Baked Pork Tenderloin
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Baked pork tenderloin is one of my favorite dinners for busy nights because the prep is quick and I don’t have to stand over the stove. I use the same sweet and savory dry rub that we use for grilled foods, so we can enjoy those flavors without firing up the grill!
I used to avoid making pork tenderloin at home because I could never seem to get it right. It would turn out dry or cook unevenly, and I’d end up wishing we’d just eaten out instead.
After years of practice with grilled pork tenderloin, I’ve finally figured out how to make it juicy and tender in the oven, too. My husband says I’ve officially mastered it! I want to share this version so more families can see how forgiving pork tenderloin can be.
Why This Recipe is a Family Favorite
The homemade dry rub gives you a sweet and savory crust, with brown sugar balancing the paprika, garlic, and onion. You’ll love the lightly caramelized coating that develops as the pork bakes.
You can also adjust the seasoning to suit your family’s preferences, whether they like a little heat or prefer something milder. This easy pork tenderloin recipe is a great option when you want to put dinner on the table without much fuss.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times, so I can save you from a failed attempt.
- Don’t overcook the pork. This is the biggest lesson I’ve learned from making pork tenderloin! I remove it from the oven as soon as the thickest part reaches an internal temperature of 145 degrees Fahrenheit. Cooking such a lean cut for too long can leave it dry.
- Check each tenderloin separately. If you’re baking two pieces, one may be thinner or smaller than the other. I check both with a meat thermometer and remove each one as it finishes rather than waiting for them to be done together.
Ingredients and Substitutions
Here’s what you’ll need to make this oven baked pork with my homemade BBQ rub.
Make sure you’re buying pork tenderloin, not pork loin. They’re different cuts of meat, and pork loin is larger and takes longer to cook. You’ll want the smaller, leaner tenderloin for this recipe. At most grocery stores, pork tenderloins come in a package of two.
I use brown sugar in the same dry rub we love for grilled pork tenderloin. Either light or dark brown sugar works, so you can use whichever you have in your pantry.
The chipotle powder adds smoky heat, but it’s completely optional if your family prefers milder flavors.
I use unsalted butter to add richness as the pork bakes. Salted butter works too, but you’ll want to reduce the salt in the seasoning slightly.
How to Make Baked Pork Tenderloin
For the full instructions, see the recipe card! ⬇️
Jump to Recipe
- Measure the dry seasonings into a small bowl and stir them well. Make sure everything is evenly mixed so you get plenty of flavor in every bite.
- Pat the tenderloins dry with paper towels, then rub the seasoning all over the pork. Don’t forget the sides! Drying the pork first helps the spices stick.
- Place the pork in a baking dish and add pats of butter over them. You don’t need to melt it first, because the oven will take care of that!
- Bake uncovered until the outside has a nice brown crust. Use a meat thermometer to check the temperature at the thickest part of the baked pork tenderloin. This is important because you can’t tell if the pork is baked all of the way through just by looking at it.
- Rest the pork for a few minutes before slicing it into medallions. I like to serve the thinner ends first and save the thicker pieces for leftovers.
Tips for Success
Don’t worry about the thinner ends. They may reach a slightly higher temperature than the rest of the pork, and that’s okay! Focus on checking the thickest part with your meat thermometer to know when it’s done.
Make it kid friendly:
My boys don’t always want spicy food, so I leave out the chipotle powder when I’m making this for everyone. You can also cut back on the black pepper while keeping the brown sugar, paprika, garlic, and onion powder for plenty of flavor.
Serving Suggestions
Serve this baked pork tenderloin with roasted sweet potatoes and carrots or loaded parsnip fries for a satisfying dinner. A simple green salad with maple vinaigrette is another great option when you want something lighter alongside the pork.
Storage, Freezing and Reheating
Store leftover baked pork tenderloin in an airtight container in the refrigerator for up to 4 days.
For longer storage, let the pork cool to room temp, then wrap it tightly with foil or plastic wrap inside of a freezer-safe container or bag. In the freezer, it will keep for up to 3 months. Let it thaw overnight in the refrigerator before you reheat it.
I like to reheat the pork in the air fryer while it's still in a larger piece, then slice it just before serving. I've found that reheating it whole helps keep the meat from drying out.
Baked Pork Tenderloin Recipe FAQs
Absolutely! This recipe uses the same dry rub I use on grilled pork tenderloin. Just follow the grilling instructions for rather than the oven method.
Yes! Mix the spices and brown sugar ahead of time and store them in an airtight container in a cool, dry place. When you're ready to cook, pat the pork dry and apply the seasoning.
Nope! There's no need to sear the pork first for this recipe. The dry rub helps create a flavorful crust as the tenderloin bakes, so you can skip the extra pan and go straight to the oven.
After you make this recipe, please give it a star rating below and comment to let me know how it went!
Baked Pork Tenderloin
Ingredients
- 2 lbs. pork tenderloin
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- ⅛ teaspoon chipotle powder optional
- ¼ cup unsalted butter
Instructions
- Preheat oven to 400º F and spray a 9x13 pan.
- Mix together dry rub spices (1 tablespoon paprika,1 tablespoon brown sugar, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons salt, 1 teaspoon black pepper, and ⅛ teaspoon chipotle powder in a small bowl.
- Pat dry the 2 lbs. pork tenderloin with paper towels, then generously season the tenderloins in the dry rub.
- Place the seasoned pork tenderloins in the prepared pan and dot the top with the ¼ cup unsalted butter.
- Bake uncovered at 400℉ for 25-28 minutes or until the internal temperature of the pork reaches 145ºF. The smaller piece of tenderloin may cook more quickly so you may need to pull that one from the oven sooner.
Notes
- If anyone is spice-sensitive, skip the chipotle powder entirely, and feel free to reduce the black pepper too. But if your family likes a little kick, those two ingredients are absolutely worth keeping.
- The number one trick with pork tenderloin is to not overcook it. Pull it from the oven when the internal temperature is at 145 degrees F. so it stays juicy. The thinner ends might get slightly hotter, but that's okay - just check the thickest part.
- Cooking two tenderloins? Check each one separately, since they may be different sizes and one could finish cooking before the other. Remove each tenderloin as soon as it's done.
