Juicy Baked Pork Tenderloin
Let’s Talk Pork Tenderloin—Real Quick
You know that feeling when you’ve promised dinner to someone (or three someones) and the clock is absolutely not your friend? That’s usually when I pull out my Juicy Baked Pork Tenderloin recipe. True story: the first time I made it, I was 90% sure I’d end up eating cereal instead—but somehow, it turned out magic. Like, everyone-asked-for-seconds magic. Don’t ask me to explain why I had the oven mitt on backwards, but hey, pork’s forgiving. Anyway—if you want something that’s easy enough for weeknights and fancy-ish for Sundays, you’re in the right kitchen.
Why You’ll Love This (Or At Least I Do!)
I break this one out when my brain can’t handle another round of spaghetti (don’t get me wrong, pasta’s lovely, but wow, it gets old). My family goes wild for this because it’s ridiculously juicy, even if you, say, forget about it in the oven for, um, just a couple minutes. And just between us, I used to absolutely dread cooking pork because it always turned out dry. Like, shoe-leather dry. But after a few wobbly experiments—maybe too many—I’ve sorta cracked the code.
Plus, if you (like me) hate scrubbing pans for 40 minutes, this is a lifesaver—foil’s your friend. (Okay, sometimes I skip the foil and regret it. Don’t be me.)
Gathering Your Ingredients (Or Good Enough)
- 1 pork tenderloin (about 1 lb or so)—honestly, sometimes I just grab whatever’s on sale, even if it’s a hair bigger or smaller
- 2 tbsp olive oil (but I’ve used sunfllower oil in a pinch and survived)
- 1-2 cloves garlic, minced (I’ve even thrown in the jarred kind—shh!)
- 1 tsp salt (give or take, just not no salt… that’s sad pork)
- 1/2 tsp black pepper (I go heavy sometimes, but you do you)
- 1 tsp smoked paprika, or regular paprika if that’s what’s knocking about
- 1/2 tsp dried thyme, or Italian seasoning works too—heck, I once used oregano and nobody noticed
- Optional: splash of apple cider vinegar or lemon juice (gives a little tang, but don’t stress if you skip it)
How I Actually Make It (Step by Sometimes-Haphazard Step)
- First off, crank your oven to 425°F (220°C). High heat is the secret here. I tried low and slow once—never again.
- Pat your pork dry with paper towels. Don’t skip this (though I occasionally do, but then the crust is off). Plop it on a foil-lined baking tray—less mess, more yes.
- Mix up your olive oil, garlic, salt, pepper, paprika, and thyme (or whatever herb-y blend you’re feeling) in a little bowl. It sort of forms a thick-ish paste; if it’s runny, don’t stress. Smear this all over the pork with your hands—it’s messy but kind of satisfying.
- If you remembered the apple cider vinegar or lemon juice, splash it right on top now. Sometimes I forget and it still works out.
- Slide the pork into the oven and set a timer for 18 minutes. This is where I usually start cleaning up and lose track of time. If your tenderloin’s thicker, go for 20. After it’s done, stick a meat thermometer in the thickest bit—you want about 145°F (63°C). But you know, if it’s 143 or 148, it’s fine (don’t quote me at a food safety convention though).
- Now—and this is the hardest part—let it rest on a board, tented with foil, for 7-10 minutes. I used to skip this. Big mistake. Slicing too soon = sad, dry pork! So just walk away. I know it’s hard.
- Slice into thick coins. I usually sneak a piece right off the end because, I mean, chef’s rights?
Notes (A.K.A. Things I Wish I’d Known Sooner)
- The type of baking dish doesn’t matter much; I once used a pie plate when my sheet pan disappeared (no regrets, just more dish-jenga in the oven).
- If your paste is runny, it honestly doesn’t mess up the result. But too dry and it’s tough to spread. Add a drizzle more oil if you need.
- I tend to think day-old pork tastes even juicier—maybe it’s just me?
Mixing It Up (Also: The Great Mustard Fiasco)
Once I got bold and swapped the herbs for rosemary and a little Dijon mustard—worked great. Someone else in my house tried a honey garlic glaze, and it was fine, but maybe a bit sweet for me (and honestly sticky to clean up). Another time, I tried rubbing it with soy sauce and hoisin, hoping for an Asian twist, but it turned a funny color. Tastes… okay, but not the prettiest!
What If I Don’t Have All the Gear?
You need a baking tray; that’s about it. But, no tray? I once used my cast iron pan. It worked, added a nice base. Foil’s my go-to for lazy clean-up (but parchment paper’ll do). If you don’t have a meat thermometer, just slice it after resting—if the juices run clear and it’s faintly pink, you’re golden.
Storing Leftovers (If There Are Any… Right.)
Pop slices in an airtight box; it keeps in the fridge for three days, give or take. Though honestly, it barely lasts a day around form here! You can warm leftovers in the microwave with a splash of broth or water, or eat cold on salad (which I always mean to do but then just eat straight out of the fridge).
How We Serve It (My Favorite Part)
I love it with garlicky mashed potatoes or just a handful of baby spinach and rice if I’m feeling virtuous. My weird family tradition: we always put a dollop of applesauce on the side. Right next to the pork, not on top. This applesauce recipe is great, if you ever wanna try homemade. My mum swears by braised red cabbage, but that’s maybe a bit too British for weeknights!
If You Want To Nail It Every Time (A Few “Oops” Lessons)
- Don’t rush the resting step. I once tried carving right away because everyone was “starving”. The juices ran everywhere. Sad times.
- If in doubt, underbake a little—you can always pop it back in, but there’s no rescueing dry pork!
- Actually, I find it works better if you start with pork around room temp, not ice cold from the fridge. Trust me.
Questions Folks Actually Ask Me
- Can I marinate it overnight? Sure! I sometimes do, especially if I remember. But like—no one complains if you just rub and bake either. Life’s busy.
- What’s the best side dish? Oh, mashed potatoes, hands down. Or roast carrots. For fancier vibes, check these side dish recs from Bon Appétit.
- Can you freeze it? Yep. Slices freeze well, then defrost in the fridge. Maybe not quite as juicy, but still dinner.
- What about leftovers? Sandwiches! I just slap slices between crusty bread with mustard. Not fancy but not sorry.
- Do you need a brine? Nah, I’ve never bothered. But if you’re feeling fancy, Smitten Kitchen’s pork brine is probably worth a look.
Anyway, that’s my Juicy Baked Pork Tenderloin. Not perfect—but honestly, isn’t that part of the fun?
Ingredients
- 1.5 lbs pork tenderloin
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Dijon mustard
- 1 tbsp honey
Instructions
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1Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
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2Pat the pork tenderloin dry with paper towels and trim any excess fat.
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3In a small bowl, mix olive oil, garlic powder, dried thyme, paprika, salt, and black pepper. Rub the spice mixture all over the pork tenderloin.
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4In another bowl, stir together Dijon mustard and honey. Brush half of the mixture over the pork.
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5Place the pork tenderloin on the prepared baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
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6Remove from oven, brush with remaining mustard-honey mixture, and let rest for 5 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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