for dinner. No, not covered. At least on this site, most recipes do not cover in the oven and if I do then I very specifically say so and usually I picture it just to emphasize the covering. It will be fine if you cover. It may take a few for minutes and not brown as much.
Dan
Peggy says
I love my iron skillet and this recipe! I will try other recipes based on how easy to follow and such good directions. Delicious!! Served with brown rice pilaf, ratatouille and cold cranberry orange relish.
Burke ferrari says
This is my go to for prok tenderloin. Bullet proof and always super moist and tender. Trimming the fat and silver really makes a difference and is a great recommendation.
Thanks!
Aliza says
Kinda browsed through this article because I was on a time limit, but thank you, thank you, thank you for writing this and showing me a great way to cook Pork Loin in under an hour!
Angie says
Best recipe ever ! My husband would not eat tenderloin as it generally was overcooked - made your recipe several month ago and he actually looks forward to tenderloin night. Thanks for the great recipe !
Damian says
Would you vary the oven cooking time if you were to wrap it in bacon?
DrDan says
Nice question and I have no idea. I know how much cooking is needed for the tenderloin but not for the bacon in the pan searing / oven roasting method. The bacon might be under cooked, right on or burnt. The the tenderloin will cook fine but may take a few minutes longer.
You might want to check by bacon wrapped pork medallions at https://www.101cookingfortwo.com/grilled-bacon-wrapped-pork-medallions/
DrDan
Chuck Warriner says
This has become a go-to favorite at my house!! I usually make oven roasted potatoes to go with it: cut a bunch of small red potatoes in half. Put about 2 TBSP oil in oven proof skillet over medium heat on stove. Add potatoes and toss to coat with oil. Sprinkle on some salt and pepper. Peel and slice a few cloves of garlic and add to pan with a few sprigs of fresh thyme twisted together and gently bruised with fingers. Put pan into 400 degree oven while preparing and searing pork. By the time pork is done and rested, potatoes will be browned and perfectly cooked!
Pati Manich says
I love making pork tenderloin, but always run the risk of over cooking. Using your method I finally made the perfect tenderloin. I have a favorite marinade, which I did use, but before searing, I drained most of it off of the meat and then dried it so that it would sear properly. Then I was able to brush it back on before it went into the oven. Perfect. Thank you. In case you want to try it, I combine olive oil, lemon juice, white wine, soy sauce, oriental five spice, garlic and ginger for the marinade, sometimes I toss in a little dijon mustard. Plastic bag for an hour or so usually covers 2 tenderloins.
Katherine H. says
I LOVE this recipe. I make it frequently. While the pork is resting I return the pan to the stove and add a few tabs of butter to the drippings along with a few fresh sage leaves and some dry white wine... simmer that down and it makes a delicious sauce! I just drizzle a bit on the sliced pork. YUM!
Pati Manich says
I like the idea of adding to the drippings for the sauce. Thank you.
Con says
Brilliant! I love butter, sage, white wine reduction, makes for a delicious pan sauce. Thank you for the suggestion.
DaisyCat68 says
O.M.G.! Was looking for a method to cook a pork tenderloin indoors (winter here!), and based on the rock-star drummies, looked here. Turned out great! I did baste the tl in garlic & BUTTER, like someone suggested, and also, it did take longer than 20 minutes. Yes, it was a tenderloin, but only 1 in my package & a little bigger than usual. No problem--just kept checking it at 5 minute intervals until not pink. My "I almost never like meat" 11-yr-old scarfed it down! Thanks for the cooking lessons!
DrDan says
A little variation in the meat and a little variation in the oven... So clad you worked thought it.
Thanks so much for the note and comment.
DrDan
DrDan says
Hummm. Mine is very reliable at 6-8 minutes total searing plus 18-20 minutes... Oh well, different ovens and different thermometers. Pink is usually gone at about 155 so you did right. Glad it worked. I like the garlic in butter variation.
Thanks for the note
DrDan
joanna says
made this today and it is so delicious!! i couldn't get my pork to reach 150 with my thermometer even after 35 min!! i figured it was done anyway since there was no pink. my tenderloin was 1 lb so i didn't want to burn it keeping it in the oven any longer. i ended up using butter mixed with chunks of garlic and i smeared it all over the seared tenderloin and then popped it in the oven. it is insane and still really moist and tender with the added cooking time.
Taz says
Amazing, a new family favorite and requested often. Perfect each and every time, we use a bourbon smoked salt and pepper for our rub. We average for 18~20 minutes each time, and it is truly perfection. We love it with slow baked sweet potatoes and cinnamon apples.
DrDan says
This is always a solid method and you will see a lot of my recipes are built off this. Now let's talk sweet potatoes and cinnamon apples....
DrDan
Bytowngal81 says
Making this tonight. Sounds terrific, and so easy...
Dr Dan says
This is at least monthly in our home. I'm clad you liked it.
Mizzsingbabe says
Found your blog yesterday and made this.. gosh.. they are good :)
Bob says
Looks great. Thanks. Cooking these to be part of Cuban sandwiches
Sarah says
I seared it, put it in a 400o oven .... 30 minutes later, the internal temp. is 120!
& YES I have a new oven thermometer.
DrDan says
Sorry it didn't work for you...
I'm a little at a loss here. I have done this over 50 times (I love pork tenderloin) and it basically has worked. Even without the searing, 30 minutes at 400 should be done. The only thing I have left is the oven... was it working ok? Thermometers can be wrong but 120 is visually not done.... Was it some sort of super size tenderloin? Most pork tenderloins will typically weigh a little over a pound.
I would say try again and double check everything.
DrDan
Jarod says
Are you sure you had a tenderloin and not a loin?
A loin is much larger. Tenderloins are usually about 1lb each and sometimes come two to a package.
DrDan says
I was wondering that also...
Gi says
Did you use the same pan? As in when you seared and then use the same pan in oven?
DrDan says
Just one pan. If you don't have a pan than can go stovetop to oven then use two. Put the oven safe pan in when the oven preheats. Sear in the other pan and transfer to the hot oven pan.
Dan