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–+ servings
Oven roasted pork tenderloin on a white platter.

Oven Roasted Pork Tenderloin

This juicy baked pork tenderloin recipe is topped with a tangy spice blend.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour
Servings: 4 servings
Author: Emily Wilson

Ingredients

  • 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

Instructions

  • 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. Pat the tenderloin dry with paper towels.
    Patting a pork tenderloin dry with a paper towel.
  • Combine the onion powder, garlic powder, paprika, salt, chili powder, thyme, oregano, and black pepper in a small bowl. Stir to combine.
    Spice rub for pork tenderloin in a glass bowl.
  • Then rub the pork with olive oil and pierce with a fork several times on both sides.
    Piercing a pork tenderloin with a fork.
  • Sprinkle the spice blend over the tenderloin and rub it in with your hands. 
    Adding spice rub to a pork tenderloin.
  • Place the tenderloin on a sheet pan with a wire rack or roasting tray. 
    Spiced pork tenderloin on a wire rack and sheet pan.
  • 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.
    Baked pork tenderloin on a cutting board.
  • Remove from the oven and allow the tenderloin to rest on a cutting board for 10 minutes before slicing. 
    Sliced pork tenderloin on a cutting board.

Notes

Storage - Leftover pork tenderloin can be kept for 3 to 4 days in the refrigerator when stored in an airtight container.
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 highly recommend using an instant-read thermometer to check the temperature.
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.

Nutrition

Serving: 1g | Calories: 265kcal | Carbohydrates: 3g | Protein: 36g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1262mg | Potassium: 733mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 596IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg