10+ Tenderloin Recipes You’ll Love to Cook and Share

Tenderloin recipes are such a solid way to enjoy a tender, flavorful cut of meat. This cut is famously soft and cooks up easily, so it’s a good pick whether you’re just starting out or you’ve been around the kitchen block a few times.

You can keep tenderloin dishes simple or go all-out fancy, depending on your mood and schedule. Trying out different recipes is honestly the best way to figure out what you like most.

Ingredients

• Pork or beef tenderloin
• Salt
• Pepper
• Garlic (optional)
• Olive oil or butter

Cooking Instructions

1. Preheat your oven to 400°F (205°C).
2. Season the tenderloin with salt, pepper, and garlic if you want.
3. Heat oil or butter in a pan over medium-high heat.
4. Sear the tenderloin on all sides until browned.
5. Pop it in the oven and bake until the internal temp hits 145°F (63°C) for pork or 135°F (57°C) for beef.
6. Let it rest for 5-10 minutes, then slice and serve.

1) Easy Baked Pork Tenderloin with garlic and herbs

Making a simple baked pork tenderloin with garlic and herbs is honestly a breeze. Just rub the pork with garlic, herbs, oil, and salt for a ton of flavor.

Bake it at 400°F (200°C) for about 20-25 minutes, depending on how thick your cut is. Don’t overcook it or you’ll lose that juicy bite.

Let the meat rest a few minutes after baking. The juices settle in, and it stays moist.

Serve this with veggies or a salad if you’re into that.

Ingredients

• 1 pork tenderloin (about 1 to 1.5 pounds)
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Mix garlic, olive oil, rosemary, thyme, salt, and pepper.
3. Rub the mixture all over the pork tenderloin.
4. Place pork on a baking sheet or oven-safe dish.
5. Bake for 20-25 minutes, until internal temperature reaches 145°F (63°C).
6. Let the pork rest for 5 minutes before slicing.

2) Juicy Pork Tenderloin seasoned with herbes de Provence

Season your pork tenderloin with herbes de Provence and you’ll get a fragrant, mild flavor that just works. Rub salt, pepper, and the herb mix all over so it sticks.

Drizzle a little olive oil over the pork and roast at 425°F (220°C) for about 12-15 minutes. The meat should be cooked through but still juicy.

Let it rest before slicing to keep things tender. This is one of those easy meals that pairs with just about anything.

You can check out a similar herbes de Provence pork tenderloin recipe if you want more details.

Ingredients

• 1 pork tenderloin
• 1 teaspoon herbes de Provence
• Salt and black pepper to taste
• 1 teaspoon olive oil

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Season pork with salt, pepper, and herbes de Provence.
3. Drizzle olive oil over the pork and rub to coat evenly.
4. Place pork in a baking pan.
5. Roast for 12-15 minutes until cooked through.
6. Let rest 5 minutes before slicing.

3) Crispy Outside, Tender Inside Baked Pork Tenderloin

Craving a pork tenderloin with a crispy crust and juicy inside? Start by seasoning it well—don’t skimp on salt, pepper, and your favorite spices.

Sear the meat in a hot pan for a few minutes so the outside gets crisp. Then bake it at 400°F (200°C) for about 20-25 minutes.

Let it rest before slicing so the juices don’t run out. This method is quick and doesn’t need extra sauce or fuss.

Ingredients

• 1 pork tenderloin (about 1 lb / 450 g)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp olive oil

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Rub pork with salt, pepper, and garlic powder.
3. Heat olive oil in a pan over medium-high heat.
4. Sear pork on all sides until browned (about 2-3 minutes per side).
5. Transfer pork to oven and bake for 20-25 minutes.
6. Let rest for 5 minutes before slicing.

4) Buttery Garlic Herb Oven Baked Pork Tenderloin

This buttery garlic herb pork tenderloin is so simple but feels fancy. Bake it in the oven with a buttery sauce full of garlic and fresh herbs.

