Baked Pork Tenderloin (2024)

Why This Recipe Works

• Pork tenderloin — There are many cuts of pork you can bake, but to me, there is nothing like baked pork tenderloin. It’s so easy to make and I feel like this is the easiest cut of pork to take on whatever flavors you fancy. In the slow cooker, the Instant Pot, on the grill, there is really no way to mess up a pork tenderloin. (Well, I’m sure there is, but not one that I’ve found yet!).
• So juicy — Not only is this baked pork tenderloin crispy on the outside, it’s also juicy on the inside. While most people do eat with their eyes first, it’s when you taste the tenderloin that you will truly understand why I’m gaga for this recipe. Sink your teeth into that first bite, and you get a little crunch, then the juices from the pork itself, plus the actual juice you’ve used and the spices intermingling with it all, and you’ll be hard-pressed to find a reason NOT to make this delicious dish.
• Fruit juices — When I’m creating a recipe, I tend to lean on oils, vinegars, and sauces for the “wet” ingredients with which to marinade, spoon over, or otherwise cook in. I tend to forget how great fruit juices are with pork. The citrus in the lemon, lime, or orange juices (or all three) acts as the acid in the mixture (much like vinegar does in other recipes), giving your meat those tangy (and slightly sweet) undertones. Plus, the acid helps the rest of the flavors seep into the meat, making it nice and juicy.
• Simple spices — You don’t need to go too crazy on the spices for baked pork tenderloin. Simple is best here. I mixed together a little Italian seasoning blend, garlic powder, cumin, chili powder, paprika, salt, and pepper — all items you probably already have in your spice drawer.

Ingredients

• Pork tenderloin – Use one or two depending on how large, you’ll want at least 1 1/2 pounds of pork for about 4 people.
• Oil – for a crispy outside and juicy, fork tender inside.
• Fresh-squeezed citrus – I like to use a combination of lemon, lime, and orange juice. If you can’t get your hands on some fresh citrus, you could use chicken broth.
• Dried herbs – Italian seasoning or Herbs de Provence blends are great.
• Garlic powder – you can substitute or add onion powder.
• Cumin — Cumin is one of my favorite spices, and works so well with this baked pork tenderloin.
• Salt and cracked black pepper — I always add salt and black pepper to any meat I’m cooking. Necessary spices if you use nothing else.
• Chili powder — Added for a hint of smokiness and spice.
• Smoked paprika – if you don’t have smoked paprika, regular paprika will work.

Here’s How You Make It

1. Preheat the oven to 400 degrees and grease a rimmed baking sheet or casserole/baking dish.
2. Pierce the pork all over with a fork, then rub all over with oil.
3. Stir together the spices and seasonings, then sprinkle all over the pork and pat into place with your fingertips.
4. Transfer pork to your prepared baking dish and squeeze citrus juices all over the top.
5. Bake for about 25-35 minutes until center temperature reaches 145 degrees.
6. Spoon juices from the pan over the cooked pork, then let it rest on a cutting board for about 5 minutes before slicing and serving.

What Do Fruit Juices Do to Meat?

Fruit juices are great for marinating, basting, and otherwise livening up your meat. The acid from citrus juices, in particular, helps to “cook” the meat just a little as it’s marinating to really seal in the flavors you’re using. They do this by breaking down the meat with the enzymes they contain. This lets the other ingredients in your marinade (oils, spices) penetrate more deeply into the meat.
Have you ever heard of ceviche? It’s a Latin American dish, a raw fish salad of sorts, in which raw seafood is “cooked” in citrus juices — usually lemon or lime. The juice denatures the proteins (so it will turn white as it’s marinating, just like it does when it’s cooked). This is best made with fresh seafood. But the principle is the same for any citrus marinade and any meat.

What Temperature to Bake Pork Tenderloin in the Oven

Recipes vary as to what is the best temperature to bake pork in the oven. However, most fall between 375-425 degrees. For this baked pork tenderloin recipe, I use 400 degrees. At 400 degrees, the meat cooks most evenly and quickly enough to keep it nice and juicy and moist on the inside.
If you’re not sure if the pork tenderloin is baked through, use a meat thermometer. Insert the thermometer into the thickest part of the meat. It should read 145 degrees fahrenheit. Don’t worry if the inside of the tenderloin is still a little pink. In fact, you might err on the side of leaving it a little pink. Also, it’s key to let the meat rest before cutting into it. This ensures it will be as juicy and tender as possible.