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This Oven-Roasted Pork Tenderloin is a delicious way to make juicy, tender, golden brown pork tenderloin with NO searing and mess on the stovetop!
Whew! This one's been a LONG time in coming. I've purchased a LOT of pork tenderloin over the past 12-14 months, testing and tweaking this no-sear, Oven-Roasted Pork Tenderloin recipe. I'm (finally) super happy with it and can't wait for you to try this delicious dinner idea!
The perfect pork tenderloin
I had a few goals as I worked on this Oven-Roasted Pork Tenderloin recipe. To me, the perfect pork tenderloin would include the following characteristics:
- Super tender and juicy. Pork tenderloin is very lean therefore it's easy to overcook, resulting in a dry interior.
- A beautiful, flavorful golden brown exterior. No anemic-looking pork!
- Easy to prep ahead making it ideal for busy weeknights but also perfect for entertaining.
- NO MESS ON THE STOVETOP! I hate messing up my stovetop while browning meat. Sometimes there isn't a choice for creating a nice sear but I avoid it, if at all possible.
- Healthy, without a ton of extra fat.
- Super delicious, of course!
I tried numerous pork tenderloin recipes in the past but was never really happy with any of them. Either they required that messy stovetop sear or they just didn't deliver when it came to a golden exterior and a beautiful presentation. Because pork tenderloin doesn't need that long to roast, if it wasn't seared on the stovetop first, it just never got very appetizing looking.
After so many mediocre results, I was thrilled the first time I tried this nontraditional method. You would have laughed had you been a little mouse living in my kitchen when I opened the oven door, flipped over the tenderloins and let out a little squeal. The exterior was beautifully browned, thanks to a magical rub and unique roasting technique.
The rub
The rub has a bit of brown sugar, a scoop of paprika and a teaspoon of baking soda which work together to produce a beautifully golden exterior. The sugar caramelizes when it hits the hot pan, enhancing the flavor and color. Paprika doesn't have a ton of flavor but has a burnished hue that gives a beautiful presentation.
And baking soda? It may sound strange, but baking soda is a fabulous rub ingredient. How does it work? Baking soda increases the surface pH which encourages browning. The smart folks over at America's Test Kitchen explain it like this:
Browning is the result of Maillard reactions. That's when sugars and the amino acids that make up protein come together in the presence of heat to form hundreds of new flavor compounds. And those reactions increase with increasing pH. So, while baking powder can do the leavening work, it takes baking soda to make a baked good properly basic for great browning.
Additional ingredients in the rub like garlic salt, ground coriander, onion powder and black pepper add another layer of delicious flavor!
The technique
The easy oven technique is an important part of this recipe. This is how it works:
- Preheat the oven to 450˚F.
- Place a cast iron or oven-safe skillet or braiser on the middle shelf and let it get nice and hot.
- Add a drizzle of olive oil and give the pan a swirl to coat the surface.
- Add the seasoned pork and reduce the temperature to 425˚F.
- Roast the pork for 8 minutes then remove from the oven and flip them to the other side.
- Top with small pats of butter and return the pan to the oven.
- Bake for 5-minute intervals, basting with the pan juices until the internal temp reaches 145˚F. (The time will depend on the size of the tenderloins.
- Allow the meat to rest while you make a 2-minute yummy sauce on the stovetop.
- Slice and enjoy!!
The rub and the technique work together in this recipe to create the perfect pork tenderloin. I tried making a tenderloin with the same technique but just a simple salt and pepper seasoning. It was tasty but did not have that beautiful golden brown presentation. The rub and the technique are both important!
Prep ahead!
It only takes a few minutes to prep this recipe which makes putting it together later in the day a breeze. That's wonderful for busy weeknights and/or entertaining. Here are the two simple steps:
- Mix up the rub in a small bowl or storage container, cover and set aside. Sometimes I make two or three batches of the rub and store it in separate ziplock bags. That way, it's all set to go next time I make this recipe.
- Trim any excess fat from the tenderloins and remove the silver skin.
What is the silver skin? Pork tenderloin usually has a shiny white band that runs along its underside known as silver skin. It's a tough connective tissue that can make the meat curl as it roasts.