The pork comes out juicy and the crust gets a golden color after about 25-30 minutes at 400°F (205°C). Fresh parsley, thyme, and rosemary give it that earthy, herby aroma.

Spoon the garlic butter sauce over your sliced tenderloin for extra flavor. It’s perfect for a weeknight or if you want to impress someone without stressing.

Ingredients

• 1 pork tenderloin
• 3 tablespoons unsalted butter, softened
• 3 garlic cloves, minced
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (205°C).
2. Mix butter, garlic, and herbs in a small bowl.
3. Season the pork with salt and pepper.
4. Spread the butter mixture all over the tenderloin.
5. Place pork on a baking sheet and roast for 25-30 minutes.
6. Let rest for 5 minutes before slicing.
7. Serve with the butter sauce from the pan.

Want more tips? Check out the Garlic Butter Roasted Pork Tenderloin guide.

5) Slow-Roasted Beef Tenderloin with a perfect crust

Slow-roasting beef tenderloin is the way to go if you want a super tender inside and a browned crust. Cook it low and slow to keep the meat juicy.

Sear the tenderloin in a hot pan before or after roasting to lock in flavor and get that crust. Garlic and herbs add a ton of character.

Baste with herb butter before serving for even more richness. It’s worth the extra minute.

Ingredients

• 1 whole beef tenderloin (about 3-4 pounds)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• Salt and pepper to taste
• 3 tablespoons unsalted butter

Cooking Instructions

1. Preheat oven to 250°F (120°C).
2. Season tenderloin with salt, pepper, garlic, and rosemary.
3. Heat oil in a pan over high heat. Sear tenderloin on all sides until browned.
4. Place tenderloin on a rack in a baking pan. Roast in oven until internal temp reaches 130°F (54°C) for medium-rare, about 1.5 to 2 hours.
5. Remove from oven and let rest 15 minutes.
6. Melt butter and baste over the tenderloin before slicing and serving.

6) Quick Juicy Pork Tenderloin under 30 minutes

Need dinner fast? You can get a juicy pork tenderloin on the table in under 30 minutes.

Season the meat well—don’t be shy. Sear it in a hot pan for a nice crust, then finish it in the oven at 400°F (200°C) for 15 to 20 minutes.

Let it rest for a few minutes before slicing so it stays tender. This is one of those go-to recipes for busy nights.

No fancy ingredients needed, just solid results.

Ingredients

• 1 pork tenderloin (about 1 to 1.5 pounds)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: garlic powder, paprika, or herbs for seasoning

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Pat pork dry and season all sides with salt, pepper, and optional spices.
3. Heat olive oil in oven-safe skillet over medium-high heat.
4. Sear pork on all sides until browned, about 3 minutes per side.
5. Transfer skillet to oven and roast for 15-20 minutes until internal temp reaches 145°F (63°C).
6. Remove from oven and rest for 5 minutes before slicing and serving.

7) Honey Rosemary Glazed Pork Tenderloin

This honey rosemary glaze is sweet, herbal, and just brings out the best in pork tenderloin. It’s easy—just mix up the glaze with ingredients you probably already have.

Sear the pork for a nice crust, then brush on the honey and rosemary mixture. Roast until juicy and cooked through.

Serve with extra glaze for more flavor. It’s balanced—not too sweet, not too strong.

This works for a weeknight or when you’ve got guests. Want to mix it up? Add garlic or mustard to the glaze.

Ingredients

• 1 pork tenderloin (about 1 pound)
• 3 tablespoons honey
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Season pork with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat.
4. Sear pork on all sides until browned.
5. Mix honey and rosemary in a small bowl.
6. Brush the glaze over pork.
7. Transfer pork to the oven and roast for 20-25 minutes or until internal temperature reaches 145°F (63°C).
8. Let rest 5 minutes, then slice and serve with extra glaze.

