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    Bites with Bri » Main » How to Cook a Perfect Pork Tenderloin

    How to Cook a Perfect Pork Tenderloin

    Published: Jun 6, 2022 · Modified: Dec 29, 2022 by Brianna May · This post may contain affiliate links.

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    This baked tenderloin recipe will teach you How to Cook Pork Tenderloin perfectly. It is seasoned with a dry rub and finished with a honey soy glaze that adds tons of flavor and keeps this lean cut of pork super moist. 

    Roasted pork tenderloin sliced with honey soy glaze.

    This glazed pork tenderloin is one of my favorite pork recipes, along with my Asian Pulled Pork Bowls and Slow Cooker Dr. Pepper Ribs.

    If you are looking for other easy and hearty proteins to make without a grill, try my Cast Iron Skillet Chicken Breast, Air Fryer Chicken Fried Steak, or Southern Pot Roast.

    My Simple Honey Glaze for Ham also tastes delicious on tenderloin. Learn How To Cook a Spiral Ham in the Oven if you are feeding a large group.

    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients & Substitutions
    • How to Cook Pork Tenderloin in Oven
    • Expert Tips & Variations
    • Recipe Serving Suggestions
    • Recipe FAQs
    • More Main Dish Recipes
    • How to Cook Pork Tenderloin

    Why You’ll Love This Recipe

    • The prep work is super quick and you probably have most of the ingredients on hand. No marinating needed!
    • The tenderloin is seasoned with a simple dry rub so that a golden brown crust forms in the oven. 
    • This easy baked pork tenderloin recipe is made completely in the oven. No stovetop searing is needed because it is roasted at 450 degrees. 
    • This juicy baked pork tenderloin is cooked to 145 degrees to ensure it does not dry out. 
    • The roasted pork tenderloin is finished with a honey soy glaze sauce. It is sticky, sweet, and pairs perfectly with the pork.
    • This perfect pork tenderloin is a great family dinner idea. Your kids will love it and you can pair it with almost anything. 
    • Learn how long to cook pork tenderloin in the oven without foil.

    Ingredients & Substitutions

    Ingredients needed to cook baked pork tenderloin in bowls.
    • Olive Oil: Swap for any neutral cooking oil, like avocado or vegetable oil. 
    • Apple Cider Vinegar: Swap this for any vinegar you have on hand like rice wine or white distilled. You could even use fresh orange juice with no added sugar.

    Complete list of ingredients and amounts is located on the recipe card below.

    How to Cook Pork Tenderloin in Oven

    Quick Overview

    • Season the tenderloin.
    • Roast & rest.
    • Make honey soy glaze. 
    • Brush glaze on & slice.

    Step by Step Instructions

    A 3 photo collage showing how to prep a pork tenderloin.

    Step 1: Preheat the oven to 450 degrees. In a small bowl, combine the olive oil, paprika, salt, garlic, chili powder, and mustard powder, until a thick paste forms.

    Step 2: On a baking sheet lined with parchment, pat dry the pork tenderloin with paper towels.

    Step 3: Tuck the skinny end of the pork tenderloin in so the tenderloin is equally thick across.

    There should be no excess moisture on the tenderloin.

    A 3 photo collage showing how to roast a pork tenderloin.

    Step 4: Use a brush or your hands to rub the pork with the spice paste.

    Step 5: Roast for 30-33 minutes, or until the internal temperature is 145-150 degrees. Optional: Broil on high for 1-2 minutes for a darker crust. Let the tenderloin rest for 5-10 minutes.

    Step 6: While the pork roasts, add the vinegar, brown sugar, honey, soy, and garlic into a small pan.

    The tenderloin should have brown crust.

    A 3 photo collage showing pork tenderloin being glazed.

    Step 7: Bring to a rolling boil and boil, stirring occasionally for 2-3 minutes. Remove from the heat. The glaze will not thicken until it cools.

    Step 8: Brush the tenderloin with the glaze.

    Step 9: Slice into medallions and serve.

    The glaze will thicken as it cools. If it does not thicken, boil for longer.

    Expert Tips & Variations

    • Spice things up. Add a ¼-1/2 teaspoon of cayenne pepper to the dry rub for an extra kick. 
    • Pat dry the pork. Excess liquid will cause the meat to steam instead of roast. This prevents the seasoning from adhering and the crust from forming. 
    • Use a meat thermometer. The best way to cook a perfect pork tenderloin every time is to measure the internal temperature. It only needs to be cooked to 145 degrees. Overcooking the meat is the primary reason it gets dry. 
    • Roast at a high temperature. Do not roast the tenderloin lower than 450 degrees. This temperature creates a brown crust that adds so much flavor. 
    • Double the recipe. You can easily roast two tenderloins at a time on the same baking sheet. Leftover pork tenderloin is delicious in salads or sandwiches. 
    • Let it rest. The pork needs to rest for at least 5 minutes before slicing. This will help lock in all of the juices. 
    • Brush with the glaze. Apple cider vinegar and pork are a match made in heaven. The sticky glaze is what makes this the best pork tenderloin recipe out there.  
    Pork tenderloin medallions covered with honey soy glaze.

