This delicious recipe for roasted pork tenderloin (without searing) is a great weeknight meal!
It takes about an hour from start to finish, but there's very little hands-on time. It's an easy way to make a delicious meal.
Pork tenderloin is a lean cut of meat, so it's important to prepare it correctly to lock in flavor and tenderness. You'll roast the pork quickly at a high temperature and coat it with a tangy spice rub to achieve this.
I'll show you how to cook pork tenderloin in the oven without searing and a fantastic pork tenderloin rub that you can use on any kind of pork!
This is the best way for cooking pork tenderloin that's fast, easy, and results in the juiciest pork loin!
Here's what you'll need to make this flavorful pork tenderloin recipe.
- Pork Tenderloin
- Olive Oil
- Onion Powder
- Garlic Powder
- Kosher Salt
- Chili Powder
- Dried Thyme
- Dried Oregano
- Ground Black Pepper
See the recipe card for quantities.
For best results, follow these simple steps:
Preheat oven to 450 degrees F.
Remove pork tenderloin from the refrigerator. Take it out of the packaging and let it rest at room temperature for 20 to 25 minutes.
Combine the onion powder, garlic powder, paprika, salt, chili powder, thyme, oregano, and black pepper in a small bowl. Stir to combine.
Pat the tenderloin dry with a paper towel.
Rub the pork with olive oil.
Pierce the tenderloin with a fork several times on both sides.
Sprinkle the spice blend over the tenderloin and rub it in with your hands.
Place the tenderloin on sheet pan with a wire rack or baking dish.
Bake for 20 minutes in the preheated oven or until the tenderloin reaches an internal temperature of 145 to 160 degrees F, on a meat thermometer, in the thickest part of the meat. It should be golden brown and have a nice crust.
Remove from the oven and let the pork rest on a cutting board for 10 minutes before slicing.
Serve immediately, with some lemon slices, a squeeze of lemon juice, or a fresh herbs garnish.
More Great Recipes
Looking for more delicious meals? Try some of these favorites!
- How to Grill Juicy Pork Chops - another great pork recipe that will be popular with the whole family.
- Honey Garlic Shrimp - an easy and flavorful way to make shrimp.
- Lemon Baked Swordfish - a fantastic fish recipe that even the most reluctant fish eater will enjoy.
Substitutions & Variations
Here are some optional substitutions to make to this recipe.
- Oil - you can swap the olive oil for avocado oil, rapeseed oil, or any other type of high smoke point oil you'd like to use. I do not recommend using butter.
- Heat - if you'd like less spiciness, leave chili powder out of the spice mixture. If you'd like to add more heat, add ½ teaspoon of cayenne pepper to the blend.
What to Serve with Pork Tenderloin
So many side dishes pair well with pork! Here are some of our favorite side dish options.
The cooked pork tenderloin can be kept for 3 to 4 days in the refrigerator when stored in an airtight container.
If you have leftover pork tenderloin, I highly recommend making sandwiches with it!
Tips for Making this Recipe
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Cooking Tips - Line your baking sheet with aluminum foil or parchment paper for easier cleanup.
Recommended Tools - You can use any oven-safe pan for this recipe, but I do recommend a baking sheet with a wire rack. This helps all sides of the tenderloin get an even bake. I also highy recommend using an instant read thermometer.
Alternate Cooking Methods - You can make this recipe in a slow cooker, but I do recommend searing both sides of the tenderloin for 2 minutes each before cooking in a crock pot on low for 3 hours.
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- 1 ½ pound pork tenderloin
- 1 ½ tablespoons olive oil
- 1 tablespoon onion powder
- ½ tablespoon garlic powder
- ½ tablespoon paprika
- 2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- Preheat oven to 450 degrees F.
- Remove pork tenderloin from the refrigerator. Remove it from the packaging and let it rest at room temperature for 20 to 25 minutes.
- Combine the onion powder, garlic powder, paprika, salt, chili powder, thyme, oregano, and black pepper in a small bowl. Stir to combine.
- Pat the tenderloin dry with paper towels. Then rub the pork with olive oil.
- Pierce the tenderloin with a fork several times on both sides.
- Sprinkle the spice blend over the tenderloin and rub it in with your hands.
- Place the tenderloin on a sheet pan with a wire rack or roasting tray.
- Bake for 20 minutes or until the tenderloin reaches an internal temp of 145 to 160 degrees F, on an instant-read thermometer, in the thickest part of the meat.
- Remove from the oven and allow the tenderloin to rest on a cutting board for 10 minutes before slicing.
Amount Per Serving: Calories: 311Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 124mgSodium: 748mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 45g