If you're searching for an easy roasted pork tenderloin recipe for beginners, you're in for a treat! This method takes the guesswork out of juicy, flavorful pork, making it perfect for anyone new to cooking or those who want stress-free, restaurant worthy dinner.
If you enjoy pork tenderloins as much as I do, you might also like Dijon Mustard Baked Pork Tenderloin and Pork Tenderloin with Pineapple Salsa.
Pork tenderloin is known for being supremely tender but pretty mild on its own. So it really benefits from bold flavors and the right cooking technique. That's why a quick roasting method is perfect for this cut.
By rubbing the tenderloin with a flavorful brown sugar mix and roasting it right away, you lock in all those buttery juices and build a delicious golden crust. The cast iron ensures even heat, helping brown a mix of brown sugar and garlic right onto the meat for extra flavor and texture.
There's no need to marinate or fuss with complicated steps-just a simple olive oil, garlic, and brown sugar blend is all it takes to make juicy, restaurant-quality pork tenderloin in only 30 minutes.
One tried-and-true tip: make shallow cuts across the top of the tenderloin before applying the spice rub. These little incisions allow the seasonings to penetrate inside, keeping every bite tender, flavorful, and moist. It's a foolproof trick for a super juicy pork tenderloin that anyone can master on the first try!
Why You'll Love This Recipe
Big Flavor, Minimal Effort: This recipe makes pork tenderloin incredibly juicy and flavorful, thanks to a blend of brown sugar, garlic, and herbs.
Beginner-Friendly and Fast: Enjoy a fuss-free method that gets dinner on the table in just 30 minutes, no marinating required-perfect for busy nights.
Foolproof Moisture:Simple incisions allow the spice rub to infuse every bite, guaranteeing tender, melt-in-your-mouth results.
Key Ingredients
- Pork tenderloin: Use one pound of regular non-marinated tenderloin.
- Brown sugar: I used dark brown sugar, which has a higher ratio of molasses to refined cane sugar, but you can use regular brown sugar as well. Dark brown sugar results in a MORE rich complex flavor which I prefer. I also used this brown sugar in Brown Sugar Roasted Pork Loin and Brown Sugar Pork Chops.
- Garlic: Use fresh garlic and chop it up with a knife.
- Italian seasoning: I use Italian seasoning but you can use whatever you have - just make sure you love it. For example, Herbs de Provence is a good choice too.
- Olive oil: Using olive oil for baking cuts down on "bad" cholesterol and saturated fat. It also adds extra antioxidants and vitamin E, giving your baked pork tenderloin a heart-healthy boost. I always use extra virgin olive oil.
How to Roast Pork Tenderloin to Perfection
This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below.
1. Prepare the Herb Mixture
Mix olive oil, chopped garlic, brown sugar, Herbs de Provence, Italian seasoning, and coarse sea salt in a small plate or bowl.
2. Prep the Tenderloin
Place the tenderloin in a cast iron or oven-safe dish. Make 5-6 incisions across the top of the pork.
3. Stuff the Tenderloin
Stuff the herb mixture into each incision to infuse flavor. Use a pastry brush to coat the top and sides (except the bottom) of the tenderloin with the rest of the mixture.
4. Coat the Tenderloin
Using a pastry brush, cover the tenderloin with the mixture on top and all sides, except the bottom.
5. Roast in the Oven
Bake uncovered at 350°F for about 30 minutes, until the internal temperature reaches at least 145°F for a slightly pink center or 160°F for a fully white interior.
6. Rest, Slice, and Serve
Let the pork rest for 5 minutes after roasting. Slice and serve with pan juices for extra flavor and juiciness.
Roasted Pork Tenderloin
Equipment
- cast iron skillet or ceramic oven safe skillet
- 2 Plates
- Brush
- knife
Ingredients
- 1.4 lb. pork tenderloin
Brown Sugar Garlic and Herb Mixture
- 1.5 tablespoon olive oil
- 4 garlic cloves chopped
- 2 tablespoon brown sugar
- 2 teaspoon Herbs de Provence
- 2 teaspoon Italian seasoning
- ½ teaspoon sea salt coarse
Instructions
- Preheat oven to 350 F.
Brown Sugar, Garlic and Herb Mixture:
- In a small plate prepare the herb mixture by mixing olive oil, chopped garlic, brown sugar, Herbs de Provence, Italian seasoning and salt.
Prepping Tenderloin:
- Place the tenderloin in the oven safe dish, such as cast iron, dutch oven or on a baking sheet. Make 5-6 incisions across the tenderloin.
- Stuff these incisions with Brown Sugar, Garlic and Herb Mixture. This will ensure that the amazing flavors of garlic, brown sugar and herbs will be spread throughout the tenderloin.
- Using a pastry brush cover the tenderloin with the remaining mixture on top and all sides, except the bottom.
Roasting Tenderloin:
- Roast at 350 F for approximately 30 minutes, until internal cooking temperature reaches at least 145 F (for pink looking tenderloin) or 160 F (for white looking tenderloin). Remove from the oven and rest for 5 minutes. Slice and serve.
Pro Tips for Success
- Use an instant-read thermometer: For juicy, tender pork, cook the tenderloin to precisely 145°F and allow it to rest for 5-10 minutes. This ensures that your oven-roasted pork tenderloin remains moist and never dry, with a slight blush of pink in the center.
