Baked Pork Tenderloin with Chimichurri Sauce

Pork tenderloin is one of the most tender, flavorful cuts of pork - naturally lean, versatile, and ideal for both weeknight dinners and special occasions. I will show you exactly how to bake perfectly juicy pork tenderloin every time!

If you enjoy pork tenderloins as much as I do, you might also like Dijon Mustard Pork Tenderloin and Pork Tenderloin with Pineapple Salsa.

Why you'll love this recipe

This pork tenderloin packs way more flavor than you'd ever expect - seriously, it's the kind of dish that makes plates mysteriously empty themselves. You might also like Dijon Mustard Pork Tenderloin and Brown Sugar Pork Tenderloin.

Key Ingredients

• Pork Tenderloin - One tenderloin will average about one pound in weight, so you will need 2 pork tenderloins for this recipe. If you are feeding 4 people, you'll want at least 1 ½ pounds of pork.
• Herbs - I like to use a combination of lemon pepper, brown sugar, and smoked paprika. If you can't get your hands on lemon pepper seasoning, use salt in combination with cumin and pepper.
• Lemon - Fresh citrus is the best. If you can't get lemons, but have lemon or lime juice - use that instead.
• Garlic Powder - You can use that or freshly minced garlic.
• Vegetable oil - Canola, Olive oil or Avocado oil are all great choices.
• Chimichurri Sauce: Parsley, red pepper flakes, olive oil, sherry vinegar (or red wine vinegar) and crushed garlic.

How to Cook Perfectly Juicy Pork Tenderloin

This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below. 

1. Prepare the pork

Trim off any silver skin and pat the pork dry. Let the meat rest at room temperature for 20-30 minutes.

2. Sear, Bake and Rest

1. For a golden crust, heat a non stick grill pan with oil over medium-high heat and sear each side of the tenderloin for 1-2 minutes before baking. Optional.
2. Transfer to the prepared baking pan. Bake for 20-25 minutes, or until the internal temperature reaches 145°F when checked with a meat thermometer.
3. Remove from the oven and tent with foil for 10-15 minutes to let the juices redistribute.

3. Make chimichurri sauce

Blend parsley, cilantro, green onions, garlic, apple cider vinegar, lemon juice, zest, salt, and pepper. Drizzle in olive oil slowly while pulsing until slightly textured (not runny).

If you have food processor - I recommend to blend everything there and slowly drizzle the oil in and process until you have a sauce-like consistency. Just make sure to not over process or the sauce will be too runny. We do not want runny sauce - we want some texture in it still.

4. Slice and serve

Cut into ½-1-inch slices and top generously with the herb sauce.

Tips for success

• Trim silver skin - Remove the tough membrane to prevent chewiness.
• Pat dry the skin - Helps form a golden crust when searing.
• Season generously - Use salt, pepper, garlic powder, paprika, and herbs for flavor.
• Sear first - Brown on all sides in a hot skillet (about 6 minutes total) for color and flavor.
• Roast smart - Bake at 400-425°F (204-218°C) for 15-20 minutes, depending on thickness.
• Use a thermometer - Remove pork at 145°F (63°C) internal temperature.
• Rest before slicing - Let it rest 5-10 minutes, loosely covered with foil, to retain juices.
• Slice across the grain - Ensures tender, evenly textured bites.
• Rub the prepared paste all over the pork and set on a plate to rest for 20-30 minutes before grilling or baking. Putting cold meat straight from the fridge on a hot grill results in tough meat and uneven cooking.. 
• Do not cut the meat straight from the grill or oven. Allowing the meat to rest lets the juices redistribute resulting in a more flavorful and moist tenderloin. 

FAQ

• Can I get preseasoned tenderloin? Those have too much sodium for my liking and that's why I prefer to make my own - so that I can control amount of salt on my meat. It's a personal preference, plus the rub gives that unique flavor to the pork and results are always juicier!
• Should I remove the fat membrane? Make sure to remove the "silver skin" or fat and membrane layer before applying the rub. If you leave it on, this part turns chewy when cooked. 
• Can I use different vinegar in Chimichurri Sauce? I used apple cider vinegar, other good options include Sherry vinegar or red wine vinegar.

How to Tell if the Pork Tenderloin is Done

Not sure how to tell how done your tenderloin is? While meat thermometer is the most reliable way to check for doneness, the pros do it by feel, namely how firm it feels when poked. Other indicators of doneness are clear juices and an opaque color with slight pinkness.

