How to Cook Pork Tenderloin

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This Roasted Pork Tenderloin recipe is so simple to prepare and the result is an incredibly tender, juicy and delicious meal!

Pork tenderloin is  not only lean, it’s extremely easy to prepare with just a little bit of seasoning.

Fast enough to make on a busy weeknight and elegant enough to serve to guests at a dinner party!

This Roasted Pork Tenderloin recipe is so simple to prepare and the result is an incredibly tender, juicy and delicious meal! Pork tenderloin is  not only lean, it's extremely easy to prepare with just a little bit of seasoning. Fast enough to make on a busy weeknight and elegant enough to serve to guests at a dinner party!

Thank you to our friends at the National Pork Board for sponsoring this post!

Pork tenderloin is, in my opinion, the king of all cuts of pork.

This succulent cut of meat lives up to its name, tenderloin because it is just exactly that – so incredibly tender when cooked right!

The key to perfection is knowing exactly how long to cook pork tenderloin (and not to overcook it)!

It incredibly versatile, you can make roast pork tenderloin either baked in the oven or on the BBQ.

Pork tenderloin can be prepared in so many different ways… in addition to roasting, stuffed pork tenderloin is a favorite too!  We sometimes even slice it into medallions (which fry up in literally minutes) for a fast weeknight meal.

It can be crusted or just simply seasoned with your favorite seasonings or even just a simple sprinkle of salt and pepper – when you have a delicious, premium cut of meat, that is all it really needs!

Roasted Pork Tenderloin is incredibly tender and lean. It's easy to prepare with just a little bit of seasoning and fast enough to make for your family on a busy weeknight!

How Do You Make Pork Tenderloin juicy?

Knowing how to properly cook pork tenderloin can help you achieve melt in your mouth perfection!

The answer is really simple, the key to perfect pork tenderloin is to make sure you don’t overcook it.

Many of us grew up at a time when our parents cooked all things pork until it was tough as leather. (So sad…)

Today however, pork is safe to consume cooked to medium (145° F) leaving it just a little bit pink in the middle and tender & juicy.

Tips for Perfect Pork Tenderloin

  • Cook at a high temperature so the outside will have nice color and flavor.
  • Brush with olive oil and fresh herbs & spices to the outside before cooking.
  • Use a thermometer to achieve the perfect temperature.
  • Allow your meat to rest before cutting.
  • If cooking pork tenderloin medallions, fry or grill them for just a few minutes on each side.
  • Do not overcook.  Pork tenderloin is very lean if overcooked can become dry.

I can’t stress this enough, using a thermometer is really essential to perfection!

If you do not have one, this is a very small investment to ensure the best cook on not just pork, but many meats!

I have a digital thermometer where the probe is inserted into the meat (this one gets rave reviews and is inexpensive), then a wire cord connects the probe to the digital display. Don’t worry, the oven door closes just fine with the cord sticking out.

A simple hand held meat thermometer works well too, you just need to be more diligent checking for doneness.

Can Pork Tenderloin be served a little pink?

When roasting pork tenderloin (or pork chops), it should be roasted to a tender juicy temperature of 145° F.

Roasting your pork tenderloin to 145° F is a medium cook which means it’ll be just a little pink in the middle.

Anywhere between 145° F to 160° F is fine however cooking it more towards medium (145° F) will produce a much juicier meat.

Always remember to rest your meat for about 5 minutes before cutting it.

Tender Roasted Pork Tenderloin bathed in a rich mushroomy sauce is incredibly tender and lean. It's easy to prepare making it the perfect weeknight meal!

What color is a cooked pork tenderloin?

This fall I had the amazing opportunity to  be a part of the Pass the Pork tour and learn  first hand about both pork farming and cooking pork to perfection! Such an extraordinary experience!

For years I have confidently served my pork cooked to medium with just a hint of pink, the pork is so tender and juicy you can literally cut it with a fork.

Melt in your mouth good.

Cooking your pork tenderloin to 145 degrees F means your pork will have just a touch of pink in the middle.

Pork tenderloin can be (and in my opinion should be) served with a little bit of pink in the middle in order to ensure it’s juicy and fork tender.

For more information about cooking pork, please check

Now that you know how to cook the perfect, tender and juicy pork tenderloin I am confident it’ll become one of your go-to family meals!

4.91 from 10 votes
Review Recipe


Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Author Holly
Course Dinner
Cuisine American
Perfect Roasted Pork Tenderloin is so easy to prepare and the result is an incredibly tender & juicy meal!


