二线品牌主板前十名排名 How to Bake a Juicy Pork Tenderloin (Perfect Every Time!)

If you’ve got a big pork tenderloin sitting in the fridge and you’re wondering how to bake it up into something delicious, you’ve come to the right place! This recipe will walk you through how to make it tender, juicy, and absolutely packed with flor, without drying it out.

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What You’ll Need Ingredients: 1 (5-pound) pork tenderloin 3 tablespoons softened butter 2 tablespoons Dijon mustard 1 tablespoon apple cider vinegar 6 cloves garlic, minced 1 tablespoon fresh rosemary, finely chopped (or 1 tsp dried) 1 tablespoon fresh thyme (or 1 tsp dried) 2 teaspoons kosher salt 1 teaspoon black pepper 1 teaspoon smoked paprika Optional: 1 tablespoon honey or maple syrup for a hint of sweetness Tools: Large roasting pan or baking dish Meat thermometer Cast iron skillet or hey-bottomed pan (for searing) Basting brush (or spoon) Aluminum foil Step-by-Step Instructions for Baking a 5-Pound Pork Tenderloin 1. Let the Meat Rest at Room Temp

Take the tenderloin out of the fridge 30–45 minutes before you plan to cook it. This helps it cook more evenly in the oven and keeps it from drying out.

If your tenderloin is tied with butcher’s twine, keep it on—it helps the meat hold its shape during cooking. If it’s not tied, you can skip that step.

2. Preheat the Oven to 400°F (200°C)

This temperature gives you a lovely golden-brown crust while keeping the inside juicy and tender.

3. Make the Rub

In a small bowl, whisk together:

Softened Butter Dijon mustard Apple cider vinegar Minced garlic Rosemary Thyme Salt Pepper Smoked paprika Honey or maple syrup (optional)

This mixture should be thick and smell wonderful! It’ll help the crust caramelize as the pork roasts.

4. Sear the Pork for Flor

While optional, searing your tenderloin adds flor and helps lock in moisture. Heat a large skillet over medium-high heat and add a tablespoon of oil.

Sear the tenderloin on all sides—about 2 minutes per side—until it’s golden brown. You don’t want to cook it through here, just get some color.

5. Coat the Pork in the Rub

Transfer the seared tenderloin to a large roasting pan. Using a brush, begin slathering the rub all over the pork loin , making sure every nook and cranny is coated. If you didn’t sear the pork, no worries—just apply the rub directly onto the raw meat.

Let it sit for 10–15 minutes to absorb those flors while the oven finishes preheating.

6. Roast in the Oven

Place the tenderloin in the oven and roast uncovered for 45–60 minutes, depending on the shape of your tenderloin and your oven.

Pro tip: Use a meat thermometer! You’re aiming for an internal temperature of 145°F (62°C) in the thickest part of the tenderloin.

At about the halfway point (25–30 minutes in), spoon some of the juices over the pork to baste it. If it’s looking dry, add a splash of chicken broth or water to the bottom of the pan.

7. Tent with Foil and Rest

Once your tenderloin hits 145°F, pull it out of the oven and tent it loosely with foil. Let it rest for 10–15 minutes.

This step is crucial. The juices will redistribute, and the internal temp will rise slightly as it rests—giving you a juicy, fork-tender result.

8. Slice and Serve

Use a sharp knife to slice the tenderloin into ½-inch pieces. Serve it up on a plate, and drizzle some pan juices over the top, and pair it with your forite sides.

Side Dish Ideas

Here are some of our forite sides to serve with this roasted pork:

Garlic mashed potatoes Roasted carrots & Brussels sprouts Homemade applesauce Buttery cornbread Green beans with bacon & onions How to Store & Reheat Leftovers

Leftover pork tenderloin makes a great next-day meal. Store slices in an airtight container with a spoonful of pan juice to keep them moist.

To reheat:

Warm gently in a skillet over low heat, or Wrap in foil and bake at 300°F until warmed through.

Avoid the microwe if you can—it tends to dry things out.

Recipe Variations to Try

Want to switch things up next time?

Maple & Mustard Glaze: Swap out the garlic and herbs for maple syrup, grainy mustard, and a touch of balsamic. Spice Rubbed: Try a dry rub with cumin, coriander, chili powder, and a little brown sugar for a smoky-sweet version. Stuffed Pork Tenderloin: Slice open the tenderloin lengthwise, fill it with sautéed spinach, mushrooms, and goat cheese, then tie it back up and roast. Frequently Asked Questions Can I bake the pork tenderloin without searing it first?

Absolutely! Searing adds flor, but if you’re short on time, skip it and just apply the rub before baking.

Is pork tenderloin the same as pork loin?

Nope—they’re different cuts. Pork tenderloin is thinner, more tender, and usually smaller in diameter. Pork loin is thicker and requires a longer cook time. This recipe is designed specifically for tenderloin.

What if my tenderloin is bone-in?

Tenderloins are typically boneless, but if yours has a bone, add 10–15 minutes to the cook time and be sure to use that meat thermometer.

Final Thoughts: Big Flor, Simple Prep

This 5-pound pork tenderloin is the kind of meal that feels fancy but comes together with pantry staples. It’s perfect for Sunday dinner, feeding a crowd, or just meal prepping for the week ahead.

Ready to bake this pork tenderloin? Let me know how it turns out in the comments below—or share your own twist on the recipe.

And if you’re looking for more hearty delicious meals, don’t miss:

[How to BBQ Boneless Skinless Chicken Thighs] [The Best Whole Wheat Bread from Freshly Milled Flour] [Peanut Butter Chocolate Chip Cookies]

Happy cooking, friend!

And I commend joy, for man has nothing better under the sun but to eat and drink and be joyful, for this will go with him in his toil through the days of his life that God has given him under the sun. Ecclesiastes 8:15

Juicy Oven Baked Pork Tenderloin If you’ve got a big pork tenderloin sitting in the fridge and you’re wondering how to bake it up into something delicious, you’ve come to the right place! This recipe will walk you through how to make it tender, juicy, and absolutely packed with flor, without drying it out. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 40 minutes mins Servings: 13 SlicesCourse: dinnerCuisine: American Ingredients Method Ingredients   1 5 lb pork tenderloin3 tbsp softened butter2 tbsp Dijon mustard1 tbsp apple cider vinegar6 tsp minced garlic1 tbsp fresh rosemary, finely chopped or 1 tsp dried1 tbsp fresh thyme or 1 tsp dried2 tsp salt1 tsp black pepper1 tsp smoked paprika1 tbsp honey or maple syrup optional Method Take the tenderloin out of the fridge 30–45 minutes before you plan to cook it. This helps it cook more evenly in the oven and keeps it from drying out.Preheat your oven to 400°F (200°C)In a small bowl, whisk together: softened butter, Dijon mustard, apple cider vinegar, minced garlic, rosemary, thyme, salt, pepper, smoked paprika, and honey or maple syrup. (optional)Before you put on the rub, sear the tenderloin on all sides—about 2 minutes per side—until it’s golden brown. You don’t want to cook it through here, just get some color. Transfer the seared tenderloin to a large roasting pan. Using a brush, begin slathering the rub all over the pork loin , making sure every nook and cranny is coated. If you didn’t sear the pork, no worries—just apply the rub directly onto the raw meat.Let it sit for 10–15 minutes to absorb those flors while the oven finishes preheating.Place the tenderloin in the oven and roast uncovered for 45–60 minutes, depending on the shape of your tenderloin and your oven.At about the halfway point (25–30 minutes in), spoon some of the juices over the pork to baste it. If it’s looking dry, add a splash of chicken broth or water to the bottom of the pan.Once your tenderloin hits 145°F, pull it out of the oven and tent it loosely with foil. Let it rest for 10–15 minutes. This step is crucial. The juices will redistribute, and the internal temp will rise slightly as it rests.Use a sharp knife to slice the tenderloin into ½-inch pieces. Serve it up on a plate, and drizzle some pan juices over the top, and pair it with your forite sides. Like this recipe? Se it for later! Share this: Click to share on X (Opens in new window) X Click to share on Facebook (Opens in new window) Facebook Like this:Like Loading... Related