Pork tenderloin, even when cooked through to at least 145 F, can still have a slight pink in the middle. It is at its most tender when cooked just to 145 and not beyond. 

Why Does My Pork Tenderloin Turn Out Dry and Tough?

• Pork tenderloin should be removed from the oven when it reaches 140-145°F (60°C) internally and then rested for 5-10 minutes.
• Many of us go past 160°F out of habit (due to outdated USDA guidance), which forces the proteins to contract and expel all their juices, leaving the meat fibrous and chewy.

Is It OK if Tenderloin Slightly Pink?

Yes-pork tenderloin can safely be slightly pink in the center as long as it reaches the correctinternal temperature. The modern USDA food safety standard states that whole cuts of pork (like tenderloin, chops, or roast) are safe to eat when cooked to 145°F (63°C) followed by a three-minute rest.

Why Is My Pork Tenderloin Chewy Instead of Tender?

• Overcooking: Pork tenderloin has very little fat and connective tissue, so when it's cooked past the recommended 145°F internal temperature, the muscle fibers tighten and squeeze out moisture, leaving the meat firm and chewy. Always remove it from heat a few degrees early and let it rest for 10 minutes - the residual heat completes the cooking gently.
• Not enough rest time: If you slice into pork immediately after roasting, the juices spill onto the cutting board instead of redistributing through the meat, leaving it dry and chewy. Always rest the tenderloin for 5-10 minutes, loosely covered with foil.
• Skipping the sliver skin removal: Pork tenderloins are often sold with a thin, silvery membrane known as silver skin-a connective tissue that tightens when cooked and remains chewy no matter what you do. If not removed, it prevents even cooking and makes every bite tough

Serving Suggestions

• Pair your pork tenderloin with Honey Roasted Carrots, asparagus, zucchini, or Slow Cooker Sweet Creamed Corn for contrast.
• Potatoes or grains: Serve alongside roasted potatoes, French fries, lemon-herb rice, or quinoa to soak up extra chimichurri.
• Fresh salad: Try a simple Arugula and Spinach Salad or Avocado Tomato Salad for a bright, crisp side.
• Bread: Use crusty Dutch Oven Bread or flatbread to mop up leftover sauce.
• Wine pairing: Match with Sauvignon Blanc or Malbec for balanced flavor.

Essential Tools

• Hard anodized non-stick oven-safe fry pan: Nothing sticks to these pans & they are a breeze to clean. The weight is perfect. Not too heavy & not too light.
• Grill pan: Nonstick Square Grill Pan for Stove Tops to mimic grill lines.
• Instant Read Thermometer: Digital Meat Thermometer, but if you are really want to be a bit more scientific with your cooking, then use this professional meat thermometer.
• Silicone Solid Turner: Non Stick Slotted Kitchen Spatulas, high heat resistant and BPA Free.
• Stainless Steel Kitchen Tongs: With silicon tips to prevent scratching pans and they are high heat resistant.

Variations and Substitutions

• Spice swap: Try Cajun, Italian herb, or Asian-inspired rubs (soy sauce, ginger, sesame oil).
• Citrus flavor: Replace lemon with orange or lime juice for a new flavor profile.
• Sauce variations: Instead of chimichurri, use Mint Yogurt Sauce or Balsamic glaze.

How to reheat pork tenderloin so it stays juicy

• Use gentle, moist heat - never high, direct heat. Because pork tenderloin is lean and delicate, reheating slowly with added moisture keeps it tender instead of tough.
• Stove top: Add a few tablespoons of broth or stock to a skillet and bring to a simmer, and then dd slices of pork and cover with a lid. Reheat gently for 2-3 minutes per side, flipping occasionally until warmed through.
• Air fryer: Preheat to 350°F. and wrap tenderloin in foil with a bit of broth or butter. Heat for 3-5 minutes, checking for warmth at the center. This method revives crust while keeping inside moist.

Storage Tips

• Cool the meat within 2 hours of cooking.
• Store in shallow glass airtight containers or wrap tightly in foil or heavy plastic wrap.
• Refrigerate for up to 3-4 days.
• To freeze leftovers, wrap tightly in freezer-safe packaging and label with the date. Use within 2-3 months for best flavor..
• Store sauce stored separately, in an airtight container for up to 3 days.

More Easy Pork Tenderloin Recipes

• Dijon Mustard Pork Tenderloin
• Brown Sugar and Garlic Pork Tenderloin
• Brown Sugar Dijon Glazed Pork Loin
• Low Carb Garlic and Herb Pork Tenderloin