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 Easy 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
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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.
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.
Curtis says
I love this recipe. I make it at least twice a month. The tenderloins turn out juicy and perfect just about every time. Normally I do 350-375 but if you're in a hurry bump it up to 400 and they cook really quick. Makes for an easy weekday dinner. Thanks for sharing!!!
Amanda says
You should not assume everyone uses the imperial system like the last country on earth, the US. Please post things in Celsius and Farenheit.
Sandi says
I do have a quick question. When I am tenting it to rest for 5 minutes, am I leaving it in the pan or removing it? I would think the cast iron would keep on cooking it. Or am I taking it out of the oven before it reaches the desired temp? Thanks!
Dan Mikesell AKA DrDan says
Hi Sandi,h
Welcome to the blog.
Good question. Remove to a plate and lightly tent. I will clarify the wording which been that way for 12 years.
Dan
QL7 says
Turned out great, but I need to invest in an instant read thermometer. Sure will make again. Thanks!
Jeanne Kelly says
Hi,
Just wondering if I can sear the meat earlier and cook it later in the oven?
Jeanne
Dan Mikesell AKA DrDan says
Hi Jeanne,
Welcome to the blog.
Possible, yes anything is possible but I don't suggest it. Part of getting the tenderloin up to temperature is the searing. If you interrupt the cooking after searing, you will just need to cook longer to get the meat done, it will probably dry some and be tougher.
So, not suggested.
Dan
Doris Gorey says
Thank you, made this tonight & it was awesome.
Bubbapaco says
NanaG must have been drunk. This is maybe the best (simple) P.T recipe I have done. Bursting with flavor SUPER MOIST!!! yes, I said the m-word.
Arlene Bartolino says
Dr. Dan. You're my go to guy for dinner for just the two of us. You have taught me how to get the chicken crispy and well done, the drummies the proper way to prep and set the in the oven. Pork Tenderloin, which we are having tonight will be delicious.
I hope your dogs are doing very well. We have an aging cat who is 18 and still doing great.
Susan says
Made this with Penny’s Adobo seasoning and roasted delicata squash. Wonderful!!
Arlene Bartolino says
Dr. Dan. You're the best. Pork Tenderloin was amazing as were the mashed potatoes and corn to go along with the dinner.
You never fail to show all of us how to make great meals. You are my number one go to chef!
Thanks and keep on cookin'
Arlene
Rochelle The Queen says
First time here. Your recipe was spot on. I made Pork Tenderloin with the Garlic Garnish, whipped potatoes, steamed broccoli and Cayenne Honey Carrots. I even made a gravy from the "drippings". Delish. Thank You.
kirsten says
made this last night , was absolutely delicious. I love my cast iron pan but don't have a lot of go to recipes for it, tho i fry in it exclusively. the meal was delicious, the recipe easy, I loved it and will make it again and again.
Con says
I am making this for the third time tonight. This is a most excellent way to achieve a juicy pork tenderloin. My family loves it and I shared some with my neighbor who shared with his Dad and they both raved about it too. Also, the commenter who suggested to do a little butter, sage and white wine reduction sauce at the end is a genius! Thank you for that suggestion!! Thank you DrDan for this amazing recipe.
DrDan says
Hi Con,
Thanks for the note and sharing.
Dan
McD says
Instead of finishing in the oven at 375 for 20-30 min, can you suggest a lower temp that will finish the meat in about an hour? I’m having guests and would like to finish the grilling before they arrive for a pre-dinner cocktail. Thanks
Dan Mikesell AKA DrDan says
I will jump in here since the comment by Con is older and they may not respond.
The lower and slower you cook this, the drier it will become, so low and slow is not a real good idea here.
May I suggest https://www.101cookingfortwo.com/one-pan-roasted-pork-tenderloin-with-potatoes-and-carrots/ You can prep ahead, leave covered in the refrigerator, and preheat the oven. Snick into the kitchen and attend to it quickly as needed.
DrDan
Jay says
Dr. Dan, you have rescued so many dinners in my house! After the amazing recipes for drummies and thighs on the grill, I wasblooking for a good, easy way to pan roast a tenderloin and once again, you came through. I follow this recipe to the letter, and it comes out perfect every single time. No questions here, just plenty of gratitude! Thanks for all the amazing recipes, my good sir!
Nancy says
I am sooo drooling right now! I'm alone and one pork loin lasts about three or four days then I give the last little bit to my puppydog. Hahahaha Not This Time! Thanks so much for this - I'm making it right now!
Rob says
Weird that you hated pork chops as a kid since half of it is tenderloin and the other half loin.
DrDan says
Really cheap cuts, full of fat and over cooked.
Angela says
Cuz our mothers overcooked all meats to shoe leather!
Dan Mikesell AKA DrDan says
Hi Angela,
Welcome to the blog.
So true...
Have a great holiday.
Dan
etienne says
150 for pork is too long. remove pork @ 140 cover and let rest for 10 minutes temp will rise to about 145, perfect. recipe overall was excellent
Jodi says
Smoked the whole family out of the house searing this lol. Once the smoke cleared, we had a delicious pork loin :-)