The short answer: This pork tenderloin recipe takes about 30 minutes: season the meat, sear it 2 to 3 minutes per side, then roast at 425°F for 15 to 20 minutes until a thermometer reads 145°F. Rest it 3 minutes, slice it thick and serve. One tenderloin feeds 3 to 4 people, so it works for a weeknight and scales easily for a holiday table.
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Prep time: 15 minCook time: 23 minTotal time: 41 minServings: 3 to 4 servingsTotal includes 3 min of resting, chilling or rising.
Save the recipe in the Family Recipe Binder ($6.99), and plan a holiday menu with the Holiday Season Bundle ($15.99, $25.94).
I love cooking, and pork tenderloin is one of those mains that looks special without keeping you in the kitchen all afternoon.
Pork tenderloin ingredients
| Ingredient | Amount |
|---|---|
| Pork tenderloin, silver skin trimmed | 1 to 1¼ pounds |
| Olive oil | 1 tablespoon, plus 1 tablespoon for the pan |
| Kosher salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Garlic powder | 1 teaspoon |
| Smoked or sweet paprika | 1 teaspoon |
| Dried thyme or rosemary | ½ teaspoon |
| Brown sugar (optional) | 1 teaspoon |
How to cook pork tenderloin
- Heat the oven to 425°F and take the pork out of the refrigerator about 20 minutes ahead.
- Trim the silver skin. Slide a thin knife under the shiny membrane and cut it away. Pat the meat dry.
- Season. Rub with 1 tablespoon oil, then the salt, pepper, garlic powder, paprika, herbs and brown sugar.
- Sear. Heat the remaining oil in an oven-safe skillet over medium-high heat. Brown the tenderloin 2 to 3 minutes per side.
- Roast. Move the skillet to the oven for 15 to 20 minutes.
- Check the temperature. Insert a thermometer into the thickest part. Pull it at 145°F.
- Rest 3 minutes, then slice into ½-inch to 1-inch medallions. Spoon the pan juices over the top.
The 145°F target with a 3-minute rest comes from the FoodSafety.gov safe minimum internal temperature chart. A blush of pink in the center is normal at that temperature, as USDA FSIS explains in its fresh pork guide.
Pork tenderloin cooking times
| Method | Temperature | Approximate time |
|---|---|---|
| Sear, then roast | 425°F | 15 to 20 minutes in the oven |
| Roast only, no sear | 425°F | 20 to 27 minutes |
| Roast at moderate heat | 375°F | 25 to 35 minutes |
| Grill, covered | Medium-high | 15 to 20 minutes, turning every 5 |
| Air fryer | 400°F | 18 to 22 minutes, turning once |
| Slow cooker | Low | 3 to 4 hours (softer, shreddable) |
Times are for one tenderloin of about 1 pound. Thicker pieces take longer, so always confirm with a thermometer.
Easy pork tenderloin rubs and marinades
| Flavor | What to use |
|---|---|
| Garlic herb | Garlic, rosemary, thyme, olive oil, salt |
| Brown sugar and spice | Brown sugar, paprika, chili powder, cumin |
| Honey mustard | Dijon, honey, garlic, a splash of vinegar |
| Holiday maple | Maple syrup, Dijon, black pepper, a pinch of cinnamon |
| Balsamic | Balsamic vinegar, olive oil, garlic, Italian seasoning |
| Apple cider | Apple cider, brown sugar, sage, onion powder |
| Soy ginger | Soy sauce, ginger, garlic, honey, sesame oil |
Dry rubs can go on right before cooking. Marinades need at least 2 hours in the refrigerator, and very acidic ones should stay under 4 hours.
Pork tenderloin vs. pork loin
| Pork tenderloin | Pork loin | |
|---|---|---|
| Size | About 1 pound, long and thin | 2 to 5 pounds, wide roast |
| Texture | Very tender, very lean | Tender with a fat cap |
| Cooking time | About 20 to 30 minutes | About 1 to 1½ hours |
| Best for | Weeknights, small holiday dinners | Big crowds, Sunday roasts |
| Safe temperature | 145°F plus 3-minute rest | 145°F plus 3-minute rest |
The two are easy to mix up, so check the label at the store.
Serving pork tenderloin for the holidays
Pork tenderloin is a smart holiday main when you want something lighter than ham or a budget-friendly swap for beef tenderloin. Plan one tenderloin for every 3 guests if it's the only main. Two tenderloins fit side by side in a large skillet or on one sheet pan, and the cooking time barely changes. For a different roast dinner, compare the cut and oven method in our roast beef guide before choosing the main dish.