It only takes a minute or two to remove it with a sharp knife. Here's an article and video from Ontario Pork that shows exactly how to remove the silver skin.
Once you've removed the silver skin, wrap the tenderloins in butcher paper or plastic wrap and refrigerate until you're ready to make dinner.
How to serve this Oven-Roasted Pork Tenderloin
There are lots of ways to enjoy this pork. Even though it's usually just the two of us, I like to make the whole recipe as the leftovers are so deliciously
Here are a few ideas for serving and for using the leftovers:
- Serve it over mashed potatoes drizzled with the yummy sauce.
- Pork and sweet potatoes pair beautifully, like mom and apple pie. Serve this Oven-Roasted Pork Tenderloin with a side of these delicious Caramelized Sweet Potatoes.
- Serve thick slices of tenderloin with a simple green salad and a basket of warm, crispy Focaccia Pugliese.
- Thinly slice leftovers and use it for sandwiches, wraps, paninis and/or pizza.
- We like to also use leftover pork tenderloin in salads.
So many delicious ways to enjoy this Oven-Roasted Pork Tenderloin. Surprise your family and/or friends with a tenderloin dinner sometime soon. They'll wonder "How did you get your stovetop clean so quickly?"!! Just tell them, "Culinary magic!"
Cafe Tips for making this Oven-Roasted Pork Tenderloin
- I like to look for pork tenderloins that are approximately equal in size. That way, they will both be done at the same time.
- You can cut this recipe in half but, as I mentioned above, it makes wonderful leftovers that can be stored either in the refrigerator or in the freezer. How nice on a super busy day to pull out a container of sliced Oven-Roasted Pork Tenderloin that will only take a few minutes to warm up!
- Be sure to turn your oven down, once you add the tenderloins to the pan. You want the pan nice and hot but you don't want the pork to cook too quickly.
- My local grocery has pork tenderloin on sale fairly often. It's a great time to stock up and keep a stash in the freezer. This makes a delicious dinner very reasonable.
- There's an optional scoop of grain Dijon mustard in the sauce. It adds a nice savory dimension of flavor but if you're not a mustard fan, just skip it!
- I like to use a cast iron skillet or heavy-duty braiser for this recipe. My favorite braiser is this one. I use mine on repeat and it still looks like new. A braiser like this would make a wonderful gift for a family member or friend who enjoys cooking!
Thought for the day:
Let us run with perseverance the race marked out for us,
fixing our eyes on Jesus, the pioneer and perfecter of faith.
For the joy set before Him, he endured the cross,
scorning its shame, and sat down at the right hand of the throne of God.
Consider Him who endured such opposition from sinners,
so that you will not grow weary and lose heart.
Hebrews 12:1-2
What we're listening to for inspiration:
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Oven Roasted Pork Tenderloin
Ingredients
For the rub and pork:
- 1 tablespoon brown sugar
- 2 teaspoons garlic salt
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 1 teaspoon baking soda
- 2 ½ pounds pork tenderloins, Look for 2 tenderloins, 1¼-1½ pounds each
For the pan:
- 1½ tablespoons olive oil
- 2 tablespoons cold butter, cut into 8 pieces
- 2 3-inch fresh rosemary sprigs
To finish:
- ½ cup low-sodium chicken or veggie broth
- 1 teaspoon corn starch
- 2 teaspoons grainy Dijon mustard, optional
- fresh rosemary sprigs, for garnish, if desired
Instructions
For the prep:
- Preheat oven to 450˚F (232˚C) with a large oven-safe pan on the middle rack. A large cast iron or braiser pan works well!
- Combine the rub ingredients in a small bowl and stir well to combine. Make sure there are any little lumps of baking soda.
- Place the tenderloins on a cutting board or a large sheet of plastic wrap, parchment paper, or butcher paper. Trim the silver skin from each tenderloin (that's the tough white part - see the post for a link to a video demonstrating how to trim the silver skin). Pat them dry with a paper towel and drizzle each one lightly with olive oil.
- Sprinkle the rub over the tenderloins and pat it in to completely coat.
To roast the pork:
- When the oven has been preheated, carefully remove the hot pan and add 1½ tablespoons of olive oil. Swirl the pan to coat it with the oil.
