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.
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.
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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
- 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
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.
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.
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.
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
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.
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.
Roast the tenderloin for about 30 minutes at 450 degrees.
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.
It should be roasted uncovered so a crust can form.
More Main Dish Recipes
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.
How to Cook Pork Tenderloin
Equipment:
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.
Use meat thermometer. Mine often took 25 minutes to reac the 145 mark. And the 5 to 10 minutes of rest is important
Good to know! It will definitely vary based on thickness. I always recommend a meat thermometer too.