Baked Pork Tenderloin Recipe is the simple weeknight dinner that never disappoints. A quick sear, a splash of broth and vinegar, and a short bake give you tender, juicy pork every time. It’s easy to pull together in about 30 minutes and only needs one skillet, so cleanup is painless. This dish is hearty, flavorful, and perfect when you want comfort without spending hours in the kitchen.
Why This Baked Pork Tenderloin Recipe Is a Weeknight Win
- Quick prep time: You can get this meal ready in just 10 minutes.
- Easy cleanup: One skillet means less mess to worry about.
- Big flavor: The spices and broth create a tasty and juicy tenderloin.
Ingredients You Will Needs:
- 1 (1 1/2 – 2 pound) pork tenderloin, trimmed of silver skin
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup chicken broth
- 1/4 cup apple cider vinegar
How to Make Baked Pork Tenderloin Recipe (3 Steps & Timing)
Prep and Sear:
Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, thyme, and rosemary. Rub this mixture over the entire tenderloin. Heat one tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork for 2-3 minutes on all sides until it is lightly browned.
Add Liquid:
Pour ½ cup of chicken broth and ¼ cup of apple cider vinegar into the skillet with the pork. This will add moisture and enhance the flavor.
Bake:
Transfer the skillet to the oven. Bake for 20-25 minutes. Use a meat thermometer to check for doneness; it should read 145°F (63°C) when done. Once it’s finished, remove it from the oven and let it rest for 10 minutes before slicing to serve.
Quick Sides & Serving Ideas
- Steamed broccoli or green beans for a healthy side.
- Mashed potatoes for a comforting option.
- A simple salad for a fresh touch.
- Quick rice or quinoa for a filling base.
Storage & Reheat (No Soggy Leftovers)
Store leftovers in the fridge for up to 4 days. For longer storage, freeze the slices for up to 3 months. To reheat, use the air fryer or oven to restore crispness.
10-Minute Prep & Time-Saving Shortcuts
- Use pre-chopped vegetables for easy sides.
- Buy a rotisserie chicken for added protein in your meal.
- Use bagged salad mixes for quick fresh options.
- Opt for instant rice that cooks in minutes.
Smart Swaps & Variations
- Replace pork with chicken tenderloin for a lighter choice.
- Use gluten-free broth if you follow a gluten-free diet.
- Swap apple cider vinegar with balsamic vinegar for a different flavor.
- Try dried basil instead of thyme or rosemary for a new twist.
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Baked Pork Tenderloin
Ingredients
- 1.5 to 2 pounds pork tenderloin trimmed of silver skin
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup chicken broth
- 1/4 cup apple cider vinegar
Instructions
- Preheat oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels.
- Mix salt, pepper, garlic powder, onion powder, thyme, and rosemary in a small bowl. Rub evenly over pork.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork for 2-3 minutes per side until lightly browned.
- Add chicken broth and apple cider vinegar to the skillet with the pork.
- Transfer skillet to the oven and bake for 20-25 minutes, or until pork reaches 145°F (63°C) internally.
- Remove from oven and let rest for 10 minutes before slicing.
Notes
Nutrition
Lazy Cook’s Pro Tips
A couple of small tweaks can save you time every week. Line sheet pans with parchment for zero scrubbing, keep pre-chopped garlic in the fridge for instant flavor, and double-batch sauces so you’ve got a backup for busy nights. Little shortcuts like these keep dinners easy without giving up taste. See more time-saving tips here and make cooking less of a chore.
FAQs about Baked Pork Tenderloin
Can I bake pork tenderloin without searing first?
Yes, but searing adds flavor and locks in juices. If you skip it, bake a few extra minutes until the pork reaches 145°F. The dish will still turn out tasty, but the crust won’t be as golden and flavorful.
What if my pork turns out dry?
That usually means it was cooked too long. Always use a meat thermometer and pull it at 145°F, then rest it for 10 minutes before slicing. If it’s a little dry, drizzle the pan juices or add a quick gravy on top.
Can I double this recipe?
Definitely. Just make sure you have a skillet big enough to handle two tenderloins, or split them between two pans. Keep an eye on the internal temperature since bigger portions can cook slightly slower.
Can I swap the vinegar?
Yes balsamic vinegar gives a deeper, slightly sweet flavor. You can also use lemon juice for a brighter twist. Both options keep the pork moist while changing up the taste.
What sides go best with baked pork tenderloin?
Mashed potatoes, rice, or quinoa are great for soaking up the juices. Add a green veggie like broccoli, green beans, or a salad to round out the plate.
Wrapping It Up
Baked Pork Tenderloin Recipe is proof that weeknight dinners don’t have to be complicated to taste amazing. With simple spices, a quick sear, and a short bake, you end up with tender slices full of flavor and a skillet full of pan juices to spoon on top. Pair it with your favorite sides, and you’ve got a hearty meal with minimal effort. Try it tonight and see how easy dinner can be.
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