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Baked Pork Tenderloin

Baked pork tenderloin that delivers juicy, blush-pink slices with a golden herb-crusted exterior. Oven-roasted, seared first for color, then finished at high heat until it reaches 145°F and rests 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
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 2 pork tenderloins About 1 lb each
Herb and seasoning
  • 2 tbsp olive oil
  • 4 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 and position a rack in the middle so the tenderloins roast evenly.
  2. Pat the pork tenderloins dry with paper towels.
  3. Mix olive oil with garlic, smoked paprika, thyme, dried rosemary, onion powder, salt, and pepper to form a thick herb paste.
  4. Rub the herb mixture all over both pork tenderloins so the exterior looks fully coated.
Sear and roast
  1. Heat an oven-safe skillet over medium-high heat and sear the tenderloins 2 minutes per side until golden all over with a browned crust.
  2. Transfer the skillet to the oven and roast 18–22 minutes, until the internal temperature reaches 145°F (insert a thermometer into the thickest part).
Rest and serve
  1. Rest the tenderloins 5 minutes before slicing so the juices settle and the center stays blush-pink.
  2. Slice and serve, finishing with fresh rosemary garnish.

Notes

Pro tip: aim for 145°F and pull the tenderloin as soon as it hits to avoid overcooking—carryover heat finishes the interior. Store leftovers in the fridge up to 3 days; freeze cooked slices up to 2 months. For a lighter option, use a low-sodium salt blend and rosemary-garlic rub while keeping the same roasting method.