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Baked Pork Tenderloin

Baked pork tenderloin that turns out juicy with a golden herb-crusted exterior. Sear first for color, then roast in the oven to an interior of 145°F before slicing.
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Prep Time 10 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 2 lb pork tenderloins About 1 lb each
  • 2 tbsp olive oil
  • 4 cloves garlic Minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp onion powder
  • 0.25 salt To taste
  • 0.25 black pepper To taste
  • 1 fresh rosemary For garnish

Equipment

  • 1 cast iron skillet

Method
 

Preheat and season
  1. Preheat the oven to 425°F so it’s ready for roasting.
  2. Pat pork tenderloins dry and mix olive oil with garlic, smoked paprika, thyme, rosemary, onion powder, salt, and pepper.
  3. Rub the herb-oil mixture all over both tenderloins to coat evenly.
Sear and roast
  1. Heat an oven-safe skillet over medium-high heat and sear tenderloins 2 minutes per side until golden all over.
  2. Transfer the skillet to the oven and roast 18–22 minutes, until the internal temperature reaches 145°F.
Rest and serve
  1. Rest the pork tenderloins 5 minutes before slicing to keep the interior juicy.
  2. Slice and serve, garnishing with fresh rosemary and any pan juices.

Notes

Pro tip: use a meat thermometer—145°F gives you a blush-pink, juicy center without overcooking. Store leftovers in the refrigerator up to 3–4 days; reheat gently to avoid drying out. Freezing is not recommended for best texture. For a lighter option, serve with extra roasted vegetables and reduce/omit any added sides that are high in starch.