Baked Pork Tenderloin with Dry Rub
Inside: The pork tenderloin seasoning I use on repeat, how to make a jar of it, oven times from 350°F to 425°F, and how to use the same rub on a pork loin roast.
This dry rub is my answer to “how should I season pork tenderloin?” Sweet paprika, garlic, onion, oregano and thyme, with a little cayenne for heat, pressed onto a lean tenderloin and baked at 400°F. It’s on the table in about 30 minutes, and a squeeze of lime over the pan drippings turns the browned bits into a quick sauce.
Pork tenderloin is one of the best weeknight meal options. One tenderloin usually weighs between ¾-1¼ pounds, so it’s the perfect size for a small family, feeding 2 to 4, depending on appetites. It’s also the leanest and most tender cut on the pig, requiring minimal prep and no fussing.
I cook pork tenderloin in many ways, including this famous Instant Pot BBQ Pulled Pork Tenderloin, French-inspired Pork Tenderloin with Port and Prunes, and this Tandoori Marinated Grilled Pork. This baked pork tenderloin recipe is one of the most straightforward and versatile.
It’s also one of the better values at the meat counter. I buy mine at Costco, where they come four to a pack, and stash the extras in the freezer for nights I need dinner fast.
Why you’ll love this recipe:
- The rub forms a savory, slightly smoky crust while the inside stays tender and rosy at 145°F.
- It’s a great last-minute meal, requiring only 5 minutes of prep and 20-25 minutes of baking time.
- Pork tenderloin is one of the leanest cuts of meat, and this rub adds flavor without sugar or extra fat.
- Leftovers are great the next day in sandwiches or salads.
- You can easily double, triple or quadruple the recipe for more guests.
- You can customize the dry rub for pork tenderloin to suit your tastes.
Ingredients:
- Pork Tenderloin is one of the leanest cuts of pork, so it’s a healthy choice for dinner. Pork tenderloin and pork loin are two different cuts. (See using this rub on pork loin below.)
- Olive Oil–You can use an everyday oil because you only need a small amount. It helps the pork tenderloin rub stick to the meat.
- Sweet Paprika–you could swap it for smoked paprika if you prefer.
- Kosher Salt–I use Diamond Crystal kosher salt. Morton’s is another popular brand, but it’s saltier by volume than Diamond Crystal, so you’ll need about ⅓ less. Don’t use iodized salt; it’s not the same thing.
- Black Pepper–freshly ground has the most potent flavor.
- Garlic Powder–you can use fresh garlic, too, but the fresh can become bitter when roasted at a high heat. Garlic powder adds the flavor without the bitterness.
- Onion Salt–for another layer of allium flavor. You can also substitute for onion powder.
- Cayenne Pepper–for a touch of spice.
- Dried Oregano–don’t substitute fresh oregano as it can be overpowering.
- Dried Thyme–you can also substitute freshly chopped thyme if you have it.
- Lime–add a bit of juice to the pan after the baked pork tenderloin has cooked to loosen the fond and incorporate it into the sauce.
- Cilantro–adds a touch of freshness to the dish.
The best seasoning for pork tenderloin
Pork tenderloin is lean and mild, so it needs a seasoning that does three things: salt it enough to taste like something, brown into a crust in a short bake, and stay out of its way. That’s the job of each piece of this rub:
- Sweet paprika for color and the crust’s base.
- Garlic powder and onion salt for savory depth. Powders, not fresh, because fresh garlic scorches at 400°F.
- Oregano and thyme for an herby backbone.
- Cayenne for a little warmth. Skip it for kids.
- Kosher salt and pepper to season the meat throughout.
How to season pork tenderloin: pat it dry, brush on a thin coat of oil so the spices stick, then sprinkle liberally with the rub and press it in with your hands. Do it right before baking, or up to a day ahead, wrapped in the fridge for more intense pork seasoning.
Step-by-step instructions:
- Place the tenderloin on a rimmed baking sheet and pat the meat dry on both sides with paper towels.
2. In a small bowl, combine the paprika, kosher salt, black pepper, garlic powder, onion salt, oregano, thyme and cayenne pepper.
