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Juicy Oven Baked Pork Tenderloin - Simple, Reliable, and Full of Flavor

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1–2 pork tenderloins (about 1 to 1.25 pounds each), silver skin trimmed
  • Kosher salt and black pepper
  • Olive oil (or avocado oil) for searing
  • Unsalted butter (2–3 tablespoons)
  • Garlic (2–3 cloves), minced
  • Smoked paprika (or sweet paprika)
  • Dried thyme or Italian seasoning
  • Brown sugar or honey (optional, for light caramelization)
  • Dijon mustard (optional, for tang in the glaze)
  • Low-sodium chicken broth (or water), for deglazing
  • Lemon (optional, for a final squeeze)

Method
 

  1. Preheat and prep: Heat your oven to 400°F (205°C). Pat the pork dry with paper towels to help it brown well.
  2. Season generously: Sprinkle the tenderloin all over with 1 to 1.5 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon dried thyme. If using brown sugar, rub 1 teaspoon per tenderloin over the surface.
  3. Mix a quick glaze: In a small bowl, combine 2 tablespoons softened butter, 1 teaspoon Dijon, and 1 minced garlic clove. Set aside.
  4. Sear on the stovetop: Heat a large oven-safe skillet over medium-high. Add 1 tablespoon oil. When shimmering, sear the pork on all sides until deep golden, about 6–8 minutes total.
  5. Glaze and roast: Turn off the heat. Brush the top and sides of the pork with the butter mixture. Transfer the skillet to the oven.
  6. Roast to temp: Bake 10–14 minutes, depending on thickness, until the center reaches 140–145°F on an instant-read thermometer. Start checking at 10 minutes.
  7. Rest the meat: Move the pork to a cutting board and tent loosely with foil for 5–8 minutes. The temperature will rise slightly as it rests.
  8. Make a quick pan sauce: Return the skillet to medium heat. Add 1/3 cup chicken broth and a small squeeze of lemon. Stir, scraping up brown bits. Simmer 2–3 minutes to reduce slightly. Whisk in 1 tablespoon cold butter and the remaining minced garlic clove for a glossy finish. Taste and season with salt and pepper.
  9. Slice and serve: Slice the tenderloin into 1/2-inch medallions, spoon over the pan sauce, and serve immediately.