Grab more tips on making this glaze here.

8) Stove and Oven Method Pork Tenderloin

First things first: heat up some oil in a skillet over medium-high. Sear your pork tenderloin on every side until it’s golden brown—don’t rush it.

This step locks in flavor and keeps the meat juicy. When it’s browned all over, move the tenderloin into an oven you’ve already preheated to 425°F (220°C).

Roast for about 15 to 17 minutes. Check with a meat thermometer; you want the inside to hit 145°F (63°C).

Once it’s done, let the meat rest for a few minutes before slicing. That way, the juices don’t run out everywhere and you get tender, flavorful bites.

Ingredients

• 1 pork tenderloin
• 1-2 tablespoons cooking oil
• Salt and pepper to taste
• Optional: garlic, herbs for seasoning

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Heat oil in a skillet over medium-high heat.
3. Season the pork with salt, pepper, and optional herbs.
4. Sear the tenderloin on all sides until golden brown (about 6-9 minutes).
5. Transfer the skillet or use a baking dish to roast in the oven for 15-17 minutes.
6. Check the pork’s internal temperature; it should read 145°F (63°C).
7. Let the pork rest 5 minutes before slicing and serving.

9) Classic Roasted Pork Tenderloin at 400°F

Roasting pork tenderloin at 400°F (200°C) couldn’t be easier. Start by trimming off any silver skin or extra fat so it cooks evenly.

Season the pork with salt, pepper, garlic, and maybe some rosemary or thyme if you’re feeling fancy. Put it on a baking sheet or in a roasting pan.

Roast for 15 to 25 minutes. The timing depends on how thick your tenderloin is, so just keep an eye on it.

Use a meat thermometer to check for 145°F (63°C) inside. That’s the sweet spot for juicy, safe pork.

Let it rest for 5 minutes after you pull it out. Slicing is easier, and you won’t lose all those good juices.

Ingredients

• 1 pork tenderloin (about 1 to 1.5 pounds)
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary or thyme
• 1 tablespoon olive oil

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Trim silver skin and fat off the tenderloin.
3. Rub olive oil and seasonings over the pork.
4. Place on a baking sheet in the middle of the oven.
5. Roast for 15 to 25 minutes, until internal temperature reaches 145°F (63°C).
6. Remove and let rest for 5 minutes before slicing.

For more on baking pork tenderloin at 400 degrees, see this oven baked pork tenderloin guide.

10) Pork Tenderloin with shallots and white wine sauce

This pork tenderloin recipe is honestly a weeknight hero. The shallots bring a mellow onion kick, and the white wine sauce? It’s creamy and rich, but not over the top.

Start by searing the pork to get a good crust. In the same pan, cook the shallots until they’re soft.

Pour in the white wine and let it bubble away and reduce. Add butter at the end for a smooth, glossy sauce that clings to the pork.

I like serving this with mashed potatoes, rice, or even some simple steamed veggies. The flavors are balanced—not too strong, just right for when you want something tasty but not fussy.

Ingredients

• 1 pork tenderloin
• 2 shallots, thinly sliced
• 1 cup white wine
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil or thyme (optional)

Cooking Instructions

1. Preheat your oven to 400°F (200°C).

2. Sprinkle salt and pepper all over the pork.

3. Melt 1 tablespoon of butter in a pan over medium-high heat.

4. Sear the pork on every side. Give it about 3 minutes per side until it looks nicely browned.

5. Move the pork to the oven. Roast it for 15 to 20 minutes, or until it’s cooked through.

6. In that same pan, toss in the rest of the butter, plus the garlic and shallots. Let them cook until they’re soft.

7. Pour in the white wine and let it simmer. Wait for it to reduce by half.

8. Take the pork out of the oven and let it rest for a bit. Slice and serve, spooning that shallot white wine sauce over the top.

If you want to dive deeper, check out this Shallot and Mushroom Pork Tenderloin recipe.