This tender roasted Pork Tenderloin recipe is so simple to prepare and incredibly tender, juicy and delicious!

Pork tenderloin is lean, healthy and becomes fork-tender when roasted in the oven with just a little bit of seasoning.

A delicious main dish alongside is fast enough to make on a busy weeknight and elegant enough to serve to guests at a dinner party!

Thank you to our friends at the National Pork Board for sponsoring this post!x

The King of All Cuts

Pork tenderloin is, in my opinion, the king of all cuts of pork.

This cut of meat lives up to its name, tenderloin because it is just exactly that – so incredibly tender when cooked right! The key to perfection is knowing exactly how long to cook pork tenderloin (and not to overcook it)!

Pork Loin vs. Pork Tenderloin A pork loin is not the same as a pork tenderloin. Pork tenderloin is a long thin piece of meat about 7-8″ long and 2″ in diameter whereas a pork loin is a thicker piece of meat that is often cut down into roasts and chops.

Because of their different shapes they cannot be used interchangeably as they do not cook the same way.

How To Prepare Pork Tenderloin

It incredibly versatile, you can make roast pork tenderloin either baked in the oven or on the BBQ. Pork tenderloin can be prepared in so many different ways… in addition to roasting, stuffed pork tenderloin is a favorite too!  We sometimes even slice it into medallions (which fry up in literally minutes or are perfect for making Grilled Pork) for a fast weeknight meal.

It can be crusted or just simply seasoned with your favorite seasonings or even just a simple sprinkle of salt and pepper – when you have a delicious, premium cut of meat, that is all it really needs!

How Do You Make Pork Tenderloin Juicy?

Knowing how to properly cook pork tenderloin can help you achieve melt in your mouth perfection! The answer is really simple, the key to perfect pork tenderloin is to make sure you don’t overcook it.

Many of us grew up at a time when our parents cooked all things pork until it was tough as leather. Today pork is safe to consume cooked to medium (145° F) leaving it just a little bit pink in the middle and tender & juicy. Serve this with perfect mashed potatoes and easy roasted asparagus.

Tips for Perfection

• Cook at a high temperature so the outside will have nice color and flavor.
• Brush with olive oil and fresh herbs & spices to the outside before cooking.
• Use a thermometer to achieve the perfect temperature.
• Allow your meat to rest before cutting.
• If cooking pork tenderloin medallions, fry or grill them for just a few minutes on each side.
• Do not overcook.  Pork tenderloin is very lean if overcooked can become dry.

I can’t stress this enough, using a thermometer is really essential to perfection! If you do not have one, this is a very small investment to ensure the best cook on not just pork, but many types of meat!

I have a digital thermometer where the probe is inserted into the meat (this one gets rave reviews and is inexpensive), then a wire cord connects the probe to the digital display. Don’t worry, the oven door closes just fine with the cord sticking out.

Pork Tenderloin Temperatures

When roasting pork tenderloin (or pork chops), it should be roasted to a tender juicy temperature of 145° F. Roasting your pork tenderloin to 145° F is a medium cook which means it’ll be just a little pink in the middle.

Anywhere between 145° F to 160° F is fine however cooking it more towards medium (145° F) will produce much juicier meat. Always remember to rest your meat for about 5 minutes before cutting it.

What Color is a Cooked Pork Tenderloin?

I had the amazing opportunity to be a part of the Pass the Pork tour and learn first hand about both pork farming and cooking pork to perfection! For years I have confidently served my pork cooked to medium with just a hint of pink, the pork is so tender and juicy you can literally cut it with a fork.

Cooking your pork tenderloin to 145°F means your pork will have just a touch of pink in the middle. Pork tenderloin can be (and should be) served with a little bit of pink in the middle in order to ensure it’s juicy and fork-tender. Find more information about cooking pork at pork.org.

Pork Tenderloin

• Preheat oven to 400° F. Line a baking sheet with foil
• Season the pork with salt and pepper (add chopped fresh herbs if desired).
• Heat oil and brown the pork evenly in a frying pan. Place on baking sheet.
• Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F (While the tenderloin is cooking, begin to prepare the mushroom sauce)
• Allow to rest for at least 5 minutes before slicing.

Mushroom Sauce

• Saute onion in oil until softened, about 3-5 minutes.
• Add mushrooms, thyme and salt and pepper. Cook till mushrooms have released juices.
• Add the wine to deglaze and loosen any bits off pan. Add the chicken broth and Worcestershire sauce and bring to a low boil for 2-3 minutes.
• Melt butter. Add the flour and parsley to melted butter.
• Whisk into broth and bring to a boil. Let cook 1 minute.
• Simmer until thickened and serve over sliced tenderloin.

Recipe Notes

• Use a thermometer and remove the pork from the oven when it reaches 145°F or just before.
• Allow your meat to rest before cutting.
• Do not overcook.  Pork tenderloin is very lean if overcooked can become dry.
• Add some of the juices that escape from the tenderloin while it rests to the sauce or pour it over the sliced pork for extra flavor.