Quick easy roasted pork tenderloin with sauce is juicy, tender, and flavorful. Ready in 30 minutes, it's perfect for busy weeknights or a holiday dinner.
- 2 medium pork tenderloins (about 2 pounds)
- 2 tablespoons vegetable oil, divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Italian seasoning
For the sauce (optional):
- pan drippings
- 2 tablespoons red wine or white wine
- 1 tablespoon ketchup
- 1/2 tablespoon soy sauce
- salt and pepper (to taste)
- Preheat the oven to 400 F.
- Pat dry the tenderloins completely with a paper towel. Use a fork to prick the tenderloins all over. Rub 1 tablespoon oil evenly all over the tenderloins.
- In a small mixing bowl, mix together all the seasoning (salt, pepper, paprika, cumin, and Italian seasoning) until evenly combined. Generously rub the seasoning mixture over the tenderloins until evenly coated. Set aside.
- In a large ovenproof or cast-iron skillet, heat the remaining 1 tablespoon oil until the hot oil sizzles, about 1 minute. Add in the tenderloins and sear until browned on all sides, about 6-8 minutes.
- Transfer the skillet into the oven and bake (uncovered) until fully cooked through, about 15 minutes. The internal temperature for the pork should reach 145F as read on a meat thermometer. Turn the tenderloins over halfway through baking to ensure even cooking.
- Transfer the cooked tenderloins onto a plate and let rest for 5-10 minutes. Slice and serve with the pan sauce (optional).
For the sauce:
- Add wine, ketchup, and soy sauce to the pan drippings. Mix well and bring to a simmer over medium heat. Make sure to loosen all the browned bits on the skillet with a spatula.
- Season the pan sauce with salt and pepper to taste and drizzle over the tenderloins.
Instant pot instructions: Turn on the Sauté function on high on the Instant Pot (pressure cooker) and sear the prepared and seasoned tenderloin until browned on all sides, about 5-7 minutes. Add 1/2 cup of chicken stock, wine, ketchup and soy sauce. Mix well. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5 minutes. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position. The internal temperature for the pork should reach 145F as read on a meat thermometer. Slice and serve with the pan sauce if desired. To thicken the pan sauce a bit, stir in 1 teaspoon cornstarch and cook the sauce in Sauté mode for 2-3 minutes until thickened.
How to store: Keep leftover roasted pork tenderloin in an airtight container in the refrigerator for 3-4 days.
How to freeze: You can freeze pork tenderloin either before or after you cook it. If freezing raw, I highly recommend pre-seasoning the pork then wrapping tightly with plastic cling wrap and placing in a freezer bag, trying to get as much of the air out as possible before sealing. Frozen raw pork is best cooked and eaten within 6 months but will remain safe for longer. Store cooked pork tenderloin in a freezer bag or airtight container for up to 2-3 months.
How to thaw: Thaw both raw or cooked frozen pork in the fridge overnight before cooking or reheating.
How to reheat: When reheating pork, you want to be mindful of not making it too dry. Coat your pork in sauce, pan drippings, or even a splash of water. Then, wrap loosely in aluminum foil, leaving room for air to circulate, and pinch the sides closed. Bake at 400F for 5-15 minutes (depending on how much you are reheating) until warmed through.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Pork
- Method: Oven
- Cuisine: American
Keywords: roasted pork tenderloin, how to cook pork tenderloin, baked pork tenderloin, pork tenderloin