- Sear before roasting: Searing the meat in a hot oven-safe pan or cast iron skillet creates a caramelized crust, locks in juices, and deepens flavor-an essential step for the best pork tenderloin recipe.
- Pierce with a fork: Before seasoning, pierce the tenderloin all over with a fork (or do cuts as I did). This allows the rub to penetrate for maximum flavor without the need to marinate, perfect for busy weeknights or last-minute meals.
- Lean means act fast: Pork tenderloin is usually fairly lean, so it's important to not overcook it. It can quickly turn from tender and juicy to dry and chewy, so check the internal temperature and remove the pork from the pan right away the meat registers 140 to 145 F in the thickest part of the meat.
- Pink is OK: It's perfectly normal and fine for the pork to be a little pink inside, as long as it has reached the correct temperature in the thickest part of the meat. To reach a white color inside, make sure the thermometer shows 155 F to 160 F.
- Watch the Clock: In only 30 minutes you will get is a juicy, tender and delectable pork tenderloin that will deliciously melt in your mouth!
Frequently Asked Questions
How do I keep pork tenderloin from drying out? Don't overcook-remove at 145°F and let it rest. A quick sear and using a marinade or acid (citrus juice or vinegar) help lock in moisture.
Can I prep pork tenderloin ahead? Absolutely! Season, wrap tightly, and refrigerate for up to one day before cooking. Leftovers keep 5 days in the fridge or can be frozen for up to 6 months.
Do I need to marinate? Not required, since we are using brown sugar to infuse moisture.
Common Problems and Solutions
Dry or tough pork: If pork tenderloin turns out dry, it's usually overcooked or not rested long enough. Always use a thermometer and remove from the oven at exactly 145°F, then rest for 5-10 minutes so juices redistribute.
Not browning evenly: Pat the meat thoroughly dry before seasoning and searing. Moisture on the surface creates steam and prevents browning.
Silver skin remains: Remove the silver skin using a small knife-slide under the membrane and gently pull away while cutting, which ensures tenderness and prevents chewy texture.
Rub not sticking: Make sure to pat the pork dry, rub it with a thin layer of oil, then apply seasoning. This makes spice blends adhere, forming a flavorful crust.
Why Is My Pork Tenderloin Dry
Pork tenderloin is usually dry because it's overcooked, cooked at too high a temperature, or not rested properly before slicing-since it's a very lean cut, just a few extra minutes in the oven can cause it to lose moisture fast. Fat content is low, and the muscle fibers contract and squeeze out natural juices if cooked too long or at excessively high heat.
To keep pork tenderloin juicy, pull it from the oven at an internal temperature of 140-145°F (60-63°C), let it rest under a tent of foil for 5-10 minutes, and consider marinades, brines, or quick pan sauces for extra moisture.
Ingredient Swaps
- Substitute Herbs de Provence with Italian seasoning or any dried herb blend you enjoy, like oregano, thyme, or rosemary. Mix and match fresh herbs-parsley, sage, or basil can add brightness if you prefer.
- Use regular brown sugar if you don't have dark brown sugar; the flavor will be slightly less rich but still delicious. Try coconut sugar, maple sugar, or even honey for a different sweetness profile.
- If fresh garlic isn't available, use ½ teaspoon garlic powder per clove as a swap. Roasted garlic or shallots will mellow the flavor and add unique dimension.
- Swap olive oil for avocado oil or melted butter if you prefer a different fat or flavor base.
Essential Equipment
- Cast iron pan or dutch oven: Both conduct heat very well and ensure even cooking that preserves moisture. I used a cast iron skillet and couldn't be happier.
- 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.
- Small plate: You will need it to prepare the topping for the tenderloin. Alternatively, you can also use a small bowl.
- Pastry brush : The brush will allow you to spread the topping evenly over the pork. You can also use a spoon.
- Knife: To make incisions on top of the tenderloin
Serving Suggestions
Pair this roasted pork tenderloin with the delicious Creamy Garlic Potatoes, Garlic Butter Spaghetti, or Warm Quinoa and Brussels Sprouts Salad for the ultimate dinner combination!
Storage and Leftovers
Refrigerate: Allow roasted pork tenderloin to cool to room temperature, then store in an airtight container or wrapped tightly in foil for up to 3-4 days in the refrigerator.
Freezing: To freeze, wrap slices or the whole tenderloin tightly in plastic wrap or foil, then place in a freezer-safe bag or container. Store for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating:Reheat gently in the oven or on the stovetop with a splash of broth or leftover pan sauce to maintain moisture and prevent dryness.
More pork tenderloin recipes
Follow me on PINTEREST to get the most popular recipes!
Nancy says
Do you cover it to cook?
Olya says
I cooked it uncovered.
Jim says
My wife and I loved the recipe. I added another tablespoon of brown sugar. Don’t forget to use the sauce in the cast iron skillet to make it extra juicy!
J. Hunter says
Herbal flavour overpowering,
Christine says
I was disappointed in this recipe. Pork tenderloin is on the menu at my house often, but this recipe is not a keeper. Nonody liked it.
Christina says
Can I put cut potatoes in the dutch oven with the pork??
Olya says
There won't be enough time for potatoes to cook together with the tenderloin.
Marsha says
Can I cook two tenderloins together in the same amount of time? Both about 1 pound each.
Olya at Whatsinthepan says
Yes, same amount of time. Just check for desired doneness with the meat thermometer.