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pork tenderloin with rhubarb chutney

Tender Oven Baked Pork Tenderloin

Learn how to bake pork tenderloin for perfect Oven Baked Pork Tenderloin every time! Pairs deliciously with sauces of all kinds.
Course Main Course
Cuisine American
Keyword how to bake pork tenderloin, oven baked pork tenderloin, oven pork tenderloin
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 2 servings
Calories 273kcal



  • 1 lb pork tenderloin (1 tenderloin - a little more, ex. 1.5lb, is fine)
  • 1 Tablespoon vegetable oil
  • ¼ teaspoon pepper or more/less to taste
  • ¼ teaspoon salt or more/less to taste


  • Preheat oven to 400°F. Trim the pork tenderloin of any excess fat and sinew and cut the tenderloin in half if needed to fit an oven-safe skillet.
    pork tenderloin with rhubarb chutney - trimming pork
  • Sprinkle the pork evenly with salt and pepper, and any other desired seasoning, and rub the seasoning into the pork.
    pork tenderloin with rhubarb chutney - adding rub
  • Warm the oil in the skillet and sear the pork on all sides, including small ends. Transfer the skillet to the oven and roast for around 25 minutes, until pork has reached an internal temp of 155°F as read by a meat thermometer.
    pork tenderloin with rhubarb chutney - searing pork
  • Leave to rest for at least 5 minutes before slicing and serving.
    pork tenderloin with rhubarb chutney


Tips for cooking pork tenderloin:
  • Split longer pork tenderloin in half to fit into the skillet if necessary so all parts cook evenly.
  • Bring pork to room temperature for 30 minutes, covered on the counter, before cooking.
  • This recipe is for 1 pound pork tenderloin. Slightly larger tenderloin, such as 1 and a half pounds, will work just as well.
  • Sear on all sides, including the tips, for best results.
  • Allow the pork to rest for 5-15 minutes after removing it from the oven before slicing.
  • Slice against the grain for the most tender cuts of pork.
Pork tenderloin serving suggestions:
  • Rhubarb chutney: Rhubarb chutney is a flavorful, fruity chutney perfect for pairing with pork tenderloin. This is the sauce we feature in our photos! If using rhubarb chutney, first season pork tenderloin with ½ teaspoon cumin and ½ teaspoon cinnamon before searing. Then, spoon 2 Tablespoons of the chutney over the pork tenderloin as it cooks during the last 5-10 minutes of cook time. Then, serve with remaining rhubarb chutney from our chutney recipe.
  • Garlic butter sauce: Garlic butter sauce pairs deliciously with pork tenderloin. Sear the tenderloin in garlic butter first, then baste it in the last 5-10 minutes with more of the garlic butter. At the end, you can finish it with a final drizzle and fresh herbs, if desired. Pair with simple salt and pepper seasoning or seasoning using dried herbs such as thyme, parsley, and rosemary.
  • Lemon butter sauce: Lemon butter sauce adds a nice zing of flavor to pork tenderloin and is so creamy. Prepare the sauce while your tenderloin bakes, then add the sauce to the same skillet after removing it from the oven. Coat the tenderloin completely and scrape up any brown bits from the bottom of the pan. Pair with simple salt and pepper seasoning, 1 teaspoon of garlic powder, and fresh chopped parsley and parmesan cheese to taste.
  • Peri peri sauce: Peri peri sauce is a super flavorful, slightly spicy Portuguese sauce that will add a nice kick to your pork tenderloin. You can either add the sauce after cooking the tenderloin by spooning it over the pork, brush the sauce over the tenderloin just before baking it, or marinate the pork in the sauce overnight for ultimate flavor. For seasoning, use simple salt and pepper as the peri peri sauce is already very flavorful.
  • Teriyaki sauce: For best flavor, marinate pork tenderloin in homemade teriyaki sauce for at least 30 minutes or up to 4 hours. You can also brush the pork tenderloin with teriyaki immediately before placing it in the oven, if you're in a hurry. Bake as instructed, serve, and enjoy an amazing glaze on your tenderloin!
  • White wine sauce: Prepare our bechamel sauce as instructed, and finish it with white wine until thickened and creamy. Add fresh (or dried) herbs such as rosemary and thyme for best flavor. Once it's thick enough to stick to the back of a spoon, it's ready. The sauce can be prepared while making the pork tenderloin. Add it to the skillet with the te


Calories: 273kcal | Carbohydrates: 1g | Protein: 47g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 409mg | Potassium: 895mg | Fiber: 1g | Vitamin A: 6IU | Calcium: 15mg | Iron: 2mg