- Lay the two tenderloins in the pan, smooth side down and reduce the temperature to 425˚F (218˚C). Return the pan to the oven for 8 minutes.
- After the 8 minutes, remove the pan from the oven and flip the tenderloins to the opposite side. Top the tenderloins with the butter pieces.Add the rosemary sprigs to the pan.
- Return the pan to the oven for 5 minutes then remove from the oven and baste the tenderloins with the pan juices. Check the temperature with an instant thermometer. (I like to insert the thermometer from the side into the center of the thickest part of the tenderloin.) You're looking for an internal temp of 145˚F. If you're not near 145, return to the oven for another 5 minutes. If you're getting close (upper 130s or 140), return to the oven for 3 minutes.)
- Continue roasting and basting every 3-5 minutes until the tenderloins reach an internal temperature of 145. This will take varying times, depending on the size of your tenderloins. (Go by the internal temperature, not the time.)
To finish:
- Remove the tenderloins to a cutting board and tent with foil for 8-10 minutes.
- While the pork is resting, combine the chicken broth and cornstarch in a small bowl or measuring cup. Stir well to incorporate the cornstarch.
- Place the pan on the stovetop over medium-high heat. Pour the chicken broth mixture into the pan. Add the mustard (if using). Use a metal spoon or sturdy, heat-resistant spatula to stir the mixture, scraping the pan to remove the brown fond from the bottom (this has tons of great flavor!).
- Bring to a boil and cook for 1 minute, stirring continuously. Discard the rosemary sprigs. Add any accumulated juices from the tenderloins to the pan sauce.
- Slice the tenderloin into ½-1-inch slices. Transfer to a serving platter and drizzle with the sauce or serve the sauce on the side.
- We love this pork with roasted sweet potatoes or on top of mashed potatoes, drizzled with the yummy sauce and served with a simple green salad.
- I like to slice any leftovers thinly and use it to make toasted sandwiches layered with cheese on focaccia or artisan bread. Delicious!
Notes
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Yesterday morning I went to the market and filled my cart with a ton of food for my " Cafe "menu for a dinner for 14 people in our home at 6pm. I told the clerk I had 8 hours to turn all these ingredients into dinner! YIKES! I prayed a few days before about the menu and I got the idea to make pork tenderloin! I found this recipe and its a WINNER!! I always make my go to meals like pasta, lasagna or lamb shanks when I'm stressed about cooking . This time I wanted something lighter. This recipe is a definite KEEPER! I ended up cooking 6 pork loin roasts and using my All Clad big roasting pan tho I am sorely tempted to run out and buy that Staub broaster! I didn't have enough drippings to make that sauce but it didn't need it; tho I originally wanted to make a sauce using fresh pineapple ( next time and I'll use that sweet german whole grain mustard). I also overcooked it a bit but it still turned out. I do highly recommend following those exact instructions. I got distracted when it was time to watch it. Tonight I diced some of the leftovers and added them to the pumpkin coconut curry soup and it was delicious. My mom used to make pork tenderloin all the time and now I'm happy to have found this easy recipe to carry on the tradition. Thank you!!
Thanks for the wonderful review, Lisa! It's lovely to hear that this recipe turned out so well for your big event - it can be quite the challenge to cook a nice meal for 14 people, and it sounds like you accomplished it beautifully! We're honored that you selected recipes from the Café to prepare for your guests. Thank you for letting us know what a hit these tenderloins ended up being!
Excellent recipe! Thank you! Made this for dinner tonight and family loved it.
Thank you for the great review, Joanne! So glad to hear how well this recipe turned out for you and your family - thanks so much for taking the time to let us know!
The recipe is excellent. Very easy, too. The directions were great and the flavor was great. Definitely a keeper of a recipe. I made one tenderloin 1.25 pounds. I made the full recipe of sauce and we used it all up even though I didn't make the full recipe (2.5 pounds of pork). Served with rice and green beans. YUM
Hi Jane, Thanks for your kind comments and for sharing your serving tips for this recipe! It's great to hear how well this turned out for you - we appreciate you taking the time to let us know!
This was fabulous! Best pork tenderloin recipe I have ever tried.
