Easy Roasted Pork Tenderloin

This post was last updated on July 24, 2015 to include new images and a recipe video.
Psst! I have an amazingly easy and fast recipe to share with you today.

Easy Roasted Pork Tenderloin

Have you ever made pork tenderloin before?  It’s like ridiculously easy and super impressive.

Easy Roasted Pork Tenderloin

And you know how much I like to share these types of recipes.

Well, a lot.

Easy Roasted Pork Tenderloin

I can’t believe I had never tried to make pork tenderloin before — I always thought it was too fussy for me.  Man, I was so wrong!  And I’m so glad I finally tried it.

Easy Roasted Pork Tenderloin

This meal will have your house smelling so yummy and your belly feeling so happy.  Speaking of belly — this meal is also quite healthy since the pork is very lean.

I mean, let’s go over the list:

  1. Easy
  2. Tasty
  3. Healthy
  4. Impressive
  5. Fast

Those are like my 5 favorite things when making dinner.   Any meal, really, for that matter.  And this meal has all of them.

Easy Roasted Pork Tenderloin

There’s also tons of ways to add some variations.  Feel free to throw some diced red potatoes or carrots or garlic cloves in with the onions.  They may need a little longer to roast, but all will be a super tasty addition.

I highly recommend making this recipe with the included onions, however.  Roasting the pork by itself in the pan will leave you with one side of the pork quite crispy.  It really likes its bed of luscious roasted onions underneath it.

No-Fail Meals

And, I mean…really…who doesn’t love some amazing roasted onions bathing in pork and herb-roasted juices?

I mean, really.

Easy Roasted Pork Tenderloin

This delicious pork tenderloin recipe is a great example of the kinds of recipes I include as part of a weekly meal plan in No-Fail Meals.  Every week, I send out a full 5 day meal plan with an accompanying grocery list and it’s pretty awesome 🙂  Click here to learn more about it!

Easy Roasted Pork Tenderloin

Yummy. Goodness.

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5 from 3 votes
Easy Roasted Pork Tenderloin Square Recipe Preview Image
Easy Roasted Pork Tenderloin
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
This Easy Roasted Pork Tenderloin is amazingly easy to make and super delicious.
Categories: Easy Dinner
Difficulty: Easy
Keyword: baked pork tenderloin, how to cook pork tenderloin in oven without searing, roast pork tenderloin
Servings: 4
Calories: 288 kcal
Author: A Sweet Pea Chef
  • 1 1/2 lb pork tenderloin
  • 2 tbsp olive oil divided, plus more as needed
  • 1 large yellow onion sliced into large wedges
  • 1-2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 tbsp spicy mustard can substitute dijon mustard
  • 1 tsp dried thyme
  • 1 tsp dried tarragon
  • 2/3 cup chicken broth
  1. Preheat oven to 425 degrees.
  2. Remove any large areas of silver skin (layer of white, opaque connective tissue on surface of the meat) from the pork if present. This can easily be removed by sliding a paring knife alongside the tissue to remove.
  3. Drizzle the pork with 1 tbsp. olive oil and rub all over to coat evenly. Sprinkle evenly with the kosher salt and pepper.
  4. Heat the remaining 1 tbsp. olive oil in a deep, oven-safe pan over high heat.
  5. Sear each side of the pork until nice and golden, about 2-3 minutes per side. Once browned, remove from pan and set aside on a plate.
  6. Add the onion wedges to the same pan. If there are not enough drippings from the pork, go ahead and add any more olive oil as needed. Cook the onion over medium-high heat until they start to brown.
  7. While the onions are cooking, brush the tenderloin with the spicy mustard. Then, sprinkle the dried thyme and tarragon over the tenderloin until evenly coated.
  8. Lay the tenderloin over the onions (make sure the pork is laying on top of the onions, not touching the bottom of the pan). Insert a meat thermometer into the deepest part of the tenderloin and place pan into the oven.
  9. Roast until the pork reaches an internal temperature of 145 degrees, approximately 20-30 minutes.
  10. Once 145 degrees, carefully remove from the oven. Heat the pan again over medium-high heat. Remove the pork once again and lay on a cutting board. Cover with aluminum foil for 5 minutes.
  11. While the meat is resting, add the chicken broth to the onions and heat through. Using a wooden spoon, scrape any bits of goodness from the bottom of the pan and mix into the sauce.
  12. To serve, slice the tenderloin across the grain (as pictured, into small rings) and slathered with tasty onions and sauce.

Recipe Video

Nutrition Facts
Easy Roasted Pork Tenderloin
Amount Per Serving (2 slices)
Calories 288 Calories from Fat 122
% Daily Value*
Fat 13.5g21%
Saturated Fat 3.1g16%
Cholesterol 111.8mg37%
Sodium 545.4mg23%
Carbohydrates 3.2g1%
Fiber 0.6g2%
Sugar 1.1g1%
Protein 36.6g73%
Vitamin C 1.7mg2%
Calcium 30mg3%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Lacey Baier

Hey there! I’m Lacey Baier and I’d like to welcome you! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, as well as cleanish, my clean-eating supplement brand. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Austin, Texas with my husband and four kiddos. Let’s get started!

5 thoughts on “Easy Roasted Pork Tenderloin

  1. 5 stars
    I made this and it was AMAZING! Making the sauce at the end and searing the pork before really takes it over the top. Thank you!!

  2. 5 stars
    The pork looks incredible and really moist!!

    The herbs sound like they really add to the flavour of the pork, ill have to give it ago.

    I really like the pictures as well, you have done a great job!

  3. 5 stars
    This recipe is really good and moist.
    As I prefer enhanced savoury flavours with pork loin, after searing, I chose to quadruple the amount of onions and added an equal number of whole pears, quartered (apples can also be used) and sautéed garlic and ginger for a tasty side dish, Before baking, I brushed the top of the pork loin with applesauce and added cinnamon , a few shakes of maple syrup, a dollop of honey. Sprigs of dried rosemary (from my summer herb garden) were placed on top of the pork loin for a tasty complement. The pork loin drippings made an excellent gravy.

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