    Recipe Serving Suggestions

    These easy side dishes pair perfectly with this roasted pork. Here are my go-tos: 

    • Red Skinned Mashed Potatoes
    • Mac and Cheese Recipe without Flour
    • Instant Pot Southern Green Beans
    • Air Fryer Sweet Potato Cubes
    • The Perfect Baked Potato Recipe
    • Brown Sugar Honey Glazed Carrots

    Recipe FAQs

    What is the difference between pork loin and pork tenderloin?

    Pork loin is a thick cut with a fat cap along one side. It can be sold boneless or bone-in. Pork tenderloin is a boneless, thinner, and leaner cut. Loin is from the back, while tenderloin comes from the backbone. 

    How do you cook pork tenderloin without drying out?

    You can cook a juicy pork tenderloin on the grill, stove, in the oven, or air fryer. The key to moist pork is to only cook it to 145 degrees. Overcooked meat will be dry regardless of how it was cooked. 

    How long and at what temperature should I cook a pork tenderloin?

    Roast the tenderloin for about 30 minutes at 450 degrees.

    Should pork tenderloin be cooked fast or slow?

    It can be cooked either way. Grilling pork is a fast cooking method, while sous vide is slow. The pork will be tender and moist as long as it is not overcooked. 

    Should pork tenderloin be roasted, covered or uncovered?

    It should be roasted uncovered so a crust can form.

    More Main Dish Recipes

    • Cast Iron Skillet Lamb Chops
    • Dutch Oven Pulled Pork Recipe
    • 25 Simple Boneless Skinless Chicken Thigh Recipes
    • Coconut Lime Salmon

    If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.

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    5 from 12 votes

    How to Cook Pork Tenderloin

    This baked pork tenderloin recipe will teach you How to Cook Pork Tenderloin perfectly. It is seasoned with a dry rub and finished with a honey soy glaze that adds tons of flavor and keeps this lean cut of pork super moist.
    Servings3 people
    Prep5 minutes
    Cook35 minutes
    Total40 minutes
    Course: Main
    Cuisine: American
    Author: Brianna May

    Equipment:

    • Meat Thermometer
    • Baking Sheets

    Ingredients:

    • 1 ½ pound pork tenderloin

    Dry Rub

    • 1 Tablespoon olive oil*
    • 1 teaspoon smoked paprika
    • ¾ teaspoon kosher salt
    • ½ teaspoon granulated garlic
    • ½ teaspoon chili powder
    • ½ teaspoon ground mustard powder
    • cracked pepper

    Honey Soy Glaze

    • 2 Tablespoons apple cider vinegar*
    • 2 Tablespoons brown sugar
    • 2 Tablespoons honey
    • 2 Tablespoons soy
    • 4 cloves garlic

    Instructions:

    • Preheat the oven to 450 degrees. In a small bowl, combine the olive oil, paprika, salt, garlic, chili powder, and mustard powder, until a thick paste forms.
    • On a baking sheet lined with parchment, pat dry the pork tenderloin with paper towels.
    • Tuck the skinny end of the pork tenderloin in so the tenderloin is equally thick across.
    • Use a brush or your hands to rub the pork with the spice paste.
    • Roast for 30-33 minutes, or until the internal temperature is 145-150 degrees. Optional: Broil on high for 1-2 minutes for a darker crust. Let the tenderloin rest for 5-10 minutes.
    • While the pork roasts, add the vinegar, brown sugar, honey, soy, and garlic into a small pan.
    • Bring to a rolling boil and boil, stirring occasionally for 2-3 minutes. Remove from the heat. The glaze will not thicken until it cools.
    • Brush the tenderloin with the glaze.
    • Slice into medallions and serve.

    Notes:

    • Olive Oil: Swap for any neutral cooking oil, like avocado or vegetable oil. 
    • Spice things up. Add a ¼-1/2 teaspoon of cayenne pepper to the dry rub.
    • Pat dry the pork. Excess liquid will cause the pork to steam instead of roast. This prevents the seasoning from adhering and the crust from forming.
    • Use a meat thermometer. The best way to cook a perfect pork tenderloin every time is to measure the internal temperature. Pork only needs to be cooked to 145 degrees. Overcooking pork is the primary reason it gets dry. 
    • Double the recipe. You can easily roast two pork tenderloins at a time on the same baking sheet. 
    • Let it rest. The pork needs to rest for at least 5 minutes before slicing. This will help lock in all of the juices. 

    NUTRITION:

    Calories: 403kcal | Carbohydrates: 22g | Protein: 48g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 715mg | Fiber: 1g | Sugar: 20g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Comments

    1. Michael Beausoleil

      June 14, 2022 at 9:12 am

      5 stars
      Use meat thermometer. Mine often took 25 minutes to reac the 145 mark. And the 5 to 10 minutes of rest is important

      Reply
      • Brianna May

        June 17, 2022 at 11:41 am

        Good to know! It will definitely vary based on thickness. I always recommend a meat thermometer too.

        Reply

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    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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