Oven Roasted Pork Tenderloin with Dry Rub
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Just 6 pantry seasonings completely transform the humble pork tenderloin into a meal that’s one of our family’s top 5 favorites. I’ve made this Oven Roasted Pork Tenderloin with a dry rub seasoning for well over a decade now, and it turns out perfectly every time.
Or try our Air Fryer Pork Tenderloin or Grilled Pork Tenderloin for two other delicious ways to make cook this same recipe.
“I would make this again! The spices were perfect. Just delicious!”
– Holly ⭐️⭐️⭐️⭐️⭐️
Reasons We Love This Recipe
As one of the most popular freezer meals on Thriving Home, this pork tenderloin recipe is requested over and over by my family. I’ve been testing and making pork tenderloin recipes for well over a decade now, and here’s why this one is so great:
- Fast and easy: Mix up the pork tenderloin rub, season the meat with it, and pop it in the oven. Done in 30 minutes or less.
- Unbelievably delicious: Even though the pork tenderloin seasoning and cooking method are simple, it packs a big flavor punch and turns out moist. You may want to serve it with our Homemade BBQ Sauce for dipping or our Bread Machine Dinner Rolls but this pork easily stands on its own.
- Kid-friendly: Most kids will go for this main dish. My children like it dipped in ketchup. 🤷🏻♀️ For more recipes your kids will like, check out our list of top kid-friendly freezer meals.
- Healthy: This is a lean cut of meat and a good source of protein.
- Versatile: While this recipe is written to roast in the oven, you can also easily grill it. Read more about how to grill pork tenderloin. Plus, you can use leftovers in a variety of ways (see below).
Important Notes about Pork Tenderloin
- Do Not Confuse It with Pork Loin: Pork tenderloin is a long, narrow, boneless cut of meat. Pork loin is wider and flatter and can be purchased boneless or bone-in. They are two different cuts of meat that cannot be used interchangeably because they won’t cook at the same rate.
- What to Look For When Buying: Always read the ingredients on any pork tenderloin package. You’re looking for one that has no additives, preservatives, or marinade included.
- Where to Buy Pork Tenderloin: It’s hard to find truly all-natural pork tenderloin in my local grocery stores. So, I get my pork tenderloins from ButcherBox, but you may also find good ones at your local farmer’s market or health food store.
- Seasoning is Key: Whether you make marinated pork tenderloin or use a pork tenderloin dry rub like this recipe, seasoning this cut of meat is essential because it’s fairly bland on its own. Even a good coating of Kosher salt and cracked black pepper will go a long way.
How to Make Oven Roasted Pork Tenderloin with Dry Rub
This recipe couldn’t be simpler, so be sure to double and freeze one batch for later!
- Mix up the pork tenderloin seasoning in a small bowl.
- Place the pork on a rimmed baking sheet that’s lined with parchment or foil. Pat the pork dry with paper towels and rub the seasoning on all sides, pressing it in so it sticks.
- Roast at 450°F for about 20 minutes.
That’s it! Serve with some Bacon Wrapped Green Beans for a well rounded meal.
Variations for Serving This Pork Tenderloin
While you can certainly enjoy the pork slices “as is”, here are a few ideas to dress it up.
- Offer BBQ sauce on the side for dipping the pork tenderloin in. (We prefer our Homemade BBQ sauce!)
- Spread some chimichurri sauce on top of the pork; you can find recipes online or in either of our cookbooks.
- Use leftover sliced pork for BBQ pork sandwiches. Serve warm on toasted buns or bread with BBQ sauce.
- Chop up the leftover pork and use in quesadillas, tacos, or on top of your favorite salad. Use it in place of chicken in our Southwest Chicken Salad.
Sides for Pork Tenderloin
This delicious pork tenderloin recipe can be served with a variety of side dishes. Here are some ideas to get you started…
Recipe FAQs
It’s important to not overcook pork, like most of us have done over the years. Otherwise, you’ll end up with a dry, tough dinner. Yuck!