  • 1 lb pork tenderloin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 Tablespoon oil
  • 1 tablespoon olive oil
  • 1/2 onion diced
  • 12 oz sliced mushrooms cremini or white
  • 1/4 teaspoon dried thyme
  • salt and ground pepper to taste
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon butter softened
  • 1 tablespoon all purpose flour
  • 3 tablespoon fresh parsley

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  1. Preheat oven to 400° F. Line a baking sheet with foil
  2. Season the pork with salt and pepper (add chopped fresh herbs if desired).
  3. Heat oil and brown the pork evenly in a frying pan. Place on baking sheet.
  4. Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F (While the tenderloin is cooking, begin to prepare the mushroom sauce)
  5. Allow to rest for at least 5 minutes before slicing.
  1. Saute onion in oil until softened, about 3-5 minutes.
  2. Add mushrooms, thyme and salt and pepper. Cook till mushrooms have released juices.
  3. Add the wine to deglaze and loosen any bits off pan. Add the chicken broth and Worcestershire sauce and bring to a low boil for 2-3 minutes.
  4. Melt butter. Add the flour and parsley to melted butter.
  5. Whisk into broth and bring to a boil. Let cook 1 minute.
  6. Simmer until thickened and serve over sliced tenderloin.

Recipe Notes

*You can add some of the juices that escape from the tenderloin while it rests to the gravy for extra flavour.
Nutrition Information
Calories: 286, Fat: 14g, Saturated Fat: 3g, Cholesterol: 81mg, Sodium: 494mg, Potassium: 855mg, Carbohydrates: 7g, Fiber: 1g, Sugar: 3g, Protein: 26g, Vitamin A: 6.8%, Vitamin C: 13.9%, Calcium: 2.7%, Iron: 12.8%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword pork tenderloin

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I am excited to have partnered the National Pork Board to bring you this belly warming recipe.  While I was hosted in Sioux Falls and compensated for this post, all thoughts and opinions are my own.  Working with great brands I love allows me to keep bringing you the great recipes you love!

Perfect Roasted Pork Tenderloin recipe is so easy to prepare and the result is an incredibly tender, juicy and delicious treat! #spendwithpennies #pork #tenderloin #tenderpork #maincourse #easyrecipe
This Roasted Pork Tenderloin recipe is so simple to prepare and the result is an incredibly tender, juicy and delicious meal! #spendwithpennies #pork #tenderloin #tenderpork #maincourse #easyrecipe

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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    1. No, doubling the weight will increase the cooking time but not double it. I would suggest a meat thermometer to reach the optimal temperature.

  1. Making this today! To those saying the temp time was off, my daughter had an oven that was way off. They sell thermometers that hang off the oven shelf and when you set it for, say, 350, give it 10 or 15 mind first. Your oven may actually be 290 or 315. Then, you can adjust the temp to what you need to get to the desired temp needed.

    Made this roast at 400F and it took 25 minutes. Perfecto!! Served it with a risotto that was filled with sautéed diced celeriac, golden and red beets and a Spanish onion. Cooked it with a combo of chicken stock and apple cider. Tossed in and cup of finely grated Gouda cheese and the end. We. Are. Happy

    1. That sounds like the most delicious dinner Kim! I’m so glad to hear you love the pork tenderloin. Thank you for sharing.

  2. I made these today and they were great! The extra chips were just what was needed. I also added about 3/4 cup of chopped pecans.

  3. I, too, had never cooked pork tenderloin before but am SO glad I found your recipe! Tonight was my third time making it and it’s been perfect every time. The only difference I make is using red wine instead of white (I didnt have white on hand the first time so I subbed and it turned out great so I kept it the next two times!). One of my fiance’s favorite dishes, and not to toot my own horn, but I make a LOT of tasty dishes, so that says a lot!!! Thanks so much for this recipe. I will keep coming back again and again!

    1. I’m so glad you and your fiance loved it Jessica (it’s one of our favorites too)!! I’ll have to try it with red wine next time!

  4. HI,  Recipe looks yummy and I am going to try this one tonight for our Monday Night football dinner.  Question though, at the top of the recipe it states cook for 40 mins, but then in your directions it stats: 18-20 mins, which seems very short to me.  I will be using my digital temp to make sure it gets to 145 degrees, but wanted to know which time was correct.


    1. The total cook time in the header of the recipe includes the cook time for the mushroom sauce as well. Hope that helps Pam!

  5. Following all directions, At the 40 min mark, my pork was barely 120 degrees. Had to cook them another 20 mins to get it to 140 degrees at which point, I let it rest with tented foil.

    1. Perhaps your oven is not quite at the same temperature as mine Brianna. Have you checked it with an oven thermometer?

  6. This sounds so wonderful and easy! I’ve shied away from cooking pork tenderloin, but happened to buy one recently …….. looking up recipes to make and yours was the first I choose, and glad I did! This will be on my table this weekend!! I’m looking forward to trying many of your other recipes. Thanks for sharing! Have a great day, everyday! Sincerely, Sherry

  7. My husband does most of the cooking because I’m just not a very good cook, so making pork or chicken scares me! Thank you for this recipe!! This was so simple to do and it turned out perfect! Super moist, not overdone at all! My family loved it and raved that mommy made something so super yummy!! I will be trying more of your recipes!

    1. What a lovely compliment! I’m so happy that you were able to make a wonderful tenderloin for your family :) And please do try some more! You’re on a roll!

  8. Just want to say thank you for all the great recipes. I’m still rather new to cooking and always find myself turning to you for help. When I bought a nice piece of tenderloin tonight, I knew just where to look for how to make it!

    1. Thank you much Kathy, your comment made my night. ❤️ I’m so thankful you’ve found some recipes to enjoy!

  9. As a single dad that doesn’t have my boys yet I was doing this as a Father’s Day treat for myself I didn’t night lunges and took minced garlic and oil and tucked it into all the crevices and then freshly chopped onion and also celery to help keep it moist then took a raspberry vinaigrette that I added extra raspberry jam to a few weeks back and please do it over with that along with some chicken seasoning garlic powder onion powder garlic pepper estate blended some chicken seasoning . I agree to my foil with just the lightest amount of zesty Italian dressing because it has oil in it and it’s all that I had.

    Since on this occasion I’m making it in a convection toaster oven I did not get the opportunity to hot skillet sear the meat prior set it to 450 just to start the outside.
    With two tenderloins in such a small cooking appliance I set the timer for about 45 minutes add made foil boats to retain the drippings.

    Normally I would take a gallon ziplock bag and I would marinate it for about 6 hours. Zesty Italian is a really simple thing to marinating so is salsa. A lot of times to either of those I’ll add a small bit of apple juice, always heavy on the garlic powder or minced garlic always heavy on the onion powder and black pepper. Powdered chicken bouillon is also an amazing seasoning for pork. It’s always nice to make a minced garlic and herb mixture and then poke a bunch of slices through the top downward and stuff the openings with herbs and garlic maybe a buttered drizzle. Powdered beef bouillon also does a nice job if you look around you can find powdered pork bouillon usually in the Spanish section of the grocery store. And yes there are a lot of instant soups that do a very nice job as a rub in a marinade. Although I like to grill over my own Oak coins that I soak in warm water 30 minutes before I put them under the gas grill I’ve also been known to throw a little bit of liquid Mesquite or liquid hickory seasoning in to give it a bump. thanks

    1. Thank you for sharing your tips. Sounds like you’ve got delicious grilling and cooking going on! Happy Father’s Day to you and I’m sure you’ll enjoy it!!

  10. I pretty much cooked it exactly how the recipe says and it turned out perfect. Cooking for the family takes time and effort and it’s nice when it turns out and no one complains and everything is eaten. I’ll cook the same way again (temperature of oven was perfect and made a juicy moist tendrloin) and the sauce was a success as well

    1. Yay, so glad to hear that your family loved the tenderloin Kelly! We love tenderloin cooked this way too!

  11. Had to comment because I had to conquer pork tenderloin (over-cooking issue) and this recipe did it for me! No water needed in the glass baking dish btw. I actually added OJ & lemon juice over grapeseed oiled pork (made 2 – 1.5 lbs ea), then added seasonings all over, turned a few times in the oil & put in fridge. took out 1/2 hr before baking. 400 degrees for 30 min, temped it @140, then broiled abt 5 min (middle rack), removed & let rest 10 min. just pink enough! maybe 5 min less next time. but couldn’t beat the flavor, smell or taste! Added smashed potatoes, salad, fresh sweet corn & homemade garlic gravy from another recipe.Thanks a bunch. Everyone loves it, so now it’s a staple!

    1. I love Kevyn’s take on this: “Will DEFIANTLY be making this again!” I agree although I think I may be more temperate, as in relaxed. I know, just a simple typo, no biggie…but it gave me a chuckle and the desire to be more defiant in my kitchen. I’m a retired Army RN, so never had much time or need to do my own cooking. Now, I can relax and forget about being defiant. I’ll just mellow out with this wonderful recipe. Thank you (and Kevyn).

  12. just just wanted to say i made this and the gravy my wife and i loved it thanks

    oh it was this first loin i have cooked