This Baked Pork Tenderloin Recipe is so easy to make and produces tender, juicy results every time!
Marinated in a blend of soy sauce, brown sugar, and spicy red pepper flakes that cook into a sweet, yet savory sauce, this is one recipe that makes every home cook feel like a professional chef! A perfectly seasoned, tender and delicious pork roast is within reach with this simple recipe. It’s ideal to serve guests, or for a special family meal. But it’s also simple enough to make for a weeknight dinner, or for batch cooking or meal prep, too!
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Best Baked Pork Tenderloin!
- Easy enough for every day, but elegant enough for company, oven-baked pork tenderloin is ready in minutes!
- Mild flavored pork is transformed into a flavorful dish as the sweet and spicy marinade tenderizes the meat and bakes into a golden-brown crust on the outside.
- Bake ahead and enjoy all week in sandwiches, on salads, or in stir-fries!
PORK: Choose portions that are similar in size so they cook at the same rate. For frozen, thaw overnight in the refrigerator (they can be added to the marinade mixture as long as it’s less than 12 hours).
MARINADE: This sweet and zesty marinade is infused into the meat as it bakes. Alter the amounts of the ingredients tailored to your taste.
VARIATIONS: Add finely chopped tomatoes and diced red onions for more flavor, or give this DIY pork rub blend a try, which can also be used on pork, chicken, or beef!
How to Bake Pork Tenderloin
This easy recipe is sure to become a family favorite!
- Prepare a baking tray with parchment paper and brush with oil.
- Combine sauce ingredients in a zippered bag. Add the pork tenderloins and marinate at room temperature for about 15 minutes.
- Remove the pork tenderloins from the bag (save the leftover marinade) and bake, uncovered per the recipe below.
- Baste tenderloins after the first 15 minutes of cooking, with the pan juices. Once cooked, allow the tenderloin to rest on a cutting board for about 5 minutes (this seals in the juices).
- Meanwhile, pour the remaining marinade into a small saucepan and add the remaining pan juices plus 2 Tablespoons of water. Boil for about 3 minutes.
- Slice the pork and drizzle with heated sauce. Garnish with cilantro and cracked black pepper, if desired.
Tips for Cooking Pork Tenderloin
- Do not over cook pork tenderloin! For best results, test for doneness with a meat thermometer. Once removed from the oven, pork tenderloin will continue to ‘carryover’ cook as it rests.
- Bake at 400°F for approximately 20 to 25 minutes per pound
- or bake at 350° F for approximately 23 to 27 minutes per pound
- A tasty idea is to place the tenderloins on strips of raw bacon and wrap them over the top, securing with toothpicks. This will boost the flavor and also increase the amount of sauce.
What to Serve with Pork Tenderloin?
Put the oven to work and bake these sides at the same time! Hasselback potatoes are always a hit, and so are these delish glazed sweet potatoes, especially with pork! Crispy Brussels sprouts are healthy and tasty, or try some roasted cauliflower. Add a crispy kale Caesar salad, or this tangy red leaf salad with lemon vinaigrette. Add a thick slice of easy no knead bread with butter, and dinner is served!
Store leftover slices of baked pork tenderloin (with the sauce) in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet on the stovetop along with the sauce and a little water. Season before serving. Freeze slices between sheets of parchment paper so they don’t stick together, then place them in zippered bags for up to 6 weeks.
Other Easy Pork Recipes!
- Bone In Pork Loin Roast – absolutely stunning!
- Pork Loin Roast With Pears – full of flavor.
- Reverse Sear Pork Roast – different cooking method, same delicious results.
- Pork Stew Recipe – a simple meal that is so delicious.
Baked Pork Tenderloin
- 2 pork tenderloins approximately 2 pounds total
- 1 Tablespoon olive oil
- 1 Tablespoon soy sauce
- 1 Tablespoon brown sugar
- 1 teaspoon powdered ginger
- 1 teaspoon garlic powder
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper flakes
- 2 Tablespoons water
- 2 Tablespoons cilantro (or parsley) chopped, optional for garnish
- freshly ground black pepper optional, to taste
- Preheat to 400°F. Line a baking tray with parchment paper (or foil) and brush with oil.
- Meanwhile, in a zip top bag, combine soy sauce, brown sugar, powdered ginger, garlic powder, sesame oil, and hot pepper flakes. Mix to combine.
- Add the pork tenderloin and close the bag, removing the air. Allow to rest at room temperature for 15 minutes.
- Remove the pork tenderloins from the marinade, and place on the baking sheet. Bake for about 25 minutes, or until pork reaches 140-145˚F, basting with the juices after 15 minutes. Transfer to a cutting board and allow to rest for 5 minutes.
- While the pork is resting, add remaining marinade into a small saucepan. Add pan juices (from the baked tenderloin), 2 Tablespoons water and bring to a boil on high heat. Boil for 3 minutes.
- Cut the pork in slices. Drizzle with heated sauce, garnish with cilantro and black pepper if desired, and serve.
- Once removed from the oven, pork tenderloin will continue to ‘carryover’ cook as it rests. So do not over-cook it! Use a meat thermometer for best results
- 400°F for approximately 20 to 25 minutes per pound
- 350° F for approximately 23 to 27 minutes per pound
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze individual slices on parchment paper then place in a zippered bag for up to 6 weeks. Or freeze between pieces of parchment so they do not stick together.
- Reheat in a skillet on the stovetop along with the sauce and a little water.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.