I do have one question. When do you use the other half of the butter? I put the half on when I turned the meat after 8 minutes in the oven, but when all was done (after the required next five minutes), half the butter was still on my cutting board. I re-read the recipe and did not see where I missed adding the second half. I also know that sometimes you do not see what is in front of your eyes. Please clarify.
Thank you.
Hi Susan,
I’m sorry that was confusing. You put half of the butter on each of the two pork tenderloins. I’m out right now, but I will go into the recipe when I get home and make that more clear. I’m so happy you enjoyed it!
Chris, this is a fabulous recipe! I bake pork tenderloins quite often but they usually look anemic. This recipe yields lovely deep golden tenderloins and they are deliciously tender and juicy. Loved the sauce as well. Next time, I may try using wine instead of broth for the sauce. This is a keeper!
Hi Catherine, Thanks for the wonderful review! So glad to hear that both the tenderloins and the sauce turned out well for you - Enjoy!
When are the second half of the butter pieces added? I see in step 3 to add half the butter pieces but missed where to add the rest. Trying for dinner tonight!
Hi Beth, I’m sorry if that was confusing. You use half of the butter on each tenderloin. Enjoy your dinner!
This is FABULOUS!!! not only is it easy, but it's also quick. The sauce adds ultimately to the pork tenderloins. I needed a fast meal last night and had 2 pork tenderloins that had to be used! Thanks SO much, Chris, for the tips that are right on point. Especially, the one on the hot cast iron braising pan and then reducing the oven temperature. I had rosemary in my garden.
Awesome! Thanks for the review, Hannah!
this was really good, and pretty much tasted like it was seared in pan on stove. Only thing I changed was I added apricot jam to the sauce and didn't add rosemary. I will definitely make this again and I've already given the recipe to a couple people and I just made it yesterday. thanks
Wonderful! Thanks for the review, Brenda!
Could I use Pork Loin instead of Pork Tenderloin with the recipe (and with your grilled pork tenderloin recipe) and just cook the same way just a little longer, checking with my instant thermometer?
I love your recipes!
Thanks!
Terri
Hi Terri, since I haven't tested this recipe with pork loin, I can't say for sure but I would guess it would work fine.
Chris,
This is such a great recipe! The only ingredient I didn’t have was the coriander. Our small grocery store doesn’t have it, but I’m about to order some.
Love everything about this. The sauce was delicious, and the tenderloin was browned perfectly, and very tender. Thank you! We love your recipes and also your scripture readings. 😊
Wonderful! Thank you for the review, Lynda!
Finally tried this recipe and it was a big hit! The sauce was perfect. Thanks.
Wonderful! Thanks for letting us know, Marla!
We really enjoyed this recipe! It was easy, and I loved not having to sear the pork on the stovetop. And the sauce is perfect!
Awesome! Thanks for the review, Lori!
I made this twice in the last week. Easy, delicious, and tender! Have you ever made it ahead of time and reheated it so everything is ready when your dinner guests arrive?
I am loving this website. I really don't enjoy cooking -but I am excited to try out many of these recipes!
Hi Genie, thanks for your kind words 🥰. Yes, you could make this in advance then gently warm it in the on the stovetop. I would bring it out of the fridge 30-40 minutes ahead of time to take the chill off, then warm it covered over low heat until warmed through.
I made this last night, and it was FABULOUS!!! Seriously , it was the best pork tenderloin I’ve ever cooked. It was perfectly browned, moist, and the sauce was to die for!
Thank you for another great recipe. This is definitely one I will make often.
Continued prayers for you and your family.
Lynda
Thank you for the review, Lynda! So glad you enjoyed this.
How long should the "rub" marinate before cooking? Thank you
Hi Lynn, it's actually best to add the rub right before you roast the pork. I tried adding it earlier but too much moisture is released from the pork and it doesn't brown as nicely.
I can't wait to try this. I ruined Christmas dinner with my last one. This one sounds very tasty and very easy. I will post a review after I've tried it. Thank you!
Hope you enjoy it, Jody!
I don't have rosemary sprigs-should I add any dried rosemary to the recipe? This sounds delicious and can't wait to try it
Hi Brenda, you could add a half teaspoon of dried rosemary to the pan when you add the butter.