The Best Baked Pork Tenderloin Recipe

I built my Herb Crusted Pork Tenderloin around a single unexpected pantry ingredient you already have.

Ive chased a perfect baked pork tenderloin for years and finally found one that makes me stop testing now. It reads like The Best Baked Garlic Pork Tenderloin Recipe Ever on paper but the garlic actually melts into sweetness and fresh rosemary turns every bite savory and surprising.

I kept thinking this cant be real, but it stays juicy with a browned exterior that looks like you worked all afternoon. I call it my Best Pork Tenderloin Recipe, and honestly it doubles as a Herb Roasted Pork Tenderloin for company, fancy enough to impress yet real simple to love.

Ingredients

• Pork tenderloin: Lean, high in protein and low in fat; stays juicy when not overcooked.
• Garlic: Adds pungent, savory bite, small carb amount, may aid immunity, big flavor punch.
• Olive oil: Monounsaturated fats, heart healthy, helps carry flavors and browns the outside.
• Dijon mustard: Bright tang, low calories, adds acid to balance richness and deepen flavor.
• Honey or maple syrup: Optional sweet note, adds carbs and caramelizes for color and glossy finish.
• Fresh herbs (rosemary, thyme): Herbal aroma, almost no calories, lift savory profile and smell amazing while roasting.
• Soy sauce or Worcestershire: Salty umami boost, small sodium content; use low salt to keep it healthy.
• Butter (optional): Adds richness and a glossy finish, raises saturated fat so use sparingly.

Ingredient Quantities

• 1 1/2 to 2 pounds pork tenderloin, trimmed of silver skin
• 4 large garlic cloves, minced or pressed
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon low sodium soy sauce or Worcestershire sauce, you can pick one
• 1 tablespoon honey or maple syrup, optional for a little sweetness
• 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
• 1 tablespoon fresh thyme leaves, chopped or 1 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika or regular paprika, optional for color
• 1 tablespoon butter, melted or room temperature, optional for basting

How to Make this

1. Preheat oven to 425°F. Trim any silver skin from the pork tenderloin and pat it dry with paper towels.

2. In a small bowl mix 4 minced garlic cloves, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon low sodium soy sauce or Worcestershire sauce (pick one), 1 tablespoon honey or maple syrup (optional), 1 tablespoon chopped fresh rosemary or 1 teaspoon dried, 1 tablespoon fresh thyme or 1 teaspoon dried, 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked or regular paprika (optional) until it makes a loose paste.

3. Rub that paste all over the tenderloin, pressing it into the meat so it sticks. Let it sit at room temp for 15 to 30 minutes or cover and refrigerate up to overnight for more flavor. If you refrigerate bring it back to room temp about 20–30 minutes before cooking.

4. Heat an ovenproof skillet over medium high and add about 1 tablespoon olive oil. When the oil is shimmering, sear the pork on all sides until nicely browned, about 2 to 3 minutes per side. This gives great crust and flavor.

5. If you want extra richness, add 1 tablespoon butter (melted or room temp) to the pan in the last minute of searing and spoon it over the pork to baste.

6. Transfer the skillet to the preheated oven and roast until an instant read thermometer inserted into the thickest part reads 145°F, usually about 15 to 25 minutes for a 1 1/2 to 2 pound tenderloin. Dont rely on time alone, go by temp.

7. If you like a quick pan sauce, remove the pork when it hits 145°F, put the skillet back on the stove over medium, add about 1/4 cup chicken broth or a splash of white wine, scrape up the browned bits, simmer 1 to 2 minutes and swirl in a little butter to finish.

8. Tent the pork loosely with foil and rest for 5 to 10 minutes so the juices redistribute, this step matters a lot.

9. Slice the tenderloin against the grain into 1/2 inch slices, spoon any pan juices or sauce over top and serve right away.

Equipment Needed

1. Ovenproof skillet (cast iron or stainless steel), for searing and roasting
2. Instant-read meat thermometer, to make sure it hits 145F
3. Cutting board, for trimming silver skin and slicing
4. Sharp chef’s knife
5. Small mixing bowl and spoon, to make the garlic-herb paste
6. Measuring spoons (plus a tablespoon) for the seasonings and oils
7. Tongs, for turning the pork while searing
8. Aluminum foil, paper towels and oven mitts, for tenting, drying and safe handling

FAQ

The Best Baked Pork Tenderloin Recipe Substitutions and Variations

• Dijon mustard: use whole-grain or yellow mustard if you want it milder, or mix 1 tsp mustard powder with 1 tsp water to stand in for 1 tbsp Dijon.
• Soy sauce / Worcestershire: swap soy sauce for tamari (gluten-free) or coconut aminos (lower sodium, slightly sweeter); if you need a Worcestershire sub try soy sauce plus a splash of vinegar.
• Honey or maple syrup: replace with 1 tbsp brown sugar dissolved in a little warm water, agave nectar, or 1/2 tbsp molasses for a richer flavor.
• Fresh rosemary: if you dont have fresh use 1 tsp dried rosemary per tbsp fresh, or swap in 1 tbsp chopped thyme or sage for a similar savory note.

Pro Tips

• Use an instant read thermometer and trust it, not the clock. Pull the pork at 145°F because it will climb a few degrees while resting, so dont wait for it to “look” done or you’ll overcook it.

• Pat the tenderloin mostly dry before searing even if you just marinated it, and get the pan smoking hot first so you get a deep crust fast. A good crust locks in juices and adds tons of flavor, so dont crowd the pan.

• If you can, salt the meat a few hours or overnight ahead (dry brine) and keep it uncovered in the fridge. That firms the meat, seasons it deeper, and helps the exterior brown better. Bring it back to room temp 20–30 minutes before cooking so it cooks more evenly.

• Make a quick pan sauce right after the pork comes out: deglaze with a splash of wine or broth, scrape up the browned bits, reduce a minute then swirl in a pat of butter and a squeeze of lemon or splash of vinegar to brighten it. Slice against the grain into thin pieces and spoon that sauce over each slice for the best bite.