Baked Pork Tenderloin is one of the easiest dinners you can make when you want something that feels a little special without spending hours in the kitchen. The pork is coated in a smoky, slightly sweet spice rub, quickly seared for extra flavor, then roasted until perfectly juicy and tender. Every slice is packed with flavor and pairs well with just about any side dish.

This recipe is ideal for busy weeknights but impressive enough to serve when you’re entertaining guests. Since pork tenderloin cooks quickly, dinner can be on the table in under an hour, and the simple seasoning creates a delicious crust while keeping the inside moist and tender.

Why You’ll Love This Recipe

• Juicy and tender every time.
• Ready in about 45 minutes.
• Easy enough for weeknight dinners.
• Perfect for entertaining guests.
• Simple homemade smoky spice rub.
• Pairs well with countless side dishes.

What You Will Need

You’ll need a large oven-safe skillet, such as a cast-iron skillet, to sear the pork before transferring it directly to the oven. A small mixing bowl is useful for combining the spice rub.

An instant-read meat thermometer is highly recommended to ensure perfectly cooked pork without overcooking. A sharp knife is also needed to trim the silver skin before seasoning.

Ingredients

• 1 pork tenderloin (about 1 pound)
• 1 tablespoon paprika
• 1 tablespoon light or dark brown sugar
• 1½ teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon dry mustard powder
• ½ teaspoon black pepper
• ½ teaspoon chipotle chili powder
• 1 tablespoon canola oil

How to Make Baked Pork Tenderloin

Step 1: Prepare the Pork

Preheat the oven to 400°F (200°C).

Trim away the silver skin from the pork tenderloin using a sharp knife and pat the meat dry with paper towels.

Step 2: Make the Spice Rub

In a small bowl, combine the paprika, brown sugar, salt, cumin, dry mustard, black pepper, and chipotle chili powder.

Rub the seasoning mixture evenly over every side of the pork tenderloin.

Step 3: Sear the Pork

Heat the canola oil in a large oven-safe skillet over medium-high heat.

Once hot, add the pork and sear for 2 to 3 minutes per side until browned on all sides.

Step 4: Bake

Transfer the skillet directly to the preheated oven.

Bake for 8 to 10 minutes, or until the thickest part of the pork reaches 135°F (57°C).

Step 5: Rest and Serve

Transfer the pork to a cutting board and loosely cover it with foil.

Allow it to rest for 10 minutes. During this time the internal temperature will continue to rise to approximately 145°F (63°C).

Slice into 1-inch medallions and spoon any pan juices over the top before serving.

Tips

Always remove the silver skin before cooking since it becomes tough and chewy after baking.

Searing the pork first helps develop a flavorful crust and locks in moisture.

Avoid overcooking by using an instant-read thermometer. Pork tenderloin cooks quickly and can become dry if left in the oven too long.

Let the pork rest before slicing so the juices stay inside the meat.

If using pre-brined pork tenderloin, reduce the amount of salt in the seasoning.

Storage

Store leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet over low heat or in the microwave until warmed through.

Freeze sliced or whole cooked pork tenderloin in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

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