Real CookingCooking, explained

How to Cook · Roasting & Baking

Roasted Pork Tenderloin

Serves 4Prep 10 minCook 25 minTotal 35 minPork
Sliced roasted pork tenderloin, juicy inside

A lean pork tenderloin seasoned simply, seared for color, and roasted to 145°F. Tenderloin has little fat, so the main thing is not to overcook it.

Serves 4

Keep screen awake.

Ingredients

Roasting & Baking

Roasted chicken thighs with crisp, golden skin Roasted Chicken Thighs Roasted chicken wings tossed in glossy buffalo hot sauce Pan-Roasted Hot Wings Sticky, caramelized teriyaki-glazed chicken wings Pan-Roasted Teriyaki Wings Crispy golden roasted potatoes with herbs Roasted Potatoes Roasted ratatouille, glossy with olive oil and herbs Roasted Ratatouille Bubbling, golden cauliflower gratin Cauliflower Gratin Layered potatoes au gratin with a golden cheese crust Potatoes au Gratin Baked potatoes with crisp skin and fluffy interior Baked Potatoes Twice-baked potatoes, crisp on top and fluffy inside Twice-Baked Potatoes Creamy baked macaroni and cheese Mac and Cheese A finished Croque Monsieur with golden, bubbling cheese on top Croque Monsieur Baked lasagna, golden and bubbling in the dish Lasagna Spaghetti and meatballs in tomato sauce Spaghetti and Meatballs
Frying in the Oven

Method

Season and sear

Preheat the oven to 425°F. Pat the tenderloin dry and trim off any large pieces of silverskin, then rub with olive oil (and mustard, if using) and season generously with salt and pepper. For extra color, sear the tenderloin in an ovenproof skillet over high heat for 1–2 minutes per side before roasting — this step is optional but improves browning, since tenderloin is a thin, quick-cooking cut.

Roast and rest

Transfer to the oven (skillet or baking sheet) and roast 20–25 minutes, until the internal temperature reaches 145°F. Rest 5 minutes before slicing.

Part of Roasting & Baking in the How to Cook series.