3. Brush the olive oil over both sides of the meat, then sprinkle the spice rub over and pat it into the flesh so that the tenderloin is evenly coated.
4. Bake the pork tenderloin in a preheated 400°F oven. The high heat browns the rub into a crust before the inside has time to dry out. Bake for 20-25 minutes or until the internal temperature reaches 140°. Use a meat thermometer to check the temperature when it comes out of the oven.
Carryover cooking will take the next 5° to the food-safe temperature of 145° for pork.
If you don’t have an instant-read thermometer, I recommend the Thermapen One {my affiliate link}.
5. Transfer the baked pork tenderloin to a cutting board to rest. Squeeze the juice of a lime over the drippings and seasonings left on the baking pan. Stir with a wooden spoon to scrape up the browned bits and fond.
6. Add freshly chopped cilantro and stir it into the sauce.
7. Pour the pan juices over the baked pork tenderloin and serve.
Pro-Tips:
- If your tenderloin has a wide patch of silverskin (the thin, shiny membrane on one side), trim it off with a sharp knife before seasoning. A stray streak is fine to leave.
- Please wait until the meat rests before carving it. This allows the juices to redistribute in the tenderloin roast. Use a sharp knife to slice it into ½”-¾” medallions.
How long to bake pork tenderloin
Time depends on the weight and thickness of your tenderloin, so use these as a starting point and let the thermometer decide. Pull it at 140°F; it rises to 145°F as it rests.
| Oven temp | 1 lb tenderloin | 1¼–1½ lb |
|---|---|---|
| 350°F | 25–30 min | 30–35 min |
| 375°F | 22–27 min | 25–30 min |
| 400°F (my pick) | 18–22 min | 22–25 min |
| 425°F | 15–20 min | 18–22 min |
Swaps and Variations:
- Mix in 1 tablespoon of brown sugar to add a bit of sweetness to the pork tenderloin rub.
- Swap lemon juice for lime juice and use fresh parsley instead of cilantro for a different flavor.
- Substitute chicken broth or white wine for the citrus juices for a different flavor profile.
- Add a tablespoon of butter to any pan sauce variation for a rich, velvety finish.
- Make it a sheet-pan dinner. Cut vegetables like potatoes, cauliflower, broccoli, sweet peppers or zucchini into large chunks. Toss them with olive oil, salt and pepper and arrange them on the sheet pan around the cut of meat to roast. The vegetables will cook in the same amount of time.
Make a batch of pork tenderloin seasoning
I keep a jar of this in the spice drawer. Mix it, seal it, and use 1 tablespoon per pound of pork. It’s good on chops and chicken thighs, too.
Makes about ½ cup (enough for 8 pounds of pork):
- 2 tablespoons sweet paprika
- 4 teaspoons kosher salt
- 4 teaspoons garlic powder
- 2 teaspoons onion salt
- 2 teaspoons black pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons cayenne (or less)
Store it sealed at room temperature for 2 to 3 weeks. If you add brown sugar (see Swaps above), it can clump, so shake or stir the jar before each use.
Using this rub on pork loin
Pork loin and pork tenderloin aren’t the same cut. A tenderloin is long, skinny and about a pound; a loin roast is wide, thick, usually 2 to 4 pounds and often has a fat cap. The rub works on both. Use 1 tablespoon per pound, and because a loin is so much thicker, it needs a lower oven and a lot more time. Pull it at the same 140°F. For a full loin roast method with pan gravy, see my Pork Loin Roast.
FAQs
400°F. The higher heat browns the rub into a crust in about 20 minutes. At 350°F, it cooks through fine but takes longer, and the outside stays paler.
Depending on the weight of your roast, it can bake for 18-25 minutes to reach the food-safe temperature of 145° F. I usually remove it at 140° because the temperature rises even after you remove it from the oven, quickly taking it from perfect to overdone. Factoring in a 5° rise gives you a built-in buffer.
Either works. 425°F browns a little faster and shaves a few minutes off, but there’s less margin before it overshoots. I stick with 400°F.