Several years ago, the USDA lowered their safe cooking temperature recommendation for pork, which means we don’t have to overcook it anymore! Pork tenderloin is done at 145°F, so be sure to use an internal meat thermometer to get it just right.
We suggest roasting or grilling your pork tenderloin at a high temp of 450°F for a short time, only about 20 minutes, depending on the size. It’s essential to use an internal meat thermometer to remove it at the exact right temp (140-145°F).
Roast your pork tenderloin in the oven at a high temp of 450°F for a short time, only about 20 minutes, depending on the size of your cut. It’s essential to use an internal meat thermometer to remove it at the exact right temp, which is 140-145°F.
Oh yes! When prepped correctly, pork tenderloin freezes and thaws well.
The key is good results is freezing before cooking the pork tenderloin. Wrap it tightly in a freezer storage bag or in a few layers of plastic wrap or foil, squeezing out all the excess air. You can freeze pork tenderloin with a rub on the outside or in a marinade. Thaw the frozen pork using one of these safe thawing methods and cook right away.
Our tests showed that freezing cooked pork tenderloin doesn’t work well. It tends to become dry and chewy when rewarmed.
Frozen pork tenderloin recipes can make wonderful meals to take to new moms or easy vacation meals to prep ahead. In fact, this particular recipe comes together so fast, we included it in our 1 Hour Freezer Prep Sessions!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Oven Roasted Pork Tenderloin Rub
This Oven Roasted Pork Tenderloin recipe is one of our family’s top 5 favorites! Thanks to the flavorful mix of seasonings in the dry rub and our easy cooking instructions, this recipe turns out perfectly every time.
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground thyme
- 1 teaspoon salt
- About 1 1/4 pounds pork tenderloin
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Instructions
Make It Now:
- Preheat the oven to 450° F.
- In small bowl stir together garlic powder, oregano, cumin, coriander, ground thyme, and salt until well combined.
- Place the pork tenderloin on a rimmed baking sheet.* Rub the seasoning on all sides of the pork tenderloin (just until it’s covered; you won’t use all the seasoning), pressing so the seasoning adheres well. Tip: Place remaining seasoning in an air-tight container to use on chicken or pork in the future.
- Bake until it reaches an internal temp of 140-145°F. This will take about 25 minutes, depending on the size of your pork tenderloin. Note: It will still be slightly pink inside!
- Cover with foil and let it rest for 5-10 minutes so the juices redistribute. (The temperature will also rise another 5°F during this time.) Slice on an angle and serve.
*Tip: Cover the sheet pan with parchment or foil for easier clean up.
Freeze For Later: Follow Steps 2-3. Place the seasoned pork tenderloin in a gallon-sized freezer bag, squeeze out the air and seal tightly, and freeze for up to 3 months.
Prepare From Frozen: Thaw the meal using one of these safe thawing methods. Place the pork on a rimmed sheet pan and follow Steps 4-5.
Notes/Tips
- Sodium Note: Some pork tenderloin is injected with additives, including sodium. Always read the ingredients and look for one without any additives. If yours does have sodium in it, I would significantly reduce the salt in this recipe.
- Pan-Searing Option: If you’d like, you can sear the pork on all sides before baking. (I never do this step because the recipe is so easy and delicious without it.) Here’s how: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until it’s shimmering. Carefully place tenderloin in the hot pan using tongs and cook for 1-2 minutes on each side, until the meat is browned evenly. Then, bake until internal temperature reaches 140-145°F.
- You may want to try our Air Fryer Pork Tenderloin or Grilled Pork Tenderloin methods instead.
- Where We Buy Our Pork: We get our pork from ButcherBox. The chicken is organic and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, grass-fed beef, and wild salmon–and have used it for years ourselves.
I’ve never had success with pork tenderloin before this recipe, you’ve really got it figured out! It turns out yummy and moist every time. It’s become a staple in my “nice dinners to make for company that are actually super easy” rotation.
