Easy and delicious, tender and juicy Oven Roasted Pork Tenderloin made with a few simple ingredients in 30 minutes! This is a recipe that anyone can make, and everyone will love!
Have you ever invited company over for dinner and then wondered what in the world you are going to make? Well, let me just tell you that, when cooked correctly, pork tenderloin has got to be one of the fanciest 'easy' homemade meals ever.
Seriously, this juicy pork tenderloin is delicious enough to be served as a 'main dish' alongside all of your favorite Christmas side dishes for the best holiday meal and easy enough to make for dinner on busy weeknights. 😅
In fact, if you use small tenderloins that are about one pound each, this delicious oven pork tenderloin will be done in 25 minutes, from start to finish! 🙌
And, to make it even better, you can make roasted root vegetables or balsamic Brussel sprouts at the same time because they cook at the same temperature in the oven as this pork tenderloin. So, if you time everything right, you'll have a complete meal ready in no time!
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Why You'll Love This Recipe
This is the best pork tenderloin recipe because it's easy, delicious, and enjoyed by the whole family! Afterall, busy families deserve delicious dinners!
- 3 Ingredients Besides salt and ground black pepper, this recipe calls for just three ingredients, pork tenderloin, olive oil, and fresh rosemary. Try to resist the urge to add other seasonings like garlic powder the first time you make this 🙂
- Quick and Easy Prep time is quick, and cleanup is a breeze. It all comes together in just 30 minutes!
Ingredient Notes
Here are a few notes on the key ingredients for making this recipe. For the complete list of ingredients, including amounts, scroll down to the recipe card.
- Pork Tenderloin Lean meat, tender, and quick cooking.
- Fresh Rosemary Adds an amazing earthy flavor. Use kitchen scissors or a sharp paring knife to chop the rosemary leaves.
Step-by-Step Instructions
Here's a brief summary of the steps for making this rosemary pork tenderloin recipe. For the complete list of instructions, please scroll down to the recipe card.
- Chop fresh rosemary into small pieces. I use my kitchen shears for this step.
- In a small bowl, mix together the olive oil, rosemary, salt, and pepper. Set aside.
- Lay each tenderloin on a rimmed baking sheet, or large baking dish (both tenderloins should fit next to each other on the same baking sheet), then pour the rosemary and olive oil mixture over the pork. Use your hands or a basting brush to rub each tenderloin with the mixture. Be sure to cover both entirely.
- Roast pork tenderloins in the oven for about 25 minutes, turning once after the first 10-15 minutes.
Dietitian Tips
Whether making baking pork tenderloin or pork chops, trimming the fat off of the outside of the tenderloins is optional but highly recommended because it is an easy way to reduce the amount of saturated fat. To do this, use a sharp knife or kitchen shears to cut the visible fat off from the surface of each tenderloin.
Save time by roasting potatoes or vegetables at the same time as the pork tenderloin. Simply cut potatoes, sweet potatoes, or other hearty vegetable into bite sized pieces, drizzle with olive oil, sprinkle with salt and pepper, and spread them around the pork tenderloin. If the pork tenderloin is done cooking before the vegetables, simply transfer the pork tenderloins onto a cutting board, return the vegetables to the oven and continue to cook in the oven until they are fork tender.
What to Serve with Pork Tenderloin?
The flavors that stand out in this recipe are garlic and fresh rosemary which makes it a very flexible dish that can be served with a variety of sides. Still, my favorite sides to serve with this are Mashed Potatoes, homemade Applesauce, Roasted Brussel Sprouts and root veggies.
Helpful Tips
- Cooking time can vary depending on the size of the tenderloins.
- Use an instant read meat thermometer. It's the only way you will know when to take the tenderloins out of the oven.
- Do not overcook. Overcooking will produce a chewy consistency, which your kids may not like.
- Don't roast the tenderloin for 25 minutes straight. Be sure to turn it at least once, every 10-15 minutes, until done.
- To keep warm, tent tenderloins with foil when out of the oven.
- Let the cooked tenderloin sit for about 5 minutes before slicing. Optional: tent the tenderloins with foil while it sits.
Questions You May Have
You can roast a 2-pound pork loin instead of 2 one-pound tenderloins, but because it will be denser, you will need to roast it longer.
Use a very sharp chef's knife to slice port tenderloin.
I like to keep is simple and reheat leftover pork tenderloin in the microwave.
Microwave the leftovers in 30 second intervals until it is completely heated through to keep it from getting chewy.
More Dinner Recipes
- Simple Egg Salad with Greek Yogurt (No Mayo)
- Green Goddess Salad with Green Goddess Dressing (Homemade)
- Green Goddess Salad Dressing (No Oil, No Mayo)
- Meals for After Wisdom Teeth Removal (Ideas from a Dietitian)
Did your kids love moist and delicious oven roasted pork tenderloin with fresh rosemary? Please leave a ⭐⭐⭐⭐⭐ rating and comment below to let me know. A 5-star rating review is the best compliment!
Don't forget to snap a pic of your dinner and tag @carrots.and.cookies on Instagram so I can see it. Enjoy!
📖 Recipe
30-Minute Oven Roasted Pork Tenderloin
Equipment
- 1 Food thermometer
Ingredients
- 2 pounds pork tenderloin 2 tenderloins, about one pound each*
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon olive oil extra virgin
- ½ teaspoon salt I use coarse sea salt
- ½ teaspoon black pepper preferably freshly ground
Instructions
- Preheat oven to 425° Fahrenheit.
- Lay pork tenderloins out on a rimmed baking sheet.
- Mix olive oil, salt, pepper, and rosemary together in a small bowl.
- Rub each tenderloin with rosemary mixture, covering each tenderloin completely. Using your hands for this step is most efficient and effective.
- Place in oven and roast for 15 minutes.
- Cook the tenderloins for 20-30 minutes*, turning once after the first 12 minutes.
- Remove from oven when the internal temperature of the thickest part of the tenderloin reaches 145°.
- Once out of the oven, tent tenderloins with foil for about 5 minutes before slicing.
- Use a sharp knife to slice the pork into ½ inch pieces and serve.
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