145°F, followed by a 3-minute rest, per the USDA. I pull it at 140°F because carryover cooking finishes the job. It’ll be slightly pink in the center, and that’s safe.
No. Foil traps steam and keeps the rub from browning. Tent it loosely only while it rests.
About 1 tablespoon per pound.
Storage:
- Store leftover roast pork tenderloin in the fridge for 3-5 days, wrapped tightly in foil or an airtight container.
Reheating:
- Reheat already-sliced cooked pork, loosely wrapped in foil, at 350° for about 8-10 minutes or until it’s warmed through.
- For leftover baked pork tenderloin that hasn’t already been sliced, increase the reheating time to 12-15 minutes. It will take longer to warm through the center.
Leftover pork tenderloin:
Slice it thin for an (In)Authentic Cuban Sandwich, chop it into fried rice in place of the chicken, or tuck it into tacos with salsa verde, like my Leftover Braised Pork Tacos.
More easy pork recipes:
- Pork Chops with Pan Gravy
- Pork Lo Mein Stir Fry
- Hatch Green Chile Pulled Pork
- Grilled Pork Tenderloin Recipe
Baked Pork Tenderloin with Dry Rub
INGREDIENTS:
- 1 pound pork tenderloin
- 2 teaspoons olive oil
- ¾ teaspoon sweet paprika
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion salt
- ¼ teaspoon black pepper
- ¼ teaspoon oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne or skip if you're sensitive to spice
- 1½ tablespoons lime juice
- 2 tablespoons chopped cilantro
DIRECTIONS:
- Preheat the oven to 400° F.
- If your tenderloin has a wide patch of silverskin (the thin, shiny membrane on one side), trim it off with a sharp knife. A stray streak is fine to leave.
- Place 1 pound pork tenderloin on a baking sheet and pat dry completely with paper towels. Drizzle 2 teaspoons olive oil over all sides of the pork tenderloin and brush it on to coat the meat. Set aside.
- In a small bowl combine ¾ teaspoon sweet paprika, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper, ¼ teaspoon onion salt, ¼ teaspoon oregano, ¼ teaspoon dried thyme and ¼ teaspoon cayenne (if using). Whisk to combine.
- Sprinkle the spice rub over the tenderloin and pat it into the meat so it’s evenly coated. Bake for 18-25 minutes, until an instant-read thermometer in the thickest part reads 140°F. It will climb to 145°F as it rests.
- Transfer the pork to a cutting board and rest 5 minutes before slicing.
- Meanwhile add 1½ tablespoons lime juice, and 2 tablespoons chopped cilantro to the roasting pan stir to combine.
- Slice the pork tenderloin into ½" to ¾" slices and transfer to a serving platter. Drizzle the pan sauce over the sliced pork to serve. Garnish with extra cilantro and lime wedges.
RECIPE VIDEO:
NOTES:
- For a hint of sweetness, add 1 tablespoon of light brown sugar to the spice rub.
- For a velvety pan sauce, whisk a tablespoon of butter into the baking pan with the lime juice and whisk until it’s emulsified before drizzling over the baked pork tenderloin.
- Make a jar: see “Make a batch of pork tenderloin seasoning” in the post. Use 1 tablespoon per pound of pork.
NUTRITION:
Nutritional Disclaimer
Nutritional information is an estimate only and is provided as a courtesy. Values are calculated automatically based on the ingredients and quantities in each recipe and may vary depending on specific brands, exact measurements, and substitutions made. For precise nutritional guidance, especially if you have a medical condition or dietary restriction, please consult a registered dietitian or run the ingredients through your own nutrition calculator.Pin it for later!
I’m amazed at how simple and flavorful this was. It was a perfect weeknight dinner for me and my husband and I put leftovers on my salad for lunch the next day. Great recipe.
Pork tenderloin is one of my favorites as it is so quick and versatile and I need to make this!!! Friends for dinner night soon and will serve this. Love the roasted vegetables on the side!
What a great go to recipe for a quick dinner. Made this with a sheet pan of roasted vegetables………..yummmmm