Because it roasts in about 30 minutes, it can go in the oven while the sides finish. Pair it with mashed potatoes, a pan gravy and a few picks from our Christmas side dishes. For the whole menu, browse our Christmas dinner ideas or Christmas dinner for two.
Leftovers and storage
Refrigerate leftover pork within 2 hours of cooking. It keeps 3 to 4 days in a covered container, according to USDA FSIS leftover guidance. Freeze slices in a freezer bag for longer storage. Reheat gently with a splash of broth so the lean meat stays moist, or slice it cold for sandwiches, salads and fried rice.
The Family Recipe Binder includes recipe cards, a recipe index, kitchen conversions and a substitutions chart, so your favorite rub and timing notes stay in one place. Plan the week around your leftovers with the Meal Planner & Grocery List ($3.99). Hosting this year? The Holiday Season Bundle ($15.99, $25.94) puts your Christmas budget, gift list and meal plan together, and our free Holiday Budget Starter Kit (3 US Letter pages, emailed after you join the list) helps you set a food budget first. See all our printables. Feeding a crowd with a bigger cut? Make pulled pork from pork shoulder. Bought ground pork instead of a tenderloin? Start with the ground pork recipes skillet method.
Frequently asked questions
How long do you cook pork tenderloin in the oven? Pork tenderloin takes about 15 to 20 minutes at 425°F after a quick sear, or 20 to 27 minutes without searing. Always go by a thermometer reading of 145°F, not the clock, because tenderloins vary in thickness.
What temperature should pork tenderloin be cooked to? Pork tenderloin is safe at 145°F followed by a 3-minute rest, according to USDA food safety guidance. At that point the center may still look slightly pink, which is normal for whole cuts of pork.
What oven temperature is best for pork tenderloin? A hot oven of 400°F to 425°F is best for pork tenderloin. The lean cut cooks fast, so high heat browns the outside before the inside dries out.
Should I sear pork tenderloin before roasting? Searing is optional but gives pork tenderloin a browner crust and more flavor. Two to three minutes per side in a hot oven-safe skillet is enough, then the whole pan goes into the oven.
Is pork tenderloin the same as pork loin? No, pork tenderloin and pork loin are different cuts. Tenderloin is a thin, very tender strip of about 1 pound, while pork loin is a wide roast of 2 to 5 pounds that needs much longer in the oven.
Do I need to remove the silver skin from pork tenderloin? Yes, remove the silver skin from pork tenderloin for the best texture. Slide a thin knife under the shiny membrane and trim it away, because it turns chewy when cooked.
How do I keep pork tenderloin from drying out? The best way to keep pork tenderloin juicy is to pull it at 145°F and let it rest before slicing. A short brine or marinade, a hot oven and thick slices also help.
How many people does one pork tenderloin feed? One pork tenderloin of about 1 to 1¼ pounds feeds 3 to 4 adults as a main dish. For a holiday table, plan one tenderloin for every 3 guests, or more if it is the only main.
Can I marinate pork tenderloin overnight? Yes, pork tenderloin can marinate in the refrigerator for 2 to 12 hours. Very acidic marinades with lots of citrus or vinegar are best kept under 4 hours so the meat doesn't turn mushy.
Can I cook pork tenderloin from frozen? It is better to thaw pork tenderloin in the refrigerator first, which takes about a day. Roasting from frozen works but takes about 50 percent longer and cooks less evenly.
Is pork tenderloin good for Christmas dinner? Yes, pork tenderloin is a budget-friendly Christmas dinner main that roasts in about 30 minutes. The Holiday Season Bundle ($15.99, regularly $25.94) from HomeBase Paper Co. includes a Christmas budget and meal planner to map the whole menu and grocery list.
How long do pork tenderloin leftovers last? Cooked pork tenderloin keeps 3 to 4 days in the refrigerator in a covered container. Refrigerate it within 2 hours of cooking, and freeze slices for longer storage.
What sides go with pork tenderloin? Pork tenderloin goes well with roasted vegetables, mashed potatoes, apples or applesauce, green beans and rice. The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. helps you plan the sides and shop once for the week.
Where should I save my pork tenderloin recipe? The Family Recipe Binder ($6.99) from HomeBase Paper Co. keeps your pork tenderloin recipe, rubs and timing notes on printable recipe cards. It also has a recipe index so holiday mains are easy to find again.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Fresh pork from farm to table fsis.usda.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov