Baked Pork Tenderloin
Try this easy recipe for baked pork tenderloin that’s juicy, tender, and full of flavor. It’s perfect for weeknight dinners or special meals!
Using simple ingredients, this pork recipe has become one of our favorites this fall, especially on busy nights. Season, sear and bake – it is as easy as that.
How to make baked pork tenderloin
Note: A full printable recipe card is at the bottom of this post!
Gather the ingredients:
- Onion
- Apples
- Pork tenderloin
- Oil
- Herbs – Herbs de Provence or Italian seasoning are the best choices here.
- Salt and pepper
- Fresh rosemary – This is an optional herb and can be omitted. No need to substitute with anything.
Prepare the tools and utensils:
- Large skillet/saute pan – Large enough to fit in the tenderloin. Count with at least an 11-inch/28-centimeter-wide pan.
- Kitchen tongs – A must for searing the meat!
- Measuring spoons – They are recommended but not necessary here. You can measure out the seasoning with cutlery spoons as well.
- Cutting board and knife – Any knife will do. Smaller is better than larger though (for coring the apples).
- Oven casserole/dish – Size around 9×13-inch/23×33-centimeters.
- Oven thermometer – If you want to achieve a specific temperature that is under “well done”, this makes it easier.
Making pork tenderloin in the oven is quite easy. The first step – and the most is seasoning and searing it.
Next place apples and onions in a baking dish, add a bit of oil, seasoning or salt and pepper. Mix with your hands and place the seared meat in the center.
Add a few sprigs of rosemary, if you are using those.
Bake it in the oven until it is done to your liking. We prefer this cut of meat well-done.
Let it rest on your counter for a few minutes before slicing.
The apples compliment the meat so well. They can be served alongside mashed potatoes or roasted potatoes.
What to serve with pork tenderloin?
This meat goes so well with all kinds of sides. The quickest and simplest is adding the onion and apples in the same roasting tin or casserole as the tenderloin so they cook together.
While the apples are juicy and soft, the onion can be sometimes crunchy which might not be to everyone’s liking.
If you have time, make apples and onions in a slow cooker instead.
Or, braised cabbage is another delicious side dish. I love making it in an instant pot. It is so easy!
Another favorite option is sauteed green beans with cranberries and lemon. So good!
FAQ
A medium rare should be cooked to 145 Fahrenheit/63 Celsius. Then rested for 3 minutes only.
A medium should be cooked to 160 Fahrenheit/70 Celsius. Then rested for 3 minutes.
No, there is no need for that. Searing the meat on the stove locks in all the juices so the meat should not turn dry.
Julia’s tips:
- The cooked apples and onion can be turned into a sauce/gravy, with some water or chicken stock.
- The cooking time will always vary, depending on the size of the pork tenderloin you use as well as your oven. You can cook it until medium rare, medium or well done. I do prefer the last option, in fact, I often go up to 180 Fahrenheit/82 Celsius and it turns out perfect.
- It is said that because pork tenderloin is a lean meat it needs to be cooked at a high oven temperature of 400 degrees Fahrenheit/200 Celsius. Now, I have had delicious results with the same cut of meat baked in the oven at 350 Fahrenheit/180 Celsius for 50-60 minutes. It was cooked to well done but stayed juicy and tender.
- My favorite way of cooking it is with some fresh produce like onion, garlic, apples and sometimes even tomatoes. They make a nice side dish.
More pork recipes:
- Instant Pot Pulled Pork
- Bacon Wrapped Pork Tenderloin
- Pork Stew
- Pork Chops in a Skillet – With plenty of sauce, these are everyone’s favorite!
- Liver Pate – If you like a good pate, then know that making it yourself is quite easy. This is a gourmet style with porcini mushrooms and red wine.
Baked Pork Tenderloin
Ingredients
- 3 tablespoons extra virgin olive oil , divided, (30 milliliters), see note 1
- 1.5 pounds pork tenderloin (660 grams)
- ½ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
- 1 teaspoon Italian seasoning , see note 2
- 1 onion , quartered, see note 3
- 2 apples , diced
- 3 sprigs fresh rosemary , optional
Instructions
- Preheat oven to 400 Fahrenheit/200 Celsius.
- Meanwhile: In a large skillet, heat 2 tablespoons of oil. Season the tenderloin with salt, pepper and Italian seasoning leaving a pinch for the apples and onions.
- Sear the meat on all sides on high heat, for about 5 minutes. Meanwhile, put onions and apples in a 9×13-inch/23×33-centimeter (can be also a bit smaller) casserole dish. Pour the remaining 1 tablespoon of oil over. Season with a pinch of Italian seasoning.
- Make a space in the middle and place the seared tenderloin in the middle. Add rosemary sprigs (optional).
- Bake in the oven for 25 minutes (well-done), rest 5 minutes (See note 5 for medium or medium-rare).
- Serve with mashed, roasted or smashed potatoes, green beans, apples and onions or anything you like.
Notes
- Extra virgin olive oil can be substituted with regular olive oil or sunflower, avocado or grapeseed oil.
- Italian seasoning can be substituted with herbs de Provence or a combo of dried rosemary and thyme. I used my homemade Italian seasoning blend, but you can use store-bought.
- If you use a large onion and the quarters look large, cut them in halves.
- When you serve this with a generous amount of sides, you will feed 4 people. However, if the meat is your main item of the meal, this might serve only 3 people.
- Cooking time: Please note that this can vary and will depend on your oven. Cooking the tenderloin in the oven for about 25-30 minutes will yield well-done meat. It will still be juicy and tender, But, if you prefer your meat undercooked, follow these instructions: Medium rare – cook to 145 Fahrenheit/63 Celsius. Rest for 3 minutes. Medium – cook to 160 Fahrenheit/70 Celsius. Rest for 3 minutes. You will need a food thermometer for the medium and medium rare options.