Thank you for the wonderful review Corinne. This recipe was used in the first freezer club Rachel and I were in like 15 years ago. I remember being so surprised at how fancy it seemed, but also how easy it was. So glad you’ve found it to be the same.
I use this recipe everytime i cook pork tenderloin. Gives such good flavour.
So glad you like it June. We’ve been making this particular recipe for over 15 years! It was from our original freezer club days. 🙂
This is so good, my husband (a beef & sheep farmer) asked for it for his birthday meal.
Hi Lois! Gotta love when we get people outside their box and they enjoy it! Thanks so much for taking the time to leave a review.
Though I actually haven’t made this yet, I have no doubt whatsoever that it will be fabulous. I make a similar one, and can’t wait to try this particular mix of seasonings, plus grilling, which I’ve never done! But I wanted to play editor for you . . . on the printable recipe portion, the title is “OVER Roasted Pork Tenderloin” instead of “OVEN Roasted . . .” It’s correct at the top of the page and in the recipe description. SO easy to not see it . . . I didn’t notice it the first several times I read over the recipe. Wasn’t until I opened up the printable window that my eye caught it. Thanks for all your recipes – I’ve used several with friends when we do freezer meal prep days together!
Oh goodness! Thank you so much for telling us Jenny. I’ve fixed it now. Please don’t OVER roast your pork tenderloin! 🙂 Let us know what you think when you have made it. (Spoiler alert – I almost never make pork tenderloin any other way!)
My family absolutely loved this pork tenderloin, and it will be in my regular rotation now. I followed the recipe exactly as written, and it turned out tender and perfect and so delicious.
Thanks Angie!
Best recipe yet. Thank you muchly
So glad you like it Brent!
Sooo good. My whole family loved it.
Terrific Mike! Thanks for taking the time to leave a review.
I would make this again-The spices were perfect-just delicious!
Wonderful! Thanks for leaving a review.
DELICIOUS! We will make this again. Very very tender and moist. This easy recipe is a KEEPER.
Thank you.
Yeah! This has been a family favorite of ours for years. I’m glad you enjoyed it!
I made this last night, using a cast iron skillet to sear, and then leaving it in that same skillet to bake. This was really good, and we all enjoyed it. It’s a great mix of spices and a nice change from the ‘crust in Montreal Steak Seasoning’ that I usually do.
Thank you for the feedback and idea, Lois. That’s how I made it last time, too, and it was perfect. So glad you liked the seasoning!
I made this tonight, using a cast iron skillet to sear, and then leaving it in that same skillet to bake. This was really good, and we all enjoyed it. It’s a great mix of spices and a nice change from the ‘crust in Montreal Steak Seasoning’ that I usually do.
Does it need to be seared before freezing if I plan to grill it?
I am really enjoying your blog, by the way! Earlier today I made the ham and cheese crescents and my (nearly) 4-year-old helped roll out the dough. He had a blast and can’t wait to have one in his lunch at school tomorrow!
That’s a good question. I need to update the recipe. No, I would not sear it if you’re planning to grill later, as the grill will do this for you. I’m glad you’re enjoying the blog!
Does it have to be seared before freezing if I’m planning to grill it?
Great question. Go ahead and cover it in the rub and sear it on the stovetop. Then, freeze in a freezer bag. To cook, let it defrost in the fridge for a day. Then, bake according to the directions.
Also, I am going to change this in the recipe, but there is a new safety guideline for what the internal temp of cooked pork should be. It has been lowered to 145 degrees instead of 155.
Hope you enjoy the soup! Make sure to use the New and Improved Chicken Noodle Soup and not my older version. 🙂
I have never tried freezer cooking. How do you freeze this recipe? Before or after you cook it? Thanks for your great blog! I am gonna make your chicken noodle soup today.
I'm going to try this one Rachel. I never have luck when i make pork loin. I enjoy reading your blog. Thanks