This oven Roasted Pork Tenderloin has a golden seasoned crust on the outside with tender juicy meat on the inside. Bonus: It’s served with an amazing pan sauce.

 Be sure to serve this with my garlic butter pasta or mashed potatoes! 

Slices of Roasted Pork Tenderloin on a white plate with pan sauce and thyme.

Roasted Pork Tenderloin

I am here to prove that Pork Tenderloin is the new steak! You’re about to transform an economical, lean cut of meat into a tender, juicy, flavorful indulgence.

This pork has a perfectly seasoned golden crust on the outside and is so juicy and tender on the inside. It’s drizzled with a delicious pan sauce and pairs perfectly with smashed or mashed potatoes and a variety of roasted vegetables. 

Be sure to check out my PRO TIPS below! 

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Pat the pork dry and rub generously with pork seasoning (salt, rosemary, oregano, thyme, sage, paprika, pepper.) Sear in olive oil on all sides until a golden crust develops, then set aside.

Pork Tenderloin before and after being seasoned and seared.

Deglaze the skillet with white wine. Add butter, onions, smashed garlic, thyme, and beef broth. Bring to aboil and reduce for 5-6 minutes. Remove from heat.

Making a pan sauce in a skillet with white wine, broth, onions, garlic, and thyme.

Add the seared pork and roast at 400° F for 15 minutes. Spoon with pan sauce and let rest for a full 10 minutes. Ensure the thickest part is 145°F. Slice and serve! 

Pork Tenderloin in a skillet with onions and pan sauce before and after being roasted.

Pork Tenderloin vs. Pork Loin

Pork Tenderloin and Pork Loin are not the same thing and their cooking methods are not interchangeable.

  • Pork Tenderloin is narrow and thin with barely any fat on the outside. It’s typically cooked quickly at a high temperature.
  • Pork Loin is wide and thick, with a notable fat cap. It’s also called a center loin roast or a pork center rib roast. It’s usually seared and then cooked low/slow.
  • Busy Cooks provides a good visual of pork loin vs. tenderloin here.

To Sear or Not to Sear

  • I always sear Pork Tenderloin before roasting it. It creates an amazing golden crust around the outside of the pork that completely elevates the flavor and texture. It also binds that amazing rub to the meat and renders down any small layers of fat.
  • Beyond adding flavor to the meat itself, searing also adds “fond” (brown remnants) to the skillet, which we then deglaze with wine and use to create a delicious pan sauce that we spoon over the pork after it’s done roasting. The flavor is ureal.

Pro Tips

  • Wine: Pinot Grigio, Chardonnay, and Cabernet Blanc are perfect wines in this recipe. Chicken or beef broth can be used if you don’t cook with wine.
  • Whether you’re roasting 1 lb. of tenderloin or more than 2 lbs., the roasting temp/time will be the same because the thickness of the meat is all relatively the same.
  • Rest for a full 10 minutes at the end! The internal temp. increases considerably during this time, which ensures the middle is perfectly cooked. It also gives the meat time to absorb all of the juices so that they don’t run out when sliced.
  • For Serving: Feel free to serve this with my easy garlic butter pasta or mashed potatoes along with roasted vegetables of your choice! 
  • Serving with Gravy: The notes section of the recipe card also outlines how to make gravy with the pan sauce!
  • Be sure to try my Peach Chicken, Apple Pork Chops, and Garlic Parmesan Pork Chops next!
  • 📘 Find this recipe on page 144 of my 2nd cookbook, Let’s Eat!

Storage

  • Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover pork freezes and reheats well.
  • To reheat: Reheat in a small, covered casserole dish at 325° until just heated through, about 15 minutes. (Exact amount of time depends on size/thickness being reheated.) Pro Tip: Add a few tablespoons of water or broth to the dish to keep the pork moist. 

Roasted Pork Tenderloin on a white plate with pan juice, mashed potatoes, and fresh thyme.

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Sliced of Roasted Pork Tenderloin on a white plate with fresh thyme in the back.

Roasted Pork Tenderloin

Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
5 from 19 ratings
Servings: 6 people
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This oven Roasted Pork Tenderloin has a golden seasoned crust and super juicy meat! It's served with an amazing pan sauce and pairs perfectly with mashed potatoes!

Ingredients

US Customary - Metric
  • 1-2 tablespoons olive oil
  • 2 lbs. pork tenderloin, see notes regarding weight
  • ½ cup dry white wine, see notes
  • 2 tablespoons butter
  • 1 ½ cups beef broth
  • 5 cloves garlic, peeled and smashed
  • 1 yellow onion, thickly sliced
  • 3 sprigs fresh thyme, optional

Pork Seasoning

  • 1 teaspoon EACH: salt, dried rosemary, oregano, thyme
  • 1/4 teaspoon EACH: ground sage, paprika, pepper

Instructions

  • Note: Use a cast iron skillet to sear/roast the meat if possible. This provides a great sear and is also oven safe. If your skillet is not oven safe, be sure to transfer the pork/pan sauce to an oven safe baking dish before roasting.
  • Preheat oven to 400° F.
  • Combine the seasonings in a small bowl. Pat the pork completely dry and rub the seasoning over the surface.
  • Heat olive oil in a large, wide skillet over medium-high heat. (Preferably cast iron.) Make sure it's sufficiently heated before adding the pork so that it sizzles right when the meat hits the skillet.
  • Add the pork and sear on all sides until golden, 6 minutes total.
  • Transfer to a plate and set aside. Turn heat off and let the skillet cool for a minute.
  • Add the wine and set the heat to medium. Add the butter, beef broth, smashed garlic cloves, sliced onions, and fresh thyme. Use a silicone spatula to “clean” the skillet. Bring to a boil and boil/reduce for 5 minutes. Remove from heat and let it cool for 2 minutes.
  • Add the pork to the skillet along with any juices from the plate. Roast uncovered for 15 minutes. (Thinner tenderloins will need 13 minutes, thicker will need 15.)
  • Remove from the oven and spoon the pan sauce over the pork.
  • Let it rest in the skillet for 10 full minutes, (set a timer). This is key to lock in the juices and to let the pork continue to rise up to temperature.
  • After resting, ensure the internal temperature of the thickest part of the pork is 145° F. When sliced, the pork should be light pink and juicy. (If needed, return the pork to the (still hot) oven to rise a few more degrees in temp. I never find this necessary but it may be for thicker cuts.)
  • Cut into ¾-inch slices and drizzle with pan sauce prior to serving. (See notes for instructions on how to make gravy with the pan sauce!)
  • Serving suggestion: Garlic Butter Pasta or Mashed Potatoes.

Notes

Pro Tips:
  • Wine: Pinot Grigio, Chardonnay, and Cabernet Blanc are perfect wines in this recipe. Chicken or beef broth can be used if you don't cook with wine.
  • Amount of Pork: Whether you're roasting 1 lb. of tenderloin or more than 2 lbs., the roasting temp/time will be the same because the thickness of the meat is all relatively the same. (The seasoning will need to be halved if using 1 lb.)
  • Rest for a full 10 minutes at the end! The internal temp. increases considerably during this time, which ensures the middle is perfectly cooked. It also gives the meat time to absorb all of the juices so that they don't run out when sliced.
  • To sear or not to sear?- I am a big fan of searing! Check out the blog post to see why! 
  • For Serving: Feel free to serve this with my easy garlic butter pasta or mashed potatoes along with roasted vegetables of your choice! 
  • Be sure to try my Peach Chicken, Apple Pork Chops, and Garlic Parmesan Pork Chops next!
  • 📘 Find this recipe on page 144 of my 2nd cookbook, Let’s Eat!
To Make Gravy With the Pan Sauce: (After roasting is complete)
  • Pour the pan sauce into a large measuring cup and top it off with enough beef broth to make 2 cups. (Leave the onions/garlic in the skillet used to cook the pork.)
  • Melt 3 Tablespoons of butter in the skillet over medium heat.
  • Add 3 Tablespoons flour. Stir for 1 minute.
  • Slowly add the beef broth mixture, stirring continuously. 
  • If preparing in a wide skillet, it should thicken quickly. To thicken more, bring to a gentle bubble and cook until desired consistency is obtained. 
  • A few drops of gravy master can be added at the end for even more flavor and a darker color!
Storage:
  • Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover pork freezes and reheats well.
  • To reheat: Reheat in a small, covered casserole dish at 325° until just heated through, about 15 minutes. (Exact amount of time depends on size/thickness being reheated.) Pro Tip: Add a few tablespoons of water or broth to the dish to keep the pork moist. 
Nutritional information is an estimate and is per serving. This recipe makes 6 servings.

Nutrition

Calories: 268kcal, Carbohydrates: 3g, Protein: 32g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 108mg, Sodium: 722mg, Potassium: 682mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 144IU, Vitamin C: 3mg, Calcium: 27mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie