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Baked Pork Tenderloin

Baked pork tenderloin with a golden herb-crusted exterior and blush-pink, juicy interior. Sear in an oven-safe skillet, roast at 425°F to 145°F, then rest 5 minutes for clean slices.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin and herb rub
  • 2 lb pork tenderloins About 1 lb each
  • 2 tbsp olive oil
  • 4 cloves garlic Minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp onion powder
  • 1 salt To taste
  • 1 black pepper To taste
  • 1 fresh rosemary For garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F.
  2. Pat the pork tenderloins dry, then mix olive oil with minced garlic, smoked paprika, thyme, dried rosemary, onion powder, salt, and black pepper.
Season and sear
  1. Rub the herb mixture all over both tenderloins.
  2. Heat an oven-safe skillet over medium-high heat and sear the tenderloins 2 minutes per side until golden all over.
Roast and rest
  1. Transfer the skillet to the oven and roast 18–22 minutes until the internal temperature reaches 145°F.
  2. Rest the pork tenderloins for 5 minutes before slicing.
  3. Garnish with fresh rosemary and serve.

Notes

For the juiciest pork tenderloin, pull it as soon as it hits 145°F (carryover cooking finishes the temperature). Refrigerate leftovers in a sealed container for up to 3 days; freeze sliced portions for up to 2 months. If you want a lower-sodium option, use reduced-salt seasoning or cut back on added salt while keeping